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PUMPKIN CHEESECAKE BITES [ PUMPKIN WEEK ]


INGREDIENTS :


1/4 Teaspoon Salt

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Nutmeg

1 Teaspoon Cinnamon

1/4 Teaspoon Ginger

1/8 Teaspoon Ground Cloves

1 Cup Sugar

1/2 Cup Brown Sugar

3 Eggs

2 Cups All Purpose Flour

1 Cup Vegetable Oil

425 Grams Fresh Pumpkin Puree

450 Grams White Chocolate

270 Grams Cream Cheese

3 Tablespoons Icing Sugar

1 Teaspoons Coconut Oil


INSTRUCTIONS :


.Pre heat oven to 180 C / 356 F

.In a mixing bowl add 2 Cups All Purpose Flour

.Add 2 Teaspoons Baking Powder, 1 Teaspoon Baking Soda, 1/4 Teaspoon Salt

.Add 1/2 Cup Brown Sugar, 1 Cup Sugar and mix well

.Add 1/4 Teaspoon Nutmeg, 1 Teaspoon Cinnamon, 1/4 Teaspoon Ginger, 1/8 Teaspoon Ground Cloves and mix well

.Whisk 3 eggs in a separate bowl

.add whisked eggs to flour mix, Add 1 Cup Vegetable Oil

.Add 425 Grams Fresh Pumpkin Puree and mix well

.Spray baking dish with Olive Oil Spray and line with parchment paper

.Fill baking dish about half way with Pumpkin Bread mix.

.Tap the baking dish and place in the oven Bake for 1 hour

.Remove Pumpkin Bread from baking dish and leave to cool

.In mixing bowl Add 270 Grams Cream Cheese, 3 Tablespoons Icing Sugar and mix together

.Break up Pumpkin bread into a large mixing bowl

.Remove any hard edges

.Add cream cheese mixture and mix together

.mold mix into balls and place on a tray with parchment paper [ makes 2 trays ]

.Place in Fridge for 20 minutes

.Pour boiling water into a pot and cover with a glass bowl

.Add 450 Grams White Chocolate

.Add 1 Teaspoon Coconut Oil

.Cook until Chocolate is melted

.coat each ball with melted Chocolate and place back on parchment paper

.Sprinkle with Cinnamon

.Place in the fridge for 20 minutes


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