Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars Recipe

For crust:

• 1/2 cup Rogers All Purpose Flour
• 2/3 cup Rogers Old Fashioned Large Flake Oats 
• 2/3 cup finely chopped pecans
• 2/3 cup brown sugar
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup butter, melted

For cheesecake filling:

• 1 bar cream cheese (250 grams; 8 ounces), softened
• 1/2 cup sour cream
• 1/2 cup + 3 tbsp sugar, separated
• 2 eggs
• 1/2 tsp vanilla
• 1 tbsp crystallized ginger, minced
• 1 cup pumpkin puree (if using canned, look for 100% pure pumpkin NOT pumpkin pie filling)
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg

To make crust:
Preheat oven to 350 degrees F. Prepare a 9?x9?x2? square baking pan by lining with parchment paper or buttering generously.

In a large bowl, stir together first six ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into baking pan. Bake in centre of oven for 20 minutes. Keep oven temperature at 350 degrees.


To make cheesecake:
In the large bowl of a standing mixer, beat together cream cheese and sour cream. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside.

To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine.
Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake in centre of preheated oven for approximately 30 minutes, or until set (edges will be puff a bit and centre will jiggle only slightly, springing back when gently touched).

Cool on a wire rack, then transfer to refrigerator. Chill at least 2 hours prior to serving.

YIELD: 16 bars

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Mini Cupcake Wedding Favours

The mini cupcakes were all egg-less in chocolate, vanilla and raspberry and the colour scheme included red, soft teal and silver.  Indian wedding dresses are usually red, as white is considered to be a color of mourning in many regions. Red is the traditional color of Indian brides and is considered to bring good luck and happiness to the prospective couple.

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Lilac Cake with Roses

This cake was created for a unique birthday celebration as well as finished off with “Happy Birthday” but I think it would work equally also for a wedding cake.

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Buttercream Birthday Cake

This cake is for a birthday as well as features orange butterflies.  It is chocolate cake, sandwiched with white chocolate buttercream as well as then hand piped rose Baileys buttercream.

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70th Buttercream Birthday Cake

Today I am sharing with you what I am affectionately calling “the purple garden birthday cake”.

The cake was designed for a lady who love the colour purple, enjoys her garden and was celebrating her 70th birthday.

Purple Garden 70th Buttercream Birthday Cake

The cake was Belgium chocolate and covered with a vanilla buttercream and topped with butterflies, leaves and a variety of flowers.

Happy 70th Birthday! xx

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Pastel Green and White Wedding Cake

Olivia is a soft pastel green square wedding cake covered in a hand piped design and decorated with white roses.

Olivia is perfect for a spring or summer wedding and can be made in a variety of different flavoured sponge and buttercream or traditional fruit cake.

Olivia will feed approximately 100 people and starts from £325.

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Pumpkin Spice Cake

I've come across this great tasting vegan recipe on Veronica's Cornucopia. I'm not big on vegan desserts but this one is fantastic. I've made the pumpkin spice cake because I have guests coming and one of them is vegan. 


Pumpkin Spice Cake Recipe

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon cocoa*
• 2 tablespoons cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon cloves
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 (15 oz) can pumpkin puree
• 1 ½ cups water
• ½ cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract

Maple-Cinnamon Glaze

• 1 cup powdered sugar
• ¼ cup real maple syrup
• 1 teaspoon vegetable oil
• ½ teaspoon cinnamon

Preheat oven to 350 degrees. Grease and flour a 10” bundt pan (I used Miracle Pan Release) and set aside.
In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean.

Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely. Once cool, put on a plate, blend the glaze ingredients together and pour over the cake.

*Honestly, I have no clue why the cocoa is an ingredient, unless the person that created the recipe wanted it to be a darker spice cake.  I will omit this next time because I don’t think it added any flavor, and I prefer my pumpkin cake to look more orange and less dark.  If anyone omits it, please let me know your results!


Recipe source: adapted from Rhonda C.

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