Pumpkin Spice Cheesecake Filled Mini Cakes
Pumpkin Spice Cheesecake Filled Mini Cakes: Mini pumpkin shaped bundt cakes filled with a no bake pumpkin cheesecake! The perfect little stuffed pumpkin spice mini cakes for your holiday party dessert table. Scroll down to find out how you can make these delicious little pumpkin cakes weeks in advance, as cupcakes, semi homemade mini cakes, or a full size bundt cake!
How to Make Pumpkin Spice Cheesecake Filled Mini Cakes
TIP: Before you get started making the mini cakes, make the pudding as instructed on the box. Store in the refrigerator until ready to use.
PUDDING CHOICES: These three different flavors would be delicious! •VANILLA •CHEESECAKE •PUMPKIN PIE SPICE
INGREDIENTS FOR THE MINI CAKES (full printable recipe below):
- all-purpose flour
- baking powder
- ground cinnamon
- baking soda
- ground nutmeg
- salt
- pumpkin puree
- applesauce
- granulated sugar
- unsalted butter
- egg whites
- vanilla extract
INGREDIENTS FOR THE NO BAKE PUMPKIN CHEESECAKE FILLING
- 2 (8 ounce) cream cheese, softened
- ½ cup powdered sugar
- 1 cup pumpkin puree
- 1½ cups prepared pudding
- 1 teaspoon vanilla extract
- ¾ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
INSTRUCTIONS FOR THE MINI CAKES
- Preheat oven to 350°.
- Spray mini bunt pan with non stick cooking spray WITH FLOUR. Use a brush to make sure all the spray is evenly spread.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a small bowl, combine pumpkin and applesauce, set aside.
- In a medium mixing bowl, beat sugar and butter until light and fluffy (about 3 minuets).
- Add egg white and vanilla, beat well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture.
- Spoon into each mini bundt pan. TIP: Only fill half of the pumpkin well.
- Bake 20 minutes or until a wooden toothpick inserted into the center comes out clean.
- Cool in pan 10 minutes, remove from pan and cool completely on a wire cooling rack.
- When completely cooled, scoop out the center of the top and bottom portions.
- Fill with the no bake pumpkin cheesecake, place the two sides together. If desired , decorate.
The Mini Pumpkin Bundt Pan
I have had this pan for years. It was over $30 back then. Now, you can only find it on Ebay (not a bad price). Click here if you want to purchase→WILTON PUMPKIN MINI BUNDT CAKE PAN. You can achieve close to the same look by using a mini bundt pan. Stack two mini cakes on top of each other. Hollow out one for the filling. This is the mini pan I use→12 CUP MINI BUNDT PAN
Semi Homemade Pumpkin Spice Cheesecake Filled Mini Cakes
THE MINI CAKES: Store bought cake mixes are usually spongy and light. For these mini bundt cakes I recommend using a store bought pumpkin bread mix. Make it your own! Add additional cinnamon and nutmeg. Chocolate chips, raisins, or chopped nuts.
THE CHEESECAKE FILLING: Purchase Philadelphia Cheesecake No Bake Filling (found where the cream cheese is sold). Stir in pumpkin spice, nutmeg, and cinnamon.
I Don’t Have a Mini Bundt Cake Pan. Can I still Make these Mini Cakes?
YES! How about you make Pumpkin Spice Cheesecake Filled cupcakes?
PUMPKIN SPICE CUPCAKES: Use all the same ingredients listed for the mini cakes. Bake at 350° 15-17 minutes. Cool the cupcakes completely before hollowing out the center (about 1-inch x 1-inch).
CINNAMON CREAM CHEESE FROSTING: The perfect topping to the perfect pumpkin cupcake. CLICK HERE FOR THE RECIPE→CINNAMON CREAM CHEESE FROSTING
DECORATION: Add some fall leave sprinkles and a candy pumpkin.
Will this Recipe Make a Full Size Bundt Cake?
YES! This recipe is big enough to make a pumpkin spice bundt cake. FOR THE CHEESECAKE FILLING: Once the bundt cake has cooled completely, cut the cake in half horizontally. Scoop out some of the cake, making a well. Fill with cheesecake filling, place the top back on top of the filled bottom cake. FOR THE DRIZZLE: Make HALF the cinnamon cream cheese frosting recipe mention above. Microwave in 15 second intervals until the frosting is melted. Drizzle over cooled cake.
HOW TO STORE MINI PUMPKIN CAKES
REFRIGERATOR: Store freshly made pumpkin mini cakes with cream cheese filling in the refrigerator up to 3 days in an airtight container.
FREEZER: Wrap each filled cake with plastic wrap, place in an airtight container or a freezer safe zip top bag. Freeze flat. TIP: If decorating with melted candy wafers, do not freeze cakes with the decoration on them. Wait until the cakes have been defrosted to decorate. Melting candy doesn’t like the moisture from the freezer.
MORE FALL INSPIRED DESSERTS
Pumpkin Spice Cheesecake Filled Mini Cakes
Easy to make Fall dessert worthy of any Thanksgiving dessert table.
Ingredients
For the Cakes:
- 3¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- 1½ cups pumpkin puree
- ½ cup unsweetened applesauce
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large egg whites
- 2 teaspoons vanilla extract
For the No Bake Pumpkin Cheesecake Filling:
- 2- (8 ounce) cream cheese, softened
- ½ cup powdered sugar
- 1 cup pumpkin puree
- 1½ cups prepared pudding (vanilla, cheesecake, or pumpkin spice)
- 1 teaspoon vanilla
- ¾ teaspoon nutmeg
- 2 teaspoon cinnamon\
For the Optional Decorations:
- orange candy wafers
- green candy wafers
- 2 tablespoons vegetable shortening
Instructions
For the Cakes:
- Preheat oven to 350°.
- Spray mini bunt pan with non stick cooking spray WITH FLOUR. Use a brush to make sure all the spray is evenly spread.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a small bowl, combine pumpkin and applesauce, set aside.
- In a medium mixing bowl, beat sugar and butter until light and fluffy (about 3 minuets).
- Add egg white and vanilla, beat well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture.
- Spoon into each mini bundt pan. TIP: Only fill half of the pumpkin well.
- Bake 20 minutes or until a wooden toothpick inserted into the center comes out clean.
- Cool in pan 10 minutes, remove from pan and cool completely on a wire cooling rack.
- When completely cooled, scoop out the center of the top and bottom portions.
- Fill with the no bake pumpkin cheesecake, place the two sides together. If desired , decorate.
For the No Bake Pumpkin Cheesecake Filling:
- Mix the cream cheese and sugar together until smooth and fluffy (about 3 minutes).
- Add the pumpkin, pudding, vanilla, and spices.
- Beat until well-mixed. Pour into a piping bag, snip the end, and fill the hallowed cavity in the bottom portion of the mini cake full enough so that when you add the top it fills the hallowed cavity of the top portion too. Refrigerate until the cheesecake is set.
Decorate:
- Pour 1 cup of orange melting candy in a microwave safe bowl PLUS 1 tablespoon of vegetable shortening.
- Heat on high 1 minute, stir until creamy. If the candy is not melted heat in 30 second increments at 60% power. Do not over heat candy.
- Pour melted candy into a squeeze bottle.
- Apply to the indentions of the cake.
- Repeat the same melting process with the green.
- For the green melted candy, add leave and vines on top of each cake.
Notes
Leftover Filling:
FREEZE; Spoon leftover filling into a freezer safe zip top bag, label and freeze. Stays fresh up to 3 months. Defrost in the refrigerator overnight.
PARFAITS: Layer chunks of leftover pumpkin cake or scrapes (if the cakes puffed up too much and needed to be trimmed) with the leftover cheesecake filling.
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Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Miz Helen