You’re going to love this recipe, and so will everyone who tastes it!

Ingredients For the Pumpkin Bread Crust:

• 2 eggs
• 1 1/2 cups of sugar
• 2 heaping Tablespoons of brown sugar
• 2 1/4 cups of flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of Cinnamon
• 1/2 teaspoon of allspice
• 1/2 teaspoon of salt
• 1 Tablespoon of Orange zest
• 1 1/2 cups of canned pumpkin
• 1/2 cup of oil (or melted butter)
• 1/3 cup of heavy cream
• 1 teaspoon of vanilla
  OPTIONAL –
• 1/2 cup of chopped nuts
• 1/2 cup of golden raisins

Ingredients for the Cheesecake:

• 5 – 8 ounce packages of cream cheese – softened
• 3/4 cup of heavy cream
• 1 Tablespoon of Vanilla
• 2 – 3 cups of powdered sugar
• Pinch of salt

Here is how to make it:

1.In a large mixing bowl, add the eggs, and the sugar, and cream together until light and fluffy. Add the brown sugar, orange zest, canned pumpkin, oil, and vanilla and blend well.

2. In the middle/on top of the pumpkin/egg mixture, add the flour baking powder, baking soda, cinnamon, allspice and salt. Blend the dry ingredients together right on top of the pumpkin mixture, and then blend the flour and spices into the pumpkin mixture until well blended. Add nuts and raisins at this time, if desired and blend into the batter. Set mixture aside.

3. Place parchment paper in the bottom of a 9 inch Spring-form pan. Fill the bottom of the pan with the batter, about an inch deep. Butter the bottom and sides of a loaf pan, and flour the pan, and tap out any excess flour. Pour the remaining batter in the loaf pan. Place the Spring-form pan, and the loaf pain in the oven at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean. (The Spring-form pan may be done before the loaf pan, so watch them closely). Once the pumpkin bread crust is done (and the loaf) remove from oven to a wire rack to cool.

4. While the crust is cooling, make the cheesecake filling. In the mixing bowl of a standing mixer, place the 5 packages of softened cream cheese, and about 1/2 of the heavy cream, and blend until smooth, stopping the mixer to scrape down the sides of the bowl, and blending until creamy.

5. Add the vanilla, and pinch of salt, and blend well. Add the powdered sugar, a little at a time with a little of the cream, alternating between additions, and blending well between additions. Blend until all ingredients are smooth and creamy. Place the mixing bowl with the cheesecake filling in the refrigerator.

6. When the crust is cool, remove the cheesecake filling from the refrigerator, and pour into the Spring-form pan on top of the bumpkin bread crust, smoothing the cheesecake with a spatula.

7. Place the cheesecake in the freezer, and allow to chill and set overnight. When ready to serve, crumble the pumpkin bread from the loaf pan on top of the cheesecake, and then remove the outside of the Spring-form pan.Cut in pieces, and serve immediately.

And that my friends, is how you create a new Holiday Favorite. I hope you and your family enjoy The Most Delicious Pumpkin Bread Cheesecake recipe this holiday season. From my kitchen to yours! Dovidenia. XO

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Pumpkin Cheesecake

Delicious Fall dessert

Servings 10

Ingredients

• 2 Eggs
• 1 1/2 cups Sugar
• 2 Tbsp Brown Sugar
• 2 1/4 Cups Flour
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1 Tsp Cinnamon
• 1/2 Tsp Allspice
• 1/2 Tsp Salt
• 1 Tbsp Orange Zest
• 1 1/2 Cup Canned Pumpkin
• 1/2 Cup Oil
• 1/3 Cup Heavy Cream
• 1 Tsp Vanilla
• 1/2 Cup Nuts,chopped Optional
• 1/2 Cup Raisins Optional

Pumpkin Bread Crust

• 5 8oz Packages Cream Cheese
• 3/4 Cup Heavy Cream
• 1 Tbsp Vanilla
• 2-3 Cup Powdered Sugar
• Pinch Salt

Instructions

• In a large mixing bowl, add the eggs, and sugar, and cream together until light and fluffy. Add the brown sugar, orange zest, canned pumpkin, oil, and vanilla, and blend well.
• In the middle/on top of the pumpkin/egg mixture, add the flour, baking powder, baking soda, cinnamon, allspice, and salt, and blend the dry ingredients together right on top of the pumpkin mixture, and then blend the flour and spices into the pumpkin mixture until well blended.Add nuts and raisins at this time, if desired, and blend into batter. Set mixture aside.
• Place parchment paper in the bottom of a 9 inch Spring-form pan. Fill the bottom of the pan with the batter, about an inch deep.
• Butter the bottom and sides of a loaf pan, and flour the pan, and tap out any excess flour. Pour the remaining batter in the loaf pan.
• Place the Spring-form pan, and the loaf pan in the oven at 350 degrees for 45 - 55 minutes, or until a toothpick inserted in the center comes out clean.

Cheesecake Filling

• In the mixing bowl of a stand mixer, place the softened cream cheese, and about 1/2 of the heavy cream, and blend until smooth. Add the vanilla, and pinch of salt, and blend well.
• Add the powdered sugar, a little at a time with a little of the cream, alternating between additions, and blending well between additions.
• Place the mixing bowl with the cheesecake filling in the refrigerator. When the crust is cool, remove the cheesecake filling from the refrigerator, and pour into the Spring-form pan on top of the pumpkin bread crust.
• Place the cheesecake in the freezer, and allow to chill and set overnight. When ready to serve, crumble the pumpkin bread from the loaf pan on top of the cheesecake, and then remove the outside of the Spring-form pan. Enjoy!

The post The Most Delicious Pumpkin Bread Cheesecake Recipe appeared first on Simple Acres Blog.

I am admittedly a Fall fanatic who loves all things pumpkin, spice and everything nice this season. This treat is just the right amount of pumpkin to not be overpowering and you can alter the amount of frosting or sugar you use if you would like to make this less sweet and eat it as a savory breakfast option served with a delicious omelet.

Pumpkin Pie Twist Ingredients:

• 1-2 tubes of pre-made croissant roll dough
• 1/2 can pumpkin puree
• pumpkin pie spice for sprinkling
• sugar for sprinkling
•  1/4 cup crushed pecans for sprinkling

Cream Cheese Frosting Ingredients:

• 1 cup powdered sugar
• 6-8 oz reduced fat cream cheese
• 1/4 cup butter
• 1-2 tsp vanilla extract

Isn’t that a cute pumpkin? As I was shooting this post I kept on finding myself wanting to focus on these little guys! Behind it you will see the beginnings to my Pumpkin Pie Twists.

Directions

1. Remove the croissant dough from package and arrange to dough in rectangles, You will do this by not separating the triangles and then will your fingers smoothing the joints of the dough together to form a connected rectangular piece.

2. You will spread on one rectangle piece of dough pumpkin puree to the amount of your liking. I encourage you to spread a fairly liberal amount on if you really like pumpkin and less if you want it more subtle.

3. Sprinkle the pumpkin with pumpkin pie spice and sugar to your liking.

4. Then place another rectangular piece of dough on top of the pumpkin spread one. Spread a light layer of butter on top of this layer and sprinkle with more sugar and pumpkin pie spice.

5. Cut each rectangle into 3 thin strips about an 1.5 inch wide and twist.

6. Bake at 375 degrees for 8-10 minutes.

7. To make the frosting : mix the powdered sugar, softened light cream cheese, butter and vanilla together with a mixer. I placed it then in a frosting bag and drizzled it on my baked pumpkin twists.

8. Top with pecans and you are ready to enjoy a simple Fall treat!

I hope you enjoy my Pumpkin Spice Twist with Cream Cheese Drizzle recipe. Now go dust some pumpkin spice on yourself and get busy baking! Happy Fall y’all!  Dovidenia. XO

For more Fall inspiration follow me on Instagram here and Pinterest here.

Here are a few other fun Fall treats you may enjoy:

Homemade Fudge Brownie with Pecan Crumble Recipe

Simple Apple Pie Minis Recipe

The post Pumpkin Spice Twist with Cream Cheese Drizzle appeared first on Simple Acres Blog.

This recipe simplifies the ability to treat oneself in decadence and moderation. My version of apple pie is a will be using the apple itself as the “container” for the pie to create a perfectly portioned treat! What I love about these Simple Apple Pie Minis is they are simple to make and satisfying to in a mini size.

Easy Apple Pie Bites

Ingredients:

• 3 apples (I used Breaburn and Granny Smith.)
• Pie crust pre-made or homemade
• cinnamon to preference on top of dessert
• 2-3 Tbsp all purpose flour
• 1/3 to 1/2 cup apple juice
• 1/2 – 1 tsp apple pie spice
• 1 beaten egg
• 4-6 Tbsp of sugar; may add slowly and taste per preference for increased sugar need for mixture
• caramel sauce, drizzle on top per preferance

Directions:

1. Wash your apples then cut them in half.
2. Use a melon baller to scoop the flesh out of the center of the apples as pictured below. Discard the seeds then save the rest of the apple flesh for pie filling.

3. Chop the flesh of the apple into small pieces and cook on medium to low heat in a pan with the apple juice, flour, sugar and apple pie spice. Once the apples have softened and the liquid is thickened the mixture is done. Replace it back into the apple bowls.

4. Cut the pie crust to be slightly larger that the apple top. Cover the bowls with pie crust. Lightly brush the crust with egg, then sprinkle them with cinnamon and sugar.

5. Bake at 400 degrees F for 12-15 minutes or until golden brown.

These Simple Apple Pie Minis are beyond simple and have won the yum award at my home from young and old! Will you add this recipe to your Fall lineup? I know I will be.

If you would like more inspiration in desserts you may also love this Key Lime Pie recipe

or this Cherry Cheesecake one:

So there you have it friends, delicious desserts that inspire memory making and enjoyable eating.

Dovidenia. XO

The post Simple Apple Pie Minis Recipe appeared first on Simple Acres Blog.

Ingredients
2 bags of kettle corn
1 bag of marshmallows
10-15 unwrapped caramels Caramel Squares 5lb
1/3 stick of butter or more as needed to prevent sticking

1. Pour half of your marshmallows and caramels in a nonstick skillet (This is a skillet that I love.The Stone Earth Pan by Ozeri, with 100% PFOA-Free Stone-Derived Non-Stick Coating from Germany /affiliate link) with butter. Stir butter all over bottom of pan to coat the mixture. Cook over very low heat.
2. Slowly mix and add in the remaining marshmallows and caramel.

3. Pop your popcorn per bag instructions.
4. Using two bowls, such as this Pyrex Prepware 3-Piece Glass Mixing Bowl Set, sift with your hands the popcorn from one bowl to the other as a way to eliminate un-popped kernels. ( I broke a tooth one year from the novice mistake of not doing this!)

5. Your marshmallow caramel mixture on very low heat should now resemble a creamy sweet mixture as pictured. Continue to mix gently until the caramel is dispersed evenly.
6. Pour mixture over your bowl of sifted popcorn and allow to cool.

7. Mix the hot marshmallow mixture with the popcorn in the bowl. Once mixture is distributed evenly allow to cool until it is only warm to the touch.
8. Use a drop of olive oil to oil your hands, then dig in forming fun Simple Popcorn Balls. You may need to oil your hands regularly until all balls are formed.

Enjoy and savor these simple popcorn balls while creating beautiful memories with the ones you love! Happy Autumn my friends, much sweet gooey love! Dovidenia. XO

The post Simple Popcorn Balls appeared first on Simple Acres Blog.