Pumpkin Cheesecake Crunch Cakes
Try this Pumpkin Cheesecake Crunch Cakes recipe, or contribute your own.
Try this Pumpkin Cheesecake Crunch Cakes recipe, or contribute your own.
- 2 eggs
- 1 egg yolk
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil melted
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/3 cup pecans chopped
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking powder
- 2 cups white whole wheat flour
- 1/2 cup organic coconut palm sugar or brown sugar
- 2 tsp. pumpkin pie spice
- (1) 15 oz. can pumpkin puree
- 1/4 cup + 2 tbsp. unsweetened almond milk
- (1) 8 oz. container tofutti cream cheese or reg. cream cheese, softened to room temp
- 1 tbsp. sweetener (i used powdered stevia) - sweeten to taste
- 2 tbsp. coconut oil melted
- 2 tbsp. unsweetened applesauce
- 1/3 cup white whole wheat flour
- 1/4 tsp. ground cinnamon
- 1/4 cup organic coconut palm sugar or brown sugar
- 1 tbsp. unsweetened almond milk
- Carbohydrate 35.8397073610931 g
- Cholesterol 59.1052777775016 mg
- Fat 25.3616411167171 g
- Fiber 1.68809864101638 g
- Protein 5.97916680555825 g
- Saturated Fat 16.1189786006535 g
- Serving Size 1 1 Cake (104g)
- Sodium 135.788166659386 mg
- Sugar 34.1516087200767 g
- Trans Fat 1.76767773641796 g
- Calories 394 calories
Step-by-step
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners.
- In a large bowl, toss together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon and coconut palm sugar. Set aside.
- In a medium bowl, generously whisk together the pumpkin puree, eggs, coconut oil (melted), applesauce, vanilla extract and almond milk. Once thoroughly mixed, pour the wet ingredients into the large bowl of dry ingredients and stir well. Set aside.
- In a small bowl, combine the chopped pecans, coconut oil (melted), applesauce, flour, cinnamon, coconut palm sugar and almond milk. Set aside.
- Scoop the cream cheese into a mixer (or whisk by hand) and whip until it has reached a creamy-like texture. Combine the egg, vanilla extract and stevia into the mixer with the whipped cream cheese and mix well. Set aside.
- Scoop 3 tablespoons of the pumpkin batter into each muffin tin and smooth out. The liners should be close to halfway filled.
- Layer approximately 1 tablespoon of the cheesecake filling onto the tops of the pumpkin batter and smooth out. If there is any remaining filling- fill to even out.
- Add an additional 1-2 tablespoons of the pumpkin batter to each muffin tin. Yes, you will fill the muffin liners up and over. Create a slight mound (like a muffin appears) by smoothing out the tops of each. Do not be afraid to press down slightly with the spoon to make sure that each crevice of the liner is filled. Spoon the pecan crunch mixture onto the top of each and press it down a bit if you need to in order to make sure it doesn't crumble (pun intended) and fall off the top.
- Bake the muffins for approximately 23-25 minutes, checking at 20 minutes with a toothpick. The toothpick should remove clean.
- Remove from the oven and allow to cool slightly so that the muffins can continue cooking on the inside and set properly.
Ingredient lists rarely reveal structural demands, such as how layering three distinct components inside a standard twelve-cup muffin tin requires precise volume management to prevent overflow during baking.
- Serve these cakes alongside a tart, unsweetened beverage like black filter coffee or chilled hibiscus tea to balance the dense sugar content.
- Soften the cream cheese completely to room temperature before mixing, or lumps will form that disrupt the smooth core layer.
- Fill each muffin liner nearly to the rim by layering the pumpkin batter, cheesecake filling, and pecan crunch in strict sequence.
- Verify doneness at 20 minutes by inserting a wooden toothpick into the center, ensuring it emerges clean without wet batter attached.
- Allow the baked cakes to rest in the pan for 10 minutes post-oven exposure so residual heat finishes setting the interior structure.
Spices like cinnamon and pumpkin pie spice undergo lipid extraction when combined with melted coconut oil, intensifying aromatic compounds before the heat hits them. Pair these spiced cakes with a crisp green salad dressed in a sharp apple cider vinaigrette to contrast the heavy texture.
