Peabody over at Culinary Concotions is hosting this round of Hay Hay it’s Donna Day! And this go round it’s Chessecake! I will admit to being a bit behind in my Donna Hay knowledge as I should be–I really only started hearing of her when I entered the food blog world…but the event has always sounded like such fun I was happy I was able to take part this time. To see all those luscious cheesecake entries–all with better photos than mine, I’m sure! *smile*–go here.
I used this as an excuse to make the Pumpkin Cheesecake Topped Bundt Cake I had read about some months ago over at CookieMadness. My family loves Pumpkin–and Chocolate Cake, too–of course!…so I thought it was more than worth a go. I made it for a family dinner we’re having this weekend. And it seemed doubly perfect, as I have one person who can’t eat dairy and one person who doesn’t like chocolate…so I figure they can just split a piece. (And of course I’ve made a few other treats as well, in case they’re not as excited about the sharing idea as I am! *smile*)
Since the dinner hasn’t happened yet, I can’t report back on the taste until later (I’ll update as soon as I can on that!), but I will say it came together nicely. You can find her original recipe here. I photographed the different stages:
Pumpkin Cheesecake after 15 minutes of baking time, just before adding the cake batter on top
While the cheesecake cooks, you make the Chocolate Cake Batter to go on top, as you can see, the batter goes almost to the top of the Bundt Pan
Once flipped, the Pumpkin Cheesecake layer is on the top, just where it should be!
I haven’t decided if I’ll follow Anna’s suggestion and drizzle the cake with Dulce de Leche or Caramel Sauce…right now I’m thinking a choclate drizzle, or even a cream cheese drizzle would be good….but I’ll let you know what I use when I update post-tasting!