Post by Debbie on Jun 19, 2012 17:23:25 GMT -5
3 packages (8 oz. each) cream cheese, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dustingBeat cream cheese and sugars in a bowl with a mixer on medium speed until smooth.
Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary).
Spread a quarter of pumpkin mixture over crackers with an offset spatula.
Layer 3 more times, ending with pumpkin mixture.
Cover; chill overnight.
Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove.
Cut cake into squares.
To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges.
Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers.
To serve, lift from pan using plastic wrap as handles.
Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges.
Then decorate as directed.
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dustingBeat cream cheese and sugars in a bowl with a mixer on medium speed until smooth.
Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary).
Spread a quarter of pumpkin mixture over crackers with an offset spatula.
Layer 3 more times, ending with pumpkin mixture.
Cover; chill overnight.
Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove.
Cut cake into squares.
To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges.
Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers.
To serve, lift from pan using plastic wrap as handles.
Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges.
Then decorate as directed.