Comments on: Chocolate Pumpkin Cheesecake Cake

By: Kasey Oldham

Kasey Oldham — Sun, 08 Dec 2024 04:08:31 +0000

In reply to Lindsay.

Thanks Lindsay! I found the pumpkin icing recipe. Love your recipes, thanks for sharing with us. I will be making the red velvet cake with the vanilla cheesecake middle coming up for Christmas! Thanks again!

By: Lindsay

Lindsay — Thu, 28 Nov 2024 02:26:32 +0000

In reply to Kasey Oldham.

Oh no! I think you’re the second person to mention the pumpkin buttercream since I updated it. I had no idea it was such a loved part of the recipe. I figured a whipped cream frosting would stay softer in the fridge when cold and would be nice. Whoops! LOL. I’m glad you saw the PDF of the old version. And I actually do have the pumpkin buttercream recipe on the site. The amounts are a little different, so you’d want to use 1 1/2 recipes worth – or even double it, if you’d like. I hope that helps! Happy Thanksgiving!

By: Kasey Oldham

Kasey Oldham — Wed, 27 Nov 2024 22:41:12 +0000

I almost had a heart attack when I saw the icing changed from the pumpkin icing to chocolate, so I went searching on your website and found another recipe that used the pumpkin icing – whew! Then I read the post to find out why you changed the icing and saw the PDF at the end of the post. Maybe you could post the pumpkin icing as a separate recipe for those of us who want the original icing vs. chocolate? I’ve been making this for Thanksgiving since 2015 and my family “expects” this dessert now – they love it! So delicious, with the pumpkin icing that is!

By: Lindsay

Lindsay — Thu, 21 Nov 2024 03:40:14 +0000

In reply to Judie D.

With the cheesecake filling, it does need to be refrigerated.

By: Lindsay

Lindsay — Thu, 21 Nov 2024 02:41:21 +0000

In reply to Mawmawdianne55@gmail.com.

I’m glad you enjoyed it! The old frosting recipe linked above the recipe card. 🙂