Tuesday, October 23, 2012

Pumpkin Week: Pumpkin Cheesecake Waffles

Pumpkin Cheesecake Waffles
Everyone knows I LOVE pumpkin, and at this time of year, I FIND an excuse to put it into EVERYTHING I make.  This week, I'm posting and re-posting some of my FAVORITE pumpkin recipes, and we're finishing the week with a NEW and AMAZING pumpkin recipe!

Today, I'm featuring my Pumpkin Cheesecake Waffles!  Waffles are traditionally breakfast, but they SHOULD be dessert the way they're served today!  These delicious pumpkin waffles are topped with a buttery, caramel pecan topping and stuffed with lots of cream cheese and whip cream filling!  They are truly decadent. When its time to wake up and indulge, this recipe is the clear winner!

Pumpkin Cheesecake Waffles

Prep Time: 10 minutes / Cook Time:  20 minutes / Servings: 4

    Pumpkin Cheesecake Waffles
  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 10 oz. can unsweetened pumpkin
  • 1 tsp. vanilla
  • 1/2 cup brown sugar
  • 1 tbsp. pumpkin pie spice
  • 2 eggs
  • 1 cup 2% milk
  • 2 oz. cream cheese
  • 2 tbsp. melted butter
  • 4 oz. cream cheese
  • 4 oz. whip cream
  • 2 tbsp. butter
  • 1 cup caramel bits or caramel ice cream topping
  • 1/2 cup chopped pecans
  1. Combine flour, baking soda, baking powder and salt in a large mixing bowl and whisk until ingredients are combined.
  2. Add pumpkin, vanilla, brown sugar and pumpkin pie spice and mix with electric mixer until combined.
  3. Continue to mix with electric mixer and add eggs one at a time, milk slowly, cream cheese and melted butter.  Mix until smooth.
  4. Ladle batter into heated waffle iron and follow manufacturer's instructions for cooking waffles.  When cooked, place on a cookie sheet in the oven at 250 to keep warm and crisp until ready to serve.
FILLING:  Combine cream cheese and whip cream and mix with electric mixer until smooth.

TOPPING:  Combine caramel, butter and pecans in a small microwaveable bowl and heat on medium heat for 30 seconds at a time, stirring often until desired thickness and heat are reached.

TO SERVE:  Place one waffle square (or 1/4 circle) on a plate.  Spoon about 1/4 cup of the cheesecake filling on top of waffle.  Place another waffle on top of filling.  Spoon caramel pecan sauce on top waffles to finish.  Serve immediately.

Pumpkin Cheesecake Waffles

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