6 tbsp butter 6 tbsp sugar pinch of cardamon pinch of cinnamon pinch of nutmeg
1. Preheat oven to 350 degrees.
2. Melt 6 tbsp butter in a saucepan and stir in the 6 tbsp of sugar until well incorporated. Once the mixture is nice and smooth add the cardamon, cinnamon, and nutmeg. Pour mixture in the bottom of a cake pan.
3. Arrange pear slices in the cake pan on top of the poured caramel mixture.
4. In a large bowl mix the flour, baking powder, and salt. Set aside.
5. In a separate bowl, cream the butter and sugar together until smooth. Add the eggs one at a time until fully incorporated. 6. Alternately mix the four mix and the milk to the creamed mix. Mix until smooth.
7. Pour into cake pan on top of the pears and bake for 50-60 minutes.
8. Once done, remove from oven and immediately turn upside-down onto a platter.
9. Watch the yummy gooey caramel drip down the sides of the cake...and enjoy!
1 cup graham cracker crumbs
1 tbsp butter, melted
8 oz. cream cheese
1/4 cup sugar
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tsp vanilla extract
14 ounces pumpkin puree
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp cloves
1/8 tsp cardamom
1/2 cup chopped candied pecans (to make the candied pecans, just toast them in a pan with some sugar until the sugar melts and begins to harden around the pecan pieces)
1. Preheat oven to 350º.
2. Mix the graham crackers crumbs and melted butter until well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
3. Whip the cream cheese, sugars, cream and vanilla with a electric mixer until smooth. Add the pumpkin puree, cinnamon, allspice, cloves, and cardamom. Mix until smooth.
4. Spoon a half of the graham cracker crumbs into four clear dishes, layer on a few candied pecans then divide half of the cheesecake mixture evenly between the dishes. Repeat the process a second time.
5. Garnish with whipped cream. Refrigerate for 1 hour or until firm.