Chocolate Pumpkin Icebox Cake

• 24 ounces, weight Cream Cheese
• 1/2 cups Granulated Sugar
• 1/2 cups Firmly Packed Brown Sugar
• 1 can (15 Oz. Size) Pumpkin Puree
• 2 Tablespoons Cream
• 1/8 teaspoons Salt
• 3/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Ginger
• 2 teaspoons Vanilla Extract
• 12 ounces, weight Chocolate Graham Crackers (about 28 Crackers)
• Cocoa Powder, For Dusting

1. Beat the cream cheese with both sugars in the bowl of your electric mixer on medium speed until smooth. Then beat in the pumpkin, cream, salt, spices and vanilla until the mixture is smooth and fluffy.
2. Place a layer of graham crackers to cover the bottom of a 9 x 9 inch pan or dish. You may need to cut some crackers to fit. Spread 1/4 of the pumpkin mix over the crackers and smooth with an offset spatula. Layer 3 more times, ending with the pumpkin mix. Cover and chill for 12 hours or overnight.
3. For the stenciling:
4. Remove the cake from the fridge. Use any pattern of stencils you would like. You can trace the pattern onto a thick piece of paper. At my local craft store, I could not find any seasonal stencils that were small for the size of this cake. But I did find a variety of small felt leaves. I simply placed these over the top of the cake, and dusted the top with cocoa powder. I removed the leaves carefully with kitchen tweezers. Cut and serve!
5. Adapted from Sunset Magazine.

weight cream cheese, sugar, brown sugar, cream, salt, ground cinnamon, ubc, ubc, ground ginger, vanilla, weight chocolate, cocoa

Taken from tastykitchen.com/recipes/desserts/chocolate-pumpkin-icebox-cake/ (may not work)