Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping
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This is an unbelievably easy Entremet to make and it is super impressive with a little touch of posh! The elements used include: Dark Chocolate Mousse Dome, Shiny Chocolate Mirror Glaze, Crispy Dark Chocolate Base, piped Ganache Swirl and Gold Chocolate Monogram. When they are all put together, the result is WOW! Perfect for your next dessert buffet.
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet:
INGREDIENTS: (Makes 10)
Chocolate Mousse:
200g Dark Chocolate
100mL + 500mL Thickened Cream
(make ganache with the 200g chocolate + 100ml Cream)
Caramel
Crispy Chocolate Base:
400g Dark Melted Chocolate
150g Rice Bubbles
Chocolate Mirror Glaze:
210g Sugar
75g Water
70g Cocoa Powder
145g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water
Monogram Disc:
Nestle's Baker's Dark Chocolate Melts
Edible Gold Lustre Dust
Vodka or Lemon Extract
Piped Ganache Topping:
250g Dark Chocolate
150g Thickened/Double Cream
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Tartas Tatin de Manzana con Crema de Almendras
En este tutorial, vamos a realizar todas estas elaboraciones: Tartaletas sable de almendras. Crema de Almendras. Tatin de manzana sin horno. Ganache montada de chocolate y vainilla.
Pépites noisette para decorar.
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Raw Cheesecake with Mint Chocolate Ganache
Chocolate cheesecake with mint Ganache
Ingredients:
Crust:
2 cups pecans
4 dates
2 tbsp cacao powder
Pinch sea salt
Cheesecake:
4 cups cashews
1 cup agave
1 cups water
1 tsp vanilla
1 cup cacao butter or coconut oil
Ganache:
½ cup cacao
½ cup cacao butter
¼ cup agave
¼ tsp mint extract
Preparation
Grind pecans in processor to fine meal, add in cacao, sea salt, and dates. Spread crust into spring form pan or pie plate.
Filling:
Melt cacao butter with double pan and hot water. Pour agave, cacao butter ½ water and cashews into food processor and blend until creamy. Pour over pie crust and chill to firm
Ganache:
Melt cacao butter and mix with cacao powder, agave, mint extract, mix until well mixed and pour over firm cheesecake filling.
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These videos are actual live filmed footage of Charles Marble demonstrating raw food preparation classes at the Mangroves Health Institute. In addition to demonstrating the raw food preparation he also includes a wide range of healthy facts about the individual foods used in the recipes. Theses classes are filmed before a live audience and raw and uncut footage of the classes.
The recipes were flimed live at the Mangroves Health Institute professionally by Naples Original Video Production (Naples Daily News ~ People's Choice Awards last 8 years in a row, & serving SW Fl. since 1984). ... We hope you find the videos helpful to your health and enjoyable to your taste buds.
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Professional Baker Teaches You How To Make BUNDT CAKE!
Pumpkin Chocolate Bundt Cake is on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 12-cup bundt cake (20 slices)
Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted
Butterscotch Glaze
¼ cup (60 g) unsalted butter
1/3 cup (70 g) packed dark brown sugar
2-3 Tbsp (30-45 mL) milk
1 cup (130 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 350 F (180 C) and grease a 12-cup (3 L) bundt pan.
2. Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
3. In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
4. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
5. For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency – if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.
The bundt will keep for 3 days, well-wrapped.
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Marbled Chocolate Cheesecake Pumpkin Tart With A Biscoff Pecan Crust
Learn how to make a Marbled Chocolate Cheesecake Pumpkin Tart With A Biscoff Pecan Crust in just a few steps.
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