no-bake pumpkin chocolate cheesecake ghosts ????????
makes about 24 little ghosts
Ingredients:
4 oz cream cheese
2 tablespoon maple syrup
1 cup graham cracker crumbs
1/2 teaspoon pumpkin pie spice
1/4 tsp sea salt
1/2 cup pumpkin puree
1/4 cup grated dark chocolate
1 cup white chocolate chips
2 tablespoons vegetable oil
1 oz dark chocolate for melting
Directions at
#nobakecheesecake #nobakedessert #halloweentreats #halloweenparty #pumpkincheesecake
The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
IG @audreysaurus
TikTok @audreysaurus
audreysaurus.com
#shorts #audreysaurus #chocolatechipcookie #brownbutter #chocchipcookie #cookie
Professional Baker Teaches You How To Make PUMPKIN CHEESECAKE!
Pumpkin Cheesecake Pie is the absolute best Thanksgiving dessert recipe. Making this Thanksgiving the perfect Thanksgiving starts with this recipe, and Chef Anna Olson is here to show you all the steps of this amazing recipe. Check it out below!
More Videos from Anna's Holiday Feast:
Turkey, Gravy, and Stuffing:
Mashed Potatoes:
Turkey Carving:
Caramelized Onions:
Brussels Sprouts:
Sausage Squares:
Subscribe for more video recipes:
Ingredients
Crust
2 3/4 cups (390 g) chocolate cookie crumbs
2 Tbsp (25 g) packed light brown sugar
1/2 tsp ground cinnamon
1/2 cup (115 g) unsalted butter, melted
Cheesecake Layer
1 pkg (8 oz/250 g) cream cheese, at room temperature
1⁄3 cup (70 g) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 large egg, at room temperature
1/2 cup (125 mL) pure pumpkin purée
Pumpkin Pie Layer
2 cups (500 mL) pure pumpkin purée
1/2 cup (100 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3 large eggs, at room temperature
1 cup (250 mL) whipping cream
Sweetened whipped cream, for décor (optional)
Directions
1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform pan.
2. For the crust, stir the cookie crumbs with the brown sugar and cinnamon and then stir in the melted butter until evenly combined. Press into the bottom and all the way up the sides of the pan. Bake for 10 minutes (no change will be noticeable). Let cool on a wire rack while you make the filling. Leave the oven on.
3. For the cheesecake layer, beat the cream cheese until smooth (by hand is easy enough) and then beat in the sugar, cinnamon, cloves and nutmeg. Switch to a whisk and whisk in the egg, followed by the pumpkin purée.
4. Scrape the batter into the cooled crust and bake for 30 minutes, until the cheesecake no longer jiggles in the centre. While it bakes, prepare the pumpkin pie layer. Whisk the pumpkin purée with both sugars and then whisk in the cinnamon, cloves and nutmeg. Whisk in the eggs and then the 1 cup (250 mL) whipping cream. Once the cheesecake layer has baked for 30 minutes, remove the pan from the oven and gently pour the pumpkin pie filling over the cheesecake—it will fill the pan right to the top.
5. Return the pan to the oven and bake for 50 to 60 minutes more, until only the centre of the pie shows signs of jiggling. Let cool in the pan on a wire rack to room temperature, up to 4 hours. Chill the cooled pie, uncovered, in the fridge overnight to set the filling.
6. If you wish to decorate the pie, remove it from the pan and carefully slide it onto a cake stand or a platter. Scoop the whipped cream into a piping bag fitted with a plain or star tip and pipe a crown just around the top of the pie or simply dollop the whipped cream in the centre. Chill until ready to serve.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #ThePerfectThanksgivingDinner #AnnasHolidayFeast
The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
______________________________________________________________________________________
SUBSCRIBE to my cooking channel for more great recipes!
SUBSCRIBE to my gardening channel!
_____________________________________________________________________________________
WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Pumpkin Bread
Roasted Potatoes
French Apple Tart
______________________________________________________________________________________
HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake - A very forgiving cake, very easy to make with simple preparation. You may use pumpkin puree in a can, but I always love to prepare homemade fresh one. Hope you will be inspired to make something in this fall season. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients :
For 7x7 inch square baking pan.
Pumpkin puree
Fresh sugar pumpkin (chunked)
Crust
120g (1 cup) ginger nut cookie crumbs
30g (1/4 cup) almond meal
30g (2 tbsp) castor sugar
50g (1/4 cup) melted unsalted butter
Pumpkin Cheesecake
400g (2 cups) cream cheese (softened)
1 1/2 vanilla extract
100g (1/2 cup) castor sugar
60g (1/4 cup) plain yogurt
2 eggs (whisked)
230g (1 cup) fresh pumpkin puree (you may use a can one)
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 cup pecan nuts (chopped)
Top
200g (1 cup) whipping cream
3 tbsp roasted coconut flakes
2 tsp cinnamon powder (for sprinkle)
Instructions :
Fresh pumpkin puree
1. Cut the pumpkins into chunks. Transfer them onto a glass pan and cover with lid. Bake at 200°C / 400°F for 35-40 min or until it is soft.
2. Pulse the cooked pumpkin in a food processor until it is mashed.
3. Set aside.
Crust
4. In a food processor, pulse the cookies a few times until fine.
5. Transfer the cookie crumbs into a large bowl. Add the almond meal, sugar and butter, and mix until well combined.
6. Transfer the mixture into the prepared pan (lined with parchment paper).
7. Use a spatula to press down and level the surface. Set aside.
Cheesecake
8. In another large bowl, whisk the cream cheese until softened. Add vanilla and sugar, and mix until well combined. Add the yogurt and mix well.
9. Whisk the eggs, and add into the cream cheese mixture. Mix until well combined.
10. Pour half the cream cheese mixture onto the pan. Freeze for at least 30 min or until the layer is set. (Save the other half)
11. Add the pumpkin puree, cinnamon powder and nutmeg powder into the other half of the mixture. Mix until well combined.
12. Pour the pumpkin mixture onto the set layer. Use a spatula to spread it evenly.
13. Add the pecan nuts and spread evenly on top. Bake at 180°C / 350°F for 45-50 minutes.
13. Allow the cake to cool completely on the cooling rack. It might wiggle a little, that is normal. Refrigerate for at least 4-5 hours or overnight.
Top
14. In a bowl, whisk the whipping cream until stiff peaks.
15. Pour the whipped cream over the chilled cake. Sprinkle the coconut flakes and cinnamon powder.
16. Chill the cake for 30 min before cutting.
17. The cake is ready to cut and serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Background music:
Atmosphere Corporate by HookSounds Creative Commons — Attribution 4.0 International — CC BY 4.0 Music provided by Music for Creators