10 BEST CHOCOLATE TRUFFLES RECIPE Pt3 How To Cook That
10 Best Chocolate Truffles Recipes with delicious gooey fillings. Subscribe: Recipe:
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TRUFFLES PART 1 -
TRUFFLES PART 2 -
TRUFFLES PART 4 -
Over the past few years, I've done 4 of these top 10 chocolate truffles episodes and I've even made a PRANK truffles episode! Check them all out on my channel.
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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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Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Hello everyone!
It is the best season for pumkins and the time is calling pumpkin recipes. This is the first pumpkin recipe for this winter and we hope you gonna like it. Its is so easy to make this mini pumpkin cheesecake bites! There was different cheesecakes recipes on our main page and this gonna be one of your favourite. Here is the ingredients;
Ingredients;
175 g biscuits
80 g melted butter
200 ml cream
1/33 cup sugar
250 g labneh & cream cheese
1 egg
1/2 tbsp starch
1/2 tbsp flour
100 ml cream
160 g chocolate (80 g milk + 80 g bitter)
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#pumpkincheesecake
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Pumpkin Cheesecake Truffles- The cutest fall dessert ???????? #12tomatoes #recipe #fallaesthetic
Fall is here and so are these mini pumpkin truffles!! We can’t help but be obsessed with the look and taste of this bite-sized desserts that have a rich cheesecake flavor and sweet sugar coating ???????? Full recipe: #pumpkin #pumpkinpie #cheesecake #truffles #pumpkintruffles #cheesecaketruffles #dessert #12tomatoes #cookingwith12t #baking #bakingideas #dessertideas #fall #falldish #falldessert #food #foodie
Pumpkin cheesecake with spider web - Halloween recipe
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Deb cooks for us a dessert perfect for Halloween Day: the cheesecake with spiderweb. Don't be scared... it will sell like hotcakes!
***
Hi everybody, welcome to the haunted GialloZafferano kitchen. Today we'll be preparing together a delicious dessert perfect for Halloween Day: the pumpkin cheesecake. Let's see together what ingredients we'll need:
• 8,8 oz (250 g) of pumpkin flesh
• 1 cup (200 g) of sugar
• ½ tsp of ginger
• 1 tsp of cinnamon
• 2 tbsp of cane sugar
• 3 tbsp of lemon juice
• just over 2 cups (500 g) of Philadelphia cream cheese • 2 eggs + 2 egg yolks
• 1 1/3 sticks (150 g) of butter
• just under 1 cup (200 ml) of heavy cream
• 3,5 oz (100 g) of dark chocolate (for the spiderweb)
• 1 coffee or chocolate candy (for the spider)
• 1 pinch of salt
• 8,8 oz (250 g) of Digestive biscuits
Now, let's make our cheesecake:
Grease a 9-inch (24 cm) springform pan with butter. Then take some parchment paper, put the pan on it and, with a pencil, draw a circle of the same diameter of the pan. In the same way, make some strips long enough to cover the sides.
Now, place the parchment circle on the bottom of the springform pan, press it down, and do the same with the strips to completely line the sides.
Melt the butter in a small saucepan. Meantime, crush the Digestive biscuits with the cane sugar in a blender.
Now combine the butter with the biscuits... and stir until you have a soft mixture.
Once ready, pour the biscuit and butter mixture into the springform pan and press it down on the bottom and sides, to make it adhere. Now keep the pan in the fridge for at least 30 minutes to set the crust.
Cut the pumpkin into finger-wide slices, peel and boil in a small amount of water with a pinch of salt. Once cooked, use a blender to make a puree. Now, combine in the blender... the Philadelphia cream cheese... the pumpkin puree... the sugar... the lemon juice... the ginger, the cinnamon and a pinch of salt... 2 whole eggs and 2 yolks... and finally the heavy cream. At this point, turn on the blender and let it run until you have a smooth and even mixture.
The filling for our cheesecake is ready. Take the crust out of the fridge, here it is, which in the meantime has set up.
Now pour in the filling... and bake the cheesecake in preheated oven at 350°F (180°C) for 50 minutes.
Melt the chocolate in a bain marie. Now pour it into a parchment cone or, if you prefer, a pastry bag. After that, we'll decorate our cheesecake.
We'll decorate our cheesecake with a nice spiderweb. Take a fixed point on the cheesecake and draw a few lines from there. Then place the coffee or chocolate candy and draw some small legs so that it looks like a spider. Now we can finish spinning the spiderweb.
Our pumpkin cheesecake with spiderweb is finally ready. Be careful because it will sell like hotcakes... stop there, Thing! From GialloZafferano, and Thing... happy Halloween and see you next time!
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes