The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Pumpkin Gingersnap Cheesecake
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 6 hr 45 min (includes chilling, standing and cooling times)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving
Directions
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
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Honey, yogurt and cinnamon cheesecake I The Magic Whisk
This honey, yogurt and cinnamon baked cheesecake is lighter than air and oh so decadent!
I love feedback and questions so if you have any...hit me below!
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1. We take a baking dish (20 cm) and wrap it on the outside with foil in two layers
2. Grind cracker in a food processor (blender) and pour into a deep container.
3. Add melted butter (10 tbsp), ground cinnamon (1 tsp), granulated sugar (0.25 cup) and salt (0.25 tsp). Mix everything thoroughly.
4. Pour the prepared mixture into the bottom of the baking dish.
5. In a separate container, beat with a mixer: softened cream cheese, caramel sauce and granulated sugar (0.25 cups).
6. Add three eggs one at a time and beat.
7. Then add: sour cream (0.25 cups), vanilla extract, flour, ground cinnamon (0.25 tsp), salt (0.5 tsp). Whisk well and pour into the mold.
8. Mix in a deep bowl: oatmeal, chopped pistachios, ground cinnamon (0.25 tsp), honey and ginger powder.
9. Put the prepared mixture and diced pear on the dough.
10. Bake at 162 degrees for 1 hour and 15 minutes.
11. Release the form from the foil and then the cake.
Ingredients:
Cracker - 25 pcs
Butter - 10 tbsp
Ground cinnamon - 1,5 tsp
Granulated sugar - 0,5 cup
Salt - 0,75 tsp
Cream cheese - 4 blocks
Caramel sauce - 0,25 cup
Eggs - 3 pcs
Sour cream - 0,25 cup
Vanilla extract - 1 tsp
Flour - 2 tbsp
Old fashioned oats - 0,25 cup
Pistachios - 0,25 cup
Honey - 0,25 cup
Ginger powder - 1 tsp
Pear - 1 pcs
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[Cheesecake #1] Ginger Soufflé Cheesecake : a subtle ginger flavor and cream cheese????
#ginger#cheesecake#souffle
After making white kimchi, there was ginger juice left, so I added ginger juice to cheesecake and baked it. It was very soft and not too sweet, so I was surprised when I made it. The combination of this cake and black tea is amazing. If you like ginger, you can make it by increasing the amount of ginger juice. The scent of ginger is very subtle, but it's a soufflé style, so it melts in your mouth without even chewing it. If you give it to the kids, they'll think it's not my mom ????. Kids don't like ginger flavor... If you are looking for a slightly unique dessert, try baking the Gingerbread Soufflé Cheesecake. I recommend it.
[Sheet Ingredients]
(room temperature) 186g whole egg, 24g yolk, 64g sugar, 60g cake flour
A: 15g butter, 0.5 tsp honey, 1.5 tsp milk
[Cheese mixture Ingredients]
(Room temperature) cream cheese 147g, sugar 26g, yolk 55g, ginger juice 9g, fresh cream 14g, soft flour 15g, cornstarch 2T,
A: 61g egg white, 32g sugar
[Make a sheet]
1. Put the whole egg, yolk and sugar in a bowl and melt the sugar with a whisk.
2. Heat the ball of step 2 to 40 degrees with a hot water bath, and melt the ingredients of A in the hot water pot.
3. Raise the bubble by lowering the ball of 2, and when the bubble becomes smooth, lower the speed to remove the bubble.
4. Sift the soft flour and put it in.
5. Mix part of 5 with A, add this to 4 and mix.
6. Pour the dough into the pan, beat it to remove air bubbles, and bake at 170 degrees for 24 minutes (based on smeg).
7. Cool and cut into 3 equal 1cm intervals.
[Cheese mixture] - Preheat to 170 degrees
1. Put cream cheese in a bowl and mix with a rubber spatula to make it smooth. Add sugar and mix.
2. Put the yolk in another bowl, place it on a medium hot water, heat it to about 40 degrees, add ginger juice and mix with a whisk.
3. Divide the yolk into 2 bowls with cream cheese and stir enough to avoid lumps.
4. Sift the soft flour and cornstarch through a sieve, mix well in step 3, add 14g of fresh cream, mix and sieve.
5. Make a meringue with A (egg white 61g, sugar 32g).
6. Divide the meringue into the dough of step 4 in 2 batches, and turn the rubber spatula over in a circle from the bottom to the top and mix without breaking the foam.
7. Cut the sheet 1cm into a pan and spread butter on the side of the pan/ Wrap 2-3 layers of foil
8. Pour the dough in step 6 and tap it twice to release air.
9. Put the cake pan in the oven pan, and pour hot water after putting it in the oven.
10. Put it in and immediately adjust it to 160 degrees for 30 minutes, then raise it to 175 degrees and bake in a hot water for 13 minutes.
11. When one laver has cooled, put it in the fridge and let it cool overnight, then remove it from the pan.
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40g Unsalted butter
230g Cream cheese
150g Coconut yogurt
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1 ½ Cup white chocolate (Lindt, Milka –favorite brand for baking)
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