How to Make Praline Pumpkin Cheesecake by Chef Eddy Van Damme
What happens when you combine pralines, pumpkin and cheesecake into one dessert? You get this decadent holiday treat that just begs for its own tradition. Praline Pumpkin Cheesecake is one of the most popular recipes on Imperial Sugar's website. Learn how to make it yourself here! #imperialsugar #dessert #recipe #cheesecake #praline #pumpkincheesecake
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Creamy Pumpkin Cheesecake with Gingersnap Crust
Delicate and creamy, this pumpkin cheesecake with gingersnap crust is the perfect ending to your holiday dinner. Each bite is filled with sweet fall aromas and the texture is mousse-like! It's a truly decadent (but simple to make) fall dessert!
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
For The Crust
2 ½ cups (250 g) gingersnap cookie crumbs
¼ cup (52 g) light brown sugar
4 tablespoons unsalted butter, melted
For The Filling
15 ounces (425 g) pumpkin puree
24 ounces (678 g) full fat brick-style cream cheese, softened to room temperature
1 cup (210 g) light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup (180 ml) heavy cream, room temperature
1 tablespoon vanilla extract
4 large eggs, lightly beaten, room temperature
1 cup (60 g) homemade whipped cream
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Cheesecake pan:
Cheesecake wrap:
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DELICIOUS PUMPKIN CHEESECAKE RECIPE
✨ I N G R E D I E N T S
CRUST
+ 2 cups or 40 gingersnap cookies
+ 6 tablespoons of unsalted butter
+ 1/4 cup of dark brown sugar
+ pinch of salt
FILLING
+ 4- 8oz. packages of Philadelphia cream cheese
+ 1 & 1/2 cups of white granulated sugar
+ 1/4 cup of dark brown sugar
+ 1 - 15oz. can of pumpkin puree
+ 1/4 cup of sour cream
+ 2 tablespoons of all purpose flour
+ 2 tsp. of vanilla
+ 1 & 1/2 tsp. of cinnamon
+ 1/2 tsp. of nutmeg
+ 1/2 tsp. of ginger
+ 1/4 tsp. of all spice
+ 1/2 tsp. of salt
+ 4 large eggs
+ 9 inch springform pan
✨R E C I P E
CRUST
1. Preheat oven to 350 degrees.
2. Grind gingersnap cookies in food processor until the cookies turn into fine crumbs.
3. Pour the crumbs into a medium size bowl and mix with brown sugar, salt, and melted butter. Mix until fully combined.
4. Use a stick of butter to lightly butter the sides of the springform pan. Line the bottom of the pan with parchment paper. (Tip: Add a little butter to the bottom of the pan to ensure that the parchment paper doesn’t move or slide when it’s time to form the crust)
5. Pour the cookie crumb mixture into the pan and pack them tightly to form the crust. You can do a flat crust on the bottom of the pan or you can allow the crust to go up the sides of the pan. Ensure to leave at least half and inch of space from the crusted the bottom of the pan. (Tip: I like to use a measuring cup to pack the crumbs in tightly and evenly)
6. Place crust in the oven for 12-15 minutes or until golden or browned on the edges.
7. Remove from oven and let cool completely.
FILLING
1. In a large bowl mix the cream cheese and sugars until fully combined.
2. Add the sour cream, pumpkin, and vanilla and mix until combined after each addition.
3. Then using a sifter, sift in the flour and mix. Then add all your spices and mix.
4. Pour in 4 eggs, one at a time, ensuring to combine each egg into the mixture before adding the next addition and set aside.
5. Use aluminum foil to cover the bottom of your springform pan and sides of the cooled springform pan and place in the center of a large pan to create a water bath. The goal is to ensure that the springform pan is covered with enough aluminum foil so that water does not seep into the cheesecake. Pour water into the large pan and ensure that the larger pan is about half way full.
6. Pour the filling into the cooled springform pan with the crust and back for about an hour and 20 minutes.
7. Remove from the oven and let cool.
8. Top with cinnamon whipped cream and enjoy!
✨S H A R E Y O U R C R E A T I O N S W I T H M E
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✨M U S I C
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How to make Pumpkin Praline Cheesecake | By Swanky Recipes #shorts
Ingredients
CRUST
2¼ cups graham cracker crumbs
10 tbsp butter, melted
4 tbsp light brown sugar, packed
1½ tsp ground cinnamon
PUMPKIN CHEESECAKE FILLING
24 oz. full-fat cream cheese, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
7 tbsp all-purpose flour
15 oz canned pumpkin puree
¼ cup full-fat sour cream
3½ tsp pumpkin pie spice
½ tbsp vanilla extract
½ tbsp praline extract flavoring
2 tbsp Tony Chachere's Praline Honey Ham Injectable Marinade
4 large eggs, room temperature
PRALINE TOPPING
2 tbsp butter
¾ cup Tony Chachere's Praline Honey Ham Injectable Marinade
½ tsp baking soda
2 tsp praline extract
¾ cup whole pecans
Instructions
Preheat oven to 325°F. Cut a circle in the shape of the bottom of a 9-inch springform pan using parchment paper. Lightly grease both sides of paper and place in the bottom of the pan.
Combine crust ingredients and mix until moist. Firmly press crust mixture into bottom of pan and up the sides. Bake crust for 15 minutes. Set aside to cool.
Reduce oven to 300°F. Using heavy-duty aluminum foil, wrap the pan sides and bottom well in multiple layers of foil to ensure no water will get in the pan from the water bath.
In a bowl fit with a mixer, mix together on LOW the cream cheese, sugars, and flour until well combined, scraping down the sides of the bowl as needed.
On LOW, mix in the pumpkin, sour cream, extracts, Tony Chachere's Praline Honey Ham Injectable Marinade, and pumpkin pie spice. Mix until well combined.
On LOW, add eggs one at a time, scraping down the sides of the bowl as needed until eggs are well combined.
Pour cheesecake filling into baked crust pan. Evenly spread filling with a spatula then tightly cover the top of the pan with foil.
Place cheesecake pan into a larger oven-safe pan with tall sides. Fill the empty pan with hot water covering about halfway up the sides of the cheesecake pan, making sure the water is well below the foil top. The water bath will help to prevent cracking.
Bake for 1 hour and 50 minutes.
Turn off the oven and let the cheesecake sit in the oven for 35 minutes with the door closed. Do not open oven door to peek inside.
Slightly open oven door and leave cheesecake inside; 20 minutes.
Remove cheesecake from oven. Cheesecake will slightly wiggle. Gently run a knife around the edges of the cake then cover with foil. Chill in the refrigerator until firm; about 6 hours or overnight.
In a medium saucepan over medium heat, melt butter and Tony Chachere's Praline Honey Ham Injectable Marinade. Bring to a boil.
Cook until mixture reaches 230°F and sauce is thickened; about 8 minutes. Remove from heat.
Stir in praline flavoring extract. Reserve and set aside ¼ cup of praline glaze. Stir baking soda into the remaining saucepan of glaze.
Quickly pour praline glaze over the top of cheesecake, spreading evenly with a spatula.
Pour pecans into reserved glaze and coat well. Place glazed pecans on top of cheesecake.
Cover and refrigerate cheesecake until ready to serve.
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):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
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