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
▶INSTAGRAM: @itcarlaalva
✨M U S I C
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Pumpkin Pecan Cheesecake Bars
What’s better than a fall-flavored pumpkin pecan cheesecake? Pumpkin pecan cheesecake bars that you can eat with your hands, of course! Our pumpkin pecan cheesecake bars, inspired by Rasa Malaysia, give you all the creamy, dreamy lusciousness of a fork-friendly slice of pumpkin cheesecake, but with the finger-food ability to eat without a plate.
These deeply satisfying dessert bars deliver melt-in-your-mouth bites of spiced pumpkin filling on top of a brown sugar shortbread-style crust studded with pecans. They are so good, you’ll want to make pumpkin cheesecake bars all autumn long. Take them to the upcoming fall harvest parties, football game get-togethers, and holiday gatherings with family and friends. Bake an extra batch to tuck them into your kiddo’s school lunch bag or bring a big batch to treat the whole class.
Not only are these pumpkin pecan cheesecake bars delicious, they are remarkably easy to make. Start by pressing the crust—a simple combination of flour, brown sugar, butter, and pecans—into the bottom of a baking dish and bake until lightly browned. While the crust is cooling, whip together the cheesecake filling and pour over the crust. The cheesecake filling is a scrumptious mixture of softened cream cheese, coconut sugar, pumpkin puree, eggs, vanilla, and fall spices. Slide the baking dish in the oven and bake for an additional 30 minutes or until golden brown. The hardest part of making this dessert is having to wait for it to cool before taking your first bite.
Cook’s note: Coconut sugar is a wildly popular alternative sweetener that has taken the baking world by storm. This succulent sweetener is made from the nectar of coconut blossoms, which is boiled and ground into a granular substance with the texture of brown sugar. From a nutritional standpoint, coconut sugar reigns supreme over refined sugar because it has a lower glycemic index and a more complex flavor. However, keep in mind that coconut sugar is still sugar and should be consumed in moderation. If you don’t have coconut sugar in your pantry, you can swap in brown sugar for this pumpkin pecan cheesecake bar recipe.
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Restaurant Recipes How To Make Olive Garden Apple Praline Cheesecake Recipe
I always wanted to improve my cooking despite the fact that I am very bad at it, and nothing seems to come out well out of my hands. But I still got my hope and decided to start looking for some good recipes (what I mean by this is something that tastes good even with my clumsy skills). And I think I might have found it.
I absolutely love restaurant food and the spices they use to make it so much different from what we make at home. I always wondered what made it so delicious despite the fact that we use the seemingly same ingredients at home, with worse results.
Then I found a recipe book written by Ron Douglas, named (conveniently) America's Secret Recipes, that advertised the fact that the book held restaurant secrets and recipes that the billion dollar companies like KFC, Pizza Hut, Red Lobster and many others are trying to keep away from the public. Who doesn't want to learn how to cook up a Pizza Hut house special huh? Yes, the book has it's share of Pizza Recipes and deserts! Yeah, actually I always wanted to know how they make those exceptionally tasty Tiramisu cakes. I always had it in for those.
The book also tries to make use of easy recipes in a sense of presenting the recipes by their signature companies, for example if you're looking for KFC specials, you will find them all in one spot so you don't need to read every recipe in the book to actually find what you're looking for.
Overall, the book is worth that special price tag I got it for, especially if you get it while that special offer with the second volume is still there. You practically get two good books for a very low price tag. As Ron said, you spend a lot of money eating out, money you could use somewhere you really need it, while making great meals for your family and receiving great compliments for your cooking.
Heywood Cooking EP10 | Pumpkin Cheesecake
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Season 2 - Episode 3 | Pumpkin Cheesecake
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Heywood Cooking is a home-brewed internet comedy series that throws together elements of cooking, irony, and dry humor that sometimes makes zero sense.
No bake pumpkin cheesecake with a cookie crust by @AddictedToDates