Marbled Pumpkin Cheesecake
We're cooking Marbled Pumpkin Cheesecake with Deana Cimorelli of The Bakery Boutique.
Pumpkin Swirl Cheesecake (Thermomix® Singapore)
Mmmm can you smell what our kitchen is baking? It's Pumpkin Swirl Cheesecake! ???? Sweet, soft filling paired with our delicious crunchy Lotus biscuit base, this treat is bound to delight! ????
Here is the recipe:
???? Ingredients:
[Crust]
250 g lotus biscuit
80 g unsalted butter, softened
[Filling]
900 g cream cheese, softened at room temperature
200 g caster sugar
100 g sour cream
1 tsp pure vanilla extract
3 eggs
300 g whipping cream
¼ tsp salt
2 tbsp plain flour
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
1 pinch ground nutmeg
250 g pumpkin puree
20 g cocoa powder
Preparation
[Crust]
1. Preheat oven to 160°C. Place lotus biscuits and butter in mixing bowl, chop 20 sec/speed 5. Transfer to a spring form pan (20 cm). Flatten with back of spoon and set aside in refrigerator. Rinse mixing bowl.
[Filling]
1. Place cream cheese and sugar in mixing bowl, beat 1 min/speed 6.
2. Add sour cream, vanilla, eggs and whipping cream, mix 2 min/speed 6.
3. Add salt, plain flour, ground cinnamon, ground allspice, ground ginger and ground nutmeg, mix 40 sec/speed 4.
4. Add pumpkin puree to mixing bowl, mix 1 min/speed 5. Transfer half of pumpkin cheese mixture to another bowl.
5. Add cocoa powder to mixing bowl, mix 30 sec/speed 5. Transfer cocoa cheese mixture to another bowl. Scrape down sides of mixing bowl with spatula.
6. Alternate adding the two batters onto prepared springform pan in diminishing quantities, spooning each layer into the center of the previous layer, without smoothing the layers (they will mound in the center).
7. Bake for 50-60 minutes (160°C) or until the center is almost set. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the oven and allow to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight. Cut in slices and serve
TIPS:
- Decorate with sour cream topping and dust with cocoa powder.
- Sour cream topping: Mix 200 g sour cream, 40 g caster sugar and ½ tsp vanilla extract in a small bowl. Serve as desired.
Pumpkin Swirl Cheesecake Bars
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Pumpkin Swirl Cheesecake Bars - are ultimate fall treat with gooey walnut base and thick pumpkin layer with a delicious cream cheese swirled in. If you love both pumpkin pie and cheesecake, these rich bars are the perfect dessert for you!
Ingredients:
2/3 cup (150 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar
1 egg
1 cup (120 g) all-purpose flour
2/3 cup (80 g) walnuts, ground
1/4 tsp salt
2/3 cup (150 g) heavy cream
1/3 cup (70 g) sugar
1 1/3 cup (300 g) cream cheese
1 egg
1 tsp vanilla extract
1/3 cup (40 g) all-purpose flour
1 1/3 cup (300 g) pumpkin puree (NOT pumpkin pie filling!)
2 tsp pumpkin pie spice
1/3 cup (40 g) all-purpose flour
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Preheat oven to 350 F (180 C).
Line a 9×9″ baking pan with parchment paper, leaving excess paper overhanging.
Beat together butter and light brown sugar.
Whisk in egg.
Add flour and mix well to combine.
Add walnuts and salt and mix well.
Press the mixture into the bottom of the prepared pan.
In another bowl, whip up heavy cream.
Add sugar and mix well.
Add cream cheese and beat to combine.
Whisk in egg and vanilla extract.
Add flour and stir well to combine.
Set aside 200g of the filling.
Add pumpkin puree, pumpkin pie spice and flour to the rest of the filling. Mix well to combine.
Pour the pumpkin filling over the walnut base.
Dollop reserved filling on top and swirl with a toothpick, butter knife or skewer to create a marble effect.
Bake in preheated oven until just set, for about 40-50 minutes.
Let cool completely in the pan
then refrigerate until set, about 2 hours, before slicing into squares.
Enjoy! :)
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Pumpkin Swirl Cheesecake with Biscoff Crust
Pumpkin Swirl Cheesecake with Biscoff Crust:
This cheesecake is one of my all-time favorite fall cheesecakes. I can’t say it is my all-time favorite cheesecake! Why, because I have multiple all-time favorite cheesecakes—one for each season, as a matter of fact. When the trees get naked, I know it’s time to get out all things pumpkin: Pumpkin Pie Crumble, Pumpkin muffins, and this Pumpkin Swirl Cheesecake.
????????????????????????????????????
????Springform Pan:
????????????????????????????????????????????
????????????????????
????1¼ cups Biscoff Cookie crumbs:
????2 tbsp. granulated sugar:
????¼ cup finely chopped pecans:
????¼ cup flour:
???????????????????????? ???????????????? ????????????????????????????
????3 8oz Packages of cream cheese:
????1¾ cup granulated sugar:
????¼ cup all-purpose flour:
????2 tsp vanilla:
????½ cup sour cream:
????1 cup pumpkin puree:
????2 tsp pumpkin pie spice:
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Check out how we made this Pumpkin Marble Cheesecake #cheesecake #recipe #comment #dessert #food ????
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