How To Make A Delicious Pumpkin Cheesecake
This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors! It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream
???? FULL RECIPE HERE:
???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
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????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.
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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion
This recipe contains affiliate links.
#simplyhomecooked #cheesecake #pumpkinrecipes
Pumpkin Spice Moonshine?! | Moonshiners | Discovery
Richard and Craig prepare to mash in a seasonal pumpkin spice moonshine.
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Pumpkin Spice Moonshine?! | Moonshiners | Discovery
PUMPKIN PIE CRUMBLE CAKE | PUMPKIN PIE CAKE
Hi guys!! In today’s video, I’ll be showing you how to make a pumpkin pie crumble cake! I hope you give this recipe a try this holiday season! I’ll guarantee it’ll be a hit! Let me know if you give this recipe a try! ❤️
What you’ll need-
For the base:
1 box of yellow cake mix (minus 1/2 cup, reserve for topping)
1/2 cup of melted butter
1 egg
For the pumpkin filling:
1 14 oz can of sweetened condensed milk
1 15oz can of pure pumpkin puree
2 eggs
2 tbsp of Brown sugar
1 tsp of Pumpkin pie spice
1 tsp of Cinnamon
1/8 tsp of nutmeg
1/8 tsp of ground cloves
1 tsp of vanilla extract
For the topping:
1/2 cup of yellow cake mix
1/2 cup of all purpose flour
3 tbsp of Butter
2 tbsp of brown sugar
1 cup of chopped Pecans (almonds or walnuts work aswell)
Bake at 350 degrees for 30-40 mins or until cake is set in the middle.
Perfect Pumpkin Cheesecake
Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 16 ounces gingersnap cookies, approx. 1 1/2 cup cookie crumbs
• 6 tablespoons butter melted
• 1 tablespoon brown sugar
• 24 ounces cream cheese
• 2 cups granulated sugar
• 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 cup all-purpose flour
✅Instructions
1️⃣ Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
2️⃣ Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
3️⃣ In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
4️⃣ Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
5️⃣ Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
6️⃣ Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
7️⃣ Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
8️⃣ Remove the springform pan ring before serving. Keep cold.
Recipe Notes:
Can use a graham cracker crust if preferred.
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Hennesy Pumpkin Pie by Chef Henny
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He's better than Gordon Ramsey!
Super Easy Homemade Eggnog
Yes you need egg yolks to make eggnog. In my opinion this is so easy to make that I think more people should be making their own eggnog instead of buying it. The Holidays can make everyone a little crazy, but it's easier to relax when you're sitting with a nice chilled glass of homemade eggnog.
Recipe:
Whole nutmeg:
Vanilla bean:
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