How To make Almond Crunch Pumpkin Cheesecake
1 2/3 cups graham cracker crumbs
1 cup sugar
divided
1/4 cup sliced almonds :
chopped
5 tablespoons margarine melted
3 packages cream cheese :
softened (8-ounce)
4 eggs
1/2 cup dairy sour cream
1 cup solid pack canned pumpkin
2 teaspoons pumpkin pie spice
***ALMOND CRUNCH TOPPING*** 3 tablespoons margarine
1/4 cup light brown sugar -- firmly packed
1/2 cup sliced almonds
1/2 cup flaked coconut
In bowl, mix graham cracker crumbs, 1/3 cup sugar, chopped almonds and margarin e; press on bottom and 2-inches up side of 9-inch springform pan; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and remaini ng 2/3 cup sugar until smooth; blend in eggs, sour cream, pumpkin and spice. Po ur into prepared crust. Bake at 350 degrees F for 1 hour. Turn off oven. Open d oor slightly; leave cheesecake in oven for 30 minutes. Spread Almond Crunch Top ping over warm cheesecake. Broil 6 inches from heat source for 2 minutes or unt il golden brown. Chill at least 4 hours before serving. Almond Crunch Topping: In small saucepan, heat margarine and brown sugar until dissolved. Stir in Slic ed Almonds and flaked coconut. ]]] SOURCE: Planters :
Busted by Judy R.
Posted to RecipeLu List by "Judy Ryder <Homebod@bangornews.infi.net>" <homebod@ bangornews.infi.net> on May 15, 1998.
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Baked a huge pumpkin to kickoff my 21 Days of Pumpkin Recipe Series | MyHealthyDish
Pumpkin Cheesecake Crumble Bars
These Low Carb Pumpkin Cheesecake Crumble Bars will please everyone at Thanksgiving or in any regular day! ???? With a combination of fall flavors of pumpkin pie, the creaminess of cheesecake, and the buttery cinnamon pecan crumble topping.
Happy Pumpkin Season y’all! ????????
Pan size: 8 x 8 inch (20 x 20 cm) square pan
INGREDIENTS
½ cup (115g) softened unsalted butter
½ cup (100g) granulated erythritol
5 large egg yolks at room temperature
1 teaspoon (5mL) vanilla extract
1 cup (245g) pumpkin purée
½ cup (56g) coconut flour
1 teaspoon (4g) pumpkin pie spice
1 teaspoon (4g) baking powder
¼ teaspoon (1g) salt
6 large egg whites
¼ teaspoon (1g) cream of tartar or ½ teaspoon (3mL) lemon juice
8 ounces (225g) softened cream cheese
⅓ cup (65g) granulated erythritol
1 large egg at room temperature
1 teaspoon (5mL) vanilla extract
1 cup (100g) blanched almond flour
½ cup (62g) chopped pecans
⅓ cup (65g) granulated erythritol
1 teaspoon (4g) cinnamon powder
⅓ cup (80g) melted unsalted butter
powdered erythritol (optional)
Bake at 325°F (163°C) for 45-50 minutes.
Yields 16 bars (macros per bar)
NET CARBS: 2.1g
FIBER: 3.1g
FAT: 13.9g
PROTEIN: 4.7g
CALORIES: 165
**NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
#ketoserts #pumpkincake #pumpkincrumblebars
▶️
Tamaño del recipiente: recipiente cuadrado de 20 x 20 cm (8 x 8 pulgadas)
INGREDIENTES
½ taza (115 g) de mantequilla ablandada sin sal
½ taza (100 g) de eritritol granulado
5 yemas de huevo grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
1 taza (245 g) de puré de calabaza
½ taza (56 g) de harina de coco
1 cucharadita (4 g) de especias para pastel de calabaza
1 cucharadita (4 g) polvo de hornear
¼ de cucharadita (1 g) de sal
6 claras de huevo grandes
¼ de cucharadita (1 g) de crémor tártaro o ½ cucharadita (3 ml) de jugo de limón
8 onzas (225 g) de queso crema ablandado
⅓ taza (65 g) de eritritol granulado
1 huevo grande a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
1 taza (100 g) de harina de almendras blanqueada
½ taza (62 g) de nueces picadas
⅓ taza (65 g) de eritritol granulado
1 cucharadita (4 g) de canela en polvo
⅓ taza (80 g) de mantequilla sin sal derretida
eritritol en polvo (opcional)
Hornee a 325 ° F (163 ° C) durante 45-50 minutos.
Rinde 16 barras (macros por barra)
CARBOHIDRATOS NETOS: 2.1g
FIBRA: 3,1g
GRASA: 13,9g
PROTEÍNA: 4.7g
CALORÍAS: 165
Dimensioni padella: padella quadrata 20 x 20 cm (8 x 8 pollici)
INGREDIENTI
½ tazza (115 g) di burro non salato ammorbidito
½ tazza (100 g) di eritritolo granulato
5 tuorli grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
1 tazza (245 g) di purea di zucca
½ tazza (56 g) di farina di cocco
1 cucchiaino (4 g) di spezie per torta di zucca
1 cucchiaino (4 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
6 albumi d'uovo grandi
¼ di cucchiaino (1 g) di cremor tartaro o ½ cucchiaino (3 ml) di succo di limone
8 once (225 g) di formaggio cremoso ammorbidito
⅓ tazza (65 g) di eritritolo granulato
1 uovo grande a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
1 tazza (100 g) di farina di mandorle sbollentata
½ tazza (62 g) di noci pecan tritate
⅓ tazza (65 g) di eritritolo granulato
1 cucchiaino (4 g) di cannella in polvere
⅓ tazza (80 g) di burro non salato fuso
eritritolo in polvere (facoltativo)
Infornare a 163 ° C per 45-50 minuti.
Resa 16 barre (macro per barra)
CARBOIDRATI NETTI: 2,1 g
FIBRA: 3.1g
GRASSI: 13,9 g
PROTEINE: 4,7 g
CALORIE: 165
Taille de la casserole: casserole carrée de 8 x 8 pouces (20 x 20 cm)
INGRÉDIENTS
½ tasse (115 g) de beurre non salé ramolli
½ tasse (100 g) d'érythritol granulé
5 gros jaunes d'œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
1 tasse (245 g) de purée de citrouille
½ tasse (56 g) de farine de noix de coco
1 cuillère à café (4g) d'épices pour tarte à la citrouille
1 cuillère à café (4g) de poudre à pâte
¼ cuillère à café (1 g) de sel
6 gros blancs d'œufs
¼ cuillère à café (1 g) de crème de tartre ou ½ cuillère à café (3 ml) de jus de citron
8 onces (225 g) de fromage à la crème ramolli
⅓ tasse (65g) d'érythritol granulé
1 gros œuf à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
1 tasse (100 g) de farine d'amande blanchie
½ tasse (62 g) de pacanes hachées
⅓ tasse (65g) d'érythritol granulé
1 cuillère à café (4g) de cannelle en poudre
⅓ tasse (80 g) de beurre non salé fondu
érythritol en poudre (facultatif)
Cuire au four à 325 ° F (163 ° C) pendant 45 à 50 minutes.
Donne 16 barres (macros par barre)
GLUCIDES NETS: 2,1 g
FIBRE: 3,1 g
GRAISSE: 13,9 g
PROTÉINES: 4,7 g
CALORIES: 165
SUPER MOIST PUMPKIN CAKE | recipe
6 inch cake
1 1/4 cup flour
2 eggs
1/4 cup melted butter
1/4 cup oil
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup pumpkin puree
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp all spice
1 tsp almond extract
1/4 cup buttermilk
Glaze
2 tbsp cream cheese
1 tbsp pumpkin puree
1 tbsp milk
1 1/2 cup powdered sugar
9/10 inch cake
2 1/4 cups flour
4 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup oil
1/2 cup melted butter
1/2 cup butter milk
1 cup pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1/2 tsp ginger
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Cheesecake Made With Handground Almonds - 18th Century Cooking
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