How To make Autumn Cheesecake
BASE:
1/2 ts . cinnamon
BODY:
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
2 Eggs
1/2 t Vanilla
TOPPING:
4 c Thin peeled apple slices
1/3 c Sugar
1/2 t Cinnamon
1/4 c Chopped pecans
1 cup graham cracker crumbs
3 Tbsp. sugar
1/4 cup margarine, melted
BASE: Combine crumbs, sugar, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust. TOPPING: Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with chopped pecans. Bake at 350, 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
How To make Autumn Cheesecake's Videos
Pumpkin cheesecake recipe. Perfect autumn dessert.
Hello, dear future subscriber! My name is Marina and my husband is a professional chef who works in one restaurant in Italy. With this video, I start my own playlist with my or Vlad's (Vcook-chef) recipes in English.
I'm happy to introduce you to my first video recipe about the perfect autumn dessert -Pumpkin cheesecake
Ingredients you will need
Regular flour 200 g
Cacao 15 g
Sugar 100 g
Ricotta 190 g
Mascarpone 120 g
2 eggs
Pumpkin 500 g
Citron of 1 lemon
Spice of nutmeg and cinnamon up to you
Social media :
#pumkin
Apple Cheesecake: a unique and delicious dessert!
Ingredients:
12 biscuits
50g melted butter
2 packets philadelphia
1 packet mascarpone
100g sugar
2 eggs
1 tsp vanilla
4 peeled and chopped apples
100g dark brown sugar
1 tbsp cinnamon
75g sultanas
100g brown sugar
100g plain flour
100g butter
50g oats
Mix apples, sugar, cinnamon and sultanas
Bake for 25 min at 180°C/350°F
Crush the biscuits and mix them with melted butter
Mix together brown sugar, flour, butter and oats until it becomes a crumble
Beat mascarpone, philadelphia and sugar, add eggs and vanilla.
In a spring form press down the biscuit base, then add the cheesecake filling, add the chopped apples in a layer, then sprinkle over the crumble topping.
Bake for 1 hour at 160°C/320°F
Allow to cool for at least three hours in the fridge
Pumpkin Swirl Cheesecake Recipe | PHILADELPHIA Cream Cheese
Nothing says Fall like a delicious Pumpkin Swirl Cheesecake recipe! This recipe, courtesy of PHILADELPHIA Cream Cheese, is the perfect treat for those crisp autumn days. Check out this recipe and more by visiting
Prep Time: 20 Min.
Total Time: 6 Hr. 5 Min.
Servings: 26
INGREDIENTS
- 25 gingersnaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash ground cloves
Amazing Pumpkin Cheesecake | Fall Cheesecake Recipe
Follow this easy homemade pumpkin cheesecake recipe for an amazingly moist dessert. This delicious fall staple is perfect for any gathering or to be enjoyed at home.
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Homemade Salted Caramel Recipe:
No Bake Cheesecake | Pumpkin Cheesecake Recipe | Autumn Adventures
Mommy and Autumn make a super easy no bake pumpkin cheese. It was soooo easy and so good. If your not into the normal cheesecake texture, this will be perfect for you! We hope you enjoy.
Pinterest Recipe:
Easy No Bake Pumpkin Cheesecake
Ingredients:
• 1 (8 ounce) package cream cheese, at room temperature
• 2/3 cup white sugar, plus 2.5 tablespoons sugar (divided)
• 1 (15 ounce) can pumpkin puree
• 1 cup heavy whipping cream
• 1 teaspoon pumpkin pie spice
Instructions:
1. Beat cream cheese and sugar together in a large bowl for about 3 minutes until fluffy and thoroughly combined.
2. Beat in pumpkin puree and pumpkin pie spice until combined.
3. In a separate bowl, whip heavy cream until soft peaks form. Add 2 1/2 tbsp sugar and continue whipping until stiff peaks form.
4. Gently fold whipped cream into pumpkin mixture. Do not over mix.
5. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate at least 8 hours or overnight.
Instagram @aree_nunez
Autumn Apple Cheesecake is a cheesecake for all seasons!
Autumn Apple Cheesecake is a great way to welcome the Fall season and to take advantage of all the wonderful and flavorful apples harvested during this time of year. This Autumn Apple Cheesecake is topped with Fuji apples as they are tart yet sweet and ideal for baking your favorite dishes/ treats. Apple pie spice was used when creating the topping as it pairs well with such flavorful apples as Fuji. Granny Smith and Gala apples will also work well this recipe so feel free to substitute.
The cheesecake filling is a traditional cheesecake with the addition of apple flavoring which enhances the overall flavor profile. And last but not least we round out this wonderful cheesecake with Georgia-grown pecans. This Autumn Apple Cheesecake is a real champion of a dessert and I highly recommend you head to the kitchen and try this recipe. You got this!
Here is the recipe:
Preheat oven to 350F/ 176C
190g/ 1 cup tea biscuits (crust)
79g/ 1/3 cup melted unsalted butter (crust).
28g/ 2 tbsp, brown sugar (crust)
600g/ 3-8oz packs cream cheese
120g/2/3 cup granulated sugar
100g/ ¼ cup sour cream
150ml/ ½ cup heavy whipping cream
171g/ 3 eggs
14g/1 tbsp. corn starch
4g/ 1 tsp. vanilla extract
1g. ¼ tsp apple flavoring
4 Fuji apples (peeled and sliced thin)
66g/ 1/3 cup granulated sugar
2g/ ½ tsp apple pie spice
31g/ ¼ cup pecans ((chopped)
Combine graham cracker crumbs, melted butter, brown sugar until sand-like texture.
Line bottom of spring form with parchment paper.
Form crust in spring form pan and press firmly.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugar mix until creamy.
Add eggs and combine.
Add vanilla extract and apple flavoring then combine.
Add heavy cream and combine.
Add sour cream and combine.
Add cornstarch and combine.
In a medium bowl, combine apples, sugar, and apple pie spice and set aside
Pour batter into spring form pan and rest on baking sheet with rim
Place apple mixture over layer of cheesecake and top with chopped pecans
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350 F/176C for 60 minutes.
Turn off oven off and leave cheesecake in over for 30 minutes.
Remove and allow to cool to room temperature for 1 hour.
Place cheesecake in refrigerator to setup/chill for 6 hours/overnight.
Keep refrigerated until ready to serve