Pumpkin Bread-Bottom Cheesecake
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10-Min Prep Crescent Roll Cream Cheese Danish | Easiest Baking Recipes
Stock up on some crescent rolls! With this easy recipe, you can enjoy freshly baked homemade Danish in minutes in the morning. Pre-made crescent roll dough makes a great base for Danish pastry, and you don’t even need to unroll it. Plus, the sweet-tangy lemon cream cheese filling is ready in a minute, and no blender is required.
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INGREDIENTS (6 servings):
1 can crescent rolls (Pillsbury Butter Flake Crescent Rolls)
½ cup whipped cream cheese
1 egg yolk (use the egg white for an egg wash)
2 Tbsp sugar
½ tsp lemon juice
¼ tsp vanilla extract
½ Tbsp orange marmalade per danish (or any fruit preserve of choice)
For the glaze (optional):
¼ cup powdered sugar
2 tsp milk
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Music:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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냉장반죽 크림치즈 빵, 쉽게 만드는 크림치즈 데니쉬
Cheesecake Stuffed Pumpkin Bread | Delish
Yes to chocolate and yes to cheesecake.
DIRECTIONS
1. Preheat oven to 350º and butter and flour a 9-x-5 loaf pan.
2. In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt.
3. In another large bowl, combine pumpkin, 1 cup sugar, melted butter, sour cream, 1 egg and 1 egg yolk, and vanilla until smooth. Pour wet ingredients over dry and fold until completely combined.
4. Make cream cheese filling: In a small bowl, stir together cream cheese and remaining egg, 2 tablespoons flour, and 3 tablespoons sugar.
5. Transfer half the pumpkin batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula.
6. Top with remaining pumpkin batter and bake until deeply golden and a toothpick comes out clean, 50 to 60 minutes. Let cool at least 10 minutes before serving.
INGREDIENTS
1/2 c. butter, melted, plus more for pan
1 c. plus 2 tablespoons flour, plus more for dusting pan 1 tbsp. pumpkin pie spice
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
1 c. pumpkin purée
1 c. plus 3 tbsp. sugar
1/4 sour cream
2 large eggs plus 1 egg yolk
1 tsp. vanilla extract
6 oz. cream cheese, softened
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Banana Bread Bottom Cheesecake
Here is what you'll need!
Banana Bread Bottom Cheesecake
Servings: 10
INGREDIENTS
Banana Bread Layer
4 bananas (as ripe as possible)
4 tablespoon vegetable oil
1 egg
½ cup sugar
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
Cheesecake Layer
32 ounces cream cheese, softened
½ cup sugar
1 tablespoon vanilla extract
1 cup milk
1 tablespoon gelatin powder
Caramel, for drizzling
PREPARATION
Preheat the oven to 350°F/180°C.
In a large bowl, mash the bananas with a fork.
Add in the oil, egg, vanilla, and sugar. Stir until combined.
Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
Pour the banana bread batter into a greased springform pan and bake for 30-40 minutes or until the top is set.
In a large bowl, add the softened cream cheese, sugar, and vanilla. Whisk until combined.
Microwave the milk until hot for about 2 minutes, and add in the gelatin powder.
Quickly stir until gelatin is dissolved, about 5 minutes.
Pour the gelatin mixture over the cream cheese and whisk again until smooth.
Pour the cheesecake mixture over the baked banana bread and cool for 3 hours or overnight.
Drizzle with caramel and enjoy!
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Savory Cheesecakes Four Ways | Food Network
Up your cheese board game with these stunning savory cheesecakes… FOUR ways! ????
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Alix's Cheesecake-Stuffed Banana Bread Ring • Tasty
Taking bundt pans to a whole new level!
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EXTERNAL CREDITS
Alix Traeger