Pumpkin Chocolate Swirl Cheesecake
Pumpkin Chocolate Swirl Cheesecake: so perfect for this time of year! You'll love the earthy pumpkin, warm spice, and rich chocolate flavors.
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Pumpkin Cheesecake Cookies | How Tasty Channel
How to make Pumpkin Cheesecake Cookies recipe soft and chewy with a delicious pumpkin spice flavor and made with homemade pumpkin puree.
Slightly crispy outside thanks to their cinnamon sugar coating, they are soft inside with a delicious creamy vanilla cheesecake filling!
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Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Hello everyone!
It is the best season for pumkins and the time is calling pumpkin recipes. This is the first pumpkin recipe for this winter and we hope you gonna like it. Its is so easy to make this mini pumpkin cheesecake bites! There was different cheesecakes recipes on our main page and this gonna be one of your favourite. Here is the ingredients;
Ingredients;
175 g biscuits
80 g melted butter
200 ml cream
1/33 cup sugar
250 g labneh & cream cheese
1 egg
1/2 tbsp starch
1/2 tbsp flour
100 ml cream
160 g chocolate (80 g milk + 80 g bitter)
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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.
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????Springform Pan:
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????1¼ cups Biscoff Cookie crumbs:
????2 tbsp. granulated sugar:
????¼ cup finely chopped pecans:
????¼ cup flour:
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????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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Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Chocolate Pumpkin Cheesecake | Delish
The Thanksgiving dessert of your dreams has arrived.
DIRECTIONS
1. Preheat oven to 350º and position an oven rack in the middle of the oven. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, flour, pumpkin pie spice, cinnamon, and vanilla and beat until combined and no clumps remain. Set aside.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
3. Coat a 9 springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
4. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.)
5. If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
6. When ready to serve, drizzle with melted chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.
INGREDIENTS
3 8-oz. blocks cream cheese, softened
1 15-oz. can pumpkin purée
4 large eggs
3/4 c. sugar
1/2 c. light brown sugar
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
2 tsp. vanilla extract
FOR OREO CRUST
24 whole oreos
6 tbsp. melted butter
FOR SERVING
1/3 c. semisweet chocolate chips, melted
1/4 c. Caramel
Whipped cream or Cool Whip, for topping
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