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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#pumpkincheesecake
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no-bake pumpkin chocolate cheesecake ghosts ????????
makes about 24 little ghosts
Ingredients:
4 oz cream cheese
2 tablespoon maple syrup
1 cup graham cracker crumbs
1/2 teaspoon pumpkin pie spice
1/4 tsp sea salt
1/2 cup pumpkin puree
1/4 cup grated dark chocolate
1 cup white chocolate chips
2 tablespoons vegetable oil
1 oz dark chocolate for melting
Directions at
#nobakecheesecake #nobakedessert #halloweentreats #halloweenparty #pumpkincheesecake
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Ho ho ho... Checkout our selection of festive desserts! The secret ingredient: the magic of the holiday season ✨
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Welcome to Chefclub! Our mission is to make you have fun in the kitchen! Our quick, easy and entertaining recipes will help you surprise everyone! Whether you're looking for inspiration for the next lunch with your family, to cook with the kids, to have a drink with your friends, or simple ideas to twist your daily dinners, Chefclub is the right place for you!
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Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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Pumpkin Cheesecake Recipe
Pumpkin Cheesecake - A very forgiving cake, very easy to make with simple preparation. You may use pumpkin puree in a can, but I always love to prepare homemade fresh one. Hope you will be inspired to make something in this fall season. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients :
For 7x7 inch square baking pan.
Pumpkin puree
Fresh sugar pumpkin (chunked)
Crust
120g (1 cup) ginger nut cookie crumbs
30g (1/4 cup) almond meal
30g (2 tbsp) castor sugar
50g (1/4 cup) melted unsalted butter
Pumpkin Cheesecake
400g (2 cups) cream cheese (softened)
1 1/2 vanilla extract
100g (1/2 cup) castor sugar
60g (1/4 cup) plain yogurt
2 eggs (whisked)
230g (1 cup) fresh pumpkin puree (you may use a can one)
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 cup pecan nuts (chopped)
Top
200g (1 cup) whipping cream
3 tbsp roasted coconut flakes
2 tsp cinnamon powder (for sprinkle)
Instructions :
Fresh pumpkin puree
1. Cut the pumpkins into chunks. Transfer them onto a glass pan and cover with lid. Bake at 200°C / 400°F for 35-40 min or until it is soft.
2. Pulse the cooked pumpkin in a food processor until it is mashed.
3. Set aside.
Crust
4. In a food processor, pulse the cookies a few times until fine.
5. Transfer the cookie crumbs into a large bowl. Add the almond meal, sugar and butter, and mix until well combined.
6. Transfer the mixture into the prepared pan (lined with parchment paper).
7. Use a spatula to press down and level the surface. Set aside.
Cheesecake
8. In another large bowl, whisk the cream cheese until softened. Add vanilla and sugar, and mix until well combined. Add the yogurt and mix well.
9. Whisk the eggs, and add into the cream cheese mixture. Mix until well combined.
10. Pour half the cream cheese mixture onto the pan. Freeze for at least 30 min or until the layer is set. (Save the other half)
11. Add the pumpkin puree, cinnamon powder and nutmeg powder into the other half of the mixture. Mix until well combined.
12. Pour the pumpkin mixture onto the set layer. Use a spatula to spread it evenly.
13. Add the pecan nuts and spread evenly on top. Bake at 180°C / 350°F for 45-50 minutes.
13. Allow the cake to cool completely on the cooling rack. It might wiggle a little, that is normal. Refrigerate for at least 4-5 hours or overnight.
Top
14. In a bowl, whisk the whipping cream until stiff peaks.
15. Pour the whipped cream over the chilled cake. Sprinkle the coconut flakes and cinnamon powder.
16. Chill the cake for 30 min before cutting.
17. The cake is ready to cut and serve.
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Pumpkin Cheesecake with a Chocolate Peanut Butter Swirl recipe
Liven up a classic pumpkin cheesecake with a Dark Chocolate Dreams peanut butter swirl!
This recipe is made with a chocolate crumb base, smooth, velvety pumpkin cheesecake, and dollops of chocolate peanut butter batter swirled throughout the cake before baking.
This may be the only dessert you'll need for Thanksgiving!
Full recipe:
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CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ANDREA HERNANDEZ, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.