How To make Dark Chocolate and Pumpkin Cheesecake Part 2
See parts 1 and 3 Preheat oven to 325F. Toast the pecan pieces on a baking sheet in pre-heated oven for 6 to 8 minutes. Remove form the oven and allow to cool to room temperature. Lower oven temperature to 300 F. In a food processor fitted with metal blade, chop the cookies and the pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds. Set aside. Coat the bottom of a 9"x3" springform pan with 1 tsp. melted butter. Use hands to press 1 cup of crumbs to a uniform level and thickness on the butter bottom of pan. Set aside. To prepare the chocolate cheesecake, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semisweet chocolate and coffee in the top half of the double boiler. Tightly coverthe top with film wrap and allow to heat for 6 to 8 minutes. Remove from heat and stir until smooth. Place 3/4 pound softened cream cheese, 3/4 cup sugar, and 1/2 tsp. salt in a bowl of an electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down bowl. Add 3 eggs, oneat a time,
beating on high for 20 seconds and scraping down the bowl after each addition. Then beat mixture for 1 minute more on high. Add 1 tsp. vanilla and beat on medium for 15 seconds. Add the melted chocolate mixture and beat on medium for 30 seconds. Remove bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour cheesecake mixture into the prepared springform pan, spreading evenly. Keep at room temperature while preparing pumpkin cheesecake batter. To prepare pumpkin cheesecake, coat the inside of a 9"x1 1/2" cake pan with 1 tsp. butter. Line the pan with
an 8-inch square of parchment paper. Coat the parchment paper with the remaining teaspoon of butter. Set aside until needed. Place 1 pound of softened cream cheese, 3/4 cup sugar, the flour, and 1/2 tsp. salt in the bowl of electric mixer fitted with a paddle. Beat on low for 1 minute and on medium for 2 minutes. Scrape down sides of bowl,then beat on medium for 2 more minutes and on high for 3 minutes. Scrape down bowl. Add 3 eggs, one at a time, beating on high for 20 seconds and scraping down bowl after each addition. Add 1 tsp. vanilla and beat onmedium for 15 seconds, then beat on high for 2 more minutes. Add the pumpkin puree, cinnamon, allspice, and cloves, then beat on medium for 30 seconds. Remove the bowl from the mixer. Use a rubber spatula to finishmixing the batter until it is smooth and thoroughly combined. Pour the pumpkin cheesecake mixture into the prepared cake pan, spreading evenly. -----
How To make Dark Chocolate and Pumpkin Cheesecake Part 2's Videos
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
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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Gluten Free Pumpkin Spice Muffins with cream Cheese Frosting #shorts Recipe
Pumpkin spice muffin with the best Cream Cheese Frosting! It’s September and I am ready for all the fall recipes! These cupcakes are easy to make, gluten free and so delicious.
Recipe
1 cup pumpkin purée
1 banana
1/2 cup maple syrup
1/2 vanilla yogurt
1 cup oat flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/2 dark chocolate chips
Pumpkin Spice Seasoning
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 cloves
Frosting
1 8oz package of cream cheese
3 tbsp butter
1 tsp vanilla
1 cup powdered sugar
Start by mashing banana and add wet ingredients. Stir together dry ingredients and add to wet. Add chocolate chips and stir together. Add to muffin tray and bake 350F for 15-20 minutes.
Beat cream cheese and butter together until smooth. Add vanilla extract and 1/2 cup powdered sugar and beat together. Add rest of sugar and beat for 2 minutes until smooth.
#pumpkinmuffins #pumpkinspice #shorts #dessert #creamcheese #frosting #muffins #pumpkin #recipe #shortsrecipe
Chocolate pumpkin cheesecake. Perfect cake for fall lovers.
#pumpkin_recipe #chocolatecheesecake #fallrecipes
Which cake is your favorite? A delicate vanilla cheesecake, dark chocolate brownie or an aromatic pumpkin pie? What if we put it all together? This cake is an unusual combination of cream cheese, dark chocolate and cinnamon. Without a doubt, it will be enjoyed by all dessert lovers ????????
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INGREDIENTS
180g dark chocolate
1/3 cup heavy whipping cream
1 tbs butter
227g cream cheese
2 cups sugar
1 tsp vanilla extract
2 cups flour
5 eggs
2 tsp baking powder
2 tsp cinnamon powder
1 tsp baking soda
pinch of salt
1 can pumpkin puree
1 cup avocado oil
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Prelude No. 21 by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license.
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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
No-Bake Dark Chocolate Pumpkin Pie Truffles Recipe - by Pip and Ebby
Enjoy pumpkin pie in a single bite, covered by delicious dark chocolate. These Pumpkin Pie Truffles are the perfect fall treat!
FULL RECIPE:
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