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
Pumpkin Cheesecake Brownie Recipe | Cupcake Jemma
Halloween may be a distant memory but that doesn’t mean we should forget about the pumpkins of the world. There are still lots of things you can do with pumpkins, such as this deliciously rich, gently spiced Pumpkin Cheesecake Brownie. Get cooking!
//RECIPE//
For the pumpkin cheesecake swirly bits -
115g pureed pumpkin (canned is perfect!)
115g cream cheese at room temperature
2 tbsp caster sugar
1 large egg
½ tsp each of ground ginger, cinnamon & nutmeg
For the brownie bit -
230g dark chocolate (I use 70% chocolate)
120g unsalted butter, chopped
150g caster sugar
60g light soft brown sugar
3 large eggs
1 tsp vanilla extract
100g plain flour
100 milk chocolate chips
A good pinch of salt
You will need an 8” x 8” square tin, greased and lined!
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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
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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
The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Pumpkin Bread
Roasted Potatoes
French Apple Tart
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Pumpkin, Dark Chocolate, Cheesecake, OH MY!! Great for Thanksgiving or Christmas Day!!
Hello and welcome back to my channel!
Today I am going to satisfy that sweet tooth with my Pumpkin Chocolate Chip Cheesecake....CAKE! Is it a cake? Is it a bread? We don't really know but what we do know is that it is mucho delicioso!! Please don't forget to LIKE the video SUBSCRIBE to the channel and ring a ding ding that notifications bell!! Thank you so much for watching and much love to you!
Pumpkin Bread:
2 2/3 cup AP flour
3 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 regular size can pumpkin
3/4 cup packed brown sugar
1/2 cup vegetable oil
1/4 cup maple syrup
1/4 cup milk
1 tsp vanilla extract
1 cup dark chocolate chips
Cheesecake Filling:
3/4 package cream cheese
1/2 cup sugar
1/3 cup sour cream
1 1/2 tsp vanilla extract
ONE SERVING OF LOVE
ENJOY!!
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