How To make Dark Chocolate and Pumpkin Cheesecake Part 3
See parts 1 and 2 Recipe by: Marcel Desaulniers. Place a 9"x1 1/2" cake pan partially filled with 4 cups of hot water on the bottom rack of the 300 F oven (the bottom rack should be at least 3 inches below the center rack). Place both cheesecakes on the center rack of the oven and bake for 1 hour and 10 minutes, until the internal temperature of the cheesecake fillings reaches 170 degrees F. Turn off the oven and allow the cheesecakes to remain in the oven for an additional 20 minutes. Remove form the oven and cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1hour, but keep pumpkin cheesecake at room temperature (do not remove either cake from pan. To prepare the ganache, heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room
temperature. Pour 1 cup of the semi-sweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread evenly over the top of the cake. Invert the pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with film wrap and refrigerate for 3 hours. The cheesecake can now be released from the springform. Remove film wrap and wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cove the sides of the pan) and hold around the pan form 1 minute. Carefully release and remove the springform pan. Using a cake spatula, smooth the sides of the cake with 2 to 3 Tbsps. of the ganache. Spread the remaining ganache evenlyacross the top of the cake. press remaining cookie/pecan crumbs into the sides of the cake, coating evenly. Refrigerate for at least 30 minutes before cutting and serving. Heat the blade of the serrated slicer under hot water before cutting and run it under hot water after making each slice. (In the notes section of the recipe called The Chef's Touch, Marcel suggests the following: For an extra special touch, decorate the top of the uncut cake with sour cream and brown sugar: whisk together in a stainless steel bowl 3/4 cup sour cream and 1 Tbsps. light brown sugar. Pour the mixture onto the center area of the cake. Using a spatula, spread the sour cream to within 2 inches of the outside edge of the top of the cake. Now for the final touch, evenly space 12 pecan halves 1/2 inch from the outer edge of the top. refrigerate for an hour before cutting and serving.) This is complicated and time-intensive, but it is really and truly worth the work and can easily be done a little at a time over a few days. This has been my special Thanksgiving and Christmas dessert ever since. -----
How To make Dark Chocolate and Pumpkin Cheesecake Part 3'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, 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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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.
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VEGAN PUMPKIN CHEESECAKE | Vegan Richa Recipes
VEGAN PUMPKIN CHEESECAKE
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Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone.
I made this cheesecake over Thanksgiving and I think I have found my favorite holiday dessert. It is creamy, lightly tangy, pumpkiny, spicy and all things holiday, fall and dessert. Its lighter, creamier and spicier than a pumpkin pie and oh so good. This has just the right amount of pumpkin and the cheesecake flavor balance which I like much more.
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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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