Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
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Berry Cheesecake Recipe | No Bake Cheesecake Recipe
Sweet and delicious, this no bake cheesecake recipe is simple and easy to make. Serve this berry cheesecake with berries + freshly whipped cream for the perfect dessert recipe.
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So if you would like to learn how to make cheesecake then just follow this cheesecake Recipe. Let me know if you would like to see more no bake desserts, or no bake recipes!
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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NO BAKE BERRY CHEESECAKE RECIPE
Ingredients
250g | 8.8 oz Biscuits (digestives | graham crackers)
110g | 1 stick | ½ Cup Butter
500ml | 2 Cups Cream
225g | 8 oz Cream Cheese
85g | ⅔ Cup Icing Sugar
Zest + Juice from 1 Lemon
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
1 Can Berries in Syrup
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
Instructions
Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free.
Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set.
Blend the can of berries and strain through a sieve into a medium sized bowl.
Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined.
Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
Serve topped with berries and fresh whipped cream.
Notes
Instead of gelatine you can also use agar agar or just freeze the cheesecake to set.
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Recipe Moist Maple Pumpkin Cheesecake Recipe
Recipe - Moist Maple Pumpkin Cheesecake Recipe
INGREDIENTS:
●1-1/4 cups graham cracker crumbs
●1/4 cup sugar
●1/4 cup butter, melted
●FILLING:
●3 packages (8 ounces each ) cream cheese, softened
●1 can (14 ounces) sweetened condensed milk
●1 can (15 ounces) solid-pack pumpkin
●3 eggs, lightly beaten
●1/4 cup maple syrup
●1-1/2 teaspoons ground cinnamon
●1 teaspoon ground nutmeg
●TOPPING:
●4 teaspoons cornstarch
●2 tablespoons water
●2 tablespoons butter
●1/2 cup maple syrup
●1/2 cup raisins
●1/2 cup coarsely chopped walnuts
Pumpkin Cheesecake For Thanksgiving | 7 Size For Smaller Gatherings | Another WayneBite Video
This week, I’ve been doing Thanksgiving recipes on a smaller scale since many of us may be on our own or with just one other person because of covid restrictions. When I make cheesecakes, they are normally in a 9” springform pan. But, for this pumpkin cheesecake, I used a 7” springform pan and adjusted the recipe accordingly. Now this is definitely for more than just one or two people, but it’s definitely a lot fewer servings than my traditional cheesecake. The link to my other recipes is listed below. They include a cornish game hen with wild rice dressing, a spinach and cranberry salad, candied sweet potatoes, and an acorn squash and apple soup. I hope you have a wonderful Thanksgiving holiday however you’re celebrating.
7 Pumpkin Cheesecake
Ingredients
Crust
11 Graham Crackers
6 tbl Butter
Filling
1/3 cu Granulated Sugar
8 oz Cream Cheese, room temperature
4 oz Mascarpone Cheese, room temperature
1/3 cu Pumpkin Puree
1 1/2 tsp Pumpkin Spice
2 lg Eggs, resting at room temperature for 30 minutes
2 tsp Bourbon, like Maker’s Mark
1/2 tsp Vanilla Extract
1/2 tsp Lemon Juice
1/8 tsp Salt
Topping
4 oz Sour Cream
1 tbl Pumpkin Puree
1/2 tsp Pumpkin Spice Mix
1 tsp Bourbon
2 tbl Granulated Sugar
1/2 tsp Vanilla Extract
1/2 tsp Lemon Juice
7” Springform Pan
Method
Preheat oven to 350˚F. Line the bottom of your pan with parchment paper, if you like, to make it easier to transfer the cheesecake to a serving platter.
Finely grind graham crackers in a food processor and then transfer them to a bowl. Melt butter in a small pan or in the microwave and pour over graham crackers. Mix thoroughly and pour all but about 2 heaping tablespoons into your springform pan. Press the graham crackers most of the way up the side and on the bottom of the pan as uniformly as possible. Place the extra 2 tablespoons in a sealable bag or container and set aside. Bake the crust in the oven for 10 minutes. Remove and set on a wire rack to fully cool, about 30 minutes.
In a large bowl, with either a stand mixer or electric mixer, cream together the sugar, cream cheese and mascarpone cheese. Mix thoroughly for about 5 minutes at medium speed. Add pumpkin puree. Add eggs, one at a time, and continue to mix. Add bourbon, pumpkin spice mix, vanilla, lemon juice and salt. Increase speed to medium high and mix for an additional 3 minutes. Pour mixture into your cooled springform pan. Place pan on a baking sheet and bake for 35 minutes. The outside edges of the cheesecake will be stiff but the center will still be soft and jiggle a bit. Remove the cheesecake from the oven and increase the oven temperature to 400 degrees F. Let the cheesecake cool for 30 minutes. The cake will settle a bit.
Mix together sour cream, pumpkin puree, bourbon, sugar, pumpkin spice, vanilla and lemon juice. Once cheesecake has cooled, gently spoon the topping over the cake and spread it evenly to about 1/4” away from the edge. Bake for an additional 10 minutes. Remove from the oven and let the cheesecake rest at room temperature four about 45 minutes. While it’s cooling, crumble the remaining graham crackers and form a circular ring about half the diameter of the springform pan. Then, place the cheesecake in your refrigerator for 4 hours or longer until it is fully set and chilled.
Other recipes in this series:
Cornish Game Hens With Wild Rice Dressing:
Cranberry Spinach Salad with Lemony Raspberry Dressing:
Acorn Squash and Apple Soup:
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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