How to make Pumpkin Cheesecake | Easy Pumpkin Cheesecake Recipe
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make pumpkin cheesecake. This easy pumpkin cheesecake recipe winds up tasting like a cross between pumpkin pie and classic cheesecake. The best of both worlds! This is a perfect dessert for the holidays. If I can make it you can make it, let's get baking!
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Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs (about 12 whole graham crackers) (125 g)
1 Tbsp. of white granulated sugar
6 Tbsp. of unsalted butter (melted) (90g)
Filling:
3 (8oz) packages of softened room temp cream cheese (678g)
1 1/2 cup packed light brown sugar (285g)
15 oz can of pumpkin puree or pumpkin pie mix (425g)
4 large eggs
1/4 cup sour cream (57.5g)
2 Tbsp. all-purpose flour (16g)
2 tsp. of pumpkin spice (3.5g)
1/4 tsp. of salt (1g)
1 Tbsp pure vanilla extract (15ml)
Tools:
Food processor or bag:
9 springform pan:
bowls
Whisk
hand mixer:
roasting pan or 13x9 inch pan
spoon
wooden spoon
spatula
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make pumpkin cheesecake, mmm yummy. I had a request to make pumpkin cheesecake, and since Thanksgiving is a few days away, this is the perfect time to do it. It is really easy to do, if I can do it, you can do it. Let’s get baking. All right first let’s go ahead and preheat our oven to 350 degrees F. Now what we want to do is crumble up our graham crackers. So we want about one and a half cups of ground graham cracker, and that equals about 12 full sheets of graham cracker. I am going to go ahead and put these in my food processor. If you don’t have a food processor I will put a link down below where you can pick one up, I really love mine, or you could put these in a plastic bag, and just crumb or smash them around with like a rolling pin or meat tenderizer. Start pulsing. One thing I will mention I will put all the ingredients and the amounts down below in the description box. Let’s go ahead and transfer our graham cracker crumbs to a bowl. And then I melted my 6 tablespoons of butter in the microwave, about 20 seconds, I am going to put that in there. Now you can, do this all in your food processor if you like, but if you don’t have a food processor, this is what you will be doing. Add my sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. And we are going to mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then we go ahead and take a9 inch spring form pan, I will put a link down below where you can pick one up, if you don’t have one. And then what we are going to do is just push the crumbs down; I am going to switch to a metal spoon. And we want to push the crumbs down nice and flat, pack it in there, and then we are going to go up the sides as well. So what you will do is you will kind of go up the side like this. All right there we go, now what we are going to do is we are going to pre-bake this in the oven, 350 F, for 8 minutes. And then when we take it out we are going to just let it sit and cool to room temperature. In the mean time let’s make the filling. All right I have my 24 ounces of softened cream cheese here, and if you have a stand mixer go ahead and use your paddle attachment, I don’t have one I am going to just use my hand mixer, and what we are going to do is we are going to, cream the cream cheese with our one and a half cups of packed brown sugar. Push it down a little bit. All right about like that, then I am going to go ahead and come in with a rubber spatula, and scrape down the sides, then set that aside. And then now we take another bowl and then we are going to combine, our 15 ounces or 425 grams, of pumpkin puree, and then what we are going to do is add our eggs, our vanilla extract, one tablespoon, our two tablespoons of flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it.
How to Make Pumpkin Praline Cheesecake Recipe by Chef Eddy Van Damme
What happens when you combine pralines, pumpkin and cheesecake into one dessert? You get this decadent holiday treat that just begs for its own tradition. In this video Chef Eddy Van Damme shows us how to make a Pumpkin Praline Cheesecake.
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The ONLY Pecan Pie Cheesecake recipe YOU NEED | Cheesecake Factory DOESN'T COME CLOSE! 4K
If you like Cheesecake and Pecan Pie, let me show you how to combine the two for the perfect dessert for any occasion, especially for the holiday season. Easy to make and I will be with you every step of the way. Hope you enjoy. Ingredients are down below, have a blessed day everyone and Happy Holidays.
????CORRECTION: The cat that appeared in the video was actually featured in my Texas Sidewalk Elote Video. My mistake. Here is the link But my Texas Sidewalk Mac & Cheese is my most watched video. Check it out
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EQUIPMENT USED
SONY ZV-1
Deity D4 Microphone
Sony ZV-1 Screen Protector
Smallrig 72' Tripod
Smallrig L-shape Wooden Grip
Neewer Lights
INGREDIENTS (In standard and metric)
-9 /23cm Springform Cheesecake Pan
LINK:
-Roasting Pan to place cheesecake in for baking (Optional)
-Enough hot water to pour into the roasting pan to reach almost halfway up the Springform Pan
I CONFESS I DO NOT DEAL WITH METRIC MEASUREMENTS SO SOME MAY BE OFF????. I understand the weight will differ with the ingredients used instead of just filling one cup of whatever ingredients you use. Adjust accordingly and if someone could kindly suggest proper merric measurements for the following. I would be very grateful.
CRUST
1 cup/125g Vanilla Wafer
1 cup/125 g Cinnamon Graham Crackers
1/4 cup/60g Brown Sugar
1/3 cup/75g melted Unsalted Butter
PECAN FILLING
1 cup/200g Granulated Sugar
2/3 cup or 150ml Dark Corn Syrup
1/3 cup/75g melted Unsalted Butter
1 1/2 cups or 340g chopped Pecans
2 Large Eggs
1 tsp/5ml Vanilla Extract
CHEESECAKE FILLING
2 lbs (32 oz)/1 Kilo Cream Cheese softened
1 1/4 cups/285g Light Brown Sugar
2 Tbsp/30g All Purpose Flour
4 Large Eggs
2/3 cup or 150ml Heavy Whipping Cream
1 tsp/5ml Vanilla Extract
Pecan Topping
4 Tbsp/ 20mg melted Unsalted Butter
1/2 cup/115g Brown Sugar
1 tsp/5g Cinnamon
1/2 cup/115ml Heavy Whipping Cream
1 cup/ 226g toasted chopped Pecans
TIMESTAMPS
00:28 1st Layer CRUST
02:34 2nd Layer PECAN FILLING
03:52 3rd Layer CHEESECAKE FILLING
04:44 Preparation for Baking
06:41 4th Layer PECAN TOPPING
08:14 Serving Time
Song: LAKEY INSPIRED - By The Pool
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution-ShareAlike 3.0 Unported
Video Link:
#cheesecake #pecanpiecheesecake #cheesecakefactory
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
RECIPE:
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DELICIOUS PUMPKIN CHEESECAKE RECIPE
✨ I N G R E D I E N T S
CRUST
+ 2 cups or 40 gingersnap cookies
+ 6 tablespoons of unsalted butter
+ 1/4 cup of dark brown sugar
+ pinch of salt
FILLING
+ 4- 8oz. packages of Philadelphia cream cheese
+ 1 & 1/2 cups of white granulated sugar
+ 1/4 cup of dark brown sugar
+ 1 - 15oz. can of pumpkin puree
+ 1/4 cup of sour cream
+ 2 tablespoons of all purpose flour
+ 2 tsp. of vanilla
+ 1 & 1/2 tsp. of cinnamon
+ 1/2 tsp. of nutmeg
+ 1/2 tsp. of ginger
+ 1/4 tsp. of all spice
+ 1/2 tsp. of salt
+ 4 large eggs
+ 9 inch springform pan
✨R E C I P E
CRUST
1. Preheat oven to 350 degrees.
2. Grind gingersnap cookies in food processor until the cookies turn into fine crumbs.
3. Pour the crumbs into a medium size bowl and mix with brown sugar, salt, and melted butter. Mix until fully combined.
4. Use a stick of butter to lightly butter the sides of the springform pan. Line the bottom of the pan with parchment paper. (Tip: Add a little butter to the bottom of the pan to ensure that the parchment paper doesn’t move or slide when it’s time to form the crust)
5. Pour the cookie crumb mixture into the pan and pack them tightly to form the crust. You can do a flat crust on the bottom of the pan or you can allow the crust to go up the sides of the pan. Ensure to leave at least half and inch of space from the crusted the bottom of the pan. (Tip: I like to use a measuring cup to pack the crumbs in tightly and evenly)
6. Place crust in the oven for 12-15 minutes or until golden or browned on the edges.
7. Remove from oven and let cool completely.
FILLING
1. In a large bowl mix the cream cheese and sugars until fully combined.
2. Add the sour cream, pumpkin, and vanilla and mix until combined after each addition.
3. Then using a sifter, sift in the flour and mix. Then add all your spices and mix.
4. Pour in 4 eggs, one at a time, ensuring to combine each egg into the mixture before adding the next addition and set aside.
5. Use aluminum foil to cover the bottom of your springform pan and sides of the cooled springform pan and place in the center of a large pan to create a water bath. The goal is to ensure that the springform pan is covered with enough aluminum foil so that water does not seep into the cheesecake. Pour water into the large pan and ensure that the larger pan is about half way full.
6. Pour the filling into the cooled springform pan with the crust and back for about an hour and 20 minutes.
7. Remove from the oven and let cool.
8. Top with cinnamon whipped cream and enjoy!
✨S H A R E Y O U R C R E A T I O N S W I T H M E
▶INSTAGRAM: @itcarlaalva
✨M U S I C
Song: MusicbyAden - Dusk (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link:
How to Make Praline Pumpkin Cheesecake by Chef Eddy Van Damme
What happens when you combine pralines, pumpkin and cheesecake into one dessert? You get this decadent holiday treat that just begs for its own tradition. Praline Pumpkin Cheesecake is one of the most popular recipes on Imperial Sugar's website. Learn how to make it yourself here! #imperialsugar #dessert #recipe #cheesecake #praline #pumpkincheesecake
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