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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The BEST Pumpkin Cheesecake Recipe Ever!
KC the G-Free Foodie makes a Pumpkin Cheesecake with a Ginger Snap Crust (Recipe Below) that everyone will love - and it's totally Gluten Free! Get delish Gluten Free recipes at: gfreefoodie.com
Find the printable recipe here:
Gluten Free Pumpkin Cheesecake
Ingredients
Crust:
30 Gluten Free crisp gingersnap cookies or Gluten Free graham crackers (I like Pamela's for both, get the ginger snaps I use here: )
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 1/2 tablespoons Gluten Free vanilla extract
2 tablespoons Gluten Free Flour blend or Tapioca Starch
Directions
Crust:
Preheat the oven to 350 degrees F.
Add the cookies or crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scape down the sides. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
Remove from the oven and let cool completely while preparing the filling.
Filling:
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the gluten free flour or starch and beat until incorporated.
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
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Recipe for Best-Ever Marbled Pumpkin Cheesecake [SO EASY]
#MarbledPumpkinCheesecake #Cheesecake #Recipe #Ingredients
Hello Lovely Peeps!
Today, we will show you a recipe for Cake – Marbled Pumpkin Cheesecake. Bake along and enjoy creating delicious food fare with us. Let us know your baking experience, please comment down below. Thank you! :)
Recipe for Cake – Marbled Pumpkin Cheesecake
Here's what you'll need:
1 ½ cups crushed gingersnap cookies
½ cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar, divided
3 eggs
1 cup canned pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
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#MarbledPumpkinCheesecake #Cheesecake #Recipe #Ingredients
Marbled Pumpkin Cheesecake
We're cooking Marbled Pumpkin Cheesecake with Deana Cimorelli of The Bakery Boutique.
Marbled Pumpkin Cheesecake with Vanilla Rum
Add a little holiday cheer to this delicious pumpkin cheesecake recipe.???? Recipe includes a gingersnap crust.
Preheat oven 350 degrees
Crust:
3/4 cup of gingersnap crumbs
3/4 cup of graham cracker crumbs
1/4 cup of powdered sugar
4 Tbsp of melted butter (unsalted)
Combine then evenly press onto the bottom of a 9 inch springform pan.
Bake 5 minutes then cool.
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Cream cheese mixture:
16 oz. of softened cream cheese
1 cup of sugar
4 eggs
Mix cream cheese until smooth. Beat in sugar. Add eggs one at a time.
_______________________________________________________________________
Pumpkin Mixture:
Transfer 1 cup of the cream cheese mixture into a separate bowl.
Add and mix well:
16 oz. of pumpkin puree
1/2 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground nutmeg
1/2 cup of vanilla rum (optional)
_________________________________________________________________________
Pour half of the pumpkin mixture in the prepared crust. Top with the cream cheese mixture. Spiral pour remaining pumpkin mixture. Use a knife or treat stick to cut into the spiral for a marble effect.
Prepare a water bath as demonstrated in the video. This will help prevent cracking while the cheese cake is baking. Do not over bake.
Place in heated oven for 45 minutes. Let stand in turned-off oven for 1 hour. Remove then chill in fridge.
Enjoy!
No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
Watch Next: Four 4 Ingredient Recipes Using Canned Biscuits!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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