Mina Makes... Pumpkin Cheesecake Squares ???? ( ep.41) A perfect fall dessert!
5 year old kid chef, Mina shows you how to make a beautiful, yummy, and easy fall dessert that will surely be a hit at any gatherings! Happy fall!!
Ingredients:
175g Graham crackers
4 tbsp sugar
10 tbsp butter
1 can (150oz) pumpkin puree
3/4 cup heavy cream
2 eggs
1/2 cup sugar
1 tsp vanilla extract
2 tsp pumpkin spice
8 oz cheesecake
1 egg + 1 yolk
1/3 cup sugar
1 tsp vanilla extract
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Chocolate Pumpkin Cheesecake Bars
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Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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How to Make Pumpkin Cheesecake Bars: In the Kitchen with David Venable
Need the perfect fall dessert? You'll want to try David's easy Pumpkin Cheesecake recipe. Find more recipes and tips from David here:
Those big beautiful cheesecakes you see in bakeries are all baked with tender loving care and that care can take time. Well luckily you can still get your cheese cake fix with a recipe that takes less than an hour. Today I’m making my cheesecake bars that are all swirled with creamy pumpkin and are all set on a ginger crust.
Need a really quick dessert? Skip the gingersnap crust and buy a store bought graham cracker pie crust. Just buy sure to buy two pie crusts because you’ll have too much filling for just one pie crust.
Ingredients:
Crust:
2-1/4 cups finely crushed gingersnaps
1/4 cup packed light brown sugar
3/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted
Filling:
2/3 cup canned pumpkin puree
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 (8-oz) packages cream cheese, softened
1 cup sugar
2 tsp vanilla extract
3 large eggs
Preparation:
To make the crust, preheat oven to 325°F. Lightly grease a 9 x 13 baking pan. Set aside.
Place the ground cookies, sugar, and cinnamon in a medium-size bowl and toss to combine. Add the butter and mix with your hands until evenly incorporated.
Place the crust mixture into the prepared pan and press tightly until the bottom of the pan is fully covered. Bake for 15 minutes. Remove from the oven, set aside, and cool completely.
To prepare the filling, combine the pumpkin, flour, cinnamon, nutmeg, and cloves in a medium-size bowl. Set aside.
Fit a stand mixer with a paddle attachment and beat the cream cheese until smooth and lump-free. Add the sugar and vanilla and mix until well combined. Add the eggs, one at a time, beating until well incorporated.
Spoon about a third of the cream cheese batter into the pumpkin batter and mix until fully combined. Pour the remaining cream cheese batter over the baked crust. Spoon the pumpkin batter over the cream cheese batter. With the tip of a small spatula, swirl the two batters together until marbled.
Bake 32–36 minutes, or until the center is just set. Remove the cheesecake from the oven, and place the pan onto a wire rack to cool completely. Cover and refrigerate for at least 8 hours, or overnight. Cut into bars and serve.
For more fall recipe ideas, be sure to check out my homemade apple cider and my autumn spice parfaits. Both of those how-to videos are on YouTube and you’ll find the recipes on qvc.com by searching David’s recipes.
Raspberry swirl cheesecake bars | Weekend Baking
Each bite is the perfect blend of creamy cheesecake, crisp graham cracker crust and sweet-tart raspberry.
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How to Make Marbled Pumpkin Cheesecake | Dessert Recipes | Allrecipes.com
Get the recipe for Marbled Pumpkin Cheesecake at
Creamy, decadent and delicious, you’ll love the pretty swirling effect and the gingersnap twist on the traditional graham cracker crust. The crust is made crunchy but not too crispy with a mixture of crushed gingersnap cookies, pecans and butter. This tasty base is filled with a cheesecake filling of cream cheese, sugar, vanilla and eggs. This is swirled with a pumpkin pie filling of sugar, canned pumpkin, cinnamon and nutmeg. Marble it, bake it, and slice it thick for all the pie fans! This year dessert will be memorable for having a pumpkin pie that’s richer than ever!
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