How To make Pineapple Pumpkin Cheesecake
1 1/2 cups firmly packed brown sugar
12 ounces light cream cheese
softened
1 can (16 oz.) pumpkin
4 eggs
2 Tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 can (15 1/2 oz.) sliced pineapple (in heavy
:
syrup)
Preheat oven to 350. Place a 9x13 inch pan of hot water on lower rack in oven.
Set aside 2 tablespoons of brown sugar. In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.
Pour batter into 8 inch springform pan coated with vegetable cooking spray. Bake 50 minutes without opening the oven door. Turn off oven. Let stand in oven 1 hour.
Immediately run knife around sides of pan. Refrigerate cheesecake 3 hours.
Drain pinapple, reserving syrup. Cook reserved syrup, reserved sugar and diced pineapple over medium high heat 8 minutes, or until thick, without stirring. Just before serving, arrange pineapple on top of cheesecake. Drizzle with glaze. Makes 8 servings
How To make Pineapple Pumpkin Cheesecake's Videos
Mini Pumpkin Cheescakes with Pineapple Purée Topping
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Cooking with fresh fruits and veggies is a fantastic way to get the most nutrients from your food. Eating farm to table is also extremely flavorful! Here’s a simple recipe you can make in 30 minutes or less that you and your family can enjoy for lunch or dinner!
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MINI PUMPKIN CHEESECAKES
Author: Maryann Ridini Spencer
Cook time: 30 mins
Total time: 30 mins
Serves: 12
INGREDIENTS:
CHEESECAKE FILLING:
1 c. ricotta (not skim)
1 c. goat cheese
1 c. pumpkin puree
¼ c. honey
3 eggs
1 tsp lemon extract
1 tsp vanilla extract
1 tsp. cinnamon
¼ tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg
¼ tsp. salt
CRUST:
1 ½ cups pitted dates (soak in warm water for 8-10 minutes, drain)
1 ½ cups raw walnuts
¼ tsp. lemon extract
PUREE:
2-3 c. diced pineapple
INSTRUCTIONS:
CHEESECAKE FILLING:
In a large bowl, beat all ingredients together with an electric mixer.
CRUST:
In a Cuisinart, add pitted dates and walnuts. Blend.
PUREE:
Purée pineapples in a Cusinart.
ASSEMBLY:
•Preheat oven to 350 degrees F.
•Grease muffin tin with coconut oil OR the preferred method is to use baking cup muffin liners.
•Add date and walnut mixture to the muffin cup liner. Pat down mixture to form the crust at the bottom of the liner.
• Pour in pumpkin cheesecake mixture in each muffin tin.
•Bake cheesecakes at 350 degrees F for 25-30 minutes.
•Cakes will be slightly moist in the center. Remove from oven, cool on a rack in the muffin tin, then put the cheesecakes in the muffin tin the fridge for several hours.
•When ready to serve, gently remove each cheesecake from the muffin tin and place on a pretty plate. Serve immediately topped with whipped cream or pureed pineapple.
NOTES:
In the Pumpkin Cheesecake video, I make the cheesecakes without the muffin liners. However, the preferred (and easier method) is using muffin cup liners.
©2014 Maryann Ridini Spencer, Simply Delicious Living.com
3 Ingredient Quick Pineapple Dessert (Ready In Less Than 5 Minutes!!)
Popular pineapple dessert that is quick and easy to make with only 3 ingredients!
Ingredients
- crushed pineapple
- sweetened condensed milk
- cool whip
Steps:
1. Drain all the juice from the crushed pineapple
2. Put the pineapple into a pan and mix in 1/3 of the condensed milk tin (this is based on taste, for sweeter results add more and for less sweet add less - taste as you go)
3. Add in about half the tub of cool whip and mix it into the pineapple until everything is covered ( add more as needed)
4. Optional: Decorate the top with whip cream, nuts or fruit
5. Put in fridge or freezer to cool and serve!
Creamy Pineapple Cheesecake
This Creamy Pineapple Cheesecake is a dessert that takes the best of two worlds and combines them into one amazing dish.
Full Recipe:
Blast From The Past: Pumpkin Cheesecake Recipe
Blast From The Past: Pumpkin Cheesecake - Paula's back in the kitchen and her recipe today is inspired by autumn and is guaranteed to be a delicious fall treat for the family…Pumpkin Cheesecake!
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Sour Cream Pumpkin Cheesecake
This delectable Pumpkin Cheesecake will have your guests asking for the recipe!
Get the recipe here:
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FULL RECIPE:
Sour Cream Pumpkin Cheesecake
Prep Time: 30 MINUTES
Time to Table: 7 HOURS 30 MINUTES
Serves: 8
Ingredients
30 gingersnap cookies, finely crushed
6 tablespoons butter, melted
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
16 ounces cream cheese, softened
3/4 cup sugar
1/4 cup milk
3/4 cup pumpkin puree
2 large eggs
1/2 cup Daisy Sour Cream
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Directions
Preheat the oven to 300 degrees. Grease 9-inch spring-form pan. Mix the crushed gingersnaps with the butter. Press the mixture into the bottom of the pan to form an even layer. In a small bowl, mix the salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside. Using a hand mixer, mix together the cream cheese and sugar in a large bowl until smooth. Mix in the milk, pumpkin puree, and the homemade pumpkin spice until combined. Add the eggs and mix until just combined. Add sour cream, vanilla, and flour and mix until fully combined and smooth. Pour the filling into the crust. Bake for 50–55 minutes. Turn off the oven, crack the open oven door and let the cheesecake cool entirely in the oven. Chill in the refrigerator for at least 3 hours. Once cheesecake is chilled, decorate as desired and serve.
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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