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
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Pineapple Cheesecake
For the crust:
- Cookies 250 gr;
- almond flakes 50 gr;
- butter 100 gr.
Cheesecake:
- lemon peel;
- cream cheese 350 gr;
- Mascarpone 250 gr;
- sour cream 100 gr;
- 3 eggs;
- sugar 100 gr;
- corn starch 20 gr;
- vanilla extract;
- Pineapple puree 100 grams + 1 tsp. starch + lemon juice 1 tbsp.
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There are no words to describe how decadent, how delicious this Pumpkin Cheesecake with Praline Pecan Topping is. This recipe takes three of my favorite holiday desserts and combines them into one: pumpkin pie, cheesecake, and pecan pie.
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How to make Pumpkin Pie Cheesecake Bars - They are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time: 15 minutes, Cook Time: 50 minutes, Total Time: 1 hour, 5 minutes , Yield: 16
Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
4 (8 oz) cream cheese, softened
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
whipped cream
Instructions
In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.