How To make Praline and Pumpkin Harvest Cheesecake
Crust: 3/4 cup graham wafer crumbs 1/2 cup finely chopped pecans 1/4 cup brown sugar 3 tbsp butter or margarine
Filling: 3(250g) pkg cream cheese, softened 1/2 cup brown sugar 1/2 cup granulated sugar 3 eggs 1 1/2 cups (375 ml) canned pumpkin 1 1/2 tsp cinnamon 1/2 tsp each nutmeg and ginger 2 tbsp milk 1 tbsp cornstarch
Crust: Combine ingredients. Press firmly onto bottom and 1/2 inch up side on 9 inch springform pan; chill.
Filling: In a large bowl, using electric mixer, beat cream cheese and sugars until smooth. Beat in eggs, one at a time, until just blended. Beat in pumpkin, spices, mild and cornstarch until thoroughly combined. Pour into pan. Bake at 350 degreesF for 50 to 55 minutes, or until center of cake is just set. Remove cake form oven and run knife around sides of pan. Cool at room temperature. Chill, covered, overnight.
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Pumpkin Cheesecake Swirl || How To Make Cheesecake From Scratch
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Hey y'all! If you are looking for something to make around the holidays then this is it! This pumpkin cheesecake swirl is absolutely delicious. I hope you enjoy this video. If you do then don't forget to like and subscribe. I hope you have a blessed day.
Pumpkin Cheesecake Swirl Recipe:
9 oz gingersnaps or graham crackers
1 tsp pumpkin pie spice
3 tbsp unsalted butter, melted
1 cup pumpkin puree
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp allspice
1 1/4 cups sugar
1 tbsp flour
4 (8oz) packages or cream cheese, room temperature
1 tsp vanilla extract
1/4 cup cold heavy cream
2 large egg yolks, room temperature
2 large eggs, room temperature
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Pumpkin Pecan Cheesecake Bars
What’s better than a fall-flavored pumpkin pecan cheesecake? Pumpkin pecan cheesecake bars that you can eat with your hands, of course! Our pumpkin pecan cheesecake bars, inspired by Rasa Malaysia, give you all the creamy, dreamy lusciousness of a fork-friendly slice of pumpkin cheesecake, but with the finger-food ability to eat without a plate.
These deeply satisfying dessert bars deliver melt-in-your-mouth bites of spiced pumpkin filling on top of a brown sugar shortbread-style crust studded with pecans. They are so good, you’ll want to make pumpkin cheesecake bars all autumn long. Take them to the upcoming fall harvest parties, football game get-togethers, and holiday gatherings with family and friends. Bake an extra batch to tuck them into your kiddo’s school lunch bag or bring a big batch to treat the whole class.
Not only are these pumpkin pecan cheesecake bars delicious, they are remarkably easy to make. Start by pressing the crust—a simple combination of flour, brown sugar, butter, and pecans—into the bottom of a baking dish and bake until lightly browned. While the crust is cooling, whip together the cheesecake filling and pour over the crust. The cheesecake filling is a scrumptious mixture of softened cream cheese, coconut sugar, pumpkin puree, eggs, vanilla, and fall spices. Slide the baking dish in the oven and bake for an additional 30 minutes or until golden brown. The hardest part of making this dessert is having to wait for it to cool before taking your first bite.
Cook’s note: Coconut sugar is a wildly popular alternative sweetener that has taken the baking world by storm. This succulent sweetener is made from the nectar of coconut blossoms, which is boiled and ground into a granular substance with the texture of brown sugar. From a nutritional standpoint, coconut sugar reigns supreme over refined sugar because it has a lower glycemic index and a more complex flavor. However, keep in mind that coconut sugar is still sugar and should be consumed in moderation. If you don’t have coconut sugar in your pantry, you can swap in brown sugar for this pumpkin pecan cheesecake bar recipe.
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How To Make Pumpkin Praline Cheesecake
This is the perfect Thanksgiving dessert! It's so easy a beginning baker can make it. Enjoy!
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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Pecan Praline Cheesecake just in time for the Fall season!!
The fall harvest has produced a wonderful addition: Pecan Praline Cheesecake! This cheesecake is a rich and delicious blend of traditional cheesecake paired with Southern-grown pecans and of course, praline sauce!
Here is the recipe:
240g/ 1 cup tea/digestive biscuits
60g/ ¼ cup melted butter
400g/ 2-8oz packs cream cheese
120g/1/2 cup sugar
100g/ ¼ cup sour cream
150ml/ ½ cup heavy whipping cream
2 eggs
14g/1 tbsp. corn starch
3g/1.5 tsp. vanilla extract
Bake 350 F for 30mins
Turn off oven cheesecake remains in oven until it cools
Cheesecake then rests out at room temp for 1 hour
Refrigerate for 6 hours /overnight
Pecan Praline topping:
97g/ 1/2 cup brown sugar
28g/ 2 tbsp. cornstarch
4/g/ 1/2 tsp. salt
2 egg yolks
156g/ 1/2 cup maple syrup
29g/ 1/4 cup heavy cream
Heat mixture over medium heat
Turn off heat
Add:
28g/ 2 tbsp. butter
4/g/1 tsp vanilla extract
120g/1 cup toasted pecans
Cool
Decorate with pecan halves
Serve chilled
Note: Recipe is for a 6' Spring form pan. Adjust ratios for larger pans.
Layered Pumpkin Dessert
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