Pumpkin Burnt Basque Cheesecake | Emojoie ASMR cooking
Hi, I’m Emojoie.
Today I made a pumpkin burnt basque cheesecake.
Pumpkin goes very well with cream. If you make a cheesecake with pumpkin, it’s delicious too.
Spicy cheesecake with cinnamon and ginger powder is also delicious, but this time I added caramel cinnamon sauce to be flavoured. This caramel cinnamon sauce is so delicious! Please give it a try!
Please follow me on other SNS
????
◼15cm cake mold
200g cream cheese
100g sugar
200g pumpkin
3 eggs
200g whipping cream
vanilla
-Bake at 250℃ for 30 minutes
◼Salted caramel-cinnamon sauce
100g sugar
1 tablespoon water
100g whipping cream
A pinch of salt
1/4 tsp cinnamon powder
1 tablespoon water
➢Pumpkin cheesecake
Steam the chopped pumpkin for about 15 minutes and strain it.
Mix softened cream cheese and sugar.
Add pumpkin purée.
Add eggs, cream and vanilla and strain the dough.
Line baking sheets in a 15cm mold and pour the dough into it.
Bake in a preheated oven at 250°C for 30 minutes.
Cool it to room temperature and refrigerate overnight.
➢Salted caramel-cinnamon sauce
Put sugar and water in a pan to make caramel.
Pour the cream into the pan and mix.
Add salt and cinnamon and water.
◽️My video gear
SONY FX3, A7Ⅳ
Sennheiser MKE600, Rode NT5
DaVinci Resolve
iZotope RX8
#emojoie #asmrcooking #cheesecake #pumpkincake #halloween2022
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.
Facebook:
Instagram:
Twitter:
Pinterest:
G-Free Foodie website:
Pumpkin Cheesecake Recipe | How to make Pumpkin Cheesecake in Instant Pot | Epic Bong Kitchen
#Thanksgiving #PumpkinCake #Cheesecake
Pumpkin Cheesecake Recipe | How to make Pumpkin Cheesecake in Instant Pot | Epic Bong Kitchen | Thanksgiving Special cake
——————————————
In this video I have shared with you how to make pumpkin cheesecake using instant pot. This is very easy recipe. Thanksgiving holiday special recipe. I hope you like this pumpkin cheesecake recipe. Try to make it. Please check the ingredients ????Thanks for watching.
————————————————————————
Ingredients for crust:-
————————————
Honey maid crackers - 140 gms
Light Brown sugar - 2 tbsp
Melted butter - 3 tbsp
Cinnamon powder - 1/2 tbsp
Pinch of salt
——————————————————————-
Ingredients for pumpkin mixture:-
——————————————————
Pumpkin purée - 1/2 cup / 120 ml / 3 tbsp
Cream cheese - 2 packets / 500 gms
All purpose flour - 2 tbsp
Cornstarch - 2 tbsp
Sour cream - 2 tbsp
White sugar - 2/3 cup / 160 ml / 6 tbsp
Light Brown sugar - 1/3 cup / 80 ml / 2 tbsp
Salt - 1/4 tsp
Ginger powder - 1 tsp
Pumpkin spice - 1 tsp
Cinnamon powder - 1/2 tsp
Cardamom powder - 1/2 tsp
Vanilla extract - 1 tsp
Nutmeg powder - 1/4 tsp
________________________________
Please check my other videos:
Turkey keema:
Turkey meat balls:
Pumpkin donuts:
Thekua:
Kaju katli:
Chakli:
Sankh Sandesh:
Balushahi:
Coconut sandesh and gurer narkel naru:
Stuffing coconut laddu:
Nimki:
Aloo lacha nemkeen:
Makhana kheer:
Sabudana khichdi:
Veg recipes:
Non-Veg recipes:
Snacks and Sweets:
Fish Recipes:
_________________________________
Thanks for watching my video. Cooking, gardening, and home decorating are my passions. I use this channel to upload and share my recipes. I hope you will like them and try at home yourself. Cooking is more of an art than science. I will share many different Indian recipes. They are not only delicious, they are also very healthy. Please join me in my journey and bring your friends along with you as well. If you liked this video, please do subscribe my channel here:
Connect with me:
*Facebook:
*Twitter:
_________________________________
Music credit --
#Thanksgiving
#PumpkinCake
#Cheesecake
#epicbongkitchen
#CookWithMe
#lockdowndiaries
#IndianRecipes
#InstantPotRecipes
How to make Pumpkin Cheesecake | Easy Pumpkin Cheesecake Recipe
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make pumpkin cheesecake. This easy pumpkin cheesecake recipe winds up tasting like a cross between pumpkin pie and classic cheesecake. The best of both worlds! This is a perfect dessert for the holidays. If I can make it you can make it, let's get baking!
Don't forget to subscribe to my channel and check out my other videos.
Find me on other social media platforms here:
Other Youtube Channel:
Facebook:
Twitter:
Instagram:
Instructables:
If you have any questions or comments or requests, put them down below and I will get back to you as soon as I can.
Print this recipe and others here:
Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs (about 12 whole graham crackers) (125 g)
1 Tbsp. of white granulated sugar
6 Tbsp. of unsalted butter (melted) (90g)
Filling:
3 (8oz) packages of softened room temp cream cheese (678g)
1 1/2 cup packed light brown sugar (285g)
15 oz can of pumpkin puree or pumpkin pie mix (425g)
4 large eggs
1/4 cup sour cream (57.5g)
2 Tbsp. all-purpose flour (16g)
2 tsp. of pumpkin spice (3.5g)
1/4 tsp. of salt (1g)
1 Tbsp pure vanilla extract (15ml)
Tools:
Food processor or bag:
9 springform pan:
bowls
Whisk
hand mixer:
roasting pan or 13x9 inch pan
spoon
wooden spoon
spatula
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make pumpkin cheesecake, mmm yummy. I had a request to make pumpkin cheesecake, and since Thanksgiving is a few days away, this is the perfect time to do it. It is really easy to do, if I can do it, you can do it. Let’s get baking. All right first let’s go ahead and preheat our oven to 350 degrees F. Now what we want to do is crumble up our graham crackers. So we want about one and a half cups of ground graham cracker, and that equals about 12 full sheets of graham cracker. I am going to go ahead and put these in my food processor. If you don’t have a food processor I will put a link down below where you can pick one up, I really love mine, or you could put these in a plastic bag, and just crumb or smash them around with like a rolling pin or meat tenderizer. Start pulsing. One thing I will mention I will put all the ingredients and the amounts down below in the description box. Let’s go ahead and transfer our graham cracker crumbs to a bowl. And then I melted my 6 tablespoons of butter in the microwave, about 20 seconds, I am going to put that in there. Now you can, do this all in your food processor if you like, but if you don’t have a food processor, this is what you will be doing. Add my sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. And we are going to mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then we go ahead and take a9 inch spring form pan, I will put a link down below where you can pick one up, if you don’t have one. And then what we are going to do is just push the crumbs down; I am going to switch to a metal spoon. And we want to push the crumbs down nice and flat, pack it in there, and then we are going to go up the sides as well. So what you will do is you will kind of go up the side like this. All right there we go, now what we are going to do is we are going to pre-bake this in the oven, 350 F, for 8 minutes. And then when we take it out we are going to just let it sit and cool to room temperature. In the mean time let’s make the filling. All right I have my 24 ounces of softened cream cheese here, and if you have a stand mixer go ahead and use your paddle attachment, I don’t have one I am going to just use my hand mixer, and what we are going to do is we are going to, cream the cream cheese with our one and a half cups of packed brown sugar. Push it down a little bit. All right about like that, then I am going to go ahead and come in with a rubber spatula, and scrape down the sides, then set that aside. And then now we take another bowl and then we are going to combine, our 15 ounces or 425 grams, of pumpkin puree, and then what we are going to do is add our eggs, our vanilla extract, one tablespoon, our two tablespoons of flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it.
PUMPKIN CHEESECAKE RECIPE KABOCHA PUMPKIN HALLOWEEN SPECIAL!
TASTY PUMPKIN CHEESECAKE RECIPE HOW TO MAKE CHEESECAKE WITH ALMOND MILK AND ALL NATURAL SUGARS. OUR RECIPES ARE LOWER IN CALORIES DUE TO USING ALTERNATIVE ALL NATURAL INGREDIENTS. HAVE A HAPPY AND SAFE HALLOWEEN!
PLEASE LIKE AND SUBSCRIBE. MAHALO FOR WATCHING. ALOHA
Mahalo for supporting our Merch links:
MAUI JIM SUNGLASSES - BARRIER REEF:
DJI OM4:
GOPRO HERO 8:
QUICKSILVER BOARDSHORTS - WATERMAN:
LRG CLOTHING:
VANS SHOES:
ON CLOUD WATERPROOF RUNNING/ACTION SHOES:
APOLLO GHOST SCOOTER HERE:
GLOBAL KNIVES:
FOLLOW US HERE:
YOUTUBE:
FACEBOOK:
INSTAGRAM:
TWITTER:
SOUNDTRACKS COMPLIMENTS OF IZAH BLUE MUSIC:
EPISODE SEVEN
TODAY'S SPECIAL MIX: PUMPKIN CHEESECAKE (makes a 7 cheesecake)
*special note: A cheesecake pan with a removable bottom is highly recommended to make it easy.
Preheat Oven to 350ºF
Peel and Steam the Pumpkin FIRST!
8 oz. of Pumpkin Puree (made from a quarter cut of Kabocha Pumpkin originally)
Crust:
2.5-3 oz. of Coconut Milk Biscuits (finely crushed)
2 tbsp. Melted Butter
1 tsp. Almond Milk
Batter:
8 oz. block of Cream Cheese
1 Egg
3 tbsp. Raw Cane Sugar
3 tbsp. Organic Honey
1 tsp. Cinnamon
Bake the Cheesecake at 350ºF for 45 minutes
Let cool down to room temperature
Cover the cake and put it in the fridge overnight
Wake up and smell the CHEESECAKE
CHAPTERS:
00:00 INTRO
0:12 HAPPY HALLOWEEN!
0:49 HERE COMES THE PUMPKIN!
0:57 CHOP IT CAREFULLY!
1:34 COOK THE PUMPKIN
1:41 MAKING THE CRUST
2:49 PREP THE CHEESECAKE PAN
2:56 PACKING THE CRUST
3:30 CREAM CHEESE WHIP UP!
3:54 BATTER TIME
4:31 KABOCHA MASH UP!
5:17 FINAL MIX AND READY TO FILL
5:47 INTO THE OVEN
5:53 24 HOURS LATER OUT OF THE FRIDGE
6:30 SURF DEAMS
6:55 ESPRESSO ANYONE!
7:55 SLICE IT UP! BREAKFAST OF CHEESECAKE CHAMPIONS
#pumpkincheesecake, #pumpkinrecipes, #aroma_surf,
Every Turn New Adventure In The Kitchen Low Carb Pumpkin Cheesecake
It’s autumn again! Can you feel it?
That’s right it’s pumpkin spice and everything nice...
As The days grow shorter and the sun grows weaker and the leaves ???? turn into these magestic colors and not to Mention pumpkins everywhere...
That’s right it’s pumpkin spice and everything nice...
and with that in mind... I am l excited to share with you this delicious and easy low carb pumpkin keto cheesecake recipe
The flour: Almond flour works great for keto desserts and is my favorite option and I highly recommend sticking with this base.’
I like to use Powdered Erythritol Sweetener. Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener are also good options and can be substituted with a 1:1 ratio.
Filling
* 2 cups (16 oz) cream cheese at room temperature
* 1 cup powdered Erythritol
* 1 cup pumpkin puree canned or steamed pumpkin *see note
* 2 large Eggs at room temperature
* 1 tsp Vanilla Extract
* 1 tsp pumpkin spice mix
*see note
For More Information on
health and nutritional coaching
Please Contact Cari and get your FREE
Health & Nutrition Guide
NOW AVAILABLE AT
Thank you for Joining us!