How To make Pumpkin Cognac Cheesecake

How To Make A Delicious Pumpkin Cheesecake

This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors!  It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________


???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream


???? FULL RECIPE HERE:


???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
➖Blueberry Pie Filling-
➖Cheese Blintz-
➖Peach Crisp-
➖Lemon Cupcakes-
➖Peach French Toast-
➖Cranberry Jello Salad-
➖Pumpkin Creme Brulee-
➖Pumpkin Spice Cupcakes-


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➖Mini prep bowls-
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➖Nonstick pan-
➖Cast Iron Pan-


????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.


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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion

This recipe contains affiliate links.

#simplyhomecooked #cheesecake #pumpkinrecipes

Amazing Cognac Mini Cakes!!!

Hi Guys! I want to introduce you to these amazing mini cakes!
To make the cognac mini cakes, use any sponge cake you have. Or you can follow our recipe.

---Ingredients---

--For the sponge cake--
3 eggs
½ cups granulated sugar
100g unsalted butter
100g chocolate (dark or milk)
¼ tsp vanilla extract
3 tbsp potato starch
1 cup all-purpose flour
1 and ½ tsp baking powder
salt

--For the mini cakes--
100g hazelnuts or almond (optionally)
powdered sugar (to your taste)
2 and 1/2 tbsp cognac
350g heavy cream

--For decorating--
grated coconut (optionally)
dark chocolate (optionally)
nuts (optionally)
cacao (we used it)

---Instructions---
--For the sponge cake--
1. Melt the butter and chocolate in the microwave.
2. In the bowl of your stand mixer, cream together the eggs, the sugar, the vanilla and the salt until pale. You can use an electric hand mixer if you have one.
3. Combine the flour, the potato starch and the baking powder, sift the dry ingredients in the mixture and continue to mix.
4. Mix in the melted butter and chocolate carefully.
5. Bake cake about 20-30 minutes until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
6. Leave the cake to cool completely.

--For the mini cakes--
1. In a food processor, blend the sponge cake to small crumbs.
2. If you have nuts, it is time to add them to the crumbs.
3. Mix the heavy cream and the powdered sugar.
4. Combine the crumbs and the cognac.
5. Mix in the heavy cream until the batter becomes soft but able to hold shape.
6. Make balls from the batter. They should be bigger than quail eggs.
7. Now it is easy to make cones from the balls. If the surface of the balls is cracked, add more heavy cream.
8. Decorate as desired. We used cacao.
9. Refrigerate about 3-4 hours.
Our cognac mini cakes are ready to eat!

Bon appetite!

L'Incontro with Rossella - Pumpkin Cheesecake

Video from the Dinner/Demo at Trattoria L'Incontro in Astoria, NY. In this video participate: Rossella Rago and Nonna Romana Sciddurlo. Rossella and Nonna Romana demonstrate how to make a Pumpkin Cheesecake.
Please visit Cooking with Nonna for more info and recipes:

Pumpkin Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 245

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Twitter: @Lauraskitchen

Pumpkin Pie | Il Cibo delle Coccole

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Ed ecco una ricetta immancabile in un repertorio gastronomico degno di rispetto: la pumpkin pie! E' come assaporare l'Autunno!

Per il mix di spezie:
2 cucchiai di cannella;
1 cucchiaio di zenzero macinato;
2 cucchiaini di noce moscata;
½ cucchiaino di chiodi di garofano in polvere;

And here's a must recipe for any culinary repertoire worthy of respect: the pumpkin pie! And it's just like savor the Fall!

For the spices mix:
2 Tbsp ground cinnamon
1 Tbsp ground ginger
2 tsp ground nutmeg
½ tsp ground cloves

* Ingredienti / Ingredients *
- 250 g di pasta frolla (250 g of pastry);
- 230 g di purea di zucca (230 g of pumpkin puree);
- 75 g di zucchero di canna (75 g of brown sugar);
- 3 cucchiai di zucchero (3 tbs of granulated sugar);
- 1 cucchiaio di farina (1 tbs of plain flour);
- 2 cucchiaini di pumpkin spice (2 ts of pumpkin spice);
- 1 uovo e 1 tuorlo (1 egg yolk and 1 egg);
- 125 ml di panna fresco (125 ml of fresh cream);
- una bacca di vaniglia (a vanilla bean);
- un cucchiaio di rum o cognac (1 tbs of rum or cognac);

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Pumpkin Chai Cheesecake

This is the creamiest and dreamiest pumpkin cheesecake you'll ever make! It has a gingersnap cookie crust and is perfectly spiced with cinnamon and cardamom.

For full recipe details: