Pumpkin Cheesecake - Instant Pot/Oven Method | Halloween Cheesecake Jars
In this video let us see how to make Pumpkin Cheesecake Instant Pot/Oven Method along with an easy way to make Halloween Cheesecake Jars.
Tantalizing Creamy and Smooth filling, the nutty crust and the silky topping with flavours that remind you of your Grandma’s kitchen – this Instant Pot Pumpkin Cheesecake is going to transport you back to your childhood memories.
Baked Cheesecake is one of the best desserts you can ever have. And instant pot cheesecake is the easiest way of making a cheesecake. I am sharing both the ways here so that you can choose what to make.
Find all the mistakes that I made which you can potentially avoid along with the best tips to make a crack free cheesecake in the oven from the link below:
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Other related recipes:
1. Mint chocolate chip cheesecake in a Jar:
2. Cinnamon Cheesecake in a Jar:
Looking for some No Bake Cheesecake Recipes:
No Bake Pineapple Cheesecake:
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1. Gulab Jamun Cake:
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Easy Sous Vide Dessert - Pumpkin Spice WHOLE Cheesecake
This is the perfect dessert for a fall party! This pumpkin spice cheesecake is creamy, rich, and delicious. Instead of using the usual mason jars, we decided to break all the rules and make a full 9” cake in the sous vide. Using the combination of a food processor (you can also use a hand or stand mixer) and sous vide makes this process super easy and carefree - you will never have to worry about cracked and deflated cheesecake again.
There was a bit of a learning curve in trying to get the pumpkin spice cheesecake into the vacuum bag and to the texture we were hoping for. We learned that first measure your sous vide container to ensure that your springform pan fits. Second, more eggs is softer and creamier and cornstarch helps it to solidify. Third, get expandable vacuum bags. Fourth, put a cover over the pan before sucking out the air in the vacuum bag. Fifth, make sure the pan is level in the sous vide and get a bunch of weights because it will need to be weighed down.
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Ingredients:
For the crust:
- 3 Cups gingersnap crumbs
- 1/4 Cup brown sugar
- 4 Tablespoon of melted unsalted butter
Filling
- 1.5 Cups of pumpkin (strained to of extra liquid)
- 1 Cup of granulated sugar
- 1 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon freshly grated nutmeg
- 1/4 Teaspoon ground allspice
- 1/4 Teaspoon salt
- 1 Cup buttermilk, cold
- 3 Blocks of cream cheese (room temperature and cut into 1inch cubes)
- 1 Tablespoon vanilla extract
- 4 Large eggs (room temperature)
- 1 Tablespoon of cornstarch
Recipe:
- Set your sous vide to 175F
- In you food processor, pulse cookies and brown sugar until finely ground.
- Add in melted butter and pulse until mixed. It should have the consistency of wet sand, it should be able to stay together when squeezed together.
- Oil the sides and bottom of the springform pan
- Spread the crumb mixture to the bottom of the pan evenly and press down until tightly packed.
- (Optional) Bake the crust for 10mins at 325F. Set aside to cool.
- Clean out the food processor and add in the pumpkin, sugar, cinnamon, ground ginger, nutmeg, all spice, and salt. Mix until well incorporated, scraping down the sides if necessary - about a minute.
- While running, add in buttermilk.
- Stop the food processor, and add in cream cheese and vanilla extract. Blend until well incorporated and smooth - scraping down the sides if necessary.
- Add in eggs, and cornstarch. Mix again until just incorporated - careful to not overmix.
- Pour contents into the springform pan.
- Place a lid over the springform pan, then into an expandable vacuum bag.
- Place into water bath on a wire rack. Use weights to keep the cake fully submerged.
- Sous vide for 3 hours.
- Remove from sous vide, and the bag and allow to cool on the counter for an hour. The center will still be a tiny bit jiggly.
- Run a paring knife or offset spatula along the edges of the springform pan before placing into the fridge overnight.
- When ready to enjoy, slice, add a dollop of whipped cream, and a sprinkle of cinnamon.
DIY Pumpkin Spice Bread Mix Mason Jar Gift
Turn homemade Pumpkin Spice Bread Mix into the perfect gift with a mason jar and Savvy & Sorted Chalkboard Labels.
How To Make Cake Jars
Thanks for watching my video on how to make cake jars. I hope this video helped inspire you to create stunning delicacies.
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Pumpkin Spice Latte Cake Recipe | Easy Pumpkin Cake Recipe
Pumpkin Spice Latte Cake is my favorite recipe for fall! It’s made with moist and tender pumpkin spice cakes layers, filled with coffee cream with pieces of chocolate and crunchy caramelized nuts inside! Dessert just doesn't get any better than this!
For 6 inch (16cm) cake pan
INGREDIENTS
For the Pumpkin Spice Cake Layers:
1 cup (240g) pumpkin puree
2 large eggs
½ cup (100g) vegetable oil
¾ cup (140g) light-brown sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
½ teaspoon ground ginger
1 ⅔ cup (200g) all-purpose flour
For the Crunchy Layer:
½ cup (2 oz or 60g) walnuts
1 cup (50g) corn flakes
2 tablespoons (35g) granulated sugar
½ cup (3 oz or 80g) white chocolate chips
⅛ cup (25g) cocoa butter, optional
For the Coffee Chocolate Cream Cheese Frosting:
23 oz (620g) cream cheese
⅔ cup (150g) heavy cream
1 cup (100g) icing sugar
2 ½ oz (70g) dark chocolate chips
1 tablespoon instant espresso powder dissolved in 1-2 tsp hot water, cooled
PREPARATION
Make the Pumpkin Spice Cake Layers.
1. Preheat the oven to 340°F (170°C). Line the bottom of two 6 inch (16cm) baking rings with foil; set aside.
2. In a large bowl, whisk together pumpkin puree, eggs and oil. Add the sifted flour, salt, brown sugar, baking powder and spices. Mix until just combined.
3. Divide batter evenly between prepared baking rings, smoothing tops with the back of a spoon. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10mins, then turn out onto wire racks to cool completely.
Make the Crunchy Layer.
1. Heat a medium non-stick skillet over medium heat, add walnuts and sugar. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
2. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.
3. Melt the chocolate and cocoa butter in a microwave and stir well.
4. Stir the caramelized nuts and corn flakes in a blender until crumbled. Add the melted chocolate and mix well.
5. Divide into 3 circles of 5 ½ inch (14cm) on parchment and freeze for about 10 minutes.
Make the Coffee Chocolate Cream Cheese Frosting.
1. Melt the chocolate in a microwave.
2. Whisk cream cheese with icing sugar and heavy cream until soft peaks form.
3. Add the melted chocolate, coffee, and once again whisk until complete mixing.
Assembly.
1. Cut each layer of cake in half horizontally.
2. Place one layer of cake onto a serving plate or cake stand. Top with 2-3 tablespoons coffee chocolate cream cheese frosting.
Place the one crunchy layer and top with 1/2 cup frosting. Repeat with remaining layers.
3. Use the remaining frosting to cover the outside of the cake. Decorate with chopped walnuts or whatever you like.
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★ Get More Easy Fall Recipes:
Pumpkin Pie with orange sauce
Thanksgiving Side Dishes: Pumpkin Cheesecake Pie with Salted Caramel and Apples
Chocolate Pumpkin Swirl Loaf
Maple Pecan Pie Recipe
Caramel Apple Pie
Pumpkin Pie Recipe
Pumpkin Orange Soup
Butternut Squash Salad
Fish Soup Recipe
Pumpkin Pancakes with Orange Sauce
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OCTOBER SUPERFOOD: Pumpkin Pie In a Jar
Our Superfood for the month of October is of course pumpkin. What better way to get pumpkin pie in without the hassle of baking? All you need is a microwave for this recipe!
PUMPKIN PIE FILLING
15 oz can pumpkin puree
5 tbsp brown sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1/8 tsp ground cloves
2 tbsp heavy cream
CREAM CHEESE MOUSSE
3 egg whites
1/2 cup sugar
4 oz cream cheese, softened
1/4 tsp vanilla
2 cups mini marshmallows
COOKIE LAYER
3/4 cup chopped gingersnaps
3/4 cup chopped graham crackers
INSTRUCTIONS
PUMPKIN PIE FILLING
1. Add pumpkin puree into a medium sized bowl.
2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.
CREAM CHEESE MOUSSE
1. Add egg whites to a large mixer bowl and beat on medium-high until soft peaks form.
2. While beating, slowly add sugar, and beat until stiff peaks form. Mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.
3. In another bowl, mix cream cheese and vanilla together until smooth.
4. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.
5. Add melted marshmallows to the cream cheese and stir until combined.
6. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.
7. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.
8. Refrigerate for an hour or so.
TO ASSEMBLE
1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.
2. Add 2 tablespoons of pumpkin pie filling.
3. Add 2 tablespoons of cream cheese mousse.
4. Repeat layers 1-3. You should have 2 of each layer.
5. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream if desired. Set in the fridge until ready to serve.