Pumpkin Roll
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
RECIPE:
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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Pumpkin Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 245
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Pumpkin Cheesecake Recipe - How to Make Pumpkin Cheesecake
Learn how to make a Pumpkin Cheesecake Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pumpkin Cheesecake Recipe!
Pumpkin Swirl Cheesecake Bars
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Pumpkin Swirl Cheesecake Bars - are ultimate fall treat with gooey walnut base and thick pumpkin layer with a delicious cream cheese swirled in. If you love both pumpkin pie and cheesecake, these rich bars are the perfect dessert for you!
Ingredients:
2/3 cup (150 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar
1 egg
1 cup (120 g) all-purpose flour
2/3 cup (80 g) walnuts, ground
1/4 tsp salt
2/3 cup (150 g) heavy cream
1/3 cup (70 g) sugar
1 1/3 cup (300 g) cream cheese
1 egg
1 tsp vanilla extract
1/3 cup (40 g) all-purpose flour
1 1/3 cup (300 g) pumpkin puree (NOT pumpkin pie filling!)
2 tsp pumpkin pie spice
1/3 cup (40 g) all-purpose flour
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Preheat oven to 350 F (180 C).
Line a 9×9″ baking pan with parchment paper, leaving excess paper overhanging.
Beat together butter and light brown sugar.
Whisk in egg.
Add flour and mix well to combine.
Add walnuts and salt and mix well.
Press the mixture into the bottom of the prepared pan.
In another bowl, whip up heavy cream.
Add sugar and mix well.
Add cream cheese and beat to combine.
Whisk in egg and vanilla extract.
Add flour and stir well to combine.
Set aside 200g of the filling.
Add pumpkin puree, pumpkin pie spice and flour to the rest of the filling. Mix well to combine.
Pour the pumpkin filling over the walnut base.
Dollop reserved filling on top and swirl with a toothpick, butter knife or skewer to create a marble effect.
Bake in preheated oven until just set, for about 40-50 minutes.
Let cool completely in the pan
then refrigerate until set, about 2 hours, before slicing into squares.
Enjoy! :)
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Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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