How To make Pumpkin Walnut Cream Cheesecake

Salted Walnut Inn &Tavern: Pumpkin cheesecake

Welcome again to the kitchen of the Salted walnut Inn & tavern!
come hang out as I make another awesome plant based dish vegan pumpkin cheesecakes for Fuana the local blacksmith of thr town I'm visiting

recipe for inspiration


here is the interaction video via tik tok

No Bake Pumpkin Cheesecake Recipe

You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!

Watch Next: Four 4 Ingredient Recipes Using Canned Biscuits!


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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)

Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping

Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce

Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.

Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Fold the whipped cream into the cheesecake filling until combined

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.



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Amazing Pecan Pie Cheesecake Recipe

Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!

RECIPE:

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

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Double Pumpkin Cheesecake

Cheesecake INSIDE a Pumpkin

Reimagine your desserts this Thanksgiving

Recipe:
▪ 1 Pumpkin (9 inch or 23cm diameter)

-Cut a 2 inch ring around the center of the pumpkin. Try to use a section that is pretty vertical, and make sure that the bottom of the pumpkin ring is flush to the sheet pan when laying down.
-Carve out the seeds and guts and trim the ring to about ⅓ inch or 8mm in width
-Take the top and bottom of the pumpkin and roast them at 350F 175C for 45 minutes. Scoop out the flesh and blend it into a pumpkin puree that you will use for this recipe, but you’ll definitely have leftovers for more pumpkin recipes

Crust:
▪ 1-Pack Graham Crackers (140g)
▪ 1/2c Toasted Walnuts (50g)
▪ ½ tsp Cinnamon (2g)
▪ 2 Tbsp Sugar (20g)
▪ ½ tsp Salt (3g)
▪ 1 Tbs Flour (8g)
▪ ½ Stick Melted Butter (56g)

-Blend everything except butter on high until it's fine sandy crumbs
-Slowly pour in melted butter while blending
-VERY IMPORTANT DETAIL: When building the cak with the graham cracker mix and press down firmly with a flat-bottom glass, making sure that there are no gaps between the base and the pumpkin ring

-Bake the crust with the pumpkin at 350F 175C for 10 min

Filling:
▪ 4 blocks Room Temp Cream Cheese (900g)
▪ 3/4 cup Sugar (150g)
▪ ½ cup Brown Sugar (110g)
▪ 1 tsp Salt (4g)
▪ ½ cup Sour Cream (120g)
▪ 2 tsp Vanilla Extract (12g)
▪ 4 Eggs (Room Temp)
▪ 2 cups Pumpkin Purée (425g)
▪ 2 tsp Pumpkin Pie Spice (6g)

-Mix the cream cheese, sugars, salt, and sour cream together till COMPLETELY smooth.
-Then add the vanilla and add each egg one by one by mixing them just until incorporated.
-Fold in the pumpkin puree and pumpkin spice.
-Pour the batter into the pumpkin ring until the very top, then bake at 350F 175C for 60-75 minutes.
-After the cheesecake is solid but still jiggly, turn off the oven and let it cool to room temp with the door closed

Whipped Cream:
▪ 1 cup Heavy Cream
▪ ½ tsp Vanilla Extract (3g)

-Whip together till creamy… most recipes for whipped cream have sugar, but the cheesecake is sweet enough in my opinion

#cheesecake #pumpkincheesecake #dessert #pumpkinspice #recipe

Easy No Bake Pumpkin Cheesecake / A New Recipe Every Day!

Easy to make No bake cheesecake with rich aroma and super creamy texture. I love it :)

Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 6 servings:

300 g pumpkin puree
400 g cream cheese
50 g butter at room temperature
180 g powdered sugar
1 tsp vanilla extract
½ tsp ginger powder

For the crust:
180 g rye crackers
100 g melted butter
50 g baked walnuts
1 tsp pumpkin spice
2 tbsp sugar

For serving:
Whipped cream
Pumpkin spice