Sour Cream Pumpkin Cheesecake
This delectable Pumpkin Cheesecake will have your guests asking for the recipe!
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FULL RECIPE:
Sour Cream Pumpkin Cheesecake
Prep Time: 30 MINUTES
Time to Table: 7 HOURS 30 MINUTES
Serves: 8
Ingredients
30 gingersnap cookies, finely crushed
6 tablespoons butter, melted
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
16 ounces cream cheese, softened
3/4 cup sugar
1/4 cup milk
3/4 cup pumpkin puree
2 large eggs
1/2 cup Daisy Sour Cream
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Directions
Preheat the oven to 300 degrees. Grease 9-inch spring-form pan. Mix the crushed gingersnaps with the butter. Press the mixture into the bottom of the pan to form an even layer. In a small bowl, mix the salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside. Using a hand mixer, mix together the cream cheese and sugar in a large bowl until smooth. Mix in the milk, pumpkin puree, and the homemade pumpkin spice until combined. Add the eggs and mix until just combined. Add sour cream, vanilla, and flour and mix until fully combined and smooth. Pour the filling into the crust. Bake for 50–55 minutes. Turn off the oven, crack the open oven door and let the cheesecake cool entirely in the oven. Chill in the refrigerator for at least 3 hours. Once cheesecake is chilled, decorate as desired and serve.
Ultimate Pumpkin Spice Coffee Cake Recipe!
The ultimate Pumpkin Coffee Cake with Streusel and Maple Glaze drizzled on top. This moist Pumpkin Coffee Cake recipe features sour cream and warm pumpkin spices for maximum flavor. Just grab a cup of coffee and enjoy!
PUMPKIN COFFEE CAKE RECIPE:
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Fiesta Loca by Mike Leite
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Havana by Soyb & Amine Maxwell
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#pumpkincoffeecake
Pumpkin Chocolate Chip Coffee Cake
This Chocolate Chip Pumpkin Coffee Cake has a cream cheese layer and crumb topping that is out of this world! Perfect for breakfast, snack, or even dessert!
Recipe:
Pumpkin spice latte cake #coffee
For the pumpkin cake:
1 cup pumpkin
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 stick butter, melted
1/4 cup Greek yogurt or sour cream
1 cup flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
For the icing:
5 oz cream cheese, slightly softened
6 tablespoons butter, room temp
1 tsp vanilla
1 cup powdered sugar
1 tsp instant espresso powder
Directions:
1. Preheat oven to 350.
2. In a large bowl whisk together the first 6 ingredients.
3. Add the remaining ingredients and whisk just until combined.
4. Pour into a 8x8 pan.
5. Bake for about 30 minutes or until a toothpick inserted comes out clean.
To make the frosting:
1. Beat together the cream cheese and butter until light and fluffy.
2. Beat in vanilla and espresso powder.
3. Beat in the powdered sugar.
Pumpkin Sour Cream Coffee Cake Recipe
This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!
Recipe Name: Pumpkin Sour Cream Coffee Cake
Recipes by: The Novice Chef Blog
Full Recipe:
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#pumpkin #cream #coffee #muffins #cooking #food #recipe #therecipes
SOUR CREAM PUMPKIN BUNDT CAKE
SOUR CREAM PUMPKIN BUNDT CAKE
PREP TIME
12 MINUTES
COOKING TIME
55 MINUTES
SKILL LEVEL
CHALLENGING
MAKES
12
TO 16 SERVINGS
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INGREDIENTS
STREUSEL:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
CAKE:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
GLAZE (recipe below)
--
INSTRUCTIONS
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.