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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➖Nonstick pan-
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????????????????????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
Rustic Harvest Apple Pie Granola
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Fish Curry Cottage Pie | Sea Harvest Recipe
Neo Nontso cooking up her Signature Fish Curry Cottage Pie for the Easter Influencer Cook-Off! So delicious and perfect for the whole family ????
Ingredients for the fish:
1 pack Sea Harvest Hake Medallions
One chopped large onion
Two cloves of garlic
One Tablespoon curry powder
Half a cup of flour
One chicken stock cube
One can of diced tomatoes
One teaspoon of dry thyme
A handful of chopped coriander
One spoon of curry paste
One teaspoon of turmeric powder
One tablespoon olive oil
Three bay leaves
One teaspoon Whole coriander
250ml of water
Salt & pepper
Ingredients for the mashed potatoes:
5 large potatoes
One tablespoon butter
Half a cup of milk
Aromat
One teaspoon Curry powder
One teaspoon garlic powder
Salt & pepper
Mashed potato recipe:
Boil 5 unpeeled potatoes in a large pot for 45 minutes with water and a little bit of salt.
Once the potatoes are cooked through and soft, run under cold water and then drain them and let them cool off for at least 5-10 minutes
Gently peel the potatoes and transfer back into the pot on the stove.
Your stove should be on low heat. Mash the potatoes using a potato masher or wooden spoon.
Once the potatoes are coarsely mashed allow to cook for a further two minutes on low heat.
Gradually add in the milk and butter while mashing the potatoes further.
Add in the Aromat, garlic powder and salt and pepper.
Allow the mash to slightly cook down before adding to the cottage pie
Method for the curry:
In a bowl combine the flour with a little salt and pepper.
Cut the hake into bite sizes and coat the pieces with the seasoned flour.
In a large pan, brown the hake pieces on high heat in sunflower oil until golden brown.
Remove the fish from the pan and set aside.
In a large pot, sauté the onion until it becomes see-through, add in your garlic, dry thyme and grated ginger.
When the ingredients start to become fragrant, add in the curry paste, curry powder, whole coriander & turmeric and continue to cook for one minute.
Add in the diced tomatoes, chicken stock cube and one cup of water
Allow the curry to cook for 25 minutes on low heat. (Keep adding water if necessary)
Season your curry with salt & pepper and then add in the browned hake medallions & fresh coriander and cook for a further 5 minutes.
Once your curry is done cooking, allow it to cool down for about 10 minutes
Transfer the curry into an oven safe casserole dish.
Using a large spoon, scoop out the mash in batches and gently place over the fish curry.
Once your cottage pie is ready, place it into a preheated oven and bake for 15 minutes on 180 degrees
When your pie is nice and golden, remove from the oven and allow it to cool down for a few minutes before serving!
Enjoy :)
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Harvest (of Horror) Pies - Gothic Homemaking Presents
Halloween may be behind us, but at the Lair of Voltaire, we're still making spooky Halloween treats! Well, we're going to call these Harvest Pies to suit the time of year... but of course, I am going to inject a bit of Horror! Watch as I make jack-0-lantern inspired fruit pies and pumpkin pies that look back at you as you eat them! Enjoy!
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How to Make Pumpkin pie | Harvest Cook Eat
How to Make Pumpkin pie | Harvest Cook Eat
It's Sunday, my mum is cooking Sunday roast for the family. I have been given the responsibility to make the Dessert. In this Video I will be cooking pumpkin pie dessert with my garden kaddu, mishti lau. I will all so be giving you a update of my garden, lau, Naga Moris, khodu, Bangladeshi vegetables, Shokher Bagan 2019
Pumpkin Pie Recipe
Cut pumpkin in half, sprinkle salt and put in the oven for 30 minutes until soften.
Peel the skin of and put it in to a blender to make the puree. Then add Half teaspoon of Cinnamon, nutmeg, ginger. Salt and two eggs.
Pour the pumpkin puree on the pastry and put in the oven for 30 minutes
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The CHEAT SPINACH PIE | A Winter Garden Harvest Dinner
In today's video, we'll head out to the snow covered garden, and harvest some fresh spinach. Yes, it's still there, and still looking good. There's some the got a little burnt by the snow, but we'll just leave that be. We'll take it inside, get it washed and chopped. And wilt some up with some fresh onions and garlic and make our own version of spinach pie. We love this dish in restaurants - and have taken all the various flavors and put them together in one. We'll even cheat, and use store-bought dough for the pie. So come along with us, together in the kitchen, as we make dinner for ourselves.
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