How To make Spirited Pumpkin Cheesecake
PECAN CRUST:
1 tb Butter room temp
1 1/4 c Finely chopped pecans
1/4 c Fine dry bread crumbs
2 tb Sugar
2 tb Butter: melted & cooled
:
CHEESECAKE 2 1/4 lb Cream cheese :
room temp
1/4 c Brandy or cognac
3/4 c Cooked pumpkin pureed
1 1/2 c Lt brown sugar :
packed
1/3 c Sugar
1 1/2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts Ground mace
3 Lg eggs room temp
2 Lg egg yolks :
room temp
Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside. Mix dry ingredients in med. bowl. Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp. Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mix well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about 1/4 c at a time to cheese mix, beating well and
scraping sides of bowl after each addition. Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8" for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. from " The Perfect Cheesecake" by editors of Consumer Guide
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Keith Eats Everything At Cheesecake Factory - Part 1
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No-Face (Spirited Away) Popsicles Recipe | カオナシ アイスクリーム | CupcakeGirl
How to make No-Face popsicles from Spirited Away!
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RECIPE:
CHOCOLATE POPS:
- 120g chopped dark chocolate
- ¾ cup heavy cream
- ½ cup milk
- 1 tbsp. vanilla extract
NOTE: This recipe is adapted from Gemma Stafford (originally from Take A Mega Bite) and the original recipe calls for semi-sweet chocolate, so you can use this if you prefer however you’ll need to add a bit more food dye.
NOTE II: Because the original recipe uses a sweeter chocolate you may want to add a little bit of sugar or sweetener to taste.
Adapted from:
&
DAIRY FREE FRUIT POPS:
- 1 cup lemonade (or any sweet drink you like)
- ½ cup blueberries (or again, any fruit you like, though darker fruits work better)
NOTE: If you don’t have a blender that’s okay! You can just get your favourite dark-ish coloured drink (Ribena, cola, cranberry juice, etc.) and add black food dye. Then just add to the moulds like in the video. Kinda basic but it works!
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How to Make Vodka Jello Shots | MyRecipes
You may be tempted to use straight vodka, but don't! By using flavored vodka instead of regular, you can create delicious flavors that actually make Jello Shots taste good! Imagine that.
Get the recipe ▶▶
1, 3-ounce package gelatin
1 cup boiling water
1/2 cup flavored vodka
1/2 cup cold water
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Spirited Away-inspired Soot Ball/Sprites Cake Pops Tutorial
If you've trimmed a cake and have leftover cake sponge - make some cake pops! These Soot Balls/Soot Sprites are super easy to make and are inspired by the movie, Spirited Away.
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What You Will Need:
- cake sponge
- one of the following: whipped cream/ganache/frosting
- lollipop sticks
- chocolate molding wafers/moulds (I used one cup)
- candy eyeballs
- edible star confetti sprinkles
- optional: black food colouring
- 1st bowl to combine cake sponge and cream
- 2nd bowl to melt your chocolate molding wafers/moulds
- spatula
- optional: spoon to scoop
Music by
Pumpkin man stick cheesecake【量産向】ﾊﾟﾝﾌﾟｷﾝﾏﾝのｽﾃｨｯｸﾁｰｽﾞｹｰｷ【ハロウィン】
【Halloween recipe】Pumpkin stick cheesecake Mellow and tasty pumpkin cheesecake! 【Eating Videos】⇒
【instagram】⇒
デコレーションが楽しい スティック型のチーズケーキ♪ 配る場合は潰れやすいので箱に入れてあげてください☺
※シナモンパウダーが苦手な方ははぶいても大丈夫です。
20×20㎝のスクエア型１台分
・かぼちゃ（100g）
・水（小さじ）
・クリームチーズ（200g）
・卵（１）
・生クリーム（50ml）
・グラニュー糖（80g）
・シナモンパウダー（小さじ1/4）
・ホットケーキミックス粉（10g）
・お好みのビスケット（120g）
・バター（50g）
・ﾁｮｺﾍﾟﾝ・ｼｭｶﾞｰﾄｯﾋﾟﾝｸﾞ
1 20x20cm square mold·
・Pumpkin (100 g)
・water（1 tsp）
・Cream cheese (200 g)
・Egg (1)
・Fresh cream (50 ml)
・Granulated sugar (80 g)
・Cinnamon powder (1/4 teaspoon)
・Pancake mix powder (10 g)
・biscuit (120 g)
・Butter (50 g)
・Chocolate pen / Sugar topping