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How To make Stephanie's Pumpkin Cheesecake
FOR THE CRUST:
3/4 c Graham cracker crumbs
1/2 c Finely chopped pecans
1/4 c Firmly packed lt brown sugar
1/4 c Granulated sugar
1/2 c (1/4 cup) unsalted butter,
-melted and cooled FOR THE FILLING:
1 1/2 c Solid packed pumpkin
3 Large eggs
1 1/2 ts Cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Firmly packed lt brown sugar
3 pk 8 oz ea cream cheese, cut
-into bits and softened 1/2 c Granulated sugar
2 tb Heavy cream
1 tb Cornstarch
1 ts Vanilla
1 tb Bourbon or bourbon liqueur
FOR THE TOPPING:
2 c Sour cream
2 tb Granulated sugar
1 tb Bourbon or bourbon liqueur
FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour. FOR THE FILLING: In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes. FOR THE TOPPING: In a bowl, whisk together the sour cream, sugar and bourbon. Spread the mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered overnight. Remove the sides of the pan and garnish top of the cheesecake with pecans.
How To make Stephanie's Pumpkin Cheesecake's Videos
Cheesecake In The Instant Pot
Cheesecake In the Instant Pot. To be very honest, I do not make cheesecake at home. I live close enough to where I can buy the one of the best know cheese cakes ever. I also only want to eat a little, so why make it. Cheesecake in the Instant Pot is almost the perfect size for about 4 people. Not to mention it is really easy to make. A little time consuming because it needs to be refrigerated, but well worth the wait. Give it a try, you might keep making them at home.
#StephaniesKitchen #CheeseCakeInTheInstantPot
#CheeseCakeInstantPotRecipes
Ingredients for graham cracker crust
1 package of graham crackers - crush them up or 1 and 1/2 cup of already crushed graham crackers
1/4 teaspoon of salt
4 tablespoons of butter
2 teaspoons of brown sugar
1 teaspoon of cinnamon
1 teaspoon of vanilla
Ingredients for cheese cake
16 ounces of cream cheese - room temp
2/3 cups of sugar
2 tablespoons of cornstarch
1 tablespoon of flour
1/2 cup of sour cream
2 eggs, beat in one at a time but do not over beat
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Pumpkin Bread - Moist & Perfect Every Time - Steph’s Stove
Pumpkin bread is a family favorite quick bread that is lightly sweet, moist, delicious, and screams fall! This recipe uses the CrockPot to allow for a perfectly moist bread that is easy to prepare and cooks perfectly every time. With the warm smells of pumpkin and cinnamon it is oh so satisfying for breakfast or a snack.
Ingredients:
½ cup oil
½ cup sugar
½ cup packed brown sugar
2 eggs (beaten)
1 - 15 oz can of pumpkin puree
1 ½ cups all purpose flour
¼ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon baking soda
In a large mixing bowl, combine oil, granulated sugar, and brown sugar mixing well to dissolve sugars. Add beaten eggs and pumpkin puree. To a sifter add flour, salt, cinnamon, and baking soda and sift dry mixture over pumpkin mixture. Mix sifted dry mixture into pumpkin mixture using a whisk until well combined.
Spray a loaf pan with baking spray and pour batter into the loaf pan. Place the loaf pan inside an oval CrockPot and fill the pot with 2 cups of water.
Line the top of the lid with six paper towels, being sure to cover the top of the CrockPot completely and seal with the lid. The paper towels will allow moisture to be absorbed, produce a moist bread, and prevent the bread from becoming soggy. DO NOT FORGET THIS STEP!
Cook on HIGH for three (3) hours. Pumpkin bread will be perfectly moist and delicious! Enjoy!
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Pumpkin Cream Cheese Muffins Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pumpkin Cream Cheese Muffins. Pumpkin Cream Cheese Muffins look pretty cool. They are similar to the Black Bottom Cupcakes only instead of a chocolate batter we use a pumpkin batter. The Pumpkin Muffin batter is really easy to make.
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Pumpkin Pie | Sally's Baking Recipes
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pumpkinpie
• More of Sally's baking recipes:
Easy Pumpkin Pie
This year for the holidays why not try making your own pumpkin pie, it is very easy to do.
Losing One Of The Senses Cooking Challenge!
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