How To make Unicorn's Pumpkin Cheesecake
Crumb crust 2 3/4 lb Cream cheese; softened
1 lb Fructose (fruit sugar)
5 tb All-purpose flour
1/4 ts Salt
1/2 ts Vanilla
1 ts Nutmeg
1 tb Cinnamon
2 tb Butter
6 lg Eggs
1 lb Pureed pumpkin
1 c Heavy cream
*Note: The Unicorn uses a graham cracker crust for its cheesecake. A standard recipe would call for 3 cups finely ground crumbs combined with 12 tablespoons melted butter or margarine. Press into bottom and up the sides of an ungreased 10-inch springform pan. To make the filling: Beat the cream cheese with an electric mixer on medium speed until fluffy. Stir together fructose, flour and salt and blend gradually into cream cheese. Add vanilla, nutmeg, cinnamon, and butter, keeping mixture smooth. Add eggs 1 at a time, beating after each addition. Beat in pumpkin and heavy cream and turn into prepared crust. Bake 30 minutes at 350 degrees F, or until set. Cool completely on a rack. Refrigerate at least 2 hours before serving. Per serving: 509 cal; 8g pro, 38g carb, 37g fat(64%), 171mg chol, 385mg sodium
Source: Cook's Corner, Miami Herald, 1/25/96 format by Lisa Crawford -----
How To make Unicorn's Pumpkin Cheesecake's Videos
Pumpkin Pie Cheesecake Cupcakes! FoodTube & MyCupcakeAddiction
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I hijacked Jamie Oliver's London Kitchens to team up with FoodTube & Cupcake Jemma to bring you guys 2 awesome thanksgiving videos. AND this was my very first time eating sweet pumpkin!
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Ingredients:
2 (8 ounce) packages full fat cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 x-large eggs
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 cup double cream, whipped
2 packets crushed white cookies – any brand / type is fine but if there’s one here that is typically used for pie crusts that would be perfect
50g melted butter
For the full step by step printable recipe, click here:
Tools:
Spoon
Whisk
Large Bowl
Cupcake liners (foil)
Cupcake tray
Piping bag
Petal piping tip/tape
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Music: Crazy for you by Chris Bussey / Gareth Johnson via Audio Network audionetwork.com
Pumpkin Cheesecake Fries | Delish
Turn your pumpkin obsession into fries.
DIRECTIONS
1. In a medium bowl, whisk together pumpkin pie filling and cream cheese until smooth.
2. Using a rolling pin, roll bread slices into thin, flat squares. Spread a thin layer of the pumpkin-cream cheese mixture over each slice and roll up tightly. These are your “fries.
3. Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Working in batches, add the pumpkin fries to the skillet, seam side-down. Cook, turning often, until all sides are golden, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more fries.
4. Roll cooked pumpkin cheesecake fries in cinnamon sugar until coated. Serve warm with caramel sauce for dipping.
INGREDIENTS
1/3 c. pumpkin pie filling
1/3 c. cream cheese, softened
12 slices soft white bread, crusts removed
6 tbsp. butter
1 c. cinnamon sugar
Caramel sauce, warmed (for serving)
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Easy 2-Ingredient Pumpkin Cheesecake Fudge
This is a creamy, tasty, rich, pumpkin cheesecake fudge recipe that everyone will love and enjoy! Plus it is very easy and only takes a few minutes of hands-on time to prepare. A quick and tasty dessert FAST! Print the recipe and find more pictures and details here:
How To Make No Bake Pumpkin Cheesecake | Delish
Time for another fall favorite! Learn how to make this no bake pumpkin cheesecake! #damnthatsdelish
INGREDIENTS
1/2 cup heavy cream, whipped
12 oz. cream cheese, softened
1/2 cup sugar
1/3 cup canned pumpkin
2 tsp. pumpkin pie spice
DIRECTIONS
1. Mix
2. Pour
3. Chill
4. Decorate
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Unicorns Pumpkin Cheesecake - Kitchen Cat
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★ Kitchen Cat ★ Unicorns Pumpkin Cheesecake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Butter
1/2 ts : Vanilla
1 lb : Pureed Pumpkin
Crumb Crust
2 3/4 lb : Cream Cheese; Softened
6 lg : Eggs
5 tb : All-purpose Flour
1 c : Heavy Cream
1 ts : Nutmeg
1 tb : Cinnamon
1 lb : Fructose (Fruit Sugar)
1/4 ts : Salt
Pumpkin Pie Brownies
Have the best of both worlds with these Pumpkin Pie Brownies. Gooey brownies topped with pumpkin pie filling and luscious ganache tastes great!
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Pumpkin Pie Brownies Ingredients:
Brownies
– 8 tbsp Unsalted Butter
– 10 oz Semi Sweet Chocolate
– 3/4 cup Granulated Sugar
– 3 Eggs
– 3/4 cup All Purpose Flour
Pumpkin Pie Filling
– 3/4 can Pumpkin Puree
– 3/4 can Condensed Milk
– 1 tsp Pumpkin Pie Spice
– 1 Egg
Sour Cream Ganache
– 8 oz Semi Sweet Chocolate Chips
– 1 tbsp Granulated Sugar
– 1/2 cup Sour Cream
You’re going to love these recipes too:
Baked Pumpkin Donuts -
Crustless Pumpkin Pie -
Pumpkin Oatmeal -
Pumpkin Banana Bread -