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 -----
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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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FullyRaw Vegan Rainbow Unicorn Cupcakes for my Birthday! These raw vegan cupcakes are fun, easy, and delicious, and I am sharing these with you in honor of my birthday! Comment and let me know what you think!
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Get my NEW COOKBOOK:
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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I'd love to see pics of your cakes and cake pops on ANY of the above -- You all know how mine turn out -- now show me YOUR creations!
Xx Elise
Music: Crazy for you by Chris Bussey / Gareth Johnson via Audio Network audionetwork.com