How To make Autumn Cheesecake
BASE:
1/2 ts . cinnamon
BODY:
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
2 Eggs
1/2 t Vanilla
TOPPING:
4 c Thin peeled apple slices
1/3 c Sugar
1/2 t Cinnamon
1/4 c Chopped pecans
1 cup graham cracker crumbs
3 Tbsp. sugar
1/4 cup margarine, melted
BASE: Combine crumbs, sugar, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust. TOPPING: Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with chopped pecans. Bake at 350, 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
How To make Autumn Cheesecake's Videos
Amazing Pumpkin Cheesecake | Fall Cheesecake Recipe
Follow this easy homemade pumpkin cheesecake recipe for an amazingly moist dessert. This delicious fall staple is perfect for any gathering or to be enjoyed at home.
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Homemade Salted Caramel Recipe:
The BEST Pumpkin Cheesecake
This pumpkin cheesecake is a classic dessert to serve at any gathering with family and friends. It is packed with pumpkin flavor, a crunchy Graham cracker crust and a whipped cream cheese frosting! Bake this easy make ahead treat for Thanksgiving, the Holidays or just any fall day!
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#cheesecake #fallbaking #pumpkincheesecake
German Pear-Cheesecake perfect for autumn
Ingredients:
for the dough:
200g flour
100g butter
40g sugar
1 Pck. vanilla sugar
1 egg
1 teaspoon grated lemon peel
1 stripped teaspoon baking powder
For the next layer:
30ml milk
1 Pck. vanilla pudding
100g sugar
1 Pck. vanilla sugar
grated lemon peel of half a lemon
2 egg yolks
1 egg
75ml vegetable oil
500g low-fat quark
3 pears
Topic:
2 egg white
80g powdered sugar
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Pecan Pie Cheesecake | Autumn Slow Living Baking
Welcome! I strive to live a slow and more traditional lifestle while finding God present in the ordinary.
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Pecan Pie Cheesecake
(Recipe from justsotasty.com)
Ingredients
Pecan Graham Crumb Crust
·1 cup pecans
·2 cups graham crumbs
·1/4 cup brown sugar
·1/2 teaspoon cinnamon
·1/2 cup unsalted butter
Cheesecake Filling
·24 ounces cream cheese* full fat, brick-style
·3/4 cup white sugar
·1/2 cup brown sugar
·1/2 teaspoon cinnamon
·1 tablespoon cornstarch
·1 cup sour cream
·1 teaspoon vanilla extract
·3 large eggs
Pecan Pie Topping
·1/3 cup unsalted butter
·3/4 cup brown sugar
·3/4 cup heavy cream
·1 teaspoon vanilla extract
·1/2 teaspoon cinnamon
·2 cups pecan halves
Instructions
1. Preheat the oven to 350F degrees.
Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.
Pecan Graham Crumb Crust
2. Pulse the pecans in a food processor until crushed.
3. In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
4. Mix in the melted butter. The consistency will be like damp sand.
5. Press into the bottom and up the sides of the springform pan.
6. Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).
Cheesecake Filling
1. In a very large bowl, beat the cream cheese until soft.
2. Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
3. Beat in the sour cream and vanilla extract.
4. With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
5. Pour the filling over top of the crust, and smooth the top.
Baking and Cooling
1. Place the cheesecake in the middle of a large roasting pan.
2. Pour about 1/2 - 1 inch of hot water into the roasting pan to make the water bath.
3. Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
4. Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
5. Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.
Pecan Pie Topping
1. Before serving, make the pecan pie topping.
2. Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. 3. Bring to a gentle simmer for 2-3 minutes.
4. Add in the cream, vanilla, cinnamon and pecans.
5. The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
6. Remove from the heat.
Serving
7. Remove the cheesecake from the fridge.
8. With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
9. Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
10. Slice using a thin, sharp knife and pie lifter to remove from the pan.
#pecan pie cheesecake #slow living #slow living baking
No Bake Cheesecake | Pumpkin Cheesecake Recipe | Autumn Adventures
Mommy and Autumn make a super easy no bake pumpkin cheese. It was soooo easy and so good. If your not into the normal cheesecake texture, this will be perfect for you! We hope you enjoy.
Pinterest Recipe:
Easy No Bake Pumpkin Cheesecake
Ingredients:
• 1 (8 ounce) package cream cheese, at room temperature
• 2/3 cup white sugar, plus 2.5 tablespoons sugar (divided)
• 1 (15 ounce) can pumpkin puree
• 1 cup heavy whipping cream
• 1 teaspoon pumpkin pie spice
Instructions:
1. Beat cream cheese and sugar together in a large bowl for about 3 minutes until fluffy and thoroughly combined.
2. Beat in pumpkin puree and pumpkin pie spice until combined.
3. In a separate bowl, whip heavy cream until soft peaks form. Add 2 1/2 tbsp sugar and continue whipping until stiff peaks form.
4. Gently fold whipped cream into pumpkin mixture. Do not over mix.
5. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate at least 8 hours or overnight.
Instagram @aree_nunez
APPLE CHEESECAKE | NO BAKE HOMEMADE | JANE'S KITCHEN
#AppleCheeseCake #HowtomakeAppleCheeseCake
Apple Cheesecake -Easy to make apple dessert! So delicious!
no - bake - digistive crushed -filled with a creamy apples with cinnamon!
This recipe is full of Autumn flavors!
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Ingredients For: APPLE CHEESE CAKE
Here's what we need:
2 Apples - Cut into small cubes
75 grams white sugar
1 Tsp Cinnamon
100 grams Crushed digestive biscuits
45 grams Unsalted softened butter ( MIX)
13 grams Gelatin sheets
300 ml cream cheese
45 grams sugar
1/2 Tsp Vanilla extract
1 Tsp Lemon Juice
250 ml whipping cream ( Make a whipped cream)
1 Apple thinly slices
250 ml Warm peach flavor drinks
30 grams white sugar
12 grams clear gelatin sachet
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