How To make Autumn Cheesecake2
BASE:
1/2 ts . cinnamon
BODY:
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
2 ea Eggs
1/2 ts Vanilla
TOPPING:
4 c Thin peeled apple slices
1/3 c Sugar
1/2 ts 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.
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No Bake Pumpkin Cheesecake | Pumpkin Dessert Recipe
No Bake Pumpkin Cheesecake | Pumpkin Dessert Recipe
Homemade Pumpkin Cheesecake dessert recipe. No oven cheesecake recipe. This cheesecake is made with simple ingredients.
This cheesecake is made without gelatin. It's eggless cheesecake.
Topics covered in this video
1. How to make pumpkin cheesecake
2. Pumpkin dessert
3. Easy pumpkin cheesecake recipe
4. No bake pumpkin cheesecake recipe
5. Easy pumpkin recipe
6. Pumpkin cheesecake no bake
7. Pumpkin recipes
8. Cheesecake without gelatin
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Double Layer Cheesecake
Double layer cheesecake recipe.
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The perfect fall recipe: INSTANT POT PUMPKIN CHEESECAKE
Creamy, decadent Instant Pot pumpkin cheesecake is an easy recipe. Made with pumpkin spice, pumpkin puree, & a homemade graham cracker crust.
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Find recipe details at
Tools used
6qt Instant Pot
7in springform pan
Trivet
Silicone sling
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Instant Pot Pumpkin Cheesecake Recipe
Ingredients:
For the crust
8 graham crackers
2 tablespoons sugar
¼ cup unsalted butter, melted
For the cheesecake
2 (8 ounces each) blocks cream cheese
½ cup sugar
½ teaspoon vanilla extract
2 eggs
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
Directions:
1. For the crust: Add graham crackers and sugar to a food processor and pulse until fine crumbs. Add in the butter and pulse again until well combined and the mixture resembles wet sand.
2. Press the mixture into the bottom and up the sides of a 7 inch springform pan. Set the pan in the freezer while you make the cheesecake.
3. For the cheesecake: To a bowl add cream cheese, sugar, and vanilla extract. Mix until well combined.
4. Add the eggs in 1 at a time and mix until combined, then add the next egg and mix until well combined.
5. Add 1 cup of the cream cheese mix to another bowl and add pumpkin puree and pumpkin pie spice. Mix until well combined.
6. Remove the crust layer from the freezer. Pour all but 1-2 tablespoons of the cheesecake mixture into the pan. Then pour the pumpkin cheesecake mixture over the top. Add the remainder of the plain cheesecake mixture in dollops over the top of the pumpkin mixture. Using a chopstick or toothpick, drag through the cheesecake mixture to create a swirl pattern. Cover the pan with foil.
7. Add 2 cups of water and a trivet to a 6 quart Instant Pot. Gently lower the cheesecake in. Place the lid on and set to sealing.
8. Cook on manual high pressure for 30 minutes. Allow 20-30 minutes natural pressure release.
9. Remove and allow to cool. Place in the refrigerator overnight.
10. Remove cheesecake from the refrigerator. Remove from the springform pan. Top with whipped cream and a dash of cinnamon and ENJOY!
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#keepingitrelle #instantpot #cheesecake
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Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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10 Easy Cheesecake Recipes - How to Make Cheesecake #2
This is 10 Easy Cheesecake Recipes that you want to try at home with your family.
1. Toffee Crisp Cheesecake:
2. Banana Cheesecake With Coconut and Dulce de Leche:
3. White Chocolate Strawberry Cheesecake:
4. Cookie Butter Cheesecake Bars:
5. Savory Cheesecake:
6. Mini Spiced Autumn Cheesecakes:
7. No-Bake Spiderweb Cheesecake:
8. No-Bake Fig Cheesecake:
9. Dome Tart Cheesecake:
10. Matcha Zebra Cheesecake:
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No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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