How To make Chocolate Chip Pumpkin Cheesecake
Chocolate cookie crust: =* see note 1 c Vanilla wafer crumbs (about
-30 Wafers; crushed) 1/4 c Hershey's cocoa
1/4 c Powdered sugar
1/4 c Butter or margarine; melted
3 pk Cream cheese; (8 oz. each)
Softened 1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin
4 Eggs
1 1/2 c Mini chips semi-sweet chocol
-ate Chocolate leaves; ** Recipe by: www.hersheys.com Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir insmall chocolate chips; pour batter into prepared crust. Bake 10 minutes. Reduce oven temperature to 250F; continue baking 50 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Prepare and garnish with CHOCOLATE LEAVES, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings. * CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick) melted butter or margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly** CHOCOLATE LEAVES: Thoroughly wash and dry several non-toxic leaves. In small microwave-safe bowl, place 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. With small
soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.JmHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
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Baked Pumpkin Cheesecake Recipe | Traeger Grills
Get this delicious fall dessert recipe and more grilling and smoking ideas here: The secret’s in the smoke—Traeger Baked Pumpkin Cheesecake is smooth, tangy, and has a rich infusion of wood-fired flavor. Ready your fork for this delicious fall dessert and get the recipe here:
If you’d choose cheesecake over pie, this delicious fall pumpkin recipe will make your mouth water. Bake cheesecake on the Traeger over a fruity hardwood flavor like apple or cherry. For a more robust wood-fired smoke flavor infusion, try pecan hardwood or hickory hardwood: Then refrigerate the fall cheesecake for 8 hours to allow it to firm up. For the best tasting cheesecake, make it the day before you want to serve it.
Traegering infuses food with a layer of delicious smoke. Traeger wood-fired grills use convection heat, which produces perfect results every time. Its 6-in-1 versatility makes it the most versatile grill on the market. Grill, smoke, bake, roast, braise, and BBQ every meal. Traeger makes cooking outdoors simple. From smoked salmon and smoked jerky to moist, delicious grilled chicken and Traeger baked pumpkin pie, Traeger makes food taste amazing. Taste the Traeger difference:
Best Pumpkin Recipes:
Smoke Roasted Pumpkin Chili recipe:
Roasted Butternut Squash and Pumpkin Soup recipe:
Smoky Homemade Pumpkin Chocolate Chip Cookies recipe:
Fire Roasted Pumpkin Chicken Chowder recipe:
The Best Pumpkin Bread recipe:
Smoked Pumpkin Pie recipe with the Best Smoked Whip Cream:
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Gooey molten pumpkin cheesecake cookies ???? recipe in comments!
Amazing Pumpkin Cheesecake chocolate Chip Cookies.
The perfect and easy Pumpkin cheesecake chocolate chip cookies for the holiday.
#Pumpkincookies #pumpkincheesecakecookies #chocolateshippumpkincookies #Thanksgivingcookies #holidaycookies
Pre-heat oven 350 F
Ingredients:
1 1/2 Cups all-purpose flour
1 Tsp Baking powder
1/4 Tsp Baking soda
1/2 Tsp Pumpkin Pie Spice
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Salt
1/3 Cup Pumpkin Puree
1/2 Cup Unsalted Butter (Melted)
1 Egg
1/2 Cup +2 Tbsp Light brown sugar
1/2 Cup Chocolate chips
1/2 Cup Mini Marshmallows
2 Tsp Vanilla
1/4 Cup Cream Cheese frozen, divided (Make into smaller balls)
The Cream cheese balls goes inside the cookie dough before baking.
Bake for 12 to 15 minutes, or until it is golden brown.
Pumpkin Cheesecake Cookies | How Tasty Channel
How to make Pumpkin Cheesecake Cookies recipe soft and chewy with a delicious pumpkin spice flavor and made with homemade pumpkin puree.
Slightly crispy outside thanks to their cinnamon sugar coating, they are soft inside with a delicious creamy vanilla cheesecake filling!
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Viral Pumpkin Cheesecake Cookies II Kalejunkie
Head over to my Instagram for the full recipe:
INGREDIENTS:
For the Cheesecake Filling
6 oz cream cheese, cold
3 tablespoon granulated white sugar
½ teaspoon vanilla
For the Pumpkin Cookies
½ cup canned pumpkin puree
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup light brown sugar
2 egg yolks, at room temperature
2 teaspoon vanilla
RECIPE:
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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Pumpkin Chocolate Chip Cookies | Chill | 4K |
Pumpkin chocolate chip cookies are my all year favorite cookies. They are soft, they are delicious, filled with chocolate chip and fall flavors. This pumpkin cookies will make any day better with your favorite cup of tea or freshly brewed coffee.
Ingredients:
- 2 cups (250g) of flour
- 2 tsp of baking powder
- 3/4 tsp of baking soda
- 2 tsp of cinnamon
- 1/2 tsp of salt
- 1/2 tsp of ground ginger
- 1/2 tsp of nutmeg
- 1/2 cup (100g) of white sugar
- 1/2 cup (110g) of packed brown sugar
- 1 egg
- 1 tsp of vanilla extract
- 1/2 cup (120ml) of vegetable oil
- 1 cup (240g) canned pumpkin puree
- 1 1/2 cup (255g) of semi-sweet chocolate chips
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#pumpkin #fall #chocolatechip #cookies