no-bake pumpkin chocolate cheesecake ghosts ????????
Ingredients below; full recipe at startermenu.com.
And while you’re out there, check out Ghost Says Meow and other adorable digital stories at LittleDigital.org! [This isn’t a paid promotion, but the company’s founders are my good friends and children’s media comrades, and I think what they’re doing is brilliant!]
Makes about 24 little ghosts
Ingredients:
4 oz cream cheese
2 tablespoon maple syrup
1 cup graham cracker crumbs
1/2 teaspoon pumpkin pie spice
1/4 tsp sea salt
1/2 cup pumpkin puree
1/4 cup grated dark chocolate
1 cup white chocolate chips
2 tablespoons vegetable oil
1 oz dark chocolate for melting
Recipe continued at
#halloween #halloweentreats #halloweenparty #pumpkincheesecake #cheesecake #nobake #nobakedessert #nobakerecipe #nobakecheesecake #halloweenrecipes #cuteghost #halloweenideas #pumpkinrecipes #childrensstories #digitalstorytelling #halloweenstories
Kamado Joe Pumpkin Cheesecake
Do you want to create a buzz about your Thanksgiving dinner dessert? If so, try this amazing Pumpkin Cheesecake on your Kamado Joe grill!
Recipe:
3 8-oz blocks of softened cream cheese
1 15-oz can pumpkin puree
4 large eggs
3/4 cup sugar
1/2 cup brown sugar
1/4 cup sour cream
2 tsp vanilla extract
2 tbsp all purpose flour
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
For the Oreo crust:
24 Oreo cookies
6 tbsp melted butter
Candied Pecans:
1/2 cup loosely sifted powdered sugar
3/4 tsp sea salt
1/2 tsp cayenne pepper
4 tsp whisky or water
Preheat your Kamado Joe grill to 350°F.
Mix the ingredients for the candied pecan glaze and toss the pecans in the glaze. Arrange the pecans in a pan (preferably on a sheet of parchment paper) and put in the grill for 10-12 minutes until done. Allow to cool completely and set aside.
Crush the oreo cookies by hand and melt the butter. Combine the butter and cookie crumbs in a mixing bowl and then form into the bottom of a greased 9 spring form pan. Set aside.
Add the softened cream cheese to the bowl of a mixer and cream. Add the rest of the ingredients and mix completely until there are no lumps left. After the mixture gets fairly well combined, it may work better with a wisk attachment.
Pour the pumpkin mixture into the spring form pan. Place on the grill and cook at 350°F for 60-75 minutes just until the center of the cheesecake is barely 'jiggly' and not completely cooked. Remove and cool on a wire rack for one hour. Refrigerate to completely cool for four hours or as long as needed up to overnight.
Slice your cheesecake and garnish with chocolate and caramel sauce and shaved dark chocolate if desired and top with the candied pecans.
Enjoy!
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Pumpkin Chocolate Cheesecake Bar
With layers of chocolate cookie, creamy pumpkin cheesecake, and even more rich chocolate, you won't be able to stop eating these all season long.
Ingredients:
- ½ cup, plus 2 tablespoons butter
- 2 cups chocolate crumbs
- two 8-ounce packages cream cheese, full fat
- 1 large egg
- ¾ cup canned pumpkin
- ¾ cup granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions:
1. Preheat the oven to 350°F.
2. In a small pot over medium heat, melt n cup of the butter. Pour it over the chocolate crumbs in a medium mixing bowl and use a wooden spoon or spatula to combine and evenly coat the crumbs.
3. Press the chocolate crumbs firmly into the prepared pan to create the base. Bake for 10 minutes. Remove from the oven and set aside.
4. In a stand mixer fitted with a paddle attachment, cream the cream cheese until light and fluffy. Scrape down the sides of the bowl and add the egg, pumpkin, sugar, spices and salt. Beat again to combine until smooth. Scrape down the sides of the bowl at least once during this process.
5. Pour the batter over the chocolate base and return it to the oven to bake for another 30 minutes, or until the filling is firm to the touch. Remove the bars from the oven and allow it to cool completely.
6. Meanwhile, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate chips and the remaining 2 tablespoons butter. Pour the melted chocolate over the top of the cooled pumpkin layer and use a small offset spatula to help spread it evenly. You can give the pan a light tap on the edge of the counter to help settle the chocolate in one smooth layer.
7. Place the pan in the refrigerator for about 30 minutes so the chocolate sets up. Once the chocolate has set, run a knife along the edges of the pan that aren’t lined with parchment paper. Use the parchment handles to carefully lift the slab from the pan in one piece.
Then use a large chef’s knife to cut the slab into 16 bars.
For more holiday dessert ideas, visit americanlifestylemag.com/blog.
Pumpkin, Dark Chocolate, Cheesecake, OH MY!! Great for Thanksgiving or Christmas Day!!
Hello and welcome back to my channel!
Today I am going to satisfy that sweet tooth with my Pumpkin Chocolate Chip Cheesecake....CAKE! Is it a cake? Is it a bread? We don't really know but what we do know is that it is mucho delicioso!! Please don't forget to LIKE the video SUBSCRIBE to the channel and ring a ding ding that notifications bell!! Thank you so much for watching and much love to you!
Pumpkin Bread:
2 2/3 cup AP flour
3 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 regular size can pumpkin
3/4 cup packed brown sugar
1/2 cup vegetable oil
1/4 cup maple syrup
1/4 cup milk
1 tsp vanilla extract
1 cup dark chocolate chips
Cheesecake Filling:
3/4 package cream cheese
1/2 cup sugar
1/3 cup sour cream
1 1/2 tsp vanilla extract
ONE SERVING OF LOVE
ENJOY!!
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#thanksgiving #christmasrecipes #dessert
White Chocolate Pumpkin Cheesecake Recipe - CookingWithAlia - Episode 214
**** PLEASE READ ****
To view the written recipe, click this link:
Ingredients:
15 oz (425 grams) cream cookies (like Oreo cookies)
4 packages of cream cheese (8 oz / 226 grams each)
8.8 oz (250 grams) white chocolate (good quality)
1 cup pumpkin puree (plain / not spiced)
3/4 cup (150 grams) white granulated sugar
1/2 cup (118 ml) whipping heavy cream
4 large eggs
Spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, pinch of ground cloves, and pinch of salt
1 teaspoon vanilla extract
Caramel Sauce (good quality)
Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
For the full recipe check my blog:
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