Pumpkin Cheesecake Recipe
Pumpkin Cheesecake - A very forgiving cake, very easy to make with simple preparation. You may use pumpkin puree in a can, but I always love to prepare homemade fresh one. Hope you will be inspired to make something in this fall season. Enjoy!
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Ingredients :
For 7x7 inch square baking pan.
Pumpkin puree
Fresh sugar pumpkin (chunked)
Crust
120g (1 cup) ginger nut cookie crumbs
30g (1/4 cup) almond meal
30g (2 tbsp) castor sugar
50g (1/4 cup) melted unsalted butter
Pumpkin Cheesecake
400g (2 cups) cream cheese (softened)
1 1/2 vanilla extract
100g (1/2 cup) castor sugar
60g (1/4 cup) plain yogurt
2 eggs (whisked)
230g (1 cup) fresh pumpkin puree (you may use a can one)
2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 cup pecan nuts (chopped)
Top
200g (1 cup) whipping cream
3 tbsp roasted coconut flakes
2 tsp cinnamon powder (for sprinkle)
Instructions :
Fresh pumpkin puree
1. Cut the pumpkins into chunks. Transfer them onto a glass pan and cover with lid. Bake at 200°C / 400°F for 35-40 min or until it is soft.
2. Pulse the cooked pumpkin in a food processor until it is mashed.
3. Set aside.
Crust
4. In a food processor, pulse the cookies a few times until fine.
5. Transfer the cookie crumbs into a large bowl. Add the almond meal, sugar and butter, and mix until well combined.
6. Transfer the mixture into the prepared pan (lined with parchment paper).
7. Use a spatula to press down and level the surface. Set aside.
Cheesecake
8. In another large bowl, whisk the cream cheese until softened. Add vanilla and sugar, and mix until well combined. Add the yogurt and mix well.
9. Whisk the eggs, and add into the cream cheese mixture. Mix until well combined.
10. Pour half the cream cheese mixture onto the pan. Freeze for at least 30 min or until the layer is set. (Save the other half)
11. Add the pumpkin puree, cinnamon powder and nutmeg powder into the other half of the mixture. Mix until well combined.
12. Pour the pumpkin mixture onto the set layer. Use a spatula to spread it evenly.
13. Add the pecan nuts and spread evenly on top. Bake at 180°C / 350°F for 45-50 minutes.
13. Allow the cake to cool completely on the cooling rack. It might wiggle a little, that is normal. Refrigerate for at least 4-5 hours or overnight.
Top
14. In a bowl, whisk the whipping cream until stiff peaks.
15. Pour the whipped cream over the chilled cake. Sprinkle the coconut flakes and cinnamon powder.
16. Chill the cake for 30 min before cutting.
17. The cake is ready to cut and serve.
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Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
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.
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Professional Baker Teaches You How To Make PUMPKIN CHEESECAKE!
Pumpkin Cheesecake Pie is the absolute best Thanksgiving dessert recipe. Making this Thanksgiving the perfect Thanksgiving starts with this recipe, and Chef Anna Olson is here to show you all the steps of this amazing recipe. Check it out below!
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Ingredients
Crust
2 3/4 cups (390 g) chocolate cookie crumbs
2 Tbsp (25 g) packed light brown sugar
1/2 tsp ground cinnamon
1/2 cup (115 g) unsalted butter, melted
Cheesecake Layer
1 pkg (8 oz/250 g) cream cheese, at room temperature
1⁄3 cup (70 g) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 large egg, at room temperature
1/2 cup (125 mL) pure pumpkin purée
Pumpkin Pie Layer
2 cups (500 mL) pure pumpkin purée
1/2 cup (100 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3 large eggs, at room temperature
1 cup (250 mL) whipping cream
Sweetened whipped cream, for décor (optional)
Directions
1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform pan.
2. For the crust, stir the cookie crumbs with the brown sugar and cinnamon and then stir in the melted butter until evenly combined. Press into the bottom and all the way up the sides of the pan. Bake for 10 minutes (no change will be noticeable). Let cool on a wire rack while you make the filling. Leave the oven on.
3. For the cheesecake layer, beat the cream cheese until smooth (by hand is easy enough) and then beat in the sugar, cinnamon, cloves and nutmeg. Switch to a whisk and whisk in the egg, followed by the pumpkin purée.
4. Scrape the batter into the cooled crust and bake for 30 minutes, until the cheesecake no longer jiggles in the centre. While it bakes, prepare the pumpkin pie layer. Whisk the pumpkin purée with both sugars and then whisk in the cinnamon, cloves and nutmeg. Whisk in the eggs and then the 1 cup (250 mL) whipping cream. Once the cheesecake layer has baked for 30 minutes, remove the pan from the oven and gently pour the pumpkin pie filling over the cheesecake—it will fill the pan right to the top.
5. Return the pan to the oven and bake for 50 to 60 minutes more, until only the centre of the pie shows signs of jiggling. Let cool in the pan on a wire rack to room temperature, up to 4 hours. Chill the cooled pie, uncovered, in the fridge overnight to set the filling.
6. If you wish to decorate the pie, remove it from the pan and carefully slide it onto a cake stand or a platter. Scoop the whipped cream into a piping bag fitted with a plain or star tip and pipe a crown just around the top of the pie or simply dollop the whipped cream in the centre. Chill until ready to serve.
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018
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Pumpkin and chocolate cake: with only 2 ingredients you will have a delicious dessert!
You only need 2 ingredients to make a creamy cake in no-time!
INGREDIENTS
½ pumpkin;
250 g (1 cup) dark chocolate.
METHOD
1. Preheat the oven to 200°C/400°F.
2. Cover half of the pumpkin with parchment and bake for 40 minutes or until soft.
3. Leave the pumpkin to cool down, then remove the pulp from the skin. You’ll need 250 g of pulp, which you have to blend until smooth.
4. Combine pumpkin puree with melted chocolate. Transfer the cake mixture to a greased 16 cm baking pan and bake for 30-40 minutes at 170C/340F. Let cool down completely before serving.
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Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!