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):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
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
How to make healthy pumpkin truffles ????
#shorts #youtubeshorts #fall #recipes #pumpkin
Don't forget to subscribe and turn on post notifications ❤️
Welcome to the 30 days of fall recipes, where I try to share daily fall themed recipes and cooking inspiration for people who like to eat healthy, for the most part plant based, sugar free as well as gluten free! ????
✨ PUMPKIN SPICE ENERGY BALLS
100g hemp seeds
100g blended almonds
100g rolled oats
2 tbsp flaxseed
7-8 dates
100g pumpkin puree, best if you make it yourself :)
2 tbsp coconut oil
2 tbsp agave syrup
2 tbsp pumpkin spice
Pinch of salt
Chocolate:
Mix dark chocolate (over 85 percent) with coconut oil
???? contact me
Business Enquiries: ck.celineklein@gmail.com
if you haven't watched already:
Spend a day with me in Mexico City ????
First impressions of Puerto Escondido ????
✨ disclaimer
All views expressed are solely my own.
Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Chocolate Cheese Layer Ingredients:
-cream cheese (125g)
-sugar (15g)
-eggs (25g)
-dark chocolate 54,5% (50g)
-cream 33-35% (50g)
How to make Chocolate Cheese Layer:
1️⃣Mix room???? cheese and sugar until smooth using a spatula
2️⃣Add eggs, mix until smooth
3️⃣Bring cream to near-boil.Mix with the chocolate until smooth. Combine with the cheese mass
4️⃣Pour into the prepared crust (in 16cm ⌀ and 6cm h cake ring);refrigerate
Pumpkin Cheese Layer Ingredients:
-cream cheese (290g)
-sugar (65g)
-eggs (50g)
-pumpkin puree (190g)
-cornstarch (5g)
-cream 33-35% (25g)
How to make Pumpkin Cheese Layer:
1️⃣Start heating the puree. Mix cornstarch with 2 tbsp of cold water. Add to the puree and, while stirring continuously with a whisk, cook until thickened.Ensure it boils for at least 2min
TIP☝️To cook pumpkin puree, remove the skin and seeds from the pumpkin, cut it into medium-sized pieces, and bake at 150°C for about 1 hr until it becomes soft. Afterward, blend it until smooth
2️⃣Mix room???? cheese and sugar until smooth using a spatula
3️⃣Add eggs, mix until smooth
4️⃣Add puree, mix until smooth
5️⃣Add cream, combine
6️⃣Using a confectionery bag, pour the pumpkin layer onto the chocolate layer in a spiral motion, from the center and to the edges
7️⃣Bake at 100-110°C for 2-2,5hrs (top-bottom heat). To check for readiness, gently tap the edge of the cake ring; the center should have a slight jiggle while the edges are set
8️⃣Turn off the oven, and leave cheseecake inside for 30min. Then, cool at room???? ; refrigerate for at least 12hrs
9️⃣Heat the ring with a hairdryer, remove the cheesecake
Mango Compote Ingredients:
-mango puree (120g)
-fresh mango pieces (120g)
-sugar (40g)
-pectin NH (5g)
-lemon juice (8g)
How to cook Mango Compote:
1️⃣In saucepan, heat the puree to about 40°C
2️⃣Mix sugar and pectin, and gradually add to the puree, stirring constantly with a whisk. Let it boil for 10-15sec
3️⃣Incorporate mango pieces and lemon juice
4️⃣Cool slightly and pour over the stabilized cheesecake
5️⃣Refrigerate for 1hr to allow the compote to set. Enjoy!❤️
#cheesecake #cheesecakerecipe #pumpkincheesecake #pumpkinrecipes #chocolatecheesecake #mangorecipes #autumnfood #videorecipe #mangocake
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!
______________________________________________________________________________________
SUBSCRIBE to my cooking channel for more great recipes!
SUBSCRIBE to my gardening channel!
_____________________________________________________________________________________
WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Pumpkin Bread
Roasted Potatoes
French Apple Tart
______________________________________________________________________________________
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!
ABOUT THIS CHANNEL
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!
The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
RECIPE:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Pumpkin Cheesecake Brownie Recipe | Cupcake Jemma
Halloween may be a distant memory but that doesn’t mean we should forget about the pumpkins of the world. There are still lots of things you can do with pumpkins, such as this deliciously rich, gently spiced Pumpkin Cheesecake Brownie. Get cooking!
//RECIPE//
For the pumpkin cheesecake swirly bits -
115g pureed pumpkin (canned is perfect!)
115g cream cheese at room temperature
2 tbsp caster sugar
1 large egg
½ tsp each of ground ginger, cinnamon & nutmeg
For the brownie bit -
230g dark chocolate (I use 70% chocolate)
120g unsalted butter, chopped
150g caster sugar
60g light soft brown sugar
3 large eggs
1 tsp vanilla extract
100g plain flour
100 milk chocolate chips
A good pinch of salt
You will need an 8” x 8” square tin, greased and lined!
THE CAKE BOOK:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MORE FOODTUBE: