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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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:
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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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Pumpkin Cheesecake with Pecan Praline Sauce - Gemma's Bigger Bolder Baking Ep. 37
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Make creamy Pumpkin Cheesecake with a rich Pecan Praline Sauce!
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Hi Bold Bakers! It's finally pumpkin season and that means plenty of amazing pumpkin recipes on Bigger Bolder Baking. First up, is a soft and creamy Pumpkin Cheesecake topped with my gorgeous Pecan Praline Sauce. So let's get baking!
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FULL RECIPE LISTED BELOW
Pumpkin Cheesecake with Pecan Praline Sauce
INGREDIENTS
Crust:
1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs
1/2 Cup (4oz/120g). butter, melted
Filling:
1 ½ lbs cream cheese (3x 8 oz packs), at room temperature
2 Cups (15oz/430g ) can pumpkin puree (not pumpkin pie filling)
3 eggs + 1 egg yolk
1 1/2 Cups (10 ½ oz/ 300g))sugar
2 tsp. pumpkin pie spice (recipe below)
2 tsp. vanilla extract
Pecan Praline Sauce
1 Cup (8oz/ 225g) Unsalted Butter
1 Cup (8oz/ 225g)Heavy Cream
1 Cup (8oz/ 225g)Dark Brown Sugar
1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
1 pinch of salt
Whipped cream to serve
Pumpkin Pie Spice:
2 tsp Cinnamon
⅛ tsp Nutmeg
¼ tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Ground Allspice
mix all together to make pumpkin pie spice
METHOD
For crust:
Preheat oven to 425-degrees. In medium bowl, combine crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set Aside in the fridge.
For filling:
1. Beat cream cheese until smooth. on Medium speed slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice and vanilla. Beat together on High speed until well combined and thickened.
2. Pour into crust. Spread out evenly and place in oven for 15 minutes, then reduce heat to 350-degrees and bake for 55-60 minutes. It should have a slight giggle to it when it’s baked.
3. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
For topping:
1. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
2. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
3. Take off the heat and set aside to cool.
4. Spoon over cheesecake and serve with whipped cream.
Enjoy this Big and Bold cheesecake!
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Chocolate pumpkin cheesecake. Perfect cake for fall lovers.
#pumpkin_recipe #chocolatecheesecake #fallrecipes
Which cake is your favorite? A delicate vanilla cheesecake, dark chocolate brownie or an aromatic pumpkin pie? What if we put it all together? This cake is an unusual combination of cream cheese, dark chocolate and cinnamon. Without a doubt, it will be enjoyed by all dessert lovers ????????
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INGREDIENTS
180g dark chocolate
1/3 cup heavy whipping cream
1 tbs butter
227g cream cheese
2 cups sugar
1 tsp vanilla extract
2 cups flour
5 eggs
2 tsp baking powder
2 tsp cinnamon powder
1 tsp baking soda
pinch of salt
1 can pumpkin puree
1 cup avocado oil
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Prelude No. 21 by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license.
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