Keith Eats Everything At Cheesecake Factory - Part 3
The Eat The Menu you’ve been asking for, waiting for, terrified for… is finally here! A menu SO GINORMOUS it has taken three parts to finish. We have made it to the final boss and the cheesecakes are here, luckily, Keith has the help of some awesome special guests!
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Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Mini Pumpkin Cheesecake Recipe| Top Tasty Recipes
Hello everyone!
It is the best season for pumkins and the time is calling pumpkin recipes. This is the first pumpkin recipe for this winter and we hope you gonna like it. Its is so easy to make this mini pumpkin cheesecake bites! There was different cheesecakes recipes on our main page and this gonna be one of your favourite. Here is the ingredients;
Ingredients;
175 g biscuits
80 g melted butter
200 ml cream
1/33 cup sugar
250 g labneh & cream cheese
1 egg
1/2 tbsp starch
1/2 tbsp flour
100 ml cream
160 g chocolate (80 g milk + 80 g bitter)
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MINI OREO CHEESECAKE RECIPE | Top Tasty Recipes
MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
ONLY 2 INGREDIENTS CHOCOLATE MOUSSE RECIPE | Just In 10 Minutes |Top Tasty Recipes
TRIPLE CHOCOLATE MOUSSE CAKE RECIPE | NO BAKE | Top Tasty Recipes
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#pumpkincheesecake
#minipumpkincheesecakes
#pumpkin
Pumpkin cheesecake with spider web - Halloween recipe
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Deb cooks for us a dessert perfect for Halloween Day: the cheesecake with spiderweb. Don't be scared... it will sell like hotcakes!
***
Hi everybody, welcome to the haunted GialloZafferano kitchen. Today we'll be preparing together a delicious dessert perfect for Halloween Day: the pumpkin cheesecake. Let's see together what ingredients we'll need:
• 8,8 oz (250 g) of pumpkin flesh
• 1 cup (200 g) of sugar
• ½ tsp of ginger
• 1 tsp of cinnamon
• 2 tbsp of cane sugar
• 3 tbsp of lemon juice
• just over 2 cups (500 g) of Philadelphia cream cheese • 2 eggs + 2 egg yolks
• 1 1/3 sticks (150 g) of butter
• just under 1 cup (200 ml) of heavy cream
• 3,5 oz (100 g) of dark chocolate (for the spiderweb)
• 1 coffee or chocolate candy (for the spider)
• 1 pinch of salt
• 8,8 oz (250 g) of Digestive biscuits
Now, let's make our cheesecake:
Grease a 9-inch (24 cm) springform pan with butter. Then take some parchment paper, put the pan on it and, with a pencil, draw a circle of the same diameter of the pan. In the same way, make some strips long enough to cover the sides.
Now, place the parchment circle on the bottom of the springform pan, press it down, and do the same with the strips to completely line the sides.
Melt the butter in a small saucepan. Meantime, crush the Digestive biscuits with the cane sugar in a blender.
Now combine the butter with the biscuits... and stir until you have a soft mixture.
Once ready, pour the biscuit and butter mixture into the springform pan and press it down on the bottom and sides, to make it adhere. Now keep the pan in the fridge for at least 30 minutes to set the crust.
Cut the pumpkin into finger-wide slices, peel and boil in a small amount of water with a pinch of salt. Once cooked, use a blender to make a puree. Now, combine in the blender... the Philadelphia cream cheese... the pumpkin puree... the sugar... the lemon juice... the ginger, the cinnamon and a pinch of salt... 2 whole eggs and 2 yolks... and finally the heavy cream. At this point, turn on the blender and let it run until you have a smooth and even mixture.
The filling for our cheesecake is ready. Take the crust out of the fridge, here it is, which in the meantime has set up.
Now pour in the filling... and bake the cheesecake in preheated oven at 350°F (180°C) for 50 minutes.
Melt the chocolate in a bain marie. Now pour it into a parchment cone or, if you prefer, a pastry bag. After that, we'll decorate our cheesecake.
We'll decorate our cheesecake with a nice spiderweb. Take a fixed point on the cheesecake and draw a few lines from there. Then place the coffee or chocolate candy and draw some small legs so that it looks like a spider. Now we can finish spinning the spiderweb.
Our pumpkin cheesecake with spiderweb is finally ready. Be careful because it will sell like hotcakes... stop there, Thing! From GialloZafferano, and Thing... happy Halloween and see you next time!
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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Artist:
Pumpkin Cheesecake with a Chocolate Peanut Butter Swirl recipe
Liven up a classic pumpkin cheesecake with a Dark Chocolate Dreams peanut butter swirl!
This recipe is made with a chocolate crumb base, smooth, velvety pumpkin cheesecake, and dollops of chocolate peanut butter batter swirled throughout the cake before baking.
This may be the only dessert you'll need for Thanksgiving!
Full recipe:
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PEANUT BUTTER GIVEAWAY
Enter to win a six jars of Dark Chocolate Dreams: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us WHAT FAVORITE CHEESECAKE RECIPE YOU LIKE TO MAKE AT HOME.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways.
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ANDREA HERNANDEZ, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Full Recipe:
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