Episode 21: Pumpkin Cheesecake with Cinnamon Graham Cracker Crust
Looking for a great dessert? If you're not a fan of Pumpkin Pie, you'll going to love this Rich and Decedent Pumpkin Cheesecake Dessert for your Thanksgiving Dinner!!
Cinnamon Ground Cracker Crust
1 1/2 cups cinnamon ground cracker crumbs
1 tbsp white sugar
6 tbsp melted unsalted butter
2 (8 oz) packages cream cheese, softened
2 (8 oz) containers mascarpone cheese, softened
1 3/4 cups white sugar
3 whole eggs + 2 egg yolks, room temperature
1 (15 oz) can pumpkin puree, (not pumpkin pie filling)
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
1/4 tsp table salt
3 tbsp all purpose flour
Note: If you can't find Cinnamon flavor graham crackers, you can just use regular graham crackers and add 1/2 tsp ground cinnamon.
For the Crust
Preheat Oven to 350 degrees
In a small bowl, combine graham crackers, sugar, and butter and mix everything until well combined like wet sand. Flatten the bottom of a 9-inch foiled springform pan; then use a measuring cup to flatten the sides. Bake crust for 10 minutes. Set aside and let it cool.
For the Filling
On the same temperature, 350 degrees.
In a stand mixer with paddle attachment or a large bowl with a hand mixer, add cream cheese, mascarpone cheese, and sugar; beat until well combined on medium-low speed. Then add 1 egg at a time to the cheese mixture until mixed in. Then add mix in Pumpkin Puree, vanilla, spices, and flour to the filling until well blended. (Make sure you scrape the bowl occasionally). Pour cheesecake batter to the cooled graham cracker crust and put it in a roasting pan or large pan with hot water; fill water halfway. Bake cheesecake for 1 hour and 15 minutes. Take cheesecake out of the pan and foil and let it cool completely. Then put it in the refrigerator and sit 4 hours to overnight. (I prefer overnight) Take cake out of the pan and sit on a Cake Stand. Optional: Serve with whipped cream and Enjoy!
For more Pumpkin Recipes, check out my Pumpkin Muffins with Brown Sugar Streusel Topping:
Other Recipes for the Holidays
Sweet Potato Pie:
Candied Yams:
Collard Greens and Cornbread:
Pecan Pie:
Buttermilk Pie:
Sweet Potato Pound Cake:
Peach Upside Down Cake:
Macaroni and Cheese:
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Email: ellenshomemadedelights@gmail.com
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Baking Website:
Recept speculaas cheesecake met kruidnoten & karamel
Deze goddelijke Sinterklaastaart moet je gewoon een keer geproefd hebben. Heerlijk met die witte chocolade vulling;-)
Enjoy!
Voor 1 Sinterklaastaart - voorbereidingstijd: 20 minuten - oventijd: 75 minuten (excl. 3 uur opstijven koelkast)
Je het hier voor nodig:
250 gram speculaasbrokken
100 gram roomboter
500 gram jonge roomkaas, zoals mascarpone
250 gram zure room
5 eieren
150 gram suiker
150 gram witte chocolade
30 gram bloem
150 gram knapperige kruidnoten / pepernoten
2 á 3 eetlepels karamel
Voor het uitgeschreven recept kijk je hier:
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Ik ben Ellen en het gezicht achter de food & lifestyle blog Made by Ellen. Hier deel ik heerlijke, verse & makkelijke recepten, reviews en styling ideeën
Episode 170: No Bake Bubblegum Cheesecake (Requested Recipe)
Hello my Friends!
Are you a Bubblegum and Cheesecake Lover, you will definitely enjoy this No Bake Bubblegum Cheesecake! So rich, creamy, and bursting with Bubblegum Goodness! This is the BOMB dot com!
1 (8 oz) package cream cheese, softened
1/2 cup white sugar
1/3 cup heavy cream with Pink Food Coloring
1 tbsp bubblegum extract
1/2 cup whipped cream
More pink food coloring
1 (9 inch) graham cracker crust
In a large bowl, add cream cheese and sugar; cream until fluffy. Next add pink heavy cream, bubblegum extract, and pink food coloring; cream again until well incorporated. Fold in whipped cream. Pour filling into crust and chill until firm (5 hours or overnight). Serve with whipped cream.
Previous Video
Bolinhos de Chuva (Brazilian Style Doughnuts):
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Episode 249: Oreo Cheesecake
#Oreo #OreoCheesecake #Cheesecake #ellenshomemadedelights
Hello my Friends!
Are you a fan of Oreo and Cheesecake like I am? Wait until you try this amazing and Decedent Oreo Cheesecake with a Oreo Crust; So rich, creamy and full of Oreo Goodness!! It is Heaven on a plate, everyone will Enjoy this and it will be gone in no time!!
Cheesecake Playlist:
Oreo Crust
26 Oreos
1/3 cup unsalted butter, melted
Cheesecake Filling
3 (8 oz) package cream cheese, softened
1 cup white sugar
1 cup sour cream, room temperature
4 jumbo eggs, room temperature
1 tsp vanilla extract
1 tsp cocoa extract
1 tsp cream cheese flavor (extract)
10 oreos, crushed
Oreos and whipped cream, for garnish
1 (9 inch) springform pan, lined with foil
Preheat Oven to 350 Degrees
For the Crust
Place oreos into a large sandwich bag, using a rolling pin, crush them until it reaches crumbs. If using a food processor, pulse until it reaches course crumbs. Place oreo crumbs into a bowl and add melted butter. Stir until well combined. Place crumbs into springform pan and press them on the bottom and the sides; set aside.
For the Filling
In a large bowl with a hand mixer or stand mixer with paddle attachment, add cream cheese and sugar; cream until fluffy. Next add sour cream, vanilla, cocoa, and cream cheese extract; cream again until well incorporated. Then add eggs one at a time: blend until well combined. Fold in oreos. Pour cheesecake batter into the crust. Place cheesecake into a large pan with hot boiling water. Bake for 55 minutes to 1 hour. (It will be a light golden brown on top, it won’t look completely set but it’s done). Remove from oven, gently remove from the hot water and foil and set on a wire rack to cool completely. After it’s cool, place cake into the refrigerator to cool and set overnight. The next day, take cheesecake out of the pan and place it on a cake stand and platter. Garnish with oreos and whipped cream (if desired), cut into slices and serve.
Previous Video
Mixed Berry Pancakes:
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Southern Red Velvet Cake - Red Velvet Cake Recipe From Scratch - Ellen’s Homemade Delights ????
Hello my Friends, welcome to my Southern Kitchen!
Valentine’s Day and Galentine’s Day is right around the corner and I’ve got a treat for y’all, I am making a Southern staple and one of my favorite Cakes, Red Velvet Cake and it’s from scratch! Simple and easy, super moist, and frost with homemade Cream Cheese Frosting! Everyone will love and enjoy this dessert, even your Sweetheart and your Girlfriends also great for Christmas and Juneteenth.
Cake
2 1/2 cups all-purpose flour
1/2 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon table salt
2 cups white sugar
2 extra-large or jumbo eggs, room temperature
1 cup buttermilk, room temperature
1 cup canola or vegetable oil
1/3 cup full fat sour cream, room temperature
1/4 cup hot coffee, regular or decaf
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar
1 fluid-ounce bottle red food coloring
Chopped pecans, for garnish (optional)
Cake crumbs, for garnish (optional)
Cream Cheese Frosting
16 ounces (2 8-ounce) packages cream cheese, softened
1 cup (2 sticks, 16 tablespoons) salted or unsalted butter, softened
1 teaspoon pure vanilla extract
Pinch salt (if using unsalted butter)
4 1/2 cups powdered sugar, sifted or whisked
Ellen’s Homemade Buttermilk recipe:
For the Cake
Preheat the oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray or grease with butter and flour and set aside.
In a medium bowl, sift or whisk together the flour, sugar, baking soda, salt and cocoa powder and set aside. In a large bowl, add in the oil, buttermilk, coffee, eggs, red food coloring, vinegar, and vanilla extract; using a whisk or a handheld electric mixer, mix until well combined. Add the flour mixture into the wet mixture and mix until smooth and thoroughly combined. Pour the batter into even layers into the prepared cake pan, shake and bang the pans to get the air bubbles out. Bake for about 30 minutes or until toothpick in the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 20 minutes then afterwards, remove them from the pan and let them cool completely on a wire rack or wax paper. Add a little dollop of the frosting in the middle of the cake stand, once the cakes are cooled, place one layer onto a cake stand; frost the top with the frosting, then add the second cake layer, frost the top then add the last cake layer on top then frost the top and sides. Sprinkle the top with some chopped pecans and cake crumbs (if desired). Cut them into slices, serve and enjoy!
For the Cream Cheese Frosting
Sift or together the powdered sugar and salt (if using). In a large bowl with hand mixer or stand mixer with paddled attachment, then add in the cream cheese, butter, and vanilla extract; cream on medium speed until fluffy (scrape the bowl occasionally). Then slowly gradually add and mix in the powdered sugar and salt mixture (start the mixer on low then increase the speed to medium and mix until well combined.
Previous Video
Broccoli Cheddar Soup:
Southern Semi-Homemade Red Velvet Cake Using A Box Cake Mix:
#ellenshomemadedelights #redvelvetcake #cake #cakerecipe #cakes #southernfood #southern #valentinesday #galentinesday #dessert #dessertrecipe #redvelvet #redvelvetcakewithcreamcheesefrosting #southerncooking #southerncookingrecipes #baking #bakingfromstrach
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Cheesecake that melts in your mouth! You will be delighted!
Ingredients: (form diameter 18 cm)
Dough:
Egg - 1 pc
Sugar - 40 grams
Salt - a pinch
Butter - 90 grams
Baking powder - 1 tsp
Flour - 250 grams
Filling:
Cottage cheese - 400 grams
Sour cream - 100 grams
Sugar - 80 grams
Vanilla sugar - 1 tsp
Egg - 2 pcs
Cornstarch - 1 tbsp
Bake at 170°C 45 - 55 minutes