White Chocolate Pumpkin Cheesecake Recipe - CookingWithAlia - Episode 214
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Ingredients:
15 oz (425 grams) cream cookies (like Oreo cookies)
4 packages of cream cheese (8 oz / 226 grams each)
8.8 oz (250 grams) white chocolate (good quality)
1 cup pumpkin puree (plain / not spiced)
3/4 cup (150 grams) white granulated sugar
1/2 cup (118 ml) whipping heavy cream
4 large eggs
Spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, pinch of ground cloves, and pinch of salt
1 teaspoon vanilla extract
Caramel Sauce (good quality)
Pumpkin Cheesecake-Everyday Food with Sarah Carey
Sarah Carey shows you how to make the ultimate Pumpkin Cheesecake recipe with a crisp graham cracker crust and delicious warming spices like cinnamon, nutmeg, and cloves. Give it a try!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pumpkin Cheesecake with Cream Cheese Whipped Cream
This easy Pumpkin Cheesecake recipe makes a smooth & creamy cheesecake that’s full of pumpkin flavor & spice! Topped with a cream cheese whipped cream, it makes the best Fall treat & holiday dessert! Recipe:
Instant Pot Pumpkin Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Pumpkin Cheesecake ~ 1st Place Winner !!! , pumpkin spice cheesecake, pumpkin cheesecake
~~~ Recipe ~~~
* Cheesecake pan
Instant pot
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* Crust : 25 gingersnap cookies & 4 tbsp melted butter
* Filling : 16 oz cream cheese , 1 can pumpkin, 2 eggs, 2 tbsp corn starch, 1 tsp ground cinnamon, 1 tsp ground all spice, 1 tsp nutmeg, 1 tsp ground ginger, 2 tbsp pumpkin pie spice, 1 tbsp vanilla, 1/2 cup brown sugar, 1/4 cup white sugar, 1/4 cup flour,
* Steam in instant pot for 40 min on high / rest for 40 min / cool in fridge for 4 to 8 hours
* Whip cream : 1 cup heavy whipping cream, 3 tbsp sugar
* Enjoy
#Cheesecake, #InstantPot, #InstantPotCheesecake
How to Make Homemade Pumpkin Burnt Basque cheesecake|Cheesecake Recipe |Dessert Recipe
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There's little pumpkin puree left at home, in order not to waste it I added to this Basque Cheesecake. As the amount was not a lot, it did not have much taste of pumpkin. If you would like to have a flavour or pumpkin, you may add up to 250-300g.
〈PUMPKIN BASQUE CHEESECAKE〉
✎ Ingredients:
Cream cheese 340g
Pumpkin puree 150g (it's optional, you may use only cream cheese 400g instead)
Whipping cream 250g
Sugar 125g
Large eggs 3
Cake flour 15g
Lemon juice 5g
✎ Baking information:
230°C / 450°F 35 minutes (if you like harder cheesecake you can bake for 5 minutes more)
✎ Mould:
6 inches round cake pan
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Dream Bird by Jonny Easton
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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