How To Make Cheesecake STUFFED Pumpkin Bread! - MANCAKE
If you’re like me, than you have those days where you just crave pumpkin something! Let me introduce you to me simple, perfect for beginners, cream cheese stuffed, chocolate chip covered pumpkin loaf!
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Howdy! My name is Dan, creator & sort of charming host of MANCAKE! Dad to my Corgi-Jack Gwennie & avid baker. Far from a lot of bakers out there, I don't have kitchen memories with my mom. I don’t have treasured heirloom recipes, & I had absolutely no background in baking before I found my passion for it at 23.
With teaching myself through creative ambition & trial and error over the years, I decided to invite everyone into my kitchen to share my recipes. Though MANCAKE, I hope to encourage other home bakers to discover their joy in the kitchen and see that baking from scratch isn’t as scary as it may seem. Actually, it may be just what you need to unwind after a stressful day.
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Easy Apple Bread Recipe
Loaded with warm spices and apple flavors, this Apple Bread recipe is perfect for fall. You won’t believe how simple and quick it is to make this recipe, and it will make your mouth water as the aroma wafts through the kitchen once it’s in the oven. It has such a tender, buttery, and moist crumb with a wonderfully crispy crust, making for the ideal breakfast or snack everyone will love.
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Pumpkin Pecan Pie Cheesecake will impress your guests!
Pumpkin Pecan Pie Cheesecake is the best of both a traditional pumpkin cheesecake and the amazing flavors of a pecan pie! Made with real pumpkin puree and just the right amount of pumpkin pie spice blended with fresh pecans and brown sugar in one delicious dessert. I particular relish the idea of enjoy a slice of this Pumpkin Pecan Pie Cheesecake with a cup of hot tea while watching one of my favorite movies. The holidays are here and this cheesecake can be enjoyed during this time or anytime time of year.
Here is the recipe:
192g/ 1 cup tea biscuits (crushed)
60g/ ¼ cup unsalted butter (melted)
41g/ 1/3 cup pecans (finely chopped)
400g/ 3-8oz packs cream cheese (room temperature)
200g/1 cup granulated sugar
28g/ 2 tbsp brown sugar
100g/ ¼ cup sour cream
99ml/ 1/3 cup heavy whipping cream
171g/ 3 eggs
28g/ 2 tbsp. corn starch
3g/1.5 tsp. vanilla extract
4g/ 1 tsp pumpkin pie spice
99g/ 2/3 cup pumpkin puree
Combine tea biscuits, melted butter, pecans until sand-like texture
Line bottom of spring form with parchment paper
Form crust in spring form pan
Bake crust in oven at 350 F/176C for 10 mins and remove to cool
Line spring form pan with foil
In a large bowl, combine cream cheese and sugars mix until creamy
Add eggs and combine
Add vanilla and pumpkin pie spice and combine
Add pumpkin puree and combine
Add heavy cream and combine
Add sour cream and combine
Add cornstarch and combine
Pour batter into spring form pan and rest on baking sheet with rim
Place hot water into baking sheet till the surface is covered (water bath)
Bake 350 F/176C for 60 mins
Pecan Pie topping:
97g/ ½ cup brown sugar
184g/ ½ cup corn syrup
4g/ 1 tsp vanilla
114g/ 2 eggs
56g/ ¼ cup/4 tbsp. unsalted butter (melted)
188g/ 1 cup chopped pecans
188g/ 1 cup pecan halves
Using a large bowl, combine melted unsalted butter, brown sugar, vanilla, and corn syrup
Add eggs and combine
Add chopped pecans and combine
Set aside
Remove from oven and add pecan pie filling to top of cheesecake
Arrange pecan halves on top of pecan pie filling
Return to oven and bake for 20 minutes or until filling is set.
Remove and allow to cool to room temperature for 60 minutes
Place cheesecake in refrigerator for 6 hours/overnight
Keep refrigerated until ready to serve.
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
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Cooking | Tasty | Food - Pumpkin Pie Cones
Cooking | Tasty | Food - Pumpkin Pie Cones ,
RECIPE:
(Makes 12 large cones, or 24 small cones)
I can pumpkin puree
1/2 cup sugar
1 cup evaporated milk
1/2 tsp salt
1 Tbsp. pumpkin spice (nutmeg, ginger, cloves, cinnamon)
2 eggs
2 packages of puff pastry
cooking spray
aluminum foil
Shape squares of aluminum foil into cones by placing a finger in the center of the square, and folding up all the sides around it. You may use another square to wrap the cone up to create a smooth surface. Spray each cone well, and place on a baking sheet.
Slice the puff pastry into one-inch strips, and brush them with a little water to make them sticky. Carefully coil the dough around each cone. Pinch off the tip to seal them. Bake at 400?F/ 204?C for 15 minutes, or until the dough begins to tan, and the cone holds it’s shape. Remove the foil, and place the cones upright in a small glass, or a popover pan.
Use a piping bag or spoon to fill the cones with pumpkin filling.
Bake again at 400?F/204?C for 30-45 minutes, or until the filling sets, and begins to darken. Bake time will vary depending on the size of you cones.
Allow the cones to cool for 20 minutes.
Enjoy with whipped cream, or vanilla ice cream on top!
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Pumpkin Bread Pudding with Dulce de Leche | Thanksgiving Recipes | Everyday Food with Sarah Carey
Everyday Food editor Sarah Carey shows you how to make this delicious pumpkin bread pudding that's sweet, spiced, warm, and nutty -- everything a fall dessert should be.
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Recipe Ingredients:
Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
1 cup homemade Dulce de Leche, or store-bought, warmed
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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 Bread Pudding with Dulce de Leche | Everyday Food with Sarah Carey