Online Cooking Demo: Delicious Desserts (Pumpkin Cheesecake Bars)
What better way to kick off a new month than by starting with dessert? Join Danielle for this online demonstration as she showcases how to make a fabulous fall dessert. Then catch up with Adrienne in her garden as she shares tips for protecting plants during the winter and extending your harvest.
Presenters: Danielle Cook, MS, Nutritionist, and Cooking Instructor, and Adrienne Cook, Gardening and Cooking Writer
Find the recipe and other cooking demos at USBG.gov/Cooking
Pecan Praline Cheesecake just in time for the Fall season!!
The fall harvest has produced a wonderful addition: Pecan Praline Cheesecake! This cheesecake is a rich and delicious blend of traditional cheesecake paired with Southern-grown pecans and of course, praline sauce!
Here is the recipe:
240g/ 1 cup tea/digestive biscuits
60g/ ¼ cup melted butter
400g/ 2-8oz packs cream cheese
120g/1/2 cup sugar
100g/ ¼ cup sour cream
150ml/ ½ cup heavy whipping cream
2 eggs
14g/1 tbsp. corn starch
3g/1.5 tsp. vanilla extract
Bake 350 F for 30mins
Turn off oven cheesecake remains in oven until it cools
Cheesecake then rests out at room temp for 1 hour
Refrigerate for 6 hours /overnight
Pecan Praline topping:
97g/ 1/2 cup brown sugar
28g/ 2 tbsp. cornstarch
4/g/ 1/2 tsp. salt
2 egg yolks
156g/ 1/2 cup maple syrup
29g/ 1/4 cup heavy cream
Heat mixture over medium heat
Turn off heat
Add:
28g/ 2 tbsp. butter
4/g/1 tsp vanilla extract
120g/1 cup toasted pecans
Cool
Decorate with pecan halves
Serve chilled
Note: Recipe is for a 6' Spring form pan. Adjust ratios for larger pans.
Pecan Praline Cheesecake Recipe - Graham Cracker Crust Cheesecake from Scratch
Pecan Praline Cheesecake Recipe from scratch with a homemade graham cracker crust. This praline cheese cake recipe is simply delicious with a from scratch graham cracker crust.
A homemade graham cracker crust cheesecake is really not that hard to make. The graham cracker crust is a snap, and the cheesecake recipe requires mixing but its pretty straight forward and easy to make.
This praline cheese cake recipe is another one of my family favorites! Thanks for watching and I hope you make and enjoy this simple cheese cake recipe!
Subscribe to get my newest recipes and vegetable gardening tips.
Hillbilly Jilly
~~~~~~~
Hillbilly Jilly Pecan Praline Cheesecake Recipe - Graham Cracker Crust Cheesecake
Ingredients
● 1 cup graham cracker crumbs
● 1/4 cup finely chopped pecans
● 3 tbsp. white sugar
● 1/3 cup butter, melted
● 3 (8-ounce) packages cream cheese, softened
● 1 cup firmly packed brown sugar
● 3 large eggs
● 2 tsp. vanilla extract
● Whipped cream for garnish
Directions
1. Combine graham cracker crumbs, chopped pecans, white sugar and melted butter; stir well. Press mixture into a 9-inch springform pan, and bake at 350 degrees for 8 minutes.
2. Beat cream cheese until creamy
3. Add brown sugar; beat well
4. Add eggs one at a time while continuing to beat
5. Add vanilla and beat until well mixed
6. Pour mixture into crust
7. Bake at 325 degrees for 40 minutes
8. Turn off oven, half open door and allow to cool for 30 minutes
9. Once cooled, cover and chill in refrigerator for 8 hours
10. Garnish with whipped cream and chopped pecans
Note: Cover before refrigerating to prevent sweating. Garnish after cheese cake has chilled.
~~~~~~~
Welcome to North Texas Vegetable Gardening and Cooking with Hillbilly Jilly.
Here you’ll find guides, tips and information on #vegetable #gardening, #cooking, #canning and long-term food storage.
I show you how to prepare classic comfort #food #recipes along with new recipes proven to satisfy and delight. You’ll learn how I grow all organic heirloom vegetables from seed to harvest to preparation, free of pesticides. Grown as nature intended in my Texas #garden.
#Home DIY projects, spring and fall vegetable gardening in north Texas, garden planning tips and information of all sorts are being added every week to help #people succeed as gardeners, learn to #cook and add new recipes to their cookbooks!
Learn about canning your vegetable garden harvest. We show you how to pickle jalapeno peppers, make hamburger dill pickles and much more.
I also go over in detail, how to save your seeds for next year’s garden; save and preserve your cumber, squash, zucchini, cantaloupe.
I hope you enjoy my videos - I try to bring you useful #life tips and how to guides on all things gardening and cooking.
Please feel free to leave a comment, subscribe #today, and thank you for dropping in!
Hillbilly Jilly
Thanks for watching and subscribe to get new recipes and vegetable gardening tips!
View our most recent updates and how to videos:
YouTube:
Twitter:
Pinterest:
Google+:
Blogger:
Facebook:
Livejournal:
Instagram:
Tumblr:
Website:
Pecan Pie Cheesecake | Autumn Slow Living Baking
Welcome! I strive to live a slow and more traditional lifestle while finding God present in the ordinary.
Subscribe for more slow living baking videos, vlogs, and much more to come!
Pecan Pie Cheesecake
(Recipe from justsotasty.com)
Ingredients
Pecan Graham Crumb Crust
·1 cup pecans
·2 cups graham crumbs
·1/4 cup brown sugar
·1/2 teaspoon cinnamon
·1/2 cup unsalted butter
Cheesecake Filling
·24 ounces cream cheese* full fat, brick-style
·3/4 cup white sugar
·1/2 cup brown sugar
·1/2 teaspoon cinnamon
·1 tablespoon cornstarch
·1 cup sour cream
·1 teaspoon vanilla extract
·3 large eggs
Pecan Pie Topping
·1/3 cup unsalted butter
·3/4 cup brown sugar
·3/4 cup heavy cream
·1 teaspoon vanilla extract
·1/2 teaspoon cinnamon
·2 cups pecan halves
Instructions
1. Preheat the oven to 350F degrees.
Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.
Pecan Graham Crumb Crust
2. Pulse the pecans in a food processor until crushed.
3. In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
4. Mix in the melted butter. The consistency will be like damp sand.
5. Press into the bottom and up the sides of the springform pan.
6. Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).
Cheesecake Filling
1. In a very large bowl, beat the cream cheese until soft.
2. Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
3. Beat in the sour cream and vanilla extract.
4. With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
5. Pour the filling over top of the crust, and smooth the top.
Baking and Cooling
1. Place the cheesecake in the middle of a large roasting pan.
2. Pour about 1/2 - 1 inch of hot water into the roasting pan to make the water bath.
3. Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
4. Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
5. Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.
Pecan Pie Topping
1. Before serving, make the pecan pie topping.
2. Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. 3. Bring to a gentle simmer for 2-3 minutes.
4. Add in the cream, vanilla, cinnamon and pecans.
5. The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
6. Remove from the heat.
Serving
7. Remove the cheesecake from the fridge.
8. With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
9. Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
10. Slice using a thin, sharp knife and pie lifter to remove from the pan.
#pecan pie cheesecake #slow living #slow living baking
Flavoring Goat Cheese - Pumpkin Cheesecake Bites plus Orange, Rosemary, with Black pepper
Cheesemaking is easy and fun to do at home! Learn some flavor ideas for your homemade fresh chèvre from scratch with Nicole Easterday at FARMcurious, American Cheese Society Certified Cheese Professional . This 30 minute video is based on content from one of my most popular in-person classes and demonstrates some delicious ideas for shaping and flavoring homemade or even store-bought goat cheese.
Our urban homesteading classes on DIY life in Berkeley have been shuttered during the shelter-in-place so I'm spending time making videos to show you how to do it at home.
Find the goat cheese making kit here:
Please subscribe and come back to check for new videos!
Visit us at
Download the full goat cheese-making instructions here (FREE with option to tip):
See information on our in-person classes in Berkeley here:
Feel free to visit our Tip Jar to support our content!
DELICIOUS PUMPKIN CHEESECAKE RECIPE
✨ I N G R E D I E N T S
CRUST
+ 2 cups or 40 gingersnap cookies
+ 6 tablespoons of unsalted butter
+ 1/4 cup of dark brown sugar
+ pinch of salt
FILLING
+ 4- 8oz. packages of Philadelphia cream cheese
+ 1 & 1/2 cups of white granulated sugar
+ 1/4 cup of dark brown sugar
+ 1 - 15oz. can of pumpkin puree
+ 1/4 cup of sour cream
+ 2 tablespoons of all purpose flour
+ 2 tsp. of vanilla
+ 1 & 1/2 tsp. of cinnamon
+ 1/2 tsp. of nutmeg
+ 1/2 tsp. of ginger
+ 1/4 tsp. of all spice
+ 1/2 tsp. of salt
+ 4 large eggs
+ 9 inch springform pan
✨R E C I P E
CRUST
1. Preheat oven to 350 degrees.
2. Grind gingersnap cookies in food processor until the cookies turn into fine crumbs.
3. Pour the crumbs into a medium size bowl and mix with brown sugar, salt, and melted butter. Mix until fully combined.
4. Use a stick of butter to lightly butter the sides of the springform pan. Line the bottom of the pan with parchment paper. (Tip: Add a little butter to the bottom of the pan to ensure that the parchment paper doesn’t move or slide when it’s time to form the crust)
5. Pour the cookie crumb mixture into the pan and pack them tightly to form the crust. You can do a flat crust on the bottom of the pan or you can allow the crust to go up the sides of the pan. Ensure to leave at least half and inch of space from the crusted the bottom of the pan. (Tip: I like to use a measuring cup to pack the crumbs in tightly and evenly)
6. Place crust in the oven for 12-15 minutes or until golden or browned on the edges.
7. Remove from oven and let cool completely.
FILLING
1. In a large bowl mix the cream cheese and sugars until fully combined.
2. Add the sour cream, pumpkin, and vanilla and mix until combined after each addition.
3. Then using a sifter, sift in the flour and mix. Then add all your spices and mix.
4. Pour in 4 eggs, one at a time, ensuring to combine each egg into the mixture before adding the next addition and set aside.
5. Use aluminum foil to cover the bottom of your springform pan and sides of the cooled springform pan and place in the center of a large pan to create a water bath. The goal is to ensure that the springform pan is covered with enough aluminum foil so that water does not seep into the cheesecake. Pour water into the large pan and ensure that the larger pan is about half way full.
6. Pour the filling into the cooled springform pan with the crust and back for about an hour and 20 minutes.
7. Remove from the oven and let cool.
8. Top with cinnamon whipped cream and enjoy!
✨S H A R E Y O U R C R E A T I O N S W I T H M E
▶INSTAGRAM: @itcarlaalva
✨M U S I C
Song: MusicbyAden - Dusk (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link: