Marbled Pumpkin Cheesecake Recipe | Dessert Recipes | MumHut
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Pumpkin Swirl Cheesecake Bars
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Pumpkin Swirl Cheesecake Bars - are ultimate fall treat with gooey walnut base and thick pumpkin layer with a delicious cream cheese swirled in. If you love both pumpkin pie and cheesecake, these rich bars are the perfect dessert for you!
Ingredients:
2/3 cup (150 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar
1 egg
1 cup (120 g) all-purpose flour
2/3 cup (80 g) walnuts, ground
1/4 tsp salt
2/3 cup (150 g) heavy cream
1/3 cup (70 g) sugar
1 1/3 cup (300 g) cream cheese
1 egg
1 tsp vanilla extract
1/3 cup (40 g) all-purpose flour
1 1/3 cup (300 g) pumpkin puree (NOT pumpkin pie filling!)
2 tsp pumpkin pie spice
1/3 cup (40 g) all-purpose flour
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Preheat oven to 350 F (180 C).
Line a 9×9″ baking pan with parchment paper, leaving excess paper overhanging.
Beat together butter and light brown sugar.
Whisk in egg.
Add flour and mix well to combine.
Add walnuts and salt and mix well.
Press the mixture into the bottom of the prepared pan.
In another bowl, whip up heavy cream.
Add sugar and mix well.
Add cream cheese and beat to combine.
Whisk in egg and vanilla extract.
Add flour and stir well to combine.
Set aside 200g of the filling.
Add pumpkin puree, pumpkin pie spice and flour to the rest of the filling. Mix well to combine.
Pour the pumpkin filling over the walnut base.
Dollop reserved filling on top and swirl with a toothpick, butter knife or skewer to create a marble effect.
Bake in preheated oven until just set, for about 40-50 minutes.
Let cool completely in the pan
then refrigerate until set, about 2 hours, before slicing into squares.
Enjoy! :)
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Pumpkin Swirl Cheesecake with Biscoff Crust
Pumpkin Swirl Cheesecake with Biscoff Crust:
This cheesecake is one of my all-time favorite fall cheesecakes. I can’t say it is my all-time favorite cheesecake! Why, because I have multiple all-time favorite cheesecakes—one for each season, as a matter of fact. When the trees get naked, I know it’s time to get out all things pumpkin: Pumpkin Pie Crumble, Pumpkin muffins, and this Pumpkin Swirl Cheesecake.
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????Springform Pan:
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????1¼ cups Biscoff Cookie crumbs:
????2 tbsp. granulated sugar:
????¼ cup finely chopped pecans:
????¼ cup flour:
???????????????????????? ???????????????? ????????????????????????????
????3 8oz Packages of cream cheese:
????1¾ cup granulated sugar:
????¼ cup all-purpose flour:
????2 tsp vanilla:
????½ cup sour cream:
????1 cup pumpkin puree:
????2 tsp pumpkin pie spice:
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Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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