The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Pumpkin Gingersnap Cheesecake
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 6 hr 45 min (includes chilling, standing and cooling times)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving
Directions
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
The ONLY Pecan Pie Cheesecake recipe YOU NEED | Cheesecake Factory DOESN'T COME CLOSE! 4K
If you like Cheesecake and Pecan Pie, let me show you how to combine the two for the perfect dessert for any occasion, especially for the holiday season. Easy to make and I will be with you every step of the way. Hope you enjoy. Ingredients are down below, have a blessed day everyone and Happy Holidays.
????CORRECTION: The cat that appeared in the video was actually featured in my Texas Sidewalk Elote Video. My mistake. Here is the link But my Texas Sidewalk Mac & Cheese is my most watched video. Check it out
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EQUIPMENT USED
SONY ZV-1
Deity D4 Microphone
Sony ZV-1 Screen Protector
Smallrig 72' Tripod
Smallrig L-shape Wooden Grip
Neewer Lights
INGREDIENTS (In standard and metric)
-9 /23cm Springform Cheesecake Pan
LINK:
-Roasting Pan to place cheesecake in for baking (Optional)
-Enough hot water to pour into the roasting pan to reach almost halfway up the Springform Pan
I CONFESS I DO NOT DEAL WITH METRIC MEASUREMENTS SO SOME MAY BE OFF????. I understand the weight will differ with the ingredients used instead of just filling one cup of whatever ingredients you use. Adjust accordingly and if someone could kindly suggest proper merric measurements for the following. I would be very grateful.
CRUST
1 cup/125g Vanilla Wafer
1 cup/125 g Cinnamon Graham Crackers
1/4 cup/60g Brown Sugar
1/3 cup/75g melted Unsalted Butter
PECAN FILLING
1 cup/200g Granulated Sugar
2/3 cup or 150ml Dark Corn Syrup
1/3 cup/75g melted Unsalted Butter
1 1/2 cups or 340g chopped Pecans
2 Large Eggs
1 tsp/5ml Vanilla Extract
CHEESECAKE FILLING
2 lbs (32 oz)/1 Kilo Cream Cheese softened
1 1/4 cups/285g Light Brown Sugar
2 Tbsp/30g All Purpose Flour
4 Large Eggs
2/3 cup or 150ml Heavy Whipping Cream
1 tsp/5ml Vanilla Extract
Pecan Topping
4 Tbsp/ 20mg melted Unsalted Butter
1/2 cup/115g Brown Sugar
1 tsp/5g Cinnamon
1/2 cup/115ml Heavy Whipping Cream
1 cup/ 226g toasted chopped Pecans
TIMESTAMPS
00:28 1st Layer CRUST
02:34 2nd Layer PECAN FILLING
03:52 3rd Layer CHEESECAKE FILLING
04:44 Preparation for Baking
06:41 4th Layer PECAN TOPPING
08:14 Serving Time
Song: LAKEY INSPIRED - By The Pool
Music provided by Vlog No Copyright Music.
Creative Commons - Attribution-ShareAlike 3.0 Unported
Video Link:
#cheesecake #pecanpiecheesecake #cheesecakefactory
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
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