Easy Sous Vide Dessert - Pumpkin Spice WHOLE Cheesecake
This is the perfect dessert for a fall party! This pumpkin spice cheesecake is creamy, rich, and delicious. Instead of using the usual mason jars, we decided to break all the rules and make a full 9” cake in the sous vide. Using the combination of a food processor (you can also use a hand or stand mixer) and sous vide makes this process super easy and carefree - you will never have to worry about cracked and deflated cheesecake again.
There was a bit of a learning curve in trying to get the pumpkin spice cheesecake into the vacuum bag and to the texture we were hoping for. We learned that first measure your sous vide container to ensure that your springform pan fits. Second, more eggs is softer and creamier and cornstarch helps it to solidify. Third, get expandable vacuum bags. Fourth, put a cover over the pan before sucking out the air in the vacuum bag. Fifth, make sure the pan is level in the sous vide and get a bunch of weights because it will need to be weighed down.
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Ingredients:
For the crust:
- 3 Cups gingersnap crumbs
- 1/4 Cup brown sugar
- 4 Tablespoon of melted unsalted butter
Filling
- 1.5 Cups of pumpkin (strained to of extra liquid)
- 1 Cup of granulated sugar
- 1 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon freshly grated nutmeg
- 1/4 Teaspoon ground allspice
- 1/4 Teaspoon salt
- 1 Cup buttermilk, cold
- 3 Blocks of cream cheese (room temperature and cut into 1inch cubes)
- 1 Tablespoon vanilla extract
- 4 Large eggs (room temperature)
- 1 Tablespoon of cornstarch
Recipe:
- Set your sous vide to 175F
- In you food processor, pulse cookies and brown sugar until finely ground.
- Add in melted butter and pulse until mixed. It should have the consistency of wet sand, it should be able to stay together when squeezed together.
- Oil the sides and bottom of the springform pan
- Spread the crumb mixture to the bottom of the pan evenly and press down until tightly packed.
- (Optional) Bake the crust for 10mins at 325F. Set aside to cool.
- Clean out the food processor and add in the pumpkin, sugar, cinnamon, ground ginger, nutmeg, all spice, and salt. Mix until well incorporated, scraping down the sides if necessary - about a minute.
- While running, add in buttermilk.
- Stop the food processor, and add in cream cheese and vanilla extract. Blend until well incorporated and smooth - scraping down the sides if necessary.
- Add in eggs, and cornstarch. Mix again until just incorporated - careful to not overmix.
- Pour contents into the springform pan.
- Place a lid over the springform pan, then into an expandable vacuum bag.
- Place into water bath on a wire rack. Use weights to keep the cake fully submerged.
- Sous vide for 3 hours.
- Remove from sous vide, and the bag and allow to cool on the counter for an hour. The center will still be a tiny bit jiggly.
- Run a paring knife or offset spatula along the edges of the springform pan before placing into the fridge overnight.
- When ready to enjoy, slice, add a dollop of whipped cream, and a sprinkle of cinnamon.
DIY Pumpkin Bread Jar with Savvy and Sorted!
Give the gift of JOY with this incredible Pumpkin Bread Jar mix.
Add layers of:
1 1/2 cup whole wheat flour (you can use oatmeal or almond flour if you need it to be gluten free)
1 Tbsp baking powder previously blended and sift with the flour.
1/4 cup brown sugar
1/4 cup white sugar
Spices: 1/2 tsp cinnamon, 1/2 tsp pumpkin spice, 1/2 tsp all spice.
Add preferred toppings: chopped nuts, oatmeal flakes, chocolate chips, raising.
Add a tag to instruct:
You will need:
2 eggs
1/3 cup melted butter or oil
15 oz can of pumpkin puree
Preheat the oven to 350 degrees. Stir together eggs, melted butter or oil, and pumpkin puree. Add the dry ingredients to the bowl and stir to combine. Pour into a greased loaf pan and Bake at 350 degrees for 50 to 60 minutes.
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How to Make Overnight Oats in a Mason Jar | Pumpkin Spice Overnight Oats
Pureed pumpkin meets oatmeal for this delicious, no--cook treat you can make overnight in your refrigerator. No cooking, no mess!
Pumpkin Coffee Cake with Cheesecake Swirl | Super delicious, made without any special equipment
The great part of a coffee cake is that it's simply an excuse to eat cake for breakfast! This pumpkin coffee cake is made with a cheesecake layer swirled right into the batter, topped with a streusel topping, with no special equipment needed. It's super delicious and perfect for the fall season!
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INGREDIENTS
For the pumpkin coffee cake:
- 1/2 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 15-oz can pumpkin purée
- 2 large eggs
- 1/2 cup neutral oil
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp freshly grated nutmeg
For the cheesecake swirl:
- 8 oz cream cheese, room temperature
- 1/4 cup white granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 4 tbsp cold unsalted butter, cubed into 1/2-inch pieces
INSTRUCTIONS
- Preheat the oven to 350°F.
- In a large bowl, combine the light brown sugar, white granulated sugar, pumpkin purée, eggs, oil, and vanilla extract. Whisk until smooth. Add the flour, salt, baking soda, cinnamon, ground ginger, cloves, and nutmeg. Fold to combine the wet and dry ingredients until smooth. Pour the batter into a greased 8-inch baking dish and set aside.
- In a medium bowl, press and fold the cream cheese until soft and smooth. Add the sugar, egg yolk, and vanilla extract. Mix until smooth. Roughly divide the cheesecake batter into nine dollops, evenly spaced on top of the prepared coffee cake batter. Using a table knife inserted into the coffee cake, make figure-eight patterns all over the cake until the cheesecake is swirled into the coffee cake.
- In a small bowl, combine the flour, light brown sugar, and cinnamon. Mix to combine and add the cubed butter. Press the pieces of butter into the dry mixture until it resembles wet sand. Sprinkle the mixture evenly over the prepared coffee cake.
- Bake the cake in the preheated oven until fully baked. The cake will be puffed, with the streusel toasted brown, and a skewer inserted in the middle will come out mostly clean with a few moist crumbs, 50-60 minutes. Once baked, remove the cake from the oven and allow it to cool for 30 minutes before slicing.
#pumpkin #recipe #breakfast #fall #autumn
Pumpkin Spice Cake ~ Pumpkin Cake Recipe ~ Noreen's Kitchen
We are getting ready to celebrate the arrival of fall! Many of you know that fall or Autumn is my very favorite season of them all. Winter is a close second, spring coming in third and summer, well, you can have it! Hate summer with a passion. Who has time for hot, sticky, humid, weather and bugs? Don't even get me started on sand in your pants from going to the beach. Yes, Autumn is the perfect season! Crisp mornings full of cool air with a tinge of wood smoke. Warm but not hot afternoons that are also not humid. Colorful leaves falling to decorate the earth creating a red and gold carpet that rivals anything any artist ever envisioned. Autumn is my jam.
With autumn comes the welcomed arrival of pumpkin everything so I will just go there today with this delicious and simple, from scratch pumpkin cake that will have you dancing like Snoopy on top of her dog house!
This pumpkin cake is very much the same as my banana cake only instead of banana we are using pumpkin and instead of a few spices we are using a lot of my homemade perfectly pumpkin spice blend. I will eventually share this with you. Regular old pumpkin spice will work fine. If you don't have that, I will give you a simple formula in the written recipe that will be available on my website.
This cake is simple and delicious. It is moist and best of all it can be dressed up or down. I have made it in a Bundt pan in this video because we took this to our monthly church pot luck a couple of weeks ago and this made for simple portioning. The Bundt cake does take about twice as long as baking this in a 9 x 13 pan, but if you are going for looks, go for the Bundt! You could also make this in two loaf pans or in two nine inch rounds, three eight inch rounds or this will make 3 dozen standard cup cakes. That's a lot of choices!
This cake has no added oil. Only the eggs and buttermilk to serve as the fat along with the pumpkin puree to keep the cake moist. You won't miss it, I promise. This cake is delicious just the way it is or you go simple and dust with powdered sugar or really go whole hog and slather on some cream cheese frosting. This is best done if you have made the sheet cake version of this recipe. Today I chose to go somewhere in between with a simple icing glaze flavored up with maple and vanilla extracts and enough powdered sugar and a splash or two of milk until I got the perfect consistency. Then I draped that glaze right over the cake and let it dry.
This cake is delicious, any way you make it. plain, frosted or glazed, you will have them coming back for more!
I hope you give this delicious pumpkin spice Bundt cake a try and I hope you love it!
Happy Eating!
You can get a printable version of this recipe on my website here:
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Crazy Delicious Spice Cake Recipe!
Spice cake is one of my favorites! In this video, I will show you how to make delicious spice cake using spice cake mix. This cake recipe is so yummy and moist and super easy to make!
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TOOLS I USED (some items are not exactly what I used, but a good substitute):
SPICE CAKE MIX -
WILTON CLEAR VANILLA -
PASTRY BRUSH FOR PAN GREASE -
HEATING CORE NAILS -
18 FOOD SAFE PLASTIC WRAP -
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VIDEOS I REFERENCED:
HOW TO MAKE CAKE PAN GREASE -
DIVIDING CAKE BATTER FOR NO WASTE -
CREAM CHEESE FILLING RECIPE -
HOW TO FREEZE AND THAW CAKES -
HOW TO FILL CAKES -
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Background Song: Sunset n Beachz by Ofshane
End Song: Benji by Dyalla
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Karolyn
#SpiceCakeRecipe #EasySpiceCake #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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