Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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Perfect Pumpkin Cheesecake
Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
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✅Ingredients
• 16 ounces gingersnap cookies, approx. 1 1/2 cup cookie crumbs
• 6 tablespoons butter melted
• 1 tablespoon brown sugar
• 24 ounces cream cheese
• 2 cups granulated sugar
• 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 cup all-purpose flour
✅Instructions
1️⃣ Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
2️⃣ Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
3️⃣ In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
4️⃣ Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
5️⃣ Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
6️⃣ Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
7️⃣ Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
8️⃣ Remove the springform pan ring before serving. Keep cold.
Recipe Notes:
Can use a graham cracker crust if preferred.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Sour cream pie
For the crust:
- 300 gr. cookies;
- 100 gr. butter;
- A handful of walnuts.
Sour cream filling:
- 0.5 liter. sour cream;
- 4 eggs;
- Sugar.
For serving:
- whipped cream;
- Caramel sauce;
- walnuts.
The Perfect Pumpkin Cheesecake | Genevieve Ko | NYT Cooking
Fluffier than cheesecake or pumpkin pie, Genevieve Ko’s new recipe combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust. The warmth of ginger, ground and candied, ties together the other warming spices: cinnamon, cardamom and turmeric for flavors reminiscent of — and as soothing as — turmeric tea and chai.
Get the recipe:
More Thanksgiving pies:
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Sour Cream Short Crust Pastry | Everyday Gourmet S11 Ep42
As seen on Everyday Gourmet.
How to make 4 fantastic pies - Pumpkin Cream Cheese, Sour cream lemon, coconut cream and pecan!
It's the Holidays! My favorite time of year - filled with baking and tons of comfort foods! Last year I shared my 4 pie crusts and this year I'm sharing my 4 favorite pies!
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CRUSTS -
Stabilized Whipped Cream
CREAM CHEESE PUMPKIN PIE RECIPE
1 flaky pie crust, uncooked
1 C sugar
3 Tbsp flour
11 oz cream cheese
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
3 eggs
1 15 oz can pumpkin
1 Tbsp milk
Preheat oven to 375.
Beat sugar, flour and cream cheese on low until smooth.
Put aside 1/2 C of the cream cheese mixture in a small bowl.
Add remaining ingredients to the rest of the cream cheese mixture except the milk.
Beat on medium speed, scrapping bowl constantly, until smooth.
Pour into crust.
Stir milk into reserved cream cheese mixture.
Spoon over pumpkin mixture.
Cut though cream cheese and pumpkin with knife in S Shaped curves in one continuous motion for marbled design.
Cover edge of crust to prevent burning. Bake 45-60 min (you want just a SLIGHT jiggle in the center). Remove the crust cover during the last 15 min of baking. Cool 30 min. Refrigerate overnight. Serve with fresh whipped cream
SOUR CREAM LEMON PIE
9 inch pate sucree crust blind baked
1 C sugar
3 ½ Tbsp cornstarch
1 Tbsp lemon rind grated
½ C fresh lemon juice
3 egg yolks
1 C milk
¼ C butter
1 C sour cream
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in sauce pan, and cook over med heat until thick.
strain the curd into another bowl
Stir in the butter (I use frozen butter to help it cool) and cool to room temp.
Stir in the Sour cream and Pour into pie shell.
Refrigerate and serve with Stabilized whipped cream
PECAN TART
pate sablee crust
1 whole egg
1 egg white
1/2 C light corn syrup
1/2 C white sugar
1 1/2 Tbsp butter, melted
3/4 tsp vanilla extract
1 C chopped pecans
Preheat oven to 325 degrees.
press the pate sablee into a 9 inch round tart pan
In a large bowl stir together the eggs, corn syrup, white sugar, butter, and vanilla just until combined.
Stir in the chopped pecans. Spread the filling evenly over the crust
Bake for 45 minutes
Allow to cool completely on a wire rack before slicing into bars.
COCONUT CREAM PIE
9 inch pate sucree crust blind baked
1/3 C cornstarch
1/2 tsp salt
1 1/2 C whole milk
1 Can coconut milk
4 egg yolks
3/4 C sugar
2 tsp vanilla
3 Tbsp butter
1 C unsweetened shredded coconut
1/2 C sweetened coconut shredded in a food processor
Stir the cornstarch and salt in a saucepan
Whisk in the whole milk and coconut milk
Cook over medium, stirring constantly, bring it to a boil, let it boil 1 min.
In a separate bowl whisk the egg yolks and sugar until light and ribbony
in a thin stream pour 1/3 of the milk mixture into a bowl with the egg yolks, stirring constantly to temper the eggs
Pour the warm egg mixture back into the saucepan and boil another min.
Remove from heat and add the vanilla, butter and shredded coconut.
let it cool, stirring occasionally, then pour into the pie crust.
Place in the refrigerator to cool and set.
Before serving top with stabilized whipped cream
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ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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ashlee@ashleemarie.com
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