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How To make Stephanie's Pumpkin Cheesecake
FOR THE CRUST:
3/4 c Graham cracker crumbs
1/2 c Finely chopped pecans
1/4 c Firmly packed lt brown sugar
1/4 c Granulated sugar
1/2 c (1/4 cup) unsalted butter,
-melted and cooled FOR THE FILLING:
1 1/2 c Solid packed pumpkin
3 Large eggs
1 1/2 ts Cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Firmly packed lt brown sugar
3 pk 8 oz ea cream cheese, cut
-into bits and softened 1/2 c Granulated sugar
2 tb Heavy cream
1 tb Cornstarch
1 ts Vanilla
1 tb Bourbon or bourbon liqueur
FOR THE TOPPING:
2 c Sour cream
2 tb Granulated sugar
1 tb Bourbon or bourbon liqueur
FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour. FOR THE FILLING: In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes. FOR THE TOPPING: In a bowl, whisk together the sour cream, sugar and bourbon. Spread the mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered overnight. Remove the sides of the pan and garnish top of the cheesecake with pecans.
How To make Stephanie's Pumpkin Cheesecake's Videos
A funky cheesecake Halloween: Taste Buds
Stephanie preps for a Halloween party with Vanessa Drews, owner of Cheesecake Funk. Vanessa’s made-from-scratch cheesecakes feature mounds of whipped cream and memorable flavors that captured the attention of Prince at Paisley Park. In this episode, she whips up a pumpkin cheesecake that is scary delicious. Create your own killer Halloween party with one of Vanessa’s cheesecakes, Stephanie’s savory stuffed pumpkin, and boozy crockpot apple cider.
Pumpkin Bread - Moist & Perfect Every Time - Steph’s Stove
Pumpkin bread is a family favorite quick bread that is lightly sweet, moist, delicious, and screams fall! This recipe uses the CrockPot to allow for a perfectly moist bread that is easy to prepare and cooks perfectly every time. With the warm smells of pumpkin and cinnamon it is oh so satisfying for breakfast or a snack.
Ingredients:
½ cup oil
½ cup sugar
½ cup packed brown sugar
2 eggs (beaten)
1 - 15 oz can of pumpkin puree
1 ½ cups all purpose flour
¼ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon baking soda
In a large mixing bowl, combine oil, granulated sugar, and brown sugar mixing well to dissolve sugars. Add beaten eggs and pumpkin puree. To a sifter add flour, salt, cinnamon, and baking soda and sift dry mixture over pumpkin mixture. Mix sifted dry mixture into pumpkin mixture using a whisk until well combined.
Spray a loaf pan with baking spray and pour batter into the loaf pan. Place the loaf pan inside an oval CrockPot and fill the pot with 2 cups of water.
Line the top of the lid with six paper towels, being sure to cover the top of the CrockPot completely and seal with the lid. The paper towels will allow moisture to be absorbed, produce a moist bread, and prevent the bread from becoming soggy. DO NOT FORGET THIS STEP!
Cook on HIGH for three (3) hours. Pumpkin bread will be perfectly moist and delicious! Enjoy!
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Pumpkin Cheesecake Fat Bombs
Keto lifestyle Fat Bomb... F-Bomb
Layered pumpkin cheesecake | Easy Holiday Dessert Recipe | Simple Pumpkin Cheesecake recipe
I love this recipe that Stephanie Phillips submitted to Allrecipes.com. It was so easy to make and turned out delicious. This will become a holiday (or maybe any day) tradition in our home.
Here's the link to the recipe:
Where did I get my:
cookie sheet:
glass pie dish:
spatulas: Pampered Chef
Kitchenaid stand mixer:
cropped cardigan:
Apple Watch band:
Levis:
Slub knit tee: old navy
necklace: Crowning Jewel (link and coupon code coming soon)
earrings: TJ Maxx
nail polish:
silicone spatula: Pampered Chef
prep bowls:
*Some links may be affiliated links*
FTC Disclosure:
This video is not sponsored. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting my family!
Linktree:
How to Make a Pumpkin Cheesecake | Allrecipes.com
Get the recipe for Stephanie Phillips' [Double Layer Pumpkin Cheesecake @
Watch how to bake a double layer pumpkin cheesecake. If you have pumpkin pie lovers and cheesecake lovers at your meal, delight them all with this layered rich dessert, the best of both worlds.
Fluffy Pumpkin Pie Dip - All the Goodness of Pumpkin Pie in an EASY DIP- Steph’s Stove
Fluffy Pumpkin Pie Dip
8 oz. cream cheese
1 ⅓ cup powdered sugar
⅔ cup canned pumpkin puree
½ teaspoon ground ginger
¾ teaspoon pumpkin pie spice
1 ⅓ cup Cool Whip
In a large mixing bowl combine cream cheese and powdered sugar, using a hand mixer, until well combined. Add pumpkin and blend on low speed just till incorporated. Then add spices and gently mix, by hand, to incorporate all ingredients. Set aside. Measure 1⅓ cup Cool Whip and fold into the pumpkin mixture. Do not over mix. Transfer to a serving dish and refrigerate for approximately 30 minutes prior to serving. Enjoy with apple slices, graham crackers, vanilla wafers, or pretzels.
Dip can be stored in the refrigerator tightly sealed for up to 5 days.
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#pumpkinspice #pumpkinspiceseason