Pumpkin Spice & White Chocolate Cheesecake + Two Variations. You’ve heard the saying, “Necessity is the mother of invention.”
Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication. The only aspect of this dessert that gave me pause was marbling the two cheesecake batters. I have had mixed results with various marbling techniques I’ve tried in the past. This time, I poured large dollops of alternating batters, side-by-side, in one layer and again in a second layer. Lemon Cheesecake with Gingersnap Crust Recipe at Epicurious.
Photo by Mark Thomas yield Makes 16 servings Bake the cheesecake at least one day ahead so that it has enough time to chill.
Crust 2 cups ground gingersnap cookies 6 tablespoons (3/4 stick) unsalted butter, melted Filling 5 8-ounce packages cream cheese, room temperature 2 cups sugar 1/4 teaspoon salt 7 large eggs 3 cups (24 ounces) sour cream 2 tablespoons (packed) finely grated lemon peel 2 tablespoons fresh lemon juice Preparation For crust: Preheat oven to 350°F. Stack 3 large sheets of foil on work surface. For filling: Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Place wrapped cake pan in large roasting pan. Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Test-kitchen tips The pan: It must be three inches high to hold all the filling. The Chocolate Heart Attack. <meta http-equiv="refresh" content="0;url= /><center><p style="padding:1em; font-size:1.5em;">For search results please <a href=" style="text-decoration:underline; color:#0000EE;">CLICK HERE</a>.
</p></center> Almondandthehazelnut.com Recherches associées. Mini Oreo Cheesecakes. This was the first recipe that caught my eye when I bought Martha Stewart's Cupcakes.
I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake. If you're a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a New Year's Eve party, and they were a huge hit.
What's not to love? Mini Oreo CheesecakesAdapted from Martha Stewart's CupcakesPrintable RecipeMakes 30 42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped2 pounds cream cheese, room temperature1 cup sugar1 tsp vanilla extract4 large eggs, room temperature, lightly beaten1 cup sour creamPinch of salt 1. 2. 3. 4. Zebra Cheesecake recipe @Not Quite Nigella.
You know the story - girl meets recipe and falls in love after seeing recipe across the crowded internet.
The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can't get recipe out of her mind. Recipe even features in girl's dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake.
Tuty's lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake. Pumpkin Pie Cheesecake. Mini pumpkin cheesecakes – My Culinary Quest. Pumpkin Spice Latte Cheesecake. I'll be the first to admit that I've been to Starbucks a little too often since the Pumpkin Spice Latte has been back on the market.
There's something so lovely about spiced coffee... it makes you feel cozy and assures you that fall has truly arrived. I've been so impressed with the many food bloggers who have tried their hand at a copycat recipe, and there are a few I can't wait to try. (Like this one!) Needless to say, this dessert was inspired by that same cozy drink, and it was an instant favorite at my house. Swirled Pumpkin Cheesecake Recipe – Canned Pumpkin Recipes at WomansDay.com. Pumpkin Cheesecake - Vegan Recipe - Food.com - 442372. The Baker's Daughter: Polka dot cheesecake. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake.
It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper.
In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour. Tartelette. Yep...a cheesecake....If you are new to blogging or this whole food blogging thing you might be wondering why so many of us are baking and writing about cheesecakes this week.
Why? We are answering "The Call" shouted by Peabody a few weeks back inviting to participate in "Hay Hay It's Donna Day" #10, originally created by Barbara.