Pumpkin Spice & White Chocolate Cheesecake + Two Variations | LunaCafe. 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.
Pumpkin Spice & White Chocolate Cheesecake Pumpkin and white chocolate are an unexpected and completely harmonious flavor pairing. Base ¼ cup fine, dry, chocolate cookie crumbs Serves 8-12. 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=" Almondandthehazelnut.com Recherches associées Cashew Nuts Sunflower Seeds Beverage Coupons Noix Noix Lavage Noix Indiennes Noix Lessive Lessive Bio Hazelnuts Almond Gourmet Nuts Silk Pure Almond Corner Bakery Menu Almond Breeze Coupons Almond Oil Corylus Hazelnut Tree Chocolate Hazelnut Hazelnut Paste Corylus Avellana Filbert Hazelnut Hazelnut Flour Nut Butter Hazelnut Gift Rain Forest Nut Growing Hazelnuts Hazelnut Bush.
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. It was one of those cakes that was intriguing from the very beginning. I had assumed that there was some intricate skewer work involved in obtaining the zebra pattern. The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. For those of you unfamiliar with Japanese cheesecakes, they're nothing like regular baked or unbaked cheesecakes.
The End. 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.
This cheesecake is one of the easiest baked varieties I've ever tried. An easy way to dress up a cheesecake (or most any cake) is to cut strips of wax paper and lay them across the cake evenly before dusting generously with powdered sugar. It's so nice when a dessert turns out exactly the way you hoped it would. Crust: 2/3 cup all purpose flour 2/3 cup almond flour 1 tsp. cinnamon 3 tbsp. sugar 4 tbsp. cold butter, cut into pieces Preheat oven to 350 degrees.
Filling: Garnish: 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. There are a few reasons why this one got named "Pillow Cheesecake". It came from a conversation I had with B. one night, comfortably resting our heads on our mountain of pillows as we were contemplating going to sleep but found ourselves completly captivated by the subject of cheesecake. Why sleep when you can spend the next 45 minutes pondering a mighty important question: "what constitutes a great cheesecake?
" "It has to be fluffy...can't be dense or a block... " "yeah....Pillow Soft... " "gotta have some chocolate, somewhere... " " and a hint of citrus... " "pass me another salted caramel (brought back from Normandy).... " "I think I just took the last one... " 5 eggs.