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Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake
December 13th, 2009 by katie We couldn’t decide between cheesecake or pumpkin pie and while I would generally just make both, Pumpkin Cheesecake just seemed like the perfect solution! This cross between a creamy, fluffy cheesecake and a spicy pumpkin pie goes great over a pecan crust topped with caramel sauce and candied pecans. Pumpkin Cheesecake 16 oz cream cheese (2 bars)1 cup pumpkin1 cup sugar3/4 cup brown sugar2 tsp vanilla3 eggs3 tbsp cornstarch1 tbsp pumpkin pie spice1 1/2 cups whipping cream1/2 tsp salt2 tbsp lemon juicepecan crust or graham cracker crust prepared in a 10 inch springform panPrepare crust in a large spring form pan. You can bake this in a waterbath if that’s your thing. Pecan Crust Making the candied pecans is really easy (and they’re really good!) Candied Pecans These are great made ahead. Related:  sweet

TWD: The Most Extraordinary French Lemon Cream Tart Another delicious week participating in the Tuesdays with Dorie challenge! This week was a lemon tart and particularly a lemon tart that I've had my eye on for a while. I'm going to try and keep this short since I'm a bit bogged down with school right now. I halved the lemon cream (but forgot to half the butter the first time, resulting in a very hard and for some reason iron-tasting "cream" so had to remake it), but didn't half the tart dough. As for the lemon cream, I didn't love it. Check out the other Tuesdays with Dorie bakers to see their lemon tarts! Other TWD challenges I've done:Russian Grandmother's Apple Pie-CakePecan Sour Cream BiscuitsOrange Berry Muffins The Most Extraordinary French Lemon Cream TartAdapted from Baking: From My Home to Yours Getting ready:Have a instant-read thermometer, a strainer and a blender or food processor ready. Put the sugar and zest in a large metal bowl that can be set over the pan of simmering water.

~Churro Cheesecake Well, luckily for my waistline It took me this long to figure out that I’m capable of creating a “cheesecake” type treat! I’ve always been intimidated by Cheesecake goodies because something about the cheese and umm..the cake, seemed like something I’d SO totally mess up..lol! Well, I didn’t mess it up this time! In fact I don’t think it’s even possible to mess these delicious, Churro inspired Cheesecake Bars up. They’re such a fun way to bring a State Fair feel to your wintery holiday table! And besides, who doesn’t love a cinnamony, cheesecakey treat, hmmm..who?! What you’ll need for 24 happy people: 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls 2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened 1 tsp. 1 egg, slightly beaten 1 cup Sugar..divided 2 Tbsp. ground cinnamon 13×9″ baking pan Directions: Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Spread it evenly onto the crust. NOW it’s Churro-fied…

Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog - SugarDerby Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs.

Pumpkin Pie Pancakes (with Caramel Sauce) I had a bunch of pumpkin puree leftover that needed to be used and I figured that it was the perfect opportunity to make one of my favourite pumpkin dishes, pumpkin pie pancakes, and to update the photos for the recipe! Pumpkin pie pancakes are one of my favourites because they are so nice and light, fluffy, moist and tender and not only do they taste just like pumpkin pie but they are so quick and easy to make! I mean really, it is as simple as mixing the dry ingredients, mixing the wet ingredients, mixing them together and the cooking the pancakes! Oh, my! If you want to be a bit more decadent you could use a vanilla bourbon caramel sauce! Just look at all of that sweet, sweet caramel sauce dripping down the sides! Closet Cooking is now on Instagram! Pumpkin Pie Pancakes Pancakes with all of the flavours of pumpkin pie! Servings: makes 4 medium pancakes or 2 servings Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutes Printable Recipe Ingredients Directions

~Caramel Crescent Snickerdoodles! Hmmm, where do I begin? Should I start with the warm flaky & tender, Cinnamon Sugar coated Crescent Nugget filled with oozing Caramel?! Or should I start with how easy these are and probably the most delicious and impressive thing I’ve ever made with only 3 ingredients? Orrr maybe I’ll start by saying that these little gems are the best Snickerdoodle anything I’ve ever Snickered or Doodled! What you’ll need for 20 Snickery Doodly Delights: 1 Pillsbury Crescents Seamless Dough Sheet Caramel Candies..one per each Doodle. 1 cup of Cinnamon/Sugar..blended to your taste Directions: Cut out about a 2″x2″ piece of dough and wrap it gently and snuggled around one Caramel. Place them onto a baking sheet about 1″ or so apart… Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy. Let them cool for just a few, but these have to be eaten warm, for maximum Caramel flow… Construct a nice stack of gooey Snickerdoodles so everyone can share….. Don’t forget about yours though!

The Best Original New York Style Cheesecake! | niner bakes …at least for me. You guys have no idea how long I have been looking for THE recipe. I absolutely LOVE NY Style Cheesecake, and THIS recipe is the ULTIMATE! A couple sneak peaks… This is it. I AM IN LOVE. On the web there are sooo many recipes that promise to be the one. Please read on to get the ultimate no-crack New York Cheesecake recipe. Prep Time 25 minutesBaking Time 75min + 1hr + 8hrs in refrigerator (or better: overnight)Difficulty Medium For the Cheesecake’s Crust: 11-14 Graham Crackers or any other type of wheat cookies6 tablespoons melted butterbutter for pan (important: room temperature)2 tablespoons sugarpinch of salt For the Cheesecake (one 10-inch cake): 3 1/2 pounds (7 eight-ounce packages) philadelphia cream cheese (important: room temperature)2 1/4 cups sugar1/2 cup all-purpose flour1 cup sour cream (important: room temperature)1 1/2 teaspoons pure vanilla extract5 large eggs (important: room temperature) 1. 4. 5. 6. 7. 11. 12. 13. 16. Now bake your cake.

Wanna Green Bean: Strawberry Cheesecake Lasanga This dessert is awesome. If you love chocolate covered strawberries, this is for you. Its a multiple layer dessert consisting of crepes, strawberry cheesecake, strawberries and chocolate ganache. It looks complicated, and the instructions are long, but if you can make pancakes, slice vegetables, run a mixer for cookie batter, and heat cream on the stove, you can make this dish. You don’t even need to make everything the same day, everything except the ganache can be made up to a day before and stored in sealed containers in the fridge. “YOU WANT ME TO MAKE CREPES?!?!?” Skip to the text only version. The Ingredients: Strawberry Filling: 2 lbs strawberries sugar Crepes: 3 eggs 3/4 cup flour 4 1/2 tsp sugar 3/4 c milk 3 Tablespoons water 2 teaspoons melted butter. Chocolate Ganache: 1/2 cup heavy cream 2 cups semi-sweet chocolate chips Whipped Cream: 1 cup Heavy Cream 2-3 Tablespoons sugar Step 1: Prepare the Strawberries Wash and trim the strawberries. Step 2: Make the Crepes To make the crepes:

50 Pumpkin Recipes It’s time to get ready for Fall!! Are you excited?! I admit this is my favorite time of year but it’s also the craziest time of year!! Well, if you are a Pumpkin Lover and are already in the baking mood, I have just the round-up for you: 50 Pumpkin Recipes!! Pumpkin Spice Bundt Cake from I am Baker Pumpkin Blondies from Inspired by Charm Easy Pumpkin Bread from Chef in Training Pumpkin Streusel Cheesecake Bars from Betty Crocker Pumpkin Coffee Cake with Brown Sugar Glaze from Clever Housewife Pumpkin Cheesecake Mousse from Dashing Dish Pumpkin Cheesecake Bars from My Recipes Glazed Pumpkin Buttermilk Donuts from Barefoot and Baking Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream from A Kitchen Addiction Pumpkin Cheesecake from Love and Laundry Cinnamon Pumpkin Dessert from Grandmas Kitchen Great Pumpkin Dessert from Taste of Home Pumpkin Angel Food Cake from Betty Crocker Pumpkin Donuts with Vanilla Glaze from Babble Pumpkin Gooey Butter Cake from Baked Perfection Pumpkin Fudge from BHG

Bookmark This! The Ultimate Pumpkin Pie We’ve taken it upon ourselves to up the ante in the dessert department this Thanksgiving, but nothing really beats pumpkin pie. Nothing except… The Ultimate Pumpkin Pie! Follow the recipe to see how we added flavors like cloves, Biscoff spread, and sugared pecans to create the best pumpkin pie we’ve ever tasted. For more new takes on holiday staples, be sure to follow Brit + Co. on Yahoo Shine. Ingredients: For the sugared pecans: - 1 pound pecan halves - 1 egg white - 1 tablespoon water - 1 cup sugar - 1 teaspoon cinnamon - 1/2 teaspoon ginger - 1/4 teaspoon cloves - 1 teaspoon salt For the pumpkin pie: - 1 frozen 9″ pie crust - 1 cup pecans - 1/2 cup brown sugar - 1 15-ounce can pumpkin puree - 3/4 cup Biscoff spread - 3/4 cup brown sugar - 1 teaspoon cinnamon - 1/2 teaspoon ginger - 1/4 teaspoon cloves - 1/2 teaspoon salt - 1 cup evaporated milk - 3 eggs Toppings: - 1 cup whipped cream - 1/2 cup Biscoff spread, melted Now let’s dive in! Let’s start by making the pecans.

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. 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 Topping 2 cups sour cream ½ cup sugar 1 teaspoon vanilla Serves 8-12. Variations

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