Happy Fish Fry Friday!! Stop in for the fish fry or pick up this week's special, the turkey guacamole BLT wrap. Don't forget dessert. Salad: Macaroni Salad Desserts: Big Cookies (Have you tried the Cookies and cream yet?) Key lime Cake Pumpkin Cheesecake Peanut butter cup cheesecake Oreo cheesecake #GetSomeStuffed #whatsforlunch #Whatsfordessert #Homemadedesserts #cooperbombs #pumpkincheesecake #cheesecake #fishfryfriday #fishandchips #whatsfordinner #keylimecake
🍎☕️ 割とすぐ休んだよね #ティータイム チャクランボがおりこうさん #飛騨りんごパイ #かぼちゃのチーズケーキ #カフェ #カフェ巡り #スール #カフェスール #古い町並み #飛騨高山旅行 #高山 #飛騨高山 #cafe #café #applepie #pumpkincheesecake #soeur #takayama #hidatakayama #friends #love
❤ Pumpkin Cheesecake Bars 📃 Ingredients: For Crust: - 1 1/2 cups graham cracker crumbs (crush them yourself for better results) - 1/4 cup melted butter Filling: - 4 packages (8 oz each) cream cheese, softened - 1 1/2 cups granulated sugar - 4 eggs - 1 cup (8 oz) canned pumpkin (not pumpkin pie mix) - 2 teaspoons pumpkin pie spice Caramel Drizzle: - 1 packed cup brown sugar - 1/2 cup half-and-half - 4 tablespoons butter - Pinch of salt - 1 tablespoon vanilla extract Garnish: - Caramel drizzle - Pumpkin pie spice 🥰 Directions: Crust: 1. Heat oven to 300°F. 2. Line a 13x9 baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. 3. In a medium bowl, combine graham cracker crumbs with melted butter. 4. Press the crust onto the bottom of the prepared pan. 5. Set aside while making the filling. Filling: 1. In the mixing bowl of your stand-up mixer, add cream cheese and sugar. 2. With the paddle attachment on, beat on low speed until light and fluffy. 3. Beat in eggs, one at a time, just until blended. 4. Spoon half of the mixture over the crust and spread evenly. 5. To the remaining cream cheese mixture, add pumpkin puree and pumpkin pie spice. 6. Stir until smooth. 7. Carefully spoon over the mixture in the pan. 8. Bake the cheesecake in the preheated oven for 50 minutes or until just set. 9. Turn off the oven and leave the door ajar, allowing the cheesecake to slowly cool down for about 1 hour. 10. Refrigerate for at least 3 hours before cutting into bars. Caramel Drizzle: 1. Mix brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. 2. Cook while whisking gently for 5 to 7 minutes until it thickens. 3. Add vanilla and cook for another minute to thicken further. 4. Turn off the heat, cool slightly, and pour the sauce into a jar. 5. Refrigerate until cold. Garnish: - Drizzle caramel sauce over the cheesecake bars. - Sprinkle with pumpkin pie spice before serving. #pumpkincheesecake #cheesecakebars #pumpkinrecipes #fallbaking #carameldrizzle #dessertlovers #sweettooth #bakingday #homemade #autumntreats #indulgence #foodphotography #foodgasm #treatyourself #comfortfood
Heavenly Pumpkin Cheesecake Mousse 🎃🍰 Ingredients: 8 oz cream cheese, softened 1 cup pumpkin puree 1/2 cup powdered sugar 1 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves Pinch of salt 1 cup heavy cream Gingersnap cookies, for garnish Directions: In a mixing bowl, beat cream cheese until smooth and creamy. Add pumpkin puree, powdered sugar, vanilla extract, spices, and salt. Mix until well combined and smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the pumpkin mixture until fully incorporated. Transfer the mousse into serving glasses or bowls. Refrigerate for at least 4 hours or overnight to set. Before serving, crush gingersnap cookies and sprinkle over the mousse. Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes Kcal: 290 kcal | Servings: 4 servings #pumpkinmousse #pumpkincheesecake #fallflavors #tasty_love
Pumpkin cheesecake with creamy cashew and coconut cream filling topped with pumpkin puree and pecans 🫠 As usual, I used the @minimalistbaker ‘s 7-ingredient vegan cheesecake recipe but made some changes: For the base, I used biscuits and dates, and added vanilla pod and pumpkin puree to the filling 💫 #vegan #vegandessert #vegancheesecake #whatveganseat #veganfortheanimals #ditchdairy #govegan #animalsarefriends #pumpkincheesecake #pecan #homemade #dessert
Pumpkin Cheesecake! This is probably my most popular cakes. I’ve had people that don’t like either cheesecake or pumpkin pie fall in love with this thing. Good overall balance of flavors. This is not just for the fall. Family and friends request this all year long. #pumpkin #pumpkincheesecake #cheesecake #cheesecakelovers
Double Layer Pumpkin Cheesecake Autumn Spiced Pumpkin Cheesecake Ingredients: - 2 (8 ounce) packages cream cheese, softened - 1/2 cup white sugar - 1/2 teaspoon vanilla extract - 2 eggs - 1 (9 inch) prepared graham cracker crust - 1/2 cup pumpkin puree - 1/2 teaspoon ground cinnamon - 1 pinch ground cloves - 1 pinch ground nutmeg - 1/2 cup frozen whipped topping, thawed **Directions:** 1. Preheat oven to 325 degrees F (165 degrees C). 2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. 3. Remove 1 cup of batter and spread into the bottom of the crust; set aside. 4. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped topping before serving. **Prep Time:** 15 minutes | **Cooking Time:** 40 minutes | **Total Time:** 3 hours 55 minutes **Kcal:** 290 kcal per serving | **Servings:** 8 servings #pumpkincheesecake #autumndesserts #cheesecakerecipe #pumpkinspice #fallbaking #desserttime #spicedcheesecake #pumpkinrecipe #cheesecakelove #seasonaldessert #sweettooth #bakefromscratch #dessertlovers #cheesecakeheaven #thanksgivingdessert
🎃 Pumpkin Cheesecake Swirl Bars 🎃 🛒 Ingredients: 1 ½ cups graham cracker crumbs ¼ cup granulated sugar ½ cup unsalted butter, melted 2 8-oz packages cream cheese, softened ¾ cup granulated sugar 2 large eggs 1 tsp vanilla extract 1 ¼ cups pumpkin purée ¼ cup brown sugar 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves 🔪 Instructions: 1️⃣ Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper. 2️⃣ Mix graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press into the bottom of the pan. Bake for 5 minutes. 3️⃣ Beat cream cheese, ¾ cup granulated sugar, eggs, and vanilla until smooth. 4️⃣ Spread half of the cream cheese mixture over the crust. 5️⃣ Mix pumpkin purée, brown sugar, cinnamon, nutmeg, and cloves. Add to the remaining cream cheese mixture. 6️⃣ Dollop the pumpkin mixture over the plain cheesecake layer. Swirl with a knife. 7️⃣ Bake for 40-45 minutes. Cool, then chill for at least 3 hours. 📝 Notes: Perfect for fall festivities! 🍂 Prep Time: 20 mins | Cooking Time: 45 mins | Total Time: 65 mins + chilling | Kcal: 320 | Servings: 16 #PumpkinCheesecake #FallDesserts #CheesecakeBars #PumpkinSpice #AutumnTreats #BakingLove #Homemade #DessertTime #SweetTooth #BakeFromScratch #ComfortFood
02/05/2024 #pumpkin #pumpkincheesecake #pumpkincake #pumpkinpoundcake #cake #cakephotography #cakeinspiration #photocake #sweetpotato #food #foodie #foodphotography #foodstagram #foodies #foodgasm #glutenfree #glutenfreefood #nongluten #かぼちゃ #かぼちゃスイーツ #パンプキン #パンプキンスイーツ #パンプキンチーズケーキ #パンプキンケーキ
Pumpkin Swirl Cheesecake Ingredients: 1 and 1/2 cups graham cracker crumbs 1/4 cup unsalted butter, melted 3 (8 ounce) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Directions: Preheat oven to 350°F (175°C). In a bowl, mix together graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Blend in vanilla. Divide the batter into two. Mix pumpkin, cinnamon, nutmeg, and cloves into half of the batter. Pour half of the plain batter over the crust, followed by half of the pumpkin batter. Repeat layers. Swirl with a knife to create a marbled effect. Bake in the preheated oven for 55 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Chill in the refrigerator for 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours 15 minutes Kcal: 450 kcal | Servings: 8 servings #pumpkincheesecake #autumnrecipes #cheesecakelove #fallflavors #holidaybaking #desserttime #cheesecakerecipe #pumpkinspice #fallbaking #seasonaldessert #holidaydesserts #creamydessert #bakingseason #cheesecakelovers #falltreats #thanksgivingdesserts #bakefromscratch #sweettooth #homemadedesserts #festivebaking
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☕️ 大阪 中崎町 @ourlog___ OURLOG COFFEE ROASTERS さん #フラットホワイト 600yen #pumpkincheesecake 680yen 鶴橋コリアンタウンのOurlog COFFEEさんの天六にある2店舗目のお店に行って来たよ☕️ #かぼちゃのチーズケーキ はかぼちゃのナチュラルな甘さが心地よくて、おかわりしたくなっちゃった😋 メニューにフラットホワイト見つけたらついつい頼んでしまう🤭 カフェラテよりもビターでエスプレッソの旨みをより強く味わえるところが好き☕️✨ 他のスイーツも食べてみたいな🧁 📍 大阪北区本庄東1-24-7 ⏰ 11:00 - 19:00 #カナ天六 #カナ大阪 #アワーログコーヒー #韓国カフェ #韓国風カフェ #チーズケーキ #中崎町カフェ #大阪カフェ #大阪観光 #koreancafe #osakacafe
Pumpkin Cheesecake Cake Ingredients: For the Pumpkin Cake Layers: - 2 cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/4 tsp ground nutmeg - 1/4 tsp salt - 1 cup granulated sugar - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 2 large eggs - 1 tsp vanilla extract For the Cheesecake Layer: - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 2 large eggs - 1/2 tsp vanilla extract For the Cream Cheese Frosting: - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 4 cups powdered sugar - 1 tsp vanilla extract Instructions: 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 3. In a large bowl, beat together sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth. Gradually add dry ingredients, mixing until combined. 4. Divide pumpkin cake batter evenly between prepared pans. 5. In another bowl, beat together softened cream cheese, sugar, eggs, and vanilla extract until smooth. 6. Pour cheesecake batter evenly over pumpkin cake batter in pans. 7. Bake for 35-40 minutes, or until set and a toothpick inserted into center comes out clean. 8. Cool cakes completely in pans. 9. Prepare cream cheese frosting by beating together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. 10. Once cakes are cooled, remove from pans. Place one cake layer on serving plate. Spread frosting over top, then place second cake layer on top. Frost top and sides with remaining frosting. 11. Slice and serve. #PumpkinCheesecake #FallBaking #DessertRecipes #CreamCheeseFrosting #HomemadeCake #AutumnTreats #PumpkinSpice #CheesecakeLovers #HolidayDesserts #BakingInspiration
I pumpkin cheesecake after work. I made more than a pie pie pan can hold. I ate the extra while it was still warm. I don't recommend doing that. It was great cold. #baking #cheesecake #pumpkincheesecake #pumpkin
𝑰𝒓𝒓𝒆𝒔𝒊𝒔𝒕𝒊𝒃𝒍𝒆 𝑫𝒐𝒖𝒃𝒍𝒆 𝑳𝒂𝒚𝒆𝒓 𝑷𝒖𝒎𝒑𝒌𝒊𝒏 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑹𝒆𝒄𝒊𝒑𝒆 𝒇𝒐𝒓 𝒂 𝑭𝒆𝒔𝒕𝒊𝒗𝒆 𝑫𝒆𝒔𝒔𝒆𝒓𝒕 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: - For the Crust: - 1 1/2 cups graham cracker crumbs - 1/4 cup packed brown sugar - 1/3 cup unsalted butter, melted - For the Cheesecake Filling: - 3 (8 ounce) packages cream cheese, softened - 1 cup white sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup canned pumpkin puree - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground cloves 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬: - Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. - In a small bowl, mix together graham cracker crumbs, packed brown sugar, and melted unsalted butter until well combined. Press mixture into the bottom of the prepared springform pan. - In a large mixing bowl, beat softened cream cheese, white sugar, and vanilla extract until smooth. - Beat in eggs, one at a time, until well incorporated. - Remove 1 cup of the cream cheese mixture and spread evenly over the crust in the springform pan. - Add canned pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves to the remaining cream cheese mixture. Mix until well combined. - Carefully spread pumpkin cheesecake mixture over the plain cheesecake layer in the pan. - Bake in preheated oven for 55-60 minutes, or until the center is almost set. - Allow cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving. Prep Time: 20 minutes | Cooking Time: 55-60 minutes | Chilling Time: 4 hours to overnight | Total Time: 5 hours 20 minutes to overnight | Kcal: 350 kcal per serving | Servings: 12 servings #pumpkincheesecake #dessert #festive #delicious #homemade #foodie
Indulge in the flavors of fall with these delectable Air Fryer Fried Pumpkin Cheesecake Balls! 🎃✨ Easy to make and bursting with creamy pumpkin goodness, these treats are perfect for cozy gatherings or a sweet snack anytime. Follow the recipe link in bio for a taste of autumn delight! #pumpkincheesecake #falltreats #airfryerrecipes #easydesserts #pumpkincheesecake #falltreats #airfryerrecipes #easydesserts #fallflavors #pumpkinspice #creamygoodness😋 #autumndelight #homemadetreats #sweetsnack
😍😋😍 Double Layer Pumpkin Cheesecake 😋😍😋 Decadent Double Layer Pumpkin Cheesecake Delight Recipe Ingredients: For the Crust: 1 and 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/3 cup unsalted butter, melted For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs 1 cup canned pumpkin puree 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Directions: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Beat in the eggs, one at a time, until well combined. Remove 1 cup of the cream cheese mixture and spread it evenly over the graham cracker crust. To the remaining cream cheese mixture, add the pumpkin puree, cinnamon, nutmeg, and cloves. Mix until smooth and well combined. Carefully spread the pumpkin mixture over the cream cheese layer in the pan. Bake for 60-70 minutes, or until the center is almost set. Remove from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight before serving. Prep Time: 20 minutes | Cooking Time: 60-70 minutes | Chilling Time: 4 hours or overnight | Total Time: 5 hours 20 minutes or overnight | Servings: 12 #pumpkincheesecake #fallbaking #dessertlover #homemadecheesecake
Pumpkin Cheesecake with Gingersnap Crust Ingredients: 1/2 cups gingersnap cookie crumbs 1/4 cup unsalted butter, melted 2 tablespoons sugar 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Instructions: Preheat oven to 325°F (163°C). Mix gingersnap crumbs, butter, and 2 tablespoons sugar; press onto bottom of 9-inch springform pan. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Reserve 1 cup of the cream cheese mixture. Blend pumpkin, cinnamon, nutmeg, and cloves into the remaining mixture. Pour pumpkin mixture over crust; spoon reserved cream cheese mixture over pumpkin mixture. Cut through with a knife to create a marble effect. Bake 55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes plus cooling Kcal: 450 kcal per serving #pumpkincheesecake #fallbaking #gingersnapcrust #holidaydessert
No-Bake Pumpkin Cheesecake Autumn Pumpkin Delight Recipe Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup unsalted butter, melted For the Filling: 2 packages (8 oz each) cream cheese, softened 1 cup pure pumpkin puree 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup heavy cream, whipped Directions: Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling. Filling: In a large bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla extract, cinnamon, nutmeg, and cloves. Beat until well mixed. Gently fold in whipped cream until no streaks remain. Pour the filling over the crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set. Serve chilled, garnished with whipped cream and a sprinkle of cinnamon if desired. Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 450 kcal per serving | Servings: 8 servings #nobakecheesecake #pumpkincheesecake #fallrecipes #dessert #cheesecake #pumpkinspice #easydesserts #autumndesserts #thanksgivingtreats #creamydessert #holidaydessert #seasonalflavor #desserttime #sweettreats #whippedcream
Marbled Pumpkin Cheesecake Autumn Swirl Pumpkin Cheesecake Ingredients: 1 3/4 cups graham cracker crumbs 1/3 cup melted butter 1/4 cup granulated sugar 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 cup canned pumpkin 1 teaspoon vanilla extract 1 1/2 teaspoons pumpkin pie spice 1/2 cup sour cream Directions: Preheat oven to 350°F (177°C). Mix graham cracker crumbs, butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan to form the crust. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Blend in eggs one at a time. Transfer 1 cup of the mixture to another bowl and blend with pumpkin, vanilla, and pumpkin pie spice. Pour half of the plain cheesecake mixture over the crust, followed by the pumpkin mixture. Repeat layers. Using a knife, swirl the layers for a marbled effect. Bake for 55 minutes. Turn off the oven and let the cheesecake sit for 1 hour with the oven door slightly open. Chill in the refrigerator for at least 4 hours before serving. Top with sour cream. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 10 hours (includes chilling) Kcal: 450 per slice | Servings: 12 servings #PumpkinCheesecake #AutumnDesserts #CheesecakeLovers #PumpkinSpice #FallBaking #CreamyCheesecake #DessertTime #BakeFromScratch #FoodieFeature #SweetTooth
Pumpkin Layer Cheesecake Spiced Pumpkin Layer Cheesecake Delight Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup unsalted butter, melted 1/4 cup sugar 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 cup pureed pumpkin 1 tsp vanilla extract 1 1/2 tsp pumpkin pie spice 1/2 cup sour cream Directions: Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and sugar, press into the bottom of a 9-inch springform pan. Set aside. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, fully incorporating each before adding the next. Divide the cream cheese mixture; mix half with the pumpkin puree, vanilla, and pumpkin pie spice. Layer half of the plain cream cheese mixture over the crust, followed by the pumpkin mixture. Repeat the layers. Dollop sour cream on top and use a toothpick to create a marble effect. Bake for 55-60 minutes, or until the center is just set. Cool on a wire rack, then refrigerate for at least 4 hours. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (includes cooling and chilling) Kcal: 350 per serving | Servings: 12 #PumpkinCheesecake #LayeredCheesecake #PumpkinSpice #FallDesserts #CreamCheeseLovers #AutumnBakes #CheesecakeRecipe #BakingSeason #HolidayDessert #PumpkinDelight
Pumpkin Cheesecake II 📜 Ingredients: **For the crust:** - ¾ cup graham cracker crumbs - ½ cup ground pecans - 2 tablespoons white sugar - 2 tablespoons brown sugar - ¼ cup butter, melted **For the filling:** - ¾ cup white sugar - ¾ cup canned pumpkin - 3 egg yolks - 1 ½ teaspoons ground cinnamon - ½ teaspoon ground mace - ½ teaspoon ground ginger - ¼ teaspoon salt - 3 (8 ounce) packages cream cheese, softened - ⅜ cup white sugar - 1 whole egg - 1 additional egg yolk - 2 tablespoons whipping cream - 1 tablespoon cornstarch - ½ teaspoon vanilla extract - ½ teaspoon lemon extract Directions: 1. **Prepare the crust:** Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, ground pecans, white sugar, brown sugar, and melted butter in a bowl. Mix well and press firmly into the bottom of a 9-inch springform pan. Set aside. 2. **Make the filling:** In a medium bowl, combine ¾ cup white sugar, canned pumpkin, 3 egg yolks, cinnamon, mace, ginger, and salt. Mix well and set aside. 3. **Prepare the cream cheese mixture:** In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Gradually add ⅜ cup white sugar and mix well. Add the whole egg, the additional egg yolk, and whipping cream, beating well after each addition. Incorporate cornstarch, vanilla extract, and lemon extract into the batter until smooth. 4. **Combine mixtures:** Stir the pumpkin mixture into the cream cheese mixture until well blended. Pour this batter into the prepared crust. 5. **Bake:** Place in the oven and bake for 50 to 55 minutes, or until the center is set but slightly jiggly (it will firm up as it chills). Do not overbake. 6. **Cool and chill:** Let the cheesecake cool on a wire rack before refrigerating. Once cooled, refrigerate the cheesecake to set completely, preferably overnight. This Pumpkin Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of fall, making it a perfect dessert for seasonal gatherings. #PumpkinCheesecake #CheesecakeRecipe #FallDesserts #Baking #Yum #Tasty #Foodie #Cooking #HomeCooking #InstaFood #FoodPhotography #KitchenLife #Delicious #ComfortFood #SweetTreats
Pumpkin Cheesecake in a Gingersnap Crust Autumnal Pumpkin Spice Cheesecake Ingredients: 2 cups gingersnap cookie crumbs 5 tablespoons unsalted butter, melted 3 tablespoons brown sugar 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs 1 cup canned pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Directions: Preheat oven to 325°F (163°C). Combine gingersnap crumbs, butter, and brown sugar. Press into the bottom of a 9-inch springform pan to form the crust. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing until well combined. Add eggs one at a time, fully incorporating each before adding the next. Stir in pumpkin puree, cinnamon, nutmeg, and cloves. Pour filling over the crust. Bake for 60 minutes, or until center is just set. Allow to cool for an hour, then refrigerate for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: About 6 hours (including chilling) Kcal: 450 per slice | Servings: 12 servings #PumpkinCheesecake #AutumnDesserts #GingersnapCrust #CheesecakeLovers #FallFlavors #SpiceCheesecake #HolidayBaking #CreamCheeseDelights #PumpkinSpice #BakingSeason
Maple Pumpkin Cheesecake Autumnal Maple-Glazed Pumpkin Cheesecake Ingredients: 1 3/4 cups graham cracker crumbs 1/3 cup melted butter 1/4 cup granulated sugar 3 (8 oz) packages cream cheese, softened 1 cup brown sugar 3 large eggs 1 cup canned pumpkin puree 1/4 cup maple syrup 1 tsp vanilla extract 1 1/2 tsp pumpkin pie spice 1/2 tsp salt Directions: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, butter, and granulated sugar; press onto the bottom of a 9-inch springform pan. Set aside. Beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and salt. Pour filling over crust. Bake for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes + chilling Kcal: 510 per serving | Servings: 12 servings #MaplePumpkinCheesecake #PumpkinCheesecake #MapleCheesecake #FallDesserts #AutumnCheesecake #CheesecakeRecipe #BakingFromScratch #CreamCheeseDesserts #PumpkinSpice #SweetTreats
🧡🍮Decadent Pecan Caramel Pumpkin Cheesecake Delight🤍😋 Ingredients: - 1 1/2 cups graham cracker crumbs - 1/2 cup chopped pecans - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 3 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup canned pumpkin puree - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup caramel sauce, plus extra for drizzling - Whipped cream and pecan halves for garnish (optional) _____Directions:_____ 1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. 2. In a medium bowl, combine graham cracker crumbs, chopped pecans, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. 3. In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. 4. Transfer 1 1/2 cups of the cream cheese mixture to a separate bowl. Stir in pumpkin puree, cinnamon, nutmeg, cloves, and salt until well combined. 5. Pour half of the pumpkin mixture over the crust in the pan. Drizzle with half of the caramel sauce. 6. Carefully spoon half of the remaining plain cream cheese mixture over the pumpkin layer. Repeat layers with remaining pumpkin mixture and cream cheese mixture. 7. Bake in the preheated oven for 45-50 minutes, or until the center is almost set. 8. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. 9. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight. 10. Before serving, drizzle with additional caramel sauce and garnish with whipped cream and pecan halves if desired. Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 6 hours | Kcal: 380 kcal | Servings: 12 servings #cheesecake #pumpkincheesecake #fallbaking #dessertrecipes #cheesecakelovers #pumpkinlover #holidaybaking #pecancaramel #bakingday #sweettreats #homemade #bakinglove #foodphotography #foodstyling #yum #delicious
umpkin and Cream Cheese Cheesecake Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed Directions: Preheat oven to 325°F (165°C). In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped topping before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes plus chilling Kcal: 310 kcal | Servings: 8 servings #pumpkincheesecake #fallbaking #cheesecakerecipe #autumndesserts #creamycheesecake #pumpkinspice #holidaybaking #dessertrecipe #thanksgivingdessert #sweettreats #bakefromscratch #homemadedessert #pumpkinseason #spicedessert #seasonalbaking
Special request for tomorrow! My delicious Pumpkin Cake Cheesecake! It's half Pumpkin Cheesecake and half Pumpkin Cake! With lots of delicious cream cheese, frosting, and homemade caramel! Mmmmmm! You know you want some! This cake is available for $60 dollars, and it takes 3 days to make! #PumpkinCheesecake #Pumpkin #PumpkinPie #PumpkinSpice #Cheesecakes #DeliciousDesserts #DecadentDesserts #YummyDesserts #Foodie #SoCalFoodie #SanDiegoFoodie #SanDiegoBlogger #DessertPics #DessertPorn #SanDiegoSweets #FoodNetwork #FoodPics #FoodPorn #BestDesserts #CheesecakeLovers #SweetTooth #MadeFromScratch #DessertsOfInstagram #CakesOfInstagram #SupportSmallBusinessess
💛 Cheesecake de calabaza especiada. Ganache de chocolate blanco y canela 💛 #cheesecake #cheesecakes #pumpkinspice #pumpkincheesecake #cheesecakedecalabaza #calabaza #torta #tortas #resistitesipodés #guidacakes
No-Bake Pumpkin Cheesecake Balls 🎃🍰 _____Ingredients:_____ 1 package (8 ounces) cream cheese, softened 1 cup graham cracker crumbs (plus extra for decoration) 1/2 cup pumpkin puree 1/4 cup powdered sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 cup white chocolate chips 1 tablespoon coconut oil Optional: finely chopped pecans, for rolling _____Directions:_____ In a mixing bowl, beat the cream cheese until smooth. Add the graham cracker crumbs, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract into the bowl with the cream cheese. Mix until well combined into a smooth mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture. Prepare a baking sheet by lining it with parchment paper. Once chilled, scoop out the pumpkin cheesecake mixture and roll it into small balls, approximately 1 inch in diameter. Place them on the prepared baking sheet. Freeze the cheesecake balls for 30 minutes to 1 hour until they are firm and hold their shape. In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring in between, until completely melted and smooth. Dip each frozen cheesecake ball into the melted white chocolate, using a fork or toothpick. Gently tap to remove any excess chocolate. Before the chocolate sets, roll the balls in extra graham cracker crumbs or chopped pecans, if you choose to use them, and return them to the parchment paper. To create the drizzled effect seen in the picture, drizzle remaining melted white chocolate over the balls using a piping bag or a plastic bag with a small corner snipped off. Refrigerate the coated balls for another 30 minutes, or until the chocolate is set and firm. Serve the cheesecake balls chilled, arranged on a plate with extra graham cracker crumbs sprinkled around for a decorative presentation. Additional Information: Prep Time: 30 minutes (plus 1 hour of chilling time) Total Time: Approximately 3 hours Kcal: 120 kcal per ball Servings: Makes about 24 balls #pumpkincheesecake #pumpkinrecipes #nobakedesserts #tasty_love
Double Layer Pumpkin Pie Cheesecake Spiced Pumpkin and Cream Cheese Fusion Delight Ingredients: For the Crust: 1 and 1/2 cups graham cracker crumbs 1/4 cup unsalted butter, melted 2 tablespoons granulated sugar For the Cream Cheese Layer: 2 packages (8 ounces each) cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs For the Pumpkin Layer: 1 cup canned pumpkin puree 1/2 cup evaporated milk 1/2 cup granulated sugar 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Directions: Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of a 9-inch springform pan. Set aside. Make the Cream Cheese Layer: In a large bowl, beat cream cheese with sugar and vanilla until smooth. Add eggs one at a time, beating just until blended. Pour over the crust and smooth the top. Prepare the Pumpkin Layer: In another bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, nutmeg, and cloves until smooth. Carefully spread over the cream cheese layer. Bake the Cheesecake: Preheat oven to 350°F (175°C). Bake the cheesecake for 50-55 minutes, or until the center is just set and the top appears dull. Cool and Chill: Remove from oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 8 hours 25 minutes (includes chilling) Kcal: 410 kcal per serving | Servings: 12 #pumpkincheesecake #fallbaking #dessert #cheesecakerecipe #pumpkinrecipe #autumndesserts #spiceddessert #baking #homemade #creamydessert #icancookchallenge #BOOMchallengeBOOMchallenge #5dishchallenge #saladchallenge #foodlover #easyrecipes #trendingnow #salad #foodpics #delish #easyrecipeschallenge #fruits #easysalad #keepitsimplerecipe #foodlovers #dinner #easy #food #viralpost #boomchallenge
Craving a rich and creamy dessert with a seasonal twist? Try this delightful Marbled Pumpkin Cheesecake! 🎃🍰 It's a perfect blend of pumpkin and cheesecake flavors, swirled together for a stunning presentation. Ingredients: 👇👇👇 - 1 1/2 cups graham cracker crumbs - 1/2 cup chopped pecans - 1/3 cup unsalted butter, melted - 3 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 4 large eggs - 1 cup canned pumpkin puree - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground cloves Directions: 1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. 2. In a medium bowl, combine graham cracker crumbs, chopped pecans, and melted butter. Press mixture into the bottom of the prepared pan. 3. In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. 4. Add eggs, one at a time, beating well after each addition. 5. Remove 1 cup of the cream cheese mixture and set aside. 6. To the remaining cream cheese mixture, add pumpkin puree, cinnamon, nutmeg, and cloves. Mix until well combined. 7. Pour pumpkin mixture over the crust in the pan. 8. Drop reserved cream cheese mixture by spoonfuls over the pumpkin mixture. Use a knife to gently swirl the batters together, creating a marbled effect. 9. Bake in preheated oven for 55-60 minutes or until the center is set. 10. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. 11. Remove cheesecake from oven and refrigerate for at least 4 hours or until chilled. 12. Serve slices of Marbled Pumpkin Cheesecake chilled. Prep Time: 25 minutes | Cook Time: 55-60 minutes | Cooling Time: 5 hours | Total Time: Approximately 6 hours 30 minutes | Servings: Makes 12 servings #pumpkincheesecake #marbledcheesecake #fallbaking #holidaydessert #cheesecake #pumpkinrecipe #thanksgivingdessert
Indulgent Double-Layer Pumpkin Cheesecake Bars Ingredients: 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 1/4 cup granulated sugar 16 ounces cream cheese, softened 1 cup granulated sugar 1 cup canned pumpkin puree 3 large eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Instructions : Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture evenly into the bottom of the prepared baking pan. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Beat until well combined. Pour cream cheese mixture over the crust and spread evenly. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool completely in the pan on a wire rack. Refrigerate for at least 3 hours, or until chilled and set. Cut into bars and serve chilled. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 4 hours Kcal: 290 kcal #pumpkincheesecake #cheesecakebars #fallbaking #pumpkinspice
Perfect Pumpkin Cheesecake Bars Autumnal Pumpkin Spice Cheesecake Delights Ingredients: 1 3/4 cups graham cracker crumbs 1/4 cup sugar 1/2 cup butter, melted 3 (8 ounce) packages cream cheese, softened 1 cup sugar 3 eggs 1 cup canned pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 teaspoons vanilla extract Directions: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom of a 9x13 inch pan. In a large bowl, blend cream cheese and 1 cup sugar until smooth. Beat in eggs one at a time. Combine pumpkin, cinnamon, nutmeg, cloves, and vanilla. Stir into the cream cheese mixture. Pour over crust. Bake for 40-45 minutes, or until the center is almost set. Let cool, then refrigerate for 4 hours before cutting into bars. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 5 hours | Kcal: 320 kcal per bar | Servings: 12 bars #pumpkincheesecake #cheesecakebars #fallrecipes #pumpkinspice #autumndesserts #bakingseason #sweettreats #dessertsofinstagram #pumpkindesserts #cheesecakelove
Treat yourself to a slice of heaven with this decadent Double Layer Pumpkin Cheesecake - it's the perfect dessert for fall festivities! 🎃🍰 Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3 eggs For the Pumpkin Layer: 1 (15 ounce) can pumpkin puree 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Directions: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Blend in eggs one at a time, mixing just enough to incorporate. Pour half of batter over crust. In another bowl, mix together pumpkin puree, 1/2 cup sugar, cinnamon, nutmeg, and cloves. Pour pumpkin mixture over the first layer of cheesecake batter. Pour the remaining cheesecake batter over the pumpkin layer. Bake in preheated oven for 55 to 60 minutes, or until set. Allow to cool, then refrigerate for at least 4 hours before serving. Once chilled, remove from springform pan and slice into portions. Serve chilled. Prep Time: 20 minutes | Cook Time: 55-60 minutes | Chill Time: 4 hours | Total Time: 5 hours 20 minutes | Servings: 12 #pumpkincheesecake #fallflavors #desserttime #foodiecravings
Looking for a delightful dessert for fall? Try this scrumptious Double Layer Pumpkin Cheesecake! 🎃🍰 It's a creamy and indulgent treat with the perfect blend of pumpkin and cheesecake flavors. Ingredients: 👇👇👇 - 2 (8-ounce) packages cream cheese, softened - 1/2 cup granulated sugar - 1/2 teaspoon vanilla extract - 2 large eggs - 1 (9-inch) prepared graham cracker crust - 1 cup canned pumpkin puree - 1/2 teaspoon ground cinnamon - 1 pinch ground cloves - 1 pinch ground nutmeg - 1/2 cup whipped topping (optional) Directions: 1. Preheat oven to 325°F (165°C). 2. In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. 3. Beat in eggs, one at a time, until well combined. 4. Pour half of the cream cheese mixture into the prepared graham cracker crust. 5. In another bowl, mix pumpkin puree, cinnamon, cloves, and nutmeg until well combined. 6. Pour pumpkin mixture over the cream cheese layer in the crust. 7. Bake in preheated oven for 40-45 minutes, or until center is almost set. 8. Remove cheesecake from oven and let cool completely on a wire rack. 9. Refrigerate cheesecake for at least 3 hours, or until chilled and firm. 10. Before serving, spread whipped topping over the chilled cheesecake, if desired. Prep Time: 15 minutes | Cook Time: 45 minutes | Chill Time: 3 hours | Total Time: Approximately 4 hours | Servings: 8 #pumpkincheesecake #fallrecipes #dessert #thanksgiving #pumpkinseason #cheesecakelove
Double Layer Pumpkin Cheesecake Autumnal Pumpkin Cheesecake Delight Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed Directions: Preheat oven to 325°F (165°C). In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped topping before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes plus chilling Kcal: 310 per slice | Servings: 8 #PumpkinCheesecake #CheesecakeRecipe #AutumnDesserts #HolidayBaking #CreamCheese #PumpkinSpice #DessertTime #BakeFromScratch #SweetTreats #ThanksgivingDessert #FallFlavors #BakingLove #DessertGoals #CheesecakeLovers #PastryDelight
Mini Pumpkin Swirl Cheesecakes Ingredients: 1 cup graham cracker crumbs 2 tablespoons granulated sugar 3 tablespoons unsalted butter, melted 12 oz cream cheese, softened 1/2 cup granulated sugar 1/4 cup sour cream 1 teaspoon vanilla extract 2 large eggs 1/2 cup pumpkin puree 1 teaspoon pumpkin pie spice Whipped cream, for topping Cinnamon, for garnish Directions: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners. In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press about a tablespoon of the graham cracker mixture into the bottom of each muffin cup. In a large mixing bowl, beat the cream cheese and 1/2 cup of sugar until smooth and creamy. Add the sour cream and vanilla extract to the cream cheese mixture and beat until well combined. Add the eggs, one at a time, beating well after each addition. In a separate bowl, mix together the pumpkin puree and pumpkin pie spice until well combined. Spoon the pumpkin mixture onto the cheesecake batter in each muffin cup. Use a toothpick or skewer to swirl the pumpkin mixture into the cheesecake batter, creating a marbled effect. Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Allow the cheesecakes to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours, or until firm. Top each cheesecake with a dollop of whipped cream and a sprinkle of cinnamon before serving. Prep Time: 20 minutes | Cooking Time: 18-20 minutes | Total Time: 2 hours 40 minutes | Kcal: 240 kcal per cheesecake | Servings: 12 mini cheesecakes #pumpkincheesecake #fallflavors #autumntreats #pumpkinspice #pumpkinseason #homemade #bakingday #desserttable #foodphotography #foodstyling #foodbloggers #yum #deliciousdesserts #easyrecipes #sweetindulgence #bakinglove #foodgasm #dessertideas #recipesmaria
Mini Pumpkin Swirl Cheesecakes Ingredients: 1 cup graham cracker crumbs 2 tablespoons granulated sugar 3 tablespoons unsalted butter, melted 12 oz cream cheese, softened 1/2 cup granulated sugar 1/4 cup sour cream 1 teaspoon vanilla extract 2 large eggs 1/2 cup pumpkin puree 1 teaspoon pumpkin pie spice Whipped cream, for topping Cinnamon, for garnish Directions: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners. In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press about a tablespoon of the graham cracker mixture into the bottom of each muffin cup. In a large mixing bowl, beat the cream cheese and 1/2 cup of sugar until smooth and creamy. Add the sour cream and vanilla extract to the cream cheese mixture and beat until well combined. Add the eggs, one at a time, beating well after each addition. In a separate bowl, mix together the pumpkin puree and pumpkin pie spice until well combined. Spoon the pumpkin mixture onto the cheesecake batter in each muffin cup. Use a toothpick or skewer to swirl the pumpkin mixture into the cheesecake batter, creating a marbled effect. Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Allow the cheesecakes to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate the cheesecakes for at least 2 hours, or until firm. Top each cheesecake with a dollop of whipped cream and a sprinkle of cinnamon before serving. Prep Time: 20 minutes | Cooking Time: 18-20 minutes | Total Time: 2 hours 40 minutes | Kcal: 240 kcal per cheesecake | Servings: 12 mini cheesecakes #pumpkincheesecake #fallflavors #autumntreats #pumpkinspice #pumpkinseason #homemade #bakingday #desserttable #foodphotography #foodstyling #foodbloggers #yum #deliciousdesserts #easyrecipes #sweetindulgence #bakinglove #foodgasm #dessertideas #recipesmaria
“Indulge in the symphony of autumn flavors with our Pumpkin Cheesecake! Creamy, spiced perfection awaits in every bite. 🍂🍰 #SweetSongBakery #PumpkinCheesecake #AutumnDelight”
Treat yourself with our Newest Dessert: 𝐏𝐮𝐦𝐩𝐤𝐢𝐧 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 🍰 Deconstructed Pumpkin Cheesecake in a Glass! Layers of creamy bliss await in every spoonful✨ Reservations Available at 📞 +597 762-7113/452853 📍: De Boze Beer, Jacques Gompertsstraat 111 (next to Gameplanet) #deconstructedcakes #cheesecake #dessert #pumpkincheesecake #surinamesefood #paramaribo
A classic cheesecake recipe with pure pumpkin, swirled into the top layer, then grilled to perfection. Stop by the link in our bio to pick up the recipe and try it today!
Matcha and pistachio cheesecake #alysbakeryandcheesecake . . . . . . . . . . . . . . . . #bestcheesecake #thebestcheesecakeintown #sansebastiancheesecake®️ #sansebastinacheesecake #turkishcoffeecheesecake #lotuscheesecake #iriscreamcheescake #summerfruitcheesecake #pumpkincheesecake #fighoneycheesecake #chocolatecheesecake #matchapistachiocheesecake #Peachandcoconutcheesecake #condensedmilkcheesecake #yorkcheesecake #LegendaryCheesecake #limecheesecake #mochacheesecake #thebestcheesecakeinuk #limecheesecake #CondensedMilkandpoppyseedcheesecake #alysbakeryandcheesecake #thebestcheesecakeintown #sansebastiancheesecake®️ #sansebastinacheesecake
📝 Recipe: Double Layer Pumpkin Cheesecake 🎃🍰 *Ingredients: 2 (8-ounce) packages of cream cheese, softened 😋 ½ cup white sugar 🍚 ½ teaspoon vanilla extract 🌿 2 large eggs 🥚 1 (9-inch) prepared graham cracker crust 🥧 ½ cup pumpkin puree 🎃 ½ teaspoon ground cinnamon 🍂 1 pinch ground cloves, or more to taste 🌶️ 1 pinch ground nutmeg, or more to taste 🌰 *Instructions: -Preheat the oven to 325 degrees F (165 degrees C). 🔥 -In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, blending well after each addition. 🥣 -Spread 1 cup of the batter onto the prepared graham cracker crust. 🥧 -In the remaining batter, add the pumpkin puree, cinnamon, cloves, and nutmeg. Stir gently until well blended. 🎃 -Carefully spread the pumpkin batter on top of the plain cheesecake batter in the crust. 🍁 -Bake in the preheated oven for 35 to 40 minutes, or until the edges are puffed and the surface is firm except for a small spot in the center that jiggles when the pan is gently shaken. 🕒 -Remove from the oven and let it cool to room temperature on a wire rack for 1 to 2 hours. Then refrigerate for at least 3 hours or overnight before serving. ❄️ 🕒 Time: 20 mins | 🍳 Cooking Time: 35 mins | ⏰ Total Time: 4 hrs 55 mins | 🌡️ Kcal: 415 kcal | 🥧 Servings: 8 #PumpkinCheesecake #DessertDelights #FallFlavors #CheesecakeLovers #RecipeShare #FoodieFaves #DeliciousDesserts #HomeBaking #AutumnTreats #FoodGasm
Pumpkin cheesecake oat bars Bars: 3 cups quick oats 1 can pumpkin puree 1.5 cups sugar free maple syrup 1 cup water 1 tbsp cinnamon Icing: 1 cup whipped cream cheese 1 tbsp vanilla extract Natural sweetener to taste Makes ~ 1tbsp icing per bar Bake in 9x13 lightly buttered pan 350 for 35-40 Allow to cool for at least 10 min before slicing into 12. Transfer to a wire rack and cool an additional 20 minutes before frosting. Set in fridge for at least 1 hr, enjoy! #oats #oatbars #pumpkin #healthyfood #pumpkincheesecake #goodeats #healthyrecipes
Double Layer Pumpkin Cheesecake🍰 Ingredients 2 (8-ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 large eggs 1 (9-inch) graham cracker crust 1/2 cup canned pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup whipped cream (optional, for topping) Directions Preheat oven to 325°F (165°C). In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture into the graham cracker crust. In a separate bowl, mix the reserved cream cheese mixture with the pumpkin puree, cinnamon, cloves, and nutmeg. Spread this pumpkin mixture evenly over the plain cheesecake layer. Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are slightly browned. Let the cheesecake cool for about 30 minutes, then refrigerate for at least 3 hours or overnight. Top with whipped cream, if desired, before serving. Prep Time: 20 minutes Cooking Time: 35-40 minutes Total Time: 3 hours 45 minutes (including cooling and chilling time) Servings: 8-10 slices Tags: #pumpkincheesecake #desserts #baking #cheesecake #fallrecipes #thanksgiving #holidayrecipes #sweets
8oz Cake Jars 4/$15 #cakejar #tresleches #strawberry #pumpkincheesecake #carrotcake #creamcheese #frosting #baker #atwaterca #mercedca
Perfect for a festive gathering or a quiet autumn evening, these Pumpkin Spice Cheesecake Enchiladas are sure to impress. Don't forget to share your creation online! Ingredients: 8 oz. cream cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 teaspoon pumpkin pie spice 2 1/2 cups Cool Whip, thawed 18-24 flour tortillas 6 tablespoons butter, melted 2 teaspoons sugar 2 teaspoons cinnamon Caramel sauce for topping Instructions: 1️⃣ Cream Filling: In a large bowl, beat together the cream cheese, pumpkin, sugar, and pumpkin pie spice until smooth. Gently fold in the Cool Whip. 2️⃣ Assemble Enchiladas: Spread the cream cheese mixture evenly among the tortillas. Roll each tortilla up tightly and place on serving plates. 3️⃣ Topping: In a small bowl, mix together the melted butter, sugar, and cinnamon. Brush this mixture over the rolled tortillas. 4️⃣ Garnish: Drizzle caramel sauce over the top of each enchilada. 5️⃣ Serve: Enjoy these enchanting desserts chilled or at room temperature for a sweet end to any meal. #PumpkinSpiceEverything #CheesecakeEnchiladas #FallDesserts #PumpkinCheesecake #SweetTreats #AutumnVibes #PumpkinLove #EasyDesserts #FoodieFun #TastyTreats #FallFlavors #SeasonalSweets #DessertGoals #WhippedCreamDelight #CaramelDrizzle
🎃 Dive into a delightful pumpkin cheesecake cake that's sure to tantalize your taste buds! 🍰✨ Pumpkin Cheesecake Cake with Cream Cheese Frosting 🎃🍰 1. Preheat oven to 350°F. 2. Prepare pumpkin cake batter, pour into pans, and bake for 2530 mins. 3. Make cheesecake filling, layer between cooled cake, and refrigerate. 4. Whip up cream cheese frosting, spread it over the cake, and enjoy! #PumpkinCheesecake #CakeRecipe #CreamCheeseFrosting #FallTreats #DeliciousDesserts #BakingInspiration #HomemadeGoodness #AutumnFlavors #SweetIndulgence #EasyRecipes
Pumpkin pie cheesecake #pumpkinpiecheesecake #baking #pastry #dessert #cheesecake #food #bakersofinstagram #cooksofinstagram #eat #pumpkinpie #scratchbaking #scratchdesserts #foodstagram #pumpkin #cake #pumpkinspice #pumpkincheesecake
@burnt_restaurant’s Pumpkin & Gorgonzola Basque Cheesecake is delivering the sunshine and energy on the greyest of days here in London 🥄 This vivid orange cheesecake is a determinedly punchy sweet-salty-cheesey creation that hovers on the borders between a cheese course and pudding, with the gentle sweetness of the pumpkin just tipping the balance in the direction of desserts. It’s bold and intriguing and grew on me with every mouthful - but probably not for those who don’t like their tastebuds to be challenged because it will subvert your expectations in the most brilliant way! #burntrestaurant #basquecheesecake #cheesecake #basque #burntbasquecheesecake #pumpkincheesecake #pumpkinspice #gorgonzola #ricottacake #dessertsofinstagram #cheflife #pastrychef #pastry #dessertlover #cornbread #cravings #londoneats #londonbrunch #londonfoodguide
Pumpkin Cheesecake Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Filling: 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 1 cup canned pumpkin puree 3 large eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon salt For the Topping (optional): Whipped cream Caramel sauce Chopped pecans or walnuts Directions: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt to the cream cheese mixture. Beat until well combined and smooth. Pour the filling over the crust in the springform pan and smooth the top with a spatula. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set. Before serving, top the cheesecake with whipped cream, caramel sauce, and chopped nuts, if desired. Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours 20 minutes Kcal: 350 kcal per serving | Servings: 10-12 servings #pumpkincheesecake #fallrecipes #pumpkinseason #desserts #holidaydesserts
Waiting to be sliced🍰 #thebestcheesecakeintown #sansebastiancheesecake®️ . . . . . . . . . . . . . . . . . . #bestcheesecake #thebestcheesecakeintown #sansebastiancheesecake®️ #sansebastinacheesecake #turkishcoffeecheesecake #lotuscheesecake #iriscreamcheescake #summerfruitcheesecake #pumpkincheesecake #fighoneycheesecake #chocolatecheesecake #matchapistachiocheesecake #Peachandcoconutcheesecake #condensedmilkcheesecake #yorkcheesecake #LegendaryCheesecake #limecheesecake #mochacheesecake #thebestcheesecakeinuk #limecheesecake #CondensedMilkandpoppyseedcheesecake #alysbakeryandcheesecake #thebestcheesecakeintown #sansebastiancheesecake®️ #sansebastinacheesecake
Pumpkin Cheesecake with Snickerdoodle Crust: Ingredients: For the snickerdoodle crust: Snickerdoodle cookies Unsalted butter, melted For the pumpkin cheesecake filling: Pumpkin Cheesecake with Snickerdoodle Crust Eggs Sour cream All-purpose flour Vanilla extract Pumpkin pie spice For the cinnamon whipped cream topping: Heavy cream Powdered sugar Ground cinnamon Instructions: Preheat the oven to the specified temperature and prepare a springform pan. Crush snickerdoodle cookies into fine crumbs and mix with melted butter to form the crust mixture. Press the crust mixture into the bottom of the prepared springform pan. In a large mixing bowl, beat cream cheese and sugar until smooth. Mix in pumpkin puree, eggs, sour cream, flour, vanilla extract, and pumpkin pie spice until well combined. Pour the pumpkin cheesecake filling over the snickerdoodle crust in the springform pan. Bake the cheesecake in the preheated oven until the center is set. Let the cheesecake cool completely, then refrigerate for several hours or overnight. Prepare the cinnamon whipped cream topping by whipping heavy cream, powdered sugar, and ground cinnamon until stiff peaks form. Spread the cinnamon whipped cream over the chilled cheesecake before serving. Optionally, garnish the cheesecake with additional cinnamon or crumbled snickerdoodle cookies for extra flavor and presentation. Enjoy your delicious Pumpkin Cheesecake with Snickerdoodle Crust from The Salty Cooker! #pumpkincheesecake #fallflavors #snickerdoodlecrust #dessertlover #homemadebaking #autumndesserts #sweettreats #bakingfromscratch #deliciousdesserts #recipesmaria
Rich and Creamy Double Layer Pumpkin Cheesecake Delight Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1/2 cup canned pumpkin puree 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 (9 inch) prepared graham cracker crust Directions: Preheat oven to 325°F (165°C). In a large bowl, beat softened cream cheese, white sugar, and vanilla extract until smooth. Beat in eggs, one at a time, until well combined. Remove 1 cup of the cream cheese mixture and spread it evenly over the bottom of the graham cracker crust. Add canned pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves to the remaining cream cheese mixture in the bowl. Mix until well combined. Pour pumpkin mixture over the cream cheese layer in the crust, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until center is almost set. Allow to cool completely on a wire rack, then refrigerate for at least 3 hours, or until chilled. Once chilled, slice and serve. Enjoy! Prep Time: 15 minutes | Cooking Time: 40 minutes | Chilling Time: 3 hours Kcal: 280 kcal | Servings: 8 servings #pumpkincheesecake #doublelayercheesecake #dessert #homemade #baking #foodphotography #foodstyling #foodgasm #foodielife
Happy 420 💨💨💨💨 @elle_waffles #scoobysnacks #bananasfoster #pumpkincheesecake #buttermilkbiscuits #miraclealiencookies #albarino #whitetruffles #happy420 #milky-way #hersheys
🎃🍰 Harvest Pumpkin Cheesecake 🎃🍰 Ingredients: 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup unsalted butter, melted 3 (8 ounce) packages cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Whipped cream (for garnish) Directions: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press onto the bottom of a 9-inch springform pan to form the crust. In a large mixing bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Reserve 1 1/2 cups of the cream cheese mixture. Stir pumpkin and spices into the remaining mixture. Pour the pumpkin mixture over the crust, then add the reserved cream cheese mixture. Bake for 55-60 minutes or until the center is set. Allow to cool, then refrigerate for several hours or overnight. Serve garnished with whipped cream. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including refrigeration) Kcal: 350 kcal | Servings: 12 servings #pumpkincheesecake #cheesecakerecipe #autumndesserts #fallflavors #spiceddesserts #holidaybaking #thanksgivingdesserts #desserttable #bakersgonnabake #instadessert #sweettreats #cheesecakelovers #bakingseason #pumpkinspice #homebaked
Pumpkin Cheesecake Gothic Elegance Pumpkin Cheesecake with a Chocolate Spiderweb Ingredients: 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 1/4 cup white sugar 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 ounces semisweet chocolate, melted 1 teaspoon vegetable oil Directions: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan. In a large bowl, blend cream cheese, 1 cup sugar, and vanilla with an electric mixer until smooth. Add eggs one at a time, blending after each addition. Remove 1 cup of cream cheese mixture and spread over crust; set aside. Add pumpkin, cinnamon, nutmeg, and cloves to the remaining mixture and stir gently until well blended. Carefully spread over the mixture in the pan. Mix melted chocolate and oil; cut in the batter with a knife to make a spider web pattern. Bake for 55 minutes, or until filling is set. Allow to cool, then refrigerate for at least 4 hours before serving. Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 4 hours 25 minutes Kcal: 510 kcal | Servings: 12 servings #pumpkincheesecake #fallbaking #cheesecakerecipe #autumndesserts #halloweenbaking #chocolateweb #spookydesserts #pumpkinspice #dessertstagram #bakefromscratch #creamcheese #holidaybaking #sweettooth #gourmetdesserts #bakersofinstagram
Pumpkin Layered Cheesecake Preparation Time: 30 minutes | Baking Time: 60-70 minutes | Chilling Time: 4 hours or overnight | Total Time: 5 hours | Servings: 10-12 #pumpkincheesecake #fallflavors #dessert #whitechocolate #caramelsauce #homemade #bakingbliss
Double Layer Pumpkin Cheesecake - **Ingredients:** - 2 (8 ounce) packages cream cheese, softened - 1/2 cup white sugar - 1/2 teaspoon vanilla extract - 2 eggs - 1/2 cup canned pumpkin - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 (9 inch) prepared graham cracker crust - **Instructions:** 1. Preheat oven to 325°F (165°C). 2. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. 3. Remove 1 cup of batter and spread into bottom of crust; set aside. 4. Add pumpkin, cinnamon, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped cream before serving, if desired. - **Hashtags:** #PumpkinCheesecake #Dessert #FallRecipe
York cheesecake (a special cheesecake) #alysbakeryandcheesecake . . . . . . . . . . #bestcheesecake #thebestcheesecakeintown #sansebastiancheesecake®️ #sansebastinacheesecake #turkishcoffeecheesecake #lotuscheesecake #iriscreamcheescake #summerfruitcheesecake #pumpkincheesecake #fighoneycheesecake #chocolatecheesecake #matchapistachiocheesecake #Peachandcoconutcheesecake #condensedmilkcheesecake #yorkcheesecake #LegendaryCheesecake #limecheesecake #mochacheesecake #thebestcheesecakeinuk #limecheesecake #CondensedMilkandpoppyseedcheesecake #alysbakeryandcheesecake
Pumpkin Cheesecake with Tahini Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Chilling Time: 4 hours or overnight | Total Time: 5 hours | Servings: 12 slices #pumpkincheesecake #tahini #fallflavors #dessert #foodphotography #foodie #yum #tasty
Creamy Pumpkin Cheesecake Ingredients: - 1 1/2 cups graham cracker crumbs - 1/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 3 (8-ounce) packages cream cheese, softened - 1 cup granulated sugar - 1 cup canned pumpkin puree - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon ground ginger - Whipped cream, for serving - Caramel sauce, for serving - Ground cinnamon, for garnish Directions: 1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. 2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan. 3. In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and ginger. Beat until well combined and creamy. 4. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula. 5. Bake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly. 6. Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight. 7. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Remove the springform ring. 8. Serve slices of the creamy pumpkin cheesecake with whipped cream, drizzled with caramel sauce, and a sprinkle of ground cinnamon. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling time) | Kcal: 380 kcal | Servings: 10 servings #pumpkincheesecake #fallbaking #dessertrecipes #pumpkinspice #cheesecakelovers #pumpkinlove #fallflavors #autumntreats #holidaydesserts #comfortfood #thanksgivingdessert #homemadecheesecake #sweettooth #bakinginspiration #creamypumpkin
Double Layer Pumpkin Cheesecake Recipe: Ingredients: 1 (8 ounce) package cream cheese, softened 1/4 cup white sugar 1/2 teaspoon vanilla extract 1 egg 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed Directions: Preheat oven to 325°F (165°C). In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add egg and beat until well combined. Pour mixture into graham cracker crust. In another bowl, mix pumpkin puree, cinnamon, cloves, and nutmeg until well combined. Spread evenly over cream cheese layer. Bake in preheated oven for 35-40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Before serving, top with whipped topping. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 3 hours 50 minutes Kcal: 320 kcal | Servings: 8 servings #pumpkincheesecake #fallbaking #pumpkinseason #thanksgivingdesserts #holidaybaking #dessertideas #homemadecheesecake #sweettreats #bakingfromscratch #creamycake #deliciousdesserts #dessertinspiration #cheesecakelove #dessertlovers #autumntreats #festivebaking #pumpkinspice #gingersnapcrust #cheesecakelife
Chocolate cheesecake #alysbakeryandcheesecake . . . . . . . . . . . . . . . . #bestcheesecake #thebestcheesecakeintown #sansebastiancheesecake®️ #sansebastinacheesecake #turkishcoffeecheesecake #lotuscheesecake #iriscreamcheescake #summerfruitcheesecake #pumpkincheesecake #fighoneycheesecake #chocolatecheesecake #matchapistachiocheesecake #Peachandcoconutcheesecake #condensedmilkcheesecake #yorkcheesecake #LegendaryCheesecake #limecheesecake #mochacheesecake #thebestcheesecakeinuk #limecheesecake #CondensedMilkandpoppyseedcheesecake #alysbakeryandcheesecake #belcoladechocolate
#pumpkin #pumpkinspice #pumpkincheesecake #pumpkinspicemacarons #desserts
Double Layer Pumpkin Cheesecake Autumnal Pumpkin Spice Cheesecake Double Layer Pumpkin Cheesecake Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup canned pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed Directions: Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 4 hours and 55 minutes Kcal: 354 kcal | Servings: 8 servings #pumpkincheesecake #fallbaking #pumpkinspice #autumndessert #cheesecake #pumpkinlover #pumpkinseason #pumpkinrecipes #fallflavors #pumpkinobsessed #pumpkinlovers #pumpkinpie #dessertinspiration #dessertlovers #desserttime #cheesecakelovers
Pumpkin Cheesecake Bars Creamy Pumpkin Cheesecake Bars: A Taste of Fall in Every Bite Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Filling: 16 ounces cream cheese, softened 1 cup granulated sugar 1 cup pumpkin puree 2 large eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt For the Topping: Whipped cream, for garnish (optional) Ground cinnamon, for dusting (optional) Directions: Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form the crust. Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. Beat until well combined and smooth. Assemble and Bake: Pour the cheesecake filling over the prepared crust, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Chill and Serve: Remove from the oven and let the cheesecake bars cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight until fully chilled and set. Cut into bars, garnish with whipped cream and a dusting of ground cinnamon if desired, and serve. Prep Time: 20 minutes | Cooking Time: 35-40 minutes | Chilling Time: 4 hours or overnight | Total Time: 4 hours 55 minutes (including chilling) | Servings: Makes about 12 bars #pumpkincheesecake #fallbaking #pumpkinseason #dessertlover #homemadebaking #foodphotography #foodstyling #foodgasm #foodielife #instasweet #tasty #delicious #foodbloggers #bakingday #sweettreats #foodforfoodies #yumyum #foodiegram
Did someone say zero point PUMPKIN PIE CHEESECAKE?! . Yes, you read that right!! . This pumpkin cheesecake is 0 points on the blue and purple myWW plan and only 1 point on the green plan! It’s made with Greek yogurt-which makes it low in points and perfect for a guilt-free breakfast, snack, or dessert. . SERVINGS: MAKES 8 SERVINGS 🟢 GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole egged 🔵 BLUE: Zero SmartPoints per serving 🟣 PURPLE: Zero SmartPoints per serving . The 28-Day WW freestyle Challenge is a well-designed plan to get you through the first month. You get a 28-day meal plan to guide you every step of the way. You’re never left to figure things out on your own. Nothing is left to chance. Simply follow the plan and you WILL succeed. And it’s more than a plan. It’s also a challenge. It’s designed to stretch you, to see what you’re really capable of.(Not to worry… With the proper guidance, you can do more than you think!) When you sign up for the 28-Day WW freestyle Challenge, you’ll get a full 28-Day Meal Plan With grocery shopping list, which includes (11 Bonuses) 3 guides to educate and encourage you on the way Join Now Link in Bio @https://www.weightwatchersplans.info . . . . . . . . . #weightwatchersrecipes #pumpkinseason #pumpkincheesecake #pumpkincake #pumpkinpie #weightwatchers #weightlossjourney #ww #weightloss #wwcommunity #pumpkins #wwblueplan #wwrecipes #weightwatchersfreestyle #wwblue #myww #slimmingworld #healthylifestyle #wwfreestyle #mywwjourney #wwfamily #healthyeating #wwgreen #wwgreenplan #healthyfood #wwfood #wwfooddiary #mywwkitchen #healthy #food