But I'll tell you the real reason I chose to make Paula's PumpkinCheesecake. Not because I love pumpkin, not because it's perfect for the holidays, and not even because I can pop the whole thing in the freezer and pull it out when I need it
They're basically just little brownies stuffed with a fluffy Nutella cheesecake mousse. Well, I was feeling lazy about posting today again, but I shouldn't make Samuel do it for me every week, even though he does such an awesome job
Make a layer of cheesecake and a layer of pumpkin pie. This year we're probably going to make this turkey, these sweet potatoes, stuffing using this gluten-free bread, pumpkin shaped rolls, mashed potatoes and gravy, cranberry relish, and maybe some beans like these or something, not to mention a million pies like this caramel apple one
For dessert I had prepared these tasty little cheesecakebites. To assemble, using a mesh sieve, lightly dust cheesecakes with pumpkin pie spice before or after topping with a swirl of whipped cream
Pour in melted butter and mix until mixture is evenly coated. Just imagine your favorite pumpkin pie meets a fluffy, rich cheesecake and then it's generously covered in salted caramel sauce and finished with sweetened whipped cream
Coat in chocolate. When I saw chocolate covered cheesecakebites on Taste of Home, I knew I wanted to make my own, with an Oreo twist–because let’s face it, everything, and I mean everything is better with Oreos
To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg. press foil up to side of pan to keep out water when baking cheesecake
Pour the melted butter over top and mix until the crumbs become coated. Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I’m sharing a fall version of it- Pumpkin Pie Cheesecake with Gingersnap Crust
These Pumpkin Spice Cheesecake Bars are the NON baker's solution to a Fall themed dessert. Pumpkin Spice Cheesecake Bars (adapted recipe source)Ingredients1 (16 oz) package pumpkin spice cookie dough1 ( 8 oz) cream cheese, softened1 egg1/2 cup sugarDirectionsHeat oven to 350 degrees
Add in the pumpkin puree and pumpkin pie spice and beat until smooth. To remove from the pan, run a knife around the outside of the cheesecake and then flip the pan over onto a plate
In a medium bowl, microwave the chocolate chips and coconut oil until just melted. Pour about a teaspoon of the melted chocolate into each ice cube mold
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