PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
PUMPKIN-CRANBERRY CAKE DOUGHNUTS
Pumpkin and cranberry really say holiday in these moist, spiced-filled doughnuts. They are so good-try not to eat them all in one sitting! -Carolyn Cope, Allston, Maryland
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, salt, cinnamon, baking soda, ginger, cloves and nutmeg. Combine pumpkin and buttermilk. Add flour mixture to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in cranberries. Cover and refrigerate overnight., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. In a shallow bowl, combine the sugar, cinnamon, ginger, cloves and nutmeg; roll warm doughnuts in mixture.
Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 240mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY-PUMPKIN SPICE CAKE
Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE
My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.
Provided by DamaBonita
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
- Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
- Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 32 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 219.6 mg, Sugar 20.6 g
HOLIDAY CRANBERRY PUMPKIN CAKE
The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)
Provided by southern chef in lo
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
- In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
- In large mixing bowl, combine the other ingredients except the cranberries.
- Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
- Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
- Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
- Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
- Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
- Sprinkle remaining cranberries on top of glaze.
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HOLIDAY PUMPKIN CRANBERRY BUNDT CAKE | NORINE'S NEST
From norinesnest.com
4.6/5 (5)Total Time 1 hr 5 minsCategory Desserts & SweetsCalories 316 per serving
- Preheat oven to 350°. Spray 8 Cup bundt pan with non-stick baking spray or butter and flour bundt pan.
- In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt. Mix with wire whisk until well combined. Set aside.
- In the bowl of mixer, beat eggs at medium speed until foamy. Add in sugar, oil, and pumpkin. Mix at medium speed until blended. Add mixed dry ingredients to wet. Stir just until blended. Scrape down sides of bowl and make sure all the ingredients are incorporated.
- Gently fold in cranberries. Spread batter evenly in mold. Place a few extra cranberries on top of the cake batter. Place baking mold on a large baking sheet.
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