HOLIDAY PUMPKIN BREAD
A very moist holiday bread that makes enough for you and gift giving as well.
Provided by Denise LaPonsie
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
- Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
- Bake for 1 hour. Cool on wire racks.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.8 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 249.8 mg, Sugar 19.6 g
HOLIDAY SHEET PAN CHEESECAKE BARS RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, cream cheese, sugar, large eggs, sour cream, vanilla extract, sweet potato puree, cinnamon, ground nutmeg, chopped pecans, chocolate hazelnut spread, semi sweet chocolate, cinnamon, apple pie filling, pumpkin puree, pumpkin pie spice
Provided by Kiano Moju
Categories Bakery Goods
Yield 24 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Make the crust: In a large bowl, mix together the crushed graham crackers and melted butter until the mixture resembles wet sand.
- Pour onto a baking sheet and press into an even layer. Use a spatula to draw lines in the crust crosswise, dividing it into 4 even sections. Arrange the graham cracker quarters along the lines, then press down the crust around the crackers to secure.
- Bake for 8 minutes until lightly browned. Let cool to room temperature.
- Reduce the oven temperature to 225°F (105°C).
- Make the filling: In a large bowl, use an electric hand mixer on medium speed to whip the cream cheese and sugar until slightly fluffy, about 2 minutes. Add the eggs, 1 at a time.
- Mix in the sour cream and vanilla. Divide the filling evenly between 4 medium bowls.
- In the first bowl, mix in the sweet potato puree, ¼ teaspoon of cinnamon, and the nutmeg.
- In another bowl, whisk in the chocolate hazelnut spread.
- In another bowl, whisk in ¼ teaspoon of cinnamon.
- In the last bowl, mix in the pumpkin puree and the pumpkin pie spice.
- Pour each flavored filling into a section of the crust and smooth with a spatula.
- Scoop the apple pie filling over the cinnamon flavor and swirl into the filling with a skewer.
- Drizzle the melted semi-sweet chocolate over the chocolate flavor and swirl into the filling with a skewer.
- Sprinkle the chopped pecans over the pumpkin filling.
- Bake for 1 hour, until cheesecake is set. Let cool in the oven with the door open.
- Refrigerate overnight before slicing into wedges and serving.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 17 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 13 grams
HOLIDAY PUMPKIN CHEESECAKE
My guests liked this pumpkin cheesecake so much I didn't get to taste it!
Provided by Stephanie Wiebe Meismer
Categories Fruits and Vegetables Vegetables Squash
Time 9h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.
- Beat cream cheese, sugar, cornstarch, and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream, marbling but not mixing completely. Pour batter into the prepared pan.
- Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.
- Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 52.9 g, Cholesterol 150.3 mg, Fat 33.6 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 19.2 g, Sodium 452.9 mg, Sugar 30.2 g
HOLIDAY CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 6h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- To make the crostini, cut the baguettes into 1/4-inch thick slices. Using a pastry brush, brush the baguette slices with olive oil. Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes. Reserve 25 of the crostini slices for the cheesecake. Cool the remaining crostini, then store in an airtight container until ready to serve.
- To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute. Add the melted butter and pulse a few times to combine. Press the bread crumbs into the bottom of the cheesecake pan. Bake until golden, about 10 minutes. Remove from the oven and let cool.
- To make the cheesecake, wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the eggs, sugar, and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme.
- Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold.)
- Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
- To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with the reserved crostini alongside.
PUMPKIN SPICE CHEESECAKE
Make and share this Pumpkin Spice Cheesecake recipe from Food.com.
Provided by jm0527
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes at 350°F, then cool.
- For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
- Beat in 3 large eggs until smooth.
- Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
- Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
- Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.
Nutrition Facts : Calories 345.3, Fat 22.3, SaturatedFat 13.1, Cholesterol 97.9, Sodium 320.9, Carbohydrate 31.6, Fiber 0.9, Sugar 19, Protein 5.9
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- In a food processor, process the pecans and salt together to the consistency of coarse crumbs. You could also chop by hand. Mix in the softened butter until the crust mixture comes together.
- Using your fingers, press the pecan crust into the bottom and sides of a pie pan until it's in one even layer. It helps if you get your fingers wet first. Bake the crust by itself until it turns a rich brown, about 10 to 15 minutes. When it's done, remove it from the oven and turn the temperature down to 350 degrees F.
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5/5 (10)Total Time 7 hrs 31 minsCategory Dessert
- In the body of a blender combine the graham crackers, salt, and sugar; pulse until the crackers have been completely pulsed to crumbs. Stir in the melted butter; stir well to combine. Press down into a 9-inch springform pan, pressing the crust down firmly and slightly up the sides. Wrap the pan VERY well in layers of heavy-duty tin foil; set aside.
- Beat cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, pumpkin puree, sugars, and spices, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don't over mix! Pour filling into crust, and spread evenly, smoothing the top. Place the springform pan in a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath. Place the cheesecake in the oven and cook cheesecake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 4 hours. When ready to serve, slice, top with a dollop of whipped cream and enjoy!
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5/5 (1)Servings 16
- Preheat the oven to 350°. Butter a 9 1/2- or 10-inch springform pan and coat lightly with flour. In a medium bowl, toss the gingersnap crumbs with the melted butter until evenly moistened. Press the crumbs into the bottom and 1 inch up the side of the prepared pan. Back for about 12 minutes, or until the crust begins to color. Let the crust cool. Reduce the oven temperature to 325°.
- In a large bowl, using an electric mixer, beat the cream cheese until smooth. Beat in 3/4 cup of the granulated sugar and the brown sugar, then beat in the eggs in 3 additions until the mixture is thoroughly combined, scraping down the side of the bowl occasionally.
- In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg. Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.
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5/5 (3)Category DessertServings 12Total Time 1 hr 20 mins
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Author Heather SagePublished 2019-07-27Estimated Reading Time 4 mins
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