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Tag: marbled pumpkin cheesecake

  • No-Bake Nutella Swirl Cheesecake

    No-Bake Nutella Swirl Cheesecake

    No-Bake Nutella Swirl Cheesecake – With an oreo crust pressed from the bottom for a great angle and a great presentation, not to mention it has a great texture. The filling is divided into two, one is cream cheese and the other is Nutella, which is rolled from top to bottom. A rich, smooth, and creamy mix with a crispy Oreo crust, full of Nutella flavor and complete totally addictive.

    No-Bake Nutella Swirl Cheesecake


    Home Cooking Adventure

    Ingredients

    Makes about 8-10 servings
    Crust
    12 oz (340g) oreo cookies
    1 stick (110g) unsalted butter, melted
    Filling
    26 oz (750g) cream cheese, room temperature
    7 oz (200g) whipping cream (35% fat), cold
    1/2 cup (140g) Nutella
    2 tsp (10g) vanilla extract
    1/2 cup (65g) powdered sugar

    1.Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

    2. Press the mixture into the bottom and up the sides of a greased 8 inch (20 cm) springform pan using the back of a spoon and your fingers where necessary. Refrigerate until the filling is prepared.

    3. Prepare the filling. In a mixing bowl place the cream cheese, powdered sugar and vanilla extract and mix until smooth.

    4. In another bowl mix the cream until soft peaks form. Gradually fold the whipped cream into cream cheese mixture.

    5. Divide the mixture in two. Fold Nutella in one half of the mixture.

    6.Place the mixtures into the prepared pan on two layers.Start with 3 large spoons of cream cheese mixture with space between them and them fill the gaps with 3 large spoons of Nutella mixture. Repeat for the second layer. Slam the sprinform pan on the counter top to spread the mixture.

    7. Use a knife to create swirls on top and bottom as well.

    8. Refrigerate for 6 hours or even overnight to set.

     

  • How to make Marbled Chocolate Pumpkin Cheesecake Recipe

    How to make Marbled Chocolate Pumpkin Cheesecake Recipe

    This chocolate marbled pumpkin cheesecake is sure to be an exquisite dessert, perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you know. Perfectly crispy chocolate crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate – absolutely divine.

    Marbled Chocolate Pumpkin Cheesecake Recipe


    Home Cooking Adventure

    Ingredients:

    Makes about 10-12 servings

    Crust
    9 oz (250 g) cocoa/ginger cookies
    6 tbsp (80 g) unsalted butter, melted
    1 tbsp cocoa powder

    Pumpkin Cream Cheese Filling
    3 (8 oz-250 g) cream cheese, softened
    1 cup (240g) sour cream
    1 1/2 cup homemade pumpkin puree
    1/2 cup + 2 tbsp sugar
    1 tsp vanilla extract
    4 eggs, room temperature
    1/4 cup flour
    1 tsp ground cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    1/4 tsp ground nutmeg
    4 oz (120 g) dark chocolate

    Directions

    1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.

    2. Reduce oven temperature to 300 F (150C).

    3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.

    4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.

    5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.

    6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.

    7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.

    8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.