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Tag: philadelphia pumpkin cheesecake

  • How to make Cherry and Cream Cheese Crepes

    How to make Cherry and Cream Cheese Crepes

    Simple crepe recipe with vanilla cream cheese and topped with homemade cherry sauce, . The recipe is very easy, you only need a few ingredients to prepare the crepe and the options for filling are endless.

    Cherry and Cream Cheese Crepes


    Home Cooking Adventure

    Ingredient
    Makes about 12-15 crepes
    crepes
    2 eggs
    2 tablespoons (30g) sugar
    1/4 teaspoon (1g) salt
    1 teaspoon (5g) vanilla extract
    1 cup (240ml) milk
    1 3/4 cup (220g) all-purpose flour
    3 tablespoons (40g) oil
    1 cup (240ml) carbonated mineral water

    Cherry Sauce
    25 oz (700g) fresh cherries
    2/3 cup (135g) sugar
    1/4 cup (60ml) water
    2 tablespoons (30ml) lemon juice

    Cream cheese filling
    Cream cheese 14 oz (400g), room temperature
    1/2 cup (60g) powdered sugar
    2 teaspoons (10g) vanilla extract

     

    1. Prepare the cherry sauce. Chop the cherries and place in a small sauce pan. Add sugar, water and lime juice and bring to a

    simmer, stirring occasionally. Simmer until mixture thickens, about 20 – 30 minutes. Remove from heat and allow to cool completely before use. This sauce can also be made a day or two in advance to save time. Refrigerate before use.

    2. Prepare crepes. In a large bowl, mix eggs with sugar, vanilla extract, and salt. Stir in the milk, stir in the flour and mix well. Add oil and mineral water and beat until smooth.

    3. Heat a non-stick pan over medium heat. Sprinkle with a teaspoon of vegetable oil or butter. Drizzle a small ladle of batter into the center of the pan and with a circular motion, spread the dough over the sides of the pan.

    4. Cook crepes until the bottom is lightly browned. Flip the other side and cook until lightly browned. Repeat with remaining dough.

    5. Prepare the cream cheese filling. Mix cream cheese with powdered sugar and vanilla in a bowl until combined.

    6. Fill crepes with cream cheese filling, fold and drizzle cherry sauce on top.

     

     

  • 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.