Copycat Cheesecake, Easy Pumpkin Cheesecake

-
Copycat Cheesecake, Easy Pumpkin Cheesecake
 
Copycat Cheesecake, Easy Pumpkin Cheesecake
I love pumpkin cheese cake. I consider it a favorite anytime - not only during the Halloween or Thanksgiving season. Sadly, most restaurants and supermarkets only offer pumpkin cheese cake during the holidays, and that doesn't really help when I experience cravings in mid-May

Copycat Cheesecake, Easy Pumpkin Cheesecake
Ingredient
  • 1 cup canned pumpkin
  • 1 container (size 8 ounces) cold whip
  • 1 (8 ounce) soft cream cheese package
  • 1/2 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 graham crackers prepared 9 "
For the Edges
  • 1 teaspoon. Sugar
  • 1 1/2 cups of graham crumbs
  • 5 Tbsp. butter, melted
To Fill
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 3 (8 ounces) packet of cream cheese, softened
  • 1 glass of sugar
  • 1 teaspoon. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/4 tsp. Nutmeg
  • Whipped cream

Instruction
  1. Mix crust together, only until coated and crushed. Press down and 2/3 over the side of the 8 "springform skillet. Bake for 5 minutes at 350. Set aside.
  2. Mix cheese, sugar, and vanilla in a large bowl, stir until blended with an electric mixer. add pumpkin eggs, and spices, beat until smooth and soft. Pour into crust.
  3. Bake for 60-70 min. or until the top turns a little darker. Remove from the oven and leave it to room temperature, then cool.
  4. After it is completely cold, remove the side of the pan and cut it. Serve with whipped cream.
Directions
  1. Beat the cream cheese, pumpkin, sugar, and pumpkin pie seasoning in a large bowl with a wire whisk or electric mixer until smooth. Stir the shake topping gently. Spoon into crust.
  2. Refrigerate for three hours or until ready. Decorate as desired.

Comments

Post a Comment

Popular posts from this blog

Black Bean and Quinoa Chili Bowl

-
Image
Black Bean and Quinoa Chili Bowl Black Bean and Quinoa Chili Bowl This recipe merges the delicious wonders of a burrito bowl with the savory thickness of warm chili. This ultra-healthy hybrid is perfect on a chilly day or when you’re pressed for time and crave a satisfying supper. Our vegetarian Black Bean and Quinoa Chili Bowl pairs juicy fire-roasted tomatoes and flavorful corn kernels with warm, hearty black beans. Quinoa adds nutty texture and a host of health benefits thanks to its status as a nutritional powerhouse. Yields : 6 servings: Ingredients 1 (15-ounce) can black beans, drained and rinsed 1 clove garlic, minced 1/2 cup chopped onions 1 tablespoon chili powder 1 teaspoon ground cumin 1 cup uncooked quinoa (any variety), well rinsed 1-1/2 cups corn kernels, frozen, from the cob, or drained from the can 1 red bell pepper, stemmed, seeded, and diced 1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can) 3 cups low sodium chicken or vege
Read more

White Cranberry Martini, Winter Wonderland Cocktail Drink

-
Image
White Cranberry Martini, Winter Wonderland Cocktail Drink White Cranberry Martini, Winter Wonderland Cocktail Drink White cranberries are sweeter and less acidic than your typical cranberries, so juices have a lighter body. Adding lime brings back the tart taste, and lime and rosemary bring clean, fresh notes to the mixture. When I drink this cocktail, it reminds me of a mild winter day where the cold is unbearable and the aroma of firewood is in the air. You know, those days make you feel warm and warm even though Jack Frost might bite your nose. White Cranberry Martini, Winter Wonderland Cocktail Drink Ingredient Juice of 1 lime fresh or frozen cranberries for garnish 2 ounces of vodka * 1 ounce White Cranberry Juice 1/2 ounce of simple rosemary syrup Ice Cube Rosemary Simple Syrup make about 1/2 cup of simple syrup 1 tablespoon of fresh rosemary, crushed to release essential oils 1/2 cup sugar 1/2 cup water Instruction For simple syrup,
Read more

Easy Low Carb Taco Soup with Ranch Dressing

-
Image
Easy Low Carb Taco Soup with Ranch Dressing Easy Low Carb Taco Soup with Ranch Dressing See how to make taco soup on the stove - only takes 20 minutes and 5 ingredients! The whole family will love this easy low-carb taco soup recipe with ranch sauce. Cook Time : 20 Minutes Total Time : 20 Minutes Easy Low Carb Taco Soup with Ranch Dressing Ingredients 4 cups of beef bone broth (or optional) 3/4 cup Ranch sauce (use paleo ranch sauce for paleo, whole30, and milk-free options) 1 lb ground beef Seasoning Taco 3 tbsp (divided into 2 tbsp and 1 tbsp) 2 cans of 14.5 ounces of tomatoes (with liquid) Instructions At the bottom of a large saucepan over medium-high heat, brown the ground beef for about 7-10 minutes, until it is no longer pink. Drain if desired. Add 2 tablespoons (28 g) of tacos (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Bring to a boil for a few minutes, until most of the liquid is gone. Add the remaining stock, diced tomatoes
Read more