Tag Archives: Purée

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Pumpkin Swirl Cheesecake

I love cheesecake and I love making them. I prefer a swirl rather than an entire pumpkin flavor because I love the taste of both flavors. Enjoy!

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Confession time- we ate the first one before we got the finished product picture so we had to make another…darn! 😉

Pumpkin Swirl CheesecakeCWPumpkinCheesecakestrip2

1 Cup Graham Cracker crumbs

2 Tbs Sugar

3 Tbs Butter, melted

3 Packages 8 oz. Cream Cheese

1 Cup Sugar

1 tps Vanilla

3 large Eggs

8 oz. Pumpkin Puree

1 1/2 tsp Pumpkin Spices (1 tsp Cinnamon, 1/4 tsp Ginger and 1/4 tsp Nutmeg)

Directions:  Crust – In a small bowl mix Graham Cracker crumbs, sugar and butter. Grease the bottom of a 9″ spring form pan. Press crumb mixture into the bottom of the pan and set aside.

Filling – Mix together cream cheese, 3/4 cup sugar and vanilla. Mix in eggs one at a time. Separate the filling into two bowls. To one of the bowls add remaining 1/4 cup sugar, pumpkin puree and spices.

To swirl – Pour half of the plain filling over the crust and smooth it out to the sides. Add 2/3 of the pumpkin filling and smooth to the sides. Do the same with the remaining plain filling. With the remaining pumpkin filling, drop spoonfuls evenly over the last layer. Smooth out a little, then use a knife to swirl the two colors. Don’t over do it, the colors will blend.

*Note- I don’t usually care if my personal cheesecake has a crack across the top, but when I make them for someone else, I do. To avoid this, place your full spring form pan onto a baking sheet and add enough water to the baking sheet to almost fill it. This will add moisture when baking and it won’t crack.

Bake at 325* for 55 minutes. Remove from oven and cool for 10 minutes. Use a knife around the edges to loosen crust. Cool 1 hour more before putting in the refrigerator to chill for several hours or overnight.

Serve chilled.

~Thanks for stopping by.

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CW

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Pumpkin Pie Pudding

Pumpkin Pie Pudding

I love pudding! Even when I make chocolate or vanilla, I like to eat some before it cools off. This is even better with Pumpkin Pudding with whipped topping and cinnamon. Just like eating a bowl of pumpkin pie cold.

1 cup sweetener (sugar, honey or brown sugar for a stronger flavor)PumpkinPudding

3 Tbs Cornstarch

1/4 tsp Salt

2 cups of Milk

4 Egg Yolks

2 Tbs unsalted Butter

1 cup Pumpkin Puree

1/2 tsp Pumpkin spices (1/4 tsp cinnamon, 1/8 tsp ginger and 1/8 tsp nutmeg)

Directions~ Whisk eggs and set them aside. In a saucepan, combine sweetener, cornstarch and salt with milk. Keep stirring often not to scorch the milk. Stir over medium-high heat until thick (be patient). Stir while boiling for 2 more minutes and remove from heat. (pic #1)

Temper the eggs by slowly adding 1 cup of the warm milk mixture into the bowl of eggs while whisking.(pic #2) Pour the egg mixture back into the saucepan, boil for 2 more minutes while whisking together. Remove from heat.

Stir in pumpkin puree, butter and spices. Pour into a bowl and cover with plastic wrap to prevent a skin from forming.(pic #3) Refrigerate about 3 hours minimum.

Serve with whipped cream and cinnamon dusted on top.(pic #4)

Enjoy!