#pumpkin
Introducing your new favorite fall treat! Pumpkin cheesecake bars! 🎃😋 #pumpkin #cheesecake #pumpkinseason #fallbaking #carnationmilk Pumpkin Cheesecake Bars For the crumble 1 15.25 oz box yellow cake mix ½ cup unsalted butter, melted 1 teaspoon pumpkin spice ½ cup chopped pecans For the cheesecake layer 1 8oz full fat cream cheese 14oz can Carnation Sweetened Condensed Milk 1 egg 1 teaspoon vanilla For the pumpkin layer 15oz can Libby’s pumpkin puree 2 eggs 1 Tablespoon flour ½ cup sugar 5oz can Carnation Evaporated Milk 1 teaspoon pumpkin spice ½ teaspoon cinnamon 1 teaspoon vanilla How to make pumpkin cheesecake bars 1. Preheat the oven to 350 degrees. Spray nonstick spray in the bottom of a 9x13 baking pan. Line with parchment paper. Set aside. 2. In a mixing bowl combine the yellow cake mix, melted butter, pumpkin spice, and pecans. Stir until combined. The mixture will be crumbly. Press 2 thirds of the mixture into the bottom of the prepared baking pan. Reserve the remaining crumble for the topping. 3. In another bowl, beat the cream cheese with a hand mixer, or with a stand mixer fitted with the paddle attachment for 1 minute until smooth. Add Carnation Sweetened Condensed Milk, egg, and vanilla. Whisk until smooth. Set aside. 4. In separate bowl whisk together pumpkin, eggs, Carnation Evaporated Milk, flour, sugar, pumpkin spice, cinnamon, and vanilla until smooth. 5. Alternating between the cheesecake and pumpkin batter spoon over the top of the crust layer until all of the batter has been used. Use a butter knife to swirl the two batters together. Finish by sprinkling the remaining crumble over the top. Bake for 35-40 minutes or until the cheesecake bars don’t move much when jiggled. 6. Remove from the oven and cool completely. Cover and place in the fridge overnight to set. Slice into bars and enjoy!
Carnation Milks40,200,000 次观看 • 1 个月前
pumpkin cheesecake loaf with streusel 🎃🍂 recipe: pumpkin loaf: ½ cup granulated sugar (100g) ½ cup brown sugar, packed (100g) ½ cup butter, browned (113g) 2 large eggs, room temp (100g) 1 cup pumpkin purée, not pumpkin pie filling (180g) 1 tsp vanilla extract (5g) ¼ cup milk, room temp (60g) 2 cups all-purpose flour (240g) 1 tsp baking powder (5g) 1 tsp baking soda (5g) ½ tsp salt (3g) 2 tsp cinnamon (5g) ½ tsp nutmeg (1g) ¼ tsp cloves (0.5g) ¼ tsp ginger (0.5g) cream cheese filling: 8 oz cream cheese, softened (226g) ¼ cup granulated sugar (50g) 1 tsp vanilla paste 1 egg yolk streusel: ½ cup brown sugar ½ cup all-purpose flour pinch of salt 1 tbsp cinnamon 4 tbsp cold butter, cubed (57g) preheat oven to 375°F. brown the butter and let it cool slightly. in one bowl, whisk together flour, baking powder, baking soda, salt & spices. in another bowl, whisk browned butter, both sugars, eggs, pumpkin, vanilla & milk until smooth. gently fold the dry ingredients into the wet until just combined. don’t overmix. for the cheesecake filling, beat cream cheese, sugar, vanilla & egg yolk until smooth. for the streusel, mix brown sugar, flour, salt & cinnamon. cut in the cold butter with your fingers until crumbly. line a loaf pan with parchment. add half of the pumpkin batter, then spread the cheesecake filling evenly over the center. top with the remaining pumpkin batter and smooth the top. sprinkle generously with streusel. bake at 375°F for 5 min, then reduce to 350°F and bake for 55–65 min, or until a toothpick inserted into the pumpkin portion comes out clean. (if using a glass loaf pan, place it on a light-colored baking sheet to help prevent the sides & bottom from browning too quickly.) let cool before slicing so the cheesecake layer can set. #pumpkin #cheesecake #cake #recipe #baking ib: sarahkrafty
🤍🧁🎀1,400,000 次观看 • 1 个月前
This pumpkin pie deserves tens all around! 🎃👏 One of the most essential elements of Thanksgiving is certainly the pumpkin pie. Thankfully, Nicole has some helpful tips and tricks to ensure yours comes out perfectly for the big day! Planning ahead for the holidays? Download the @myrecipes app so your favorite recipes are easy to find when you need them. Ingredients: 1 (15-ounce) can pumpkin puree 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9-inch) unbaked pie crust Directions: Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. Pour into crust. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving. Enjoy! 🧑🍳: Nicole McLaughlin #pumpkinpie #pie #thanksgiving #pumpkin #dessert
Allrecipes323,300 次观看 • 15 天前
