Recipe: Tasty Pumpkin Pie x Cheese Cake

Pumpkin Pie x Cheese Cake. Like the lemon pie cheese cake, I will try it with pumpkin and cheese cake. Pumpkin pie and cheesecake lovers will both choose this dessert at your holiday table. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy.

Pumpkin whoopie pies or pumpkin gobs - however you refer to them - filled with a sweet maple cream cheese frosting are the perfect bite-size sweet Pumpkin Whoopie Pies with Maple Cream Cheese Filling. As I mention above, this is light on cheesecake, heavy on pumpkin pie. Should you wish more of a cream cheese presence, simply double that part of the batter, using a whole egg. You can have Pumpkin Pie x Cheese Cake using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pumpkin Pie x Cheese Cake

1. It's of Filling:.
2. You need 460-500 gr of Puree labu halus.
3. Prepare 200 gr of Cream cheese.
4. It's 60 gr of Butter.
5. It's 250 of Whipping cream.
6. It's 8 of Kuning telur.
7. Prepare 1 cup of + 1 sdt Gula.
8. It's 1/2 sdt of Garam.
9. You need of Crust:.
10. Prepare 200 gr of margarin.
11. You need 100 gr of butter.
12. You need 3 sdm of gula halus.
13. Prepare 3 buah of kuning telur.
14. It's 500 gr of terigu serbaguna.
15. It's 2 sdt of coklat bubuk.
16. It's 1 sdm of susu bubuk.

It shouldn't overfill your crust, but if. I usually make an Apple Pie, or our Pumpkin Cheesecake for Thanksgiving, but I was intrigued by this one because it's not a pumpkin flavored cheesecake When your cheesecake layer is all mixed up (cream cheese, sugar, eggs, and vanilla) you'll mix in some toffee bits. Make sure when you're at the. This keto-friendly Pumpkin Pecan Cheesecake recipe is great for this time of year, and will I have said before, I really love Cheesecake.

Pumpkin Pie x Cheese Cake step by step

1. Campur bahan crust jadi satu. Ratakan kulit pie sambil ditekan. Tusuk dengan garpu agar uap saat memanggang bisa keluar..
2. Panggang 160-170 C 15 menit. Kalo agak ngembang bisa ditekan perlahan, nanti turun. Hati-hati tekannya ya. Oh ya, ini bisa prebake hari sebelum mau bikin pie.. Jadi bisa pelan-pelan bikinnya..
3. Untuk filling: Cream cheese + Butter + Whipping Cream dimasak dengan api kecil sambil diaduk rata sampai shimmering. Tambah gula, garam agar larut. Masukkan puree pumpkin. Aduk rata. Matikan api.. Biarkan dingin. Masukkan telur, aduk rata..
4. Karena menurut aku puree-nya kurang halus, aku blend lagi.. sekalian nyampur telurnya..
5. Tuang filling ke dalam crust. Panggang di suhu 160-170 C +/- 50-60 menit (aku pakai api kecil 60 menit). Naikkan suhu di akhir tambah 10 menit (api sedang-panas). Tanda udah matang klo di test tusuk ga lengket-lengket. Note: jangan langsung keluarkan dari oven. Diamkan minimal 10-15 menit agar crustnya tidak terpisah dari filling. Ini kesalahan saya karena panggangnya ngantri 3 loyang. Lain kali bikin dikit-dikit saja (foto pertama setelah dipanggang 25 menit)..
6. Motongnya tunggu dingin dulu, jangan ga sabaran kayak saya. Kalo sudah dingin, potong perlahan sambil ditekan pakai perasaan, bisa rapi kok, crustnya juga rapi... Ini foto versi ga sabaran.. Hehehe 😅.
7. Ini versi agak rapi...

One of my other favorite desserts is Pumpkin pie too. This cream cheese-pumpkin pie features beautiful swirls of cream cheese, which adds a subtle richness and tang that contrasts the sweet flavor of pumpkin. And as much as we love the well-balanced flavor and pretty presentation of this pie, our favorite thing about it might just be the fact that. This cream cheese-filled pumpkin cake roll is always a hit. This moist pumpkin cake would make a fabulous dessert for your Thanksgiving menu or fall event.