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Preheat oven to 350°F, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; Jason Donnelly. To make crumbs for the crust, pulse graham crackers in a food processor until finely ground.
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Preparation. Preheat the oven to 325º Spray each cup of mini cheesecake pan with cooking spray or lightly grease with butter. Set aside. To prepare the crust: In a small bowl, mix together crumbs.
Pumpkin Cheesecake Pie Recipe King Arthur Flour
Wrap the outside of the bottom of a 9-inch springform pan with foil. Spray the inside lightly with nonstick cooking spray. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes.
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PUMPKIN CHEESECAKE PIE from King Arthur Flour 9-inch deep dish unbaked pie crust Cheesecake filling: 1 (8 oz) block cream cheese, softened 1/3 cup sugar 1 large egg, lightly beaten 1 tsp. vanilla Pumpkin filling: 3/4 cup sugar 1/2 tsp. salt 1 tsp. ground ginger 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. allspice 1 (15 oz) can pumpkin 1 cup (8 oz.
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Preheat the oven to 350F. Line 2 cupcake pans with paper liners. In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, vanilla extract and pumpkin. Add the dry ingredients to the pumpkin mixture and whisk together until smooth.
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Pulse until the crumbs are fine. Transfer the crumbs to the prepared pan. Press the crumbs into an even layer, then bake for 15 minutes. Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan. Stir over medium heat until shiny, bronze, and thickened.
Chocolate Cheesecake Recipe King Arthur Flour
Bake Mode. Prevent your screen from going dark as you follow along. Preheat the oven to 400°F. Line a standard 12-cup muffin pan with muffin papers, and grease the papers. To make the streusel: Whisk together the flour, sugar, oats, and salt. Work in the butter, mixing until coarse crumbs form.
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Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.
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In a medium bowl, whisk together the sugar, salt, and spices. Add the pumpkin purée, evaporated milk, and eggs and whisk gently until smooth. Set aside. Get pan. Remove the pie pan from the refrigerator. Top. Using a large shallow spoon, slowly spoon the pumpkin filling onto the chilled cheesecake layer.
NY Cheesecake Recipe King Arthur Flour
Preheat the oven to 375°F. Grease and line a standard 10" x 15" or 9 1/2" x 14" jelly roll pan with parchment paper. To make the cake: In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt; set aside. In a large bowl, beat together the eggs and sugar until thick, fluffy, and light in color.
Divine Chocolate Velvet Cheesecake Recipe King Arthur Flour
1/4 to 1/2 teaspoon ginger; 1/2 teaspoon ginger; 1 cup (227 g) pumpkin purée 1/4 cup (30 g) King Arthur Unbleached All-Purpose Flour 2 tablespoons (28 g) light brown sugar or dark brown sugar packed 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon cloves; 1/4 cup (28 g) King Arthur Unbleached All-Purpose Flour 1 teaspoon King Arthur Pure Vanilla Extract; 1 1/4 cups (191 g) gingersnap.
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Instructions. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). Make the crust: Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined.
Ode to Cheesecake King Arthur Baking
1 cup pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon allspice. Fill a 9x13" pan about ¼ full with warm water and place in oven. Place pie pan in the larger pan. Adjust the water so it comes about half way up the sides of the pie plate. Bake for 55-60 minutes.
Chocolate dust Pumpkin cheesecake
Transfer the cheesecake mixture to the cooled crust, spread into an even layer, and place in the refrigerator to chill while the oven preheats (or at least 25 minutes). Preheat the oven to 425°F. To make the pumpkin filling: In a medium bowl, whisk together the sugar, spices, and salt. Stir in the pumpkin purée, light cream or evaporated milk.
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Stir in the vanilla, baking powder, and salt. Gently mix in the flour, scraping the bowl as needed to fully incorporate, until a stiff batter forms and no dry ingredients remain. Transfer half of the batter (about 1 cup or 350g) into a medium bowl. Mix in the pumpkin purée and pumpkin pie spice just until combined. Set aside.
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Pour slowly over the chilled cheesecake filling. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 40 to 45 minutes more, covering the edges with a crust shield or foil if browning too quickly.
