Pumpkin Cheesecake A cheesecake is one of the most extraordinary period. If you do not have proof, then you are really a pleasure. Has a unique taste, unlike anything you've tasted - and no, it tastes like chicken.
And I will not because most of us go through the tedious cutting, cleaning and preparing a pumpkin, Libby's pumpkin puree, or use another highly respected brand. Try to ensure that it is 100% natural.
Pumpkin Cheesecake
TheIngredients
1 1 / 2 cups crushed Gingersnap Cookies
2.1 cup chopped walnuts
03:01 cup butter melted
2 (8 ounce) packages cream cheese softened
2.1 cup white sugar
4.1 cup white sugar
1 teaspoon vanilla extract
Three eggs
1 cup canned pumpkin
4.3 tsp cinnamon powder
4.1 teaspoon nutmeg
DIRECTIONS
First, preheat the oven to 350 degrees F. Continue to use enough Gingersnap Cookies1 1 / 2 cup of cookie crumbs. You can use a food processor or a rolling pin, crush cookies. Take the cookie crumbs and mix with nuts and butter in a bowl with a whisk. More common to the bottom of a 9-inch Springform pan with the crust mixture. Bake for 8-10 minutes. Remove from oven and place aside.
In a mixing bowl, mix cream cheese, 1 / 2 cup sugar and vanilla and mix until smooth. Mix in eggs one at a time, stirring and aftereach addition. Set aside 1 cup of pasta.
Blend 4.1 cup sugar, pumpkin, cinnamon and nutmeg in a bowl separately. After mixing, the mixture remained harmonious.
Next spread the pumpkin flavored batter over the crust and Drop 5-7 tablespoons of batter on the top floor of the pulp. To create a marble effect, take a butter knife and swirl every puddle of water with a knife. Be careful not to overdo tub. You do not want to mix the batter.
Bake 55 minutesthe preheated oven or until filling is set. Remove from oven and run a knife around edge of pan. Let cool before removing pan rim. Chill for at least 3-4 hours or until firm.
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