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Pumpkin cheesecake bars🍂🎃🍰 Recipe: Ingredients Crust -2 3/4 cups graham cracker crumbs -4 Tbsp granulated sugar -2 Tbsp light brown sugar, packed -11 Tbsp unsalted butter, melted (155g) -Pinch of salt Cheesecake filling -24oz cream cheese, softened (678g) -1 cup granulated sugar (198g) -1/2 cup sour cream, room temperature (112g) -2 tsp vanilla -3 eggs, room temperature -1/8 tsp salt Pumpkin cheesecake filling -1 Tbsp all-purpose flour (7g) -1 1/4 cups pure pumpkin puree (303g) -1 1/2 tsp pumpkin pie spice -1 tsp cinnamon Instructions For the crust: 1. Grease and line a 9x13 inch baking pan. 2. In a medium bowl add graham cracker crumbs, granulated sugar, light brown sugar, salt and butter. Mix until crumbly. 3. Press the crumbs into the bottom of the prepared pan and set aside. For the cheesecake filling: 1. In a large bowl beat the cream cheese and sugar until smooth and creamy. 2. Add sour cream, salt, and vanilla. Mix until combined. 3. Add the eggs, one at a time, until just combined. For the pumpkin cheesecake filling: 1. Measure out 1 1/2 cups of the cheesecake filling and pour it into another bowl. 2. Add flour, pumpkin puree, pumpkin pie spice, and cinnamon. Mix until combined. Assembly: 1. Preheat oven to 350°F. 2. Alternate dollops of the two fillings over the prepared crust and then make a swirl with a knife or toothpick. 3. Bake 25-30 minutes. The center will be slightly wobbly. Let it cool to room temperature, then transfer to the refrigerator and chill for at least 6 hours or overnight. #pumpkin#cheesecake#baking#recipe#bakingtiktok#bakingvideo#dessert#fallbaking#foryou#bakingtherapy#baketok#fallvibes#fypI Wanted to Leave

Duration: 60 sPosted : Thu, 17 Oct 2024 22:33:31

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White chocolate raspberry cheesecake🍰🌷✨ Recipe: Ingredients Raspberry sauce: -1 1/4 cup raspberries, fresh or frozen (150g) -1/4 cup granulated sugar (50g) -1/2 tsp lemon juice -1 tsp water -1 tsp cornstarch + 1 tsp water Crust: -1 1/2 cups graham cracker crumbs (170g) -1 Tbsp granulated sugar -2 Tbsp light brown sugar -7 Tbsp unsalted butter, melted (98g) -pinch of salt Cheesecake: -32oz cream cheese, softened (910g) -8oz white chocolate, melted -1 cup granulated sugar (198g) -2/3 cup sour cream, room temperature (152g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Instructions For the raspberry sauce: 1. In a small bowl combine 1 teaspoon cornstarch plus 1 teaspoon water. Set aside. 2. In a small saucepan add the raspberries, sugar, lemon juice, and water. Bring to a simmer, constantly stirring and crushing the raspberries. Once it comes to a simmer, add the cornstarch mixture and continue stirring for about 1 minute. Remove from heat and press the sauce through a fine mesh strainer to remove the seeds. Set aside to cool. For the crust: 1. Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom of the pan. 2. In a small bowl combine graham cracker crumbs, granulated sugar, pinch of salt, and brown sugar. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into a 9-inch springform pan and press firmly into the bottom and up the sides of the pan. Do not pack in too hard. Set aside. For the cheesecake: 1. Preheat oven to 325°F. 2. Place the white chocolate in a microwave-safe bowl. Melt in 20-second intervals in the microwave, stirring in between, until fully melted. Set aside to cool, but don't let it get firm. 3. In a large bowl add the cream cheese and beat until smooth and creamy. 4. Add the sugar and mix until combined. 5. Add the sour cream, vanilla, white chocolate and salt. Mix until combined. 6. With the mixer on low speed mix in the eggs, one at a time, mixing until just combined. When adding the last egg also add the flour and mix until just combined. 7. Pour the cheesecake into the prepared pan. Add dollops of raspberry sauce on top and use a toothpick to create the swirls. 8. Tightly wrap the bottom of the cheesecake pan with aluminum foil to avoid water getting in. 9. Place the cheesecake pan in a roasting pan, and then place the roasting pan on the center rack of the oven. Pour 1 inch of boiling water in the roasting pan without accidentally pouring any on the cheesecake. 10. Bake for 55-75 minutes. Start checking on it at 50 minutes and continue doing so every 10 minutes. If the top starts browning cover with aluminum foil. When done the edges should be set and the center should be jello-jiggly which is normal. 11. Turn off the oven and place a wooden spoon in the crack of the oven door to keep it slightly open. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from oven & the roasting pan, and let it cool completely until room temperature. Cover and refrigerate the cheesecake for at least 4 hours or preferably overnight. #whitechocolate #raspberry #cheesecake #baking #recipe #bakingtiktok #bakingvideo #dessert #bakingideas #desserttiktok #foryou #bakingtherapy #baketok #fyp
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Cinnamon rolls🎄🧸🎁✨ thank you @Caraway Home for my bakeware gift!!❤️ Recipe: Ingredients Dough -1 cup whole milk, warm (110°F) (240ml) -2 1/4 tsp instant or active dry yeast (1 packet) + 1/2 Tbsp sugar -1/3 cup granulated sugar (66g) -1/3 cup unsalted butter, melted (76g) -1 egg + 1 egg yolk, room temperature -4 cups bread flour (512g) -3/4 tsp salt Filling for bottom of pan (optional) -4 Tbsp unsalted butter, softened (56g) -1/2 cup light or dark brown sugar, packed (107g) -1/2 Tbsp cinnamon -1 tsp vanilla -Pinch of salt Filling -3/4 cup light or dark brown sugar, packed (160g) -6 Tbsp unsalted butter, softened (85g) -1 1/2 Tbsp ground cinnamon -1/3 cup heavy whipping cream, room temperature (to pour over the rolls right before baking) (80ml) Cream cheese frosting -4oz cream cheese, softened -4 Tbsp unsalted butter, softened (56g) -1 cup powdered sugar (113g) -1/2 tsp vanilla Instructions For the dough: 1. Place milk in the microwave for about 35-45 seconds, until it reaches 110°F. It should be warm, not hot. You should be able to place your pinky in without getting burned. 2. Sprinkle in the yeast and 1/2 tablespoon sugar. Give it a mix and let it sit for 7-10 minutes. It should get foamy on top which means the yeast is activated. 3. In a large bowl add the yeast mixture, egg, egg yolk, butter, and 1/3 cup sugar. Mix until combined. 4. Stir in flour and salt with a wooden spoon until the dough forms. If the dough feels too sticky add 1 tablespoon of flour at a time. 5. Knead your dough on a lightly floured surface for 8-10 minutes until it becomes smooth (you can add it to a stand mixer on medium speed). 6. Transfer dough to a well oiled bowl. Cover with plastic wrap and a warm towel. Place in a warm area and let it rise for 1 to 1 1/2 hours, until doubled in size. You can warm your oven to its lowest setting, turn it off, and then place the covered bowl in there to help the dough rise. Filling for bottom of the pan (optional): 1. In a small bowl beat together butter, brown sugar, cinnamon, vanilla, and salt. 2. Evenly spread it all over the bottom of a greased 9x9 inch pan. For the filling: 1. In a small bowl combine the brown sugar, butter, and cinnamon until it turns into a spread. Set aside. 2. Once the dough has doubled in size, punch the dough gently to release air. Transfer to a well-floured surface and roll out into a 15x9-inch rectangle. Spread the cinnamon filling all over. 3. Starting from the longer side, roll the dough as tight as you can without tearing the dough. Cut off the ends, then cut into about 1-inch sections with a serrated knife or floss. You should get 9 rolls. 4. Place the rolls in a 9x9 inch pan. Cover with plastic wrap and a warm towel. Let it rise again for 40-50 minutes. 5. Meanwhile, preheat oven to 350°F. 6. Once rolls have risen, uncover and pour the heavy cream all over. 7. Bake for 19-25 minutes until slightly golden brown. You want to underbake a tiny bit so they stay soft in the middle. Let them cool 5-10 minutes before frosting. For the cream cheese frosting: 1. In a medium bowl add the cream cheese, butter, powdered sugar, and vanilla. Beat until combined. Spread over cinnamon rolls while they're still warm and enjoy. #christmas #cinnamonroll #cinnamonrolls #baking #recipe #bakingtiktok #recipeideas #christmasbaking #christmastiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp
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