Pie Vs. Cheesecake Showdown – NBC10 Philadelphia


In the game of Thanksgiving desserts, who is the winner?

Whether you’re a baker or want to mix things up with a pumpkin cheesecake, News4’s Megan McGrath has the recipe for you.

Pumpkin Cheesecake Recipe

  • 2 graham cracker sleeves, ground
  • 1 stick of butter, melted
  • 1 1/4 cups sugar, plus 4 tablespoons, divided
  • 4 packs of cream cheese, room temperature
  • 3 tablespoons flour
  • 1/2 cup sour cream, divided
  • 1 can pumpkin puree, 15 ounces
  • 2 tablespoons pumpkin pie spice
  • 1 1/2 teaspoons vanilla, divided
  • 4 eggs, room temperature

Leave the cream cheese, eggs, and sour cream at room temperature.

Using a food processor or blender, grind the graham crackers into crumbs. Mix 2 tablespoons of sugar and 1 cup of melted butter.

Press the mixture into the greased 9-inch spring-loaded pan, lifting the crumbs 1 inch on both sides. Press the mixture firmly into the pan.

In a large mixing bowl, mix cream cheese with 1/4 cup sugar, mixing well with flour. Add pumpkin, 1/2 cup sour cream, vanilla, and pumpkin spice. Mix until just smooth. Mix eggs at room temperature one at a time until well blended.

Pour mixture into pie crust and bake at 325° until cheesecake begins to set, about 45 to 50 minutes. The center will still wobble.

While the cheesecake is cooking, mix 1 cup sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a medium mixing bowl.

Spread the sour cream mixture over the hot cheesecake and return to the oven. Bake until set, about 10 to 15 minutes.

Let the cheesecake cool to room temperature in the pan. Chilled. Before serving, run the knife along the edge of the pan if it is sticky, release the spring and serve.

For neat cheesecake slices, wipe the knife between the cuts.

Chocolate pecan cake recipe

  • 1 roll of pie crust, I use Pillsbury
  • 1 cup pancake syrup, karo if you can find it
  • 1/2 cup sugar
  • 1/3 cup butter, melted and slightly cooled
  • 3 eggs, lightly beaten
  • 1 half pecans
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
  • whipped cream to serve

Roll out the pie crust and form into a 9-inch cake pan.

Beat the eggs lightly, then add the sugar, syrup, melted butter, and vanilla. Beat on medium until mixture is smooth. Use a spoon to stir the pecans.

Spread 1 cup of chocolate chips on the bottom of the pie crust and pour the pecans on top. Bake at 350° until filling begins to firm up, about 45 minutes. Tip: If the crust gets too brown during cooking, cover the edges with tin foil.

Cool completely before cutting. Serve with fresh cream.

https://www.nbcphiladelphia.com/entertainment/the-scene/easy-thanksgiving-dessert-recipes-pie-vs-cheesecake-showdown/3055413/ Pie Vs. Cheesecake Showdown – NBC10 Philadelphia

Aila Slisco

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