This pumpkin cheesecake recipe turns out a very creamy and delicious dessert. Don’t worry if you still see a few white specks, as they’ll disappear during baking. My pumpkin cheesecake recipe is a family favorite that’s baked on repeat as soon as the weather starts getting cool and crisp. 6. Add the spiced pumpkin after blending in the eggs. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Add 1 cup of canned pumpkin, 3 eggs, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of allspice. Blend in the heavy Cream. 1) preheat oven to 350 and generously butter a 9 inch spring form pan Sift the cake flour, baking powder and salt together in a med size bowl and set aside, 2) Beat the egg YOLKS together in a large bowl, with an electric mixer on high for 3 minutes Then with the mixer still running gradually add the 1/3 cup of sugar and continue beating until light yellow ribbons form in the bowl, about 5 minutes more. Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake. WELCOME TO JUNIORS! Warm the caramel ice cream topping (don’t let it boil), then drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges, and some down the sides. Pour into crust. This Gluten-Free Pumpkin Cheesecake is a delicious option for a non-pie Thanksgiving dessert. Slice with a sharp straight-edge knife, not a serrated one. 3) Make the Cheesecake filling. Junior's Cheesecake Recipe (including Pumpkin Chee... 1) preheat oven to 350 and generously butter a 9 inch. Hand-Made in our family owned bakery. Our pumpkin cheesecake recipe … 2. QVC's Privacy Statement does not apply to these third-party web sites. Combine the cider, cornstarch, sugar, and cinnamon in a small saucepan and whisk until completely dissolved. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Pipe whipped cream rosettes around the top edge of the cake. eveny spread batter on the bottom of the pan and bake until set and golden about 10 minutes Pace the cake on wire rack and cool (do not remove it from the pan), 2)While the cake cools make the cream cheese filling Place one 8 oz package of cream cheese, 1/3 cup of sugar and the cornstarch in a large bowl Beat with an electric mixer on LOW until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese, 3) Increase the mixer speed to high and beat the remaining 1 1/3cup of sugar,then beat in the vanilla. A dessert that's cheesecake and pumpkin pie, all in one. Watch CBS News anytime, anywhere with the our 24/7 digital news network. If you’re intimidated by the thought of making a pumpkin cheesecake, then don’t be! Touch the cake gently in the center. This is truly a New York style pumpkin cheesecake recipe that’s worth every single bite. Place on a serving plate. When it comes to a holiday meal, there always needs to be a pumpkin … Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. Pumpkin Pie Cheesecake Cheesecake Recipes Dessert Recipes Just Desserts Delicious Desserts Yummy Food Tasty Food Tasting Thanksgiving Desserts. *You're signing up to receive QVC promotional email. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Stir about 1/3 cup of the whites into batter then gently fold in the remaining egg whites (don't worry if a few white specks remain). Please note our temporary restaurant closures. Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Release and remove the sides of the spring form, leaving the cake on the bottom of the pan. Here is the Juniors Apple Cheesecake Recipe: Junior's Sponge Cake Crust (recipe at bottom), For the apple filling: 3 large firm, crisp red-skinned apples 1/2 cup apple cider or apple juice 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon, For the cheesecake: Three 8-ounce packages cream cheese (use only full fat), room temperature 1 1/3 cups sugar 1/4 cup cornstarch 1 tablespoon pure vanilla extract 2 extra-large eggs 2/3 cup heavy or whipping cream, For the apple-caramel topping: 2 large firm, crisp red-skinned apples Juice of one large lemon 1 cup caramel or butterscotch ice cream topping. The World's Most Fabulous Cheesecake delivered directly to your door via UPS. 6. Beat in the vanilla and lemon extract, 3) Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear Then blend in the butter, 4) In a clean bowl, using clean dry beaters beat the egg whites and cream of tarter together on high until frothy Gradually adding the 2 remaining Tablespoons of sugar continue till soft peaks form. If any cake remains cover wit plastic wrap and refrigerate. In a bowl, beat cream cheese, sugar and vanilla until smooth. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. For the prettiest cake, decorate within a few hours of serving, so the apples stay fresh and crisp. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Serve it with salted caramel sauce and whipped cream for an extra decadent dessert or keep it plain and enjoy the delicious pumpkin … https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Stream CBSN live or on demand for FREE on your TV, computer, tablet, or smartphone. Make and bake the cake crust and leave in the pan. Add the spiced pumpkin after blending in the eggs. 5. This past week we took the boys on their first beach trip. The result? Even if you're not a huge pumpkin pie fan, it's hard to pass on a slice of this decadent pumpkin cheesecake. Blend in the eggs, one at a time, beating well after adding each one. Place the pie on a baking sheet and bake for 15 minutes. This easy Pumpkin Cheesecake recipe makes a smooth & creamy cheesecake that’s full of pumpkin flavor & spice! As recently spotted by @Costco_Empties, this thing looks like the best of both a pumpkin cake and the classic New York-style cheesecake that's made Junior's a go-to destination for the rich dessert. https://myheavenlyrecipes.com/homemade-classic-pumpkin-cheesecake-recipe Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Get sneak previews of special offers & upcoming events delivered to your inbox. 1. Add the spiced pumpkin after blending in the eggs. 4. On low speed, blend the pumpkin and the 1 teaspoon of pumpkin pie spice into the remaining batter. To make the topping, core the apples and thinly slice them or cut them into bite-size pieces (leave the peel on if you like). The perfect make-ahead dessert for Thanksgiving! 3) Make the Cheesecake filling. 5) Gently spoon the batter into the pan, bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes Let the cake cool completely in the pan on wire rack while you continue making the cheesecake filling Do not remove the cake from pan. https://www.allrecipes.com/recipe/13477/double-layer-pumpkin-cheesecake Original New York Cheesecake. Home of the World's Most Fabulous Cheesecake. Refrigerate the cake until ready to serve. Recipe here: http://www.joyofbaking.com/PumpkinCheesecake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cheesecake. Fold into cheese mixture. Gently spoon the pumpkin batter on top of the crust. Preheat the oven to 350°F. Recommended temp is 350 F. Put 1/4 of the cream cheese, 1/3 of the sugar and all the cornstarch into your mixer bowl and beat at low speed with a butter whisk (for Kenwood machines, that would be the K-beater) until creamy, 2-3 minutes, scraping down the … Dec 2, 2015 - Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty … Combine the pumpkin, cinnamon, nutmeg and allspice. Slice the cold cake with a sharp straight-edge knife, not a serrated one. This Pumpkin Cheesecake is the perfect dessert for fall & Thanksgiving. Junior's makes their pumpkin cakes by swirling white and pumpkin batters together, then decorating them with dollops of whipped cream. If it springs back, it’s done. Beat in the cream just until completely blended. The flavors of fall spices, pumpkin, and cream cheese meld together like no other. Slowly add in the sweetened condensed milk and beat until the mixture is smooth, scraping down the sides of the bowl … Make and bake the sponge cake, and leave it in the pan. Beat in the cream just until completely blended. 4) Bake the cake as indicated in cheesecake recipe Remove it from pan then cool and serve. 1) Preheat oven to 350 generously butter a 9 inch spring form pan Make the batter for sponge cake as recipe directs. Remove from the heat and stir in the apples. © 1995-2020 QVC, Inc. All rights reserved Trademark Notice 888-345-5788. Famous since 1950. Lightly sprinkle the cream rosettes (page 26) with a little pumpkin pie spice. Generously butter the bottom and sides of a 9-inch springform pan. Press onto the bottom and 2 in. Blend in the eggs, one at a time, beating well after adding each one. Remove 1 1/2 cups of the batter and set aside. 1 recipe 9-inch Junior's Sponge Cake Crust Four 8-ounce packages cream cheese (use only full fat), at room temperature1 2/3 cups sugar 1/4 cup cornstarch1 tablespoon pure vanilla extract2 extra-large eggs3/4 cup heavy or whipping cream 1 cup canned pumpkin purée (not pumpkin pie mix)1 teaspoon pumpkin pie spice, plus more for sprinkling1 recipe, Makes one 9-inch cheesecake, about 3 inches high. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Many gluten-free desserts can’t be made in advance (sorry Gluten-Free Banana Cream Pie – I still love you) which makes this recipe … Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. 2. 1 recipe Thin sponge cake layer (recipe follows below), 1 recipe of Juniors Cream Cheesecake (Above), 1) Preheat oven to 350 and butter 9 inch spring form pan Make and bake the sponge layer, 2) in med bowl Blend Cinnamon and pumpkin till smooth. The Junior's WayFor this cake, the bakers use canned pumpkin, the kind that's 100-percent pure pumpkin purée, not canned pumpkin pie mix. 5) Cool the cake on a wire rack for 1 hour Then cover the cake with plastic wrap and refrigerate until it is completely cooled at least 4 hours or overnight. Add to 1 pound and 14 ounces cream cheese and mix. Cover any leftover cake and refrigerate, or wrap and freeze for up to 1 month. Add 1 extra large egg and blend. Cover any leftover cake and refrigerate. Copyright © 2020 CBS Interactive Inc.All rights reserved. Transfer the cake to the freezer for 1 hour. 1 recipe 9-inch Junior's Sponge Cake Crust Four 8-ounce packages cream cheese (use only full fat), at room temperature 1 2/3 cups sugar 1/4 cup cornstarch Now wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). 1 recipe of Juniors Cream Cheesecake (Above) 1) Preheat oven to 350 and butter 9 inch spring form pan Make and bake the sponge layer. While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Now, blend in the melted butter. 1 recipe of juniors Cream Cheesecake (Above) 1) Preheat oven to 350 and butter 9 inch spring form pan Make and bake the sponge layer. chefpablos.com/recipe/the-cheesecake-factory-pumpkin-cheesecake-recipe Refrigerate until ready to serve. store as you would the reg recipe. https://leitesculinaria.com/3627/recipes-brownie-swirl-cheesecake.html 4. About Junior's Cheesecakes. Add the pumpkin puree and pumpkin pie spice and mix until combined. 1 cup solid canned pack pumpkin. What a great way to celebrate Thanksgiving, or any day! Leave the crust in the pan and place on a wire rack to cool. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. Sweet pumpkin is enhanced with warming spices and brown sugar, and perfectly balanced by the smooth, rich tang of cream cheese. Cool on a wire rack. 2) in med bowl Blend Cinnamon and pumpkin till smooth. Fold about one-third of the whites into the batter, then the remaining whites. Beat in eggs on low speed just until combined. Watch carefully and don’t let the top brown. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. 3. 3. Set aside to cool while you make the cake. 2. Remove the sides from the spring form pan slide the cake off the bottom pan onto a serving plate. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. This works better than cooked fresh pumpkin because the moisture and flavor are consistent, cake after cake. 3/4 teaspoon cinnamon. Whisk gently until smooth. 5. Bake at 350° for 5 minutes. In a small bowl, sift the flour, baking powder, and salt together. Juniors Pumpkin Pie Cheesecake. You know it's fall when pumpkin cheesecakes start coming out of the ovens at Junior's, and the customers start lining up to pick up their orders. 4. Return the cake to the freezer until the caramel has set, 30 minutes. We use only the finest of ingredients including Philadelphia® cream cheese, heavy cream, fresh eggs, sugar and vanilla. See more ideas about cheesecake, cupcake cakes, cheesecake recipes. Top the cake with the apples (wipe them with a paper towel first). You’ll find that it’s crazy good, especially if you’re an overly obsessive cheesecake lover like me!! At this point mix the filling ONLY until completely blended Be careful not to over mix the batter. Using a thin, pointed knife, cut through the batter a few times in a "figure 8" design, just until white swirls appear. It’s smooth and creamy with a delicious pumpkin spice flavor and cinnamon graham cracker crust. It can be made a day in advance which is always a lifesaver on holidays. Junior's Pumpkin Layer Cheesecake Is Now Available At Costco If you've been on the hunt for the perfect desert to grace your table this Thanksgiving, Costco is coming through as a savior once again. Toss the apples with the lemon juice (this keeps them from turning brown). Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Creamy, smooth, and satiny. This pumpkin cheesecake is a graham cracker crust topped with a rich and creamy pumpkin cream cheese filling, all baked to golden brown perfection. https://www.food.com/recipe/juniors-famous-cheesecake-17927 Do not freeze this cake. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch spring form pan (preferably a nonstick one). Using a teaspoon, drop the white batter in small spoonfuls on top of the pumpkin batter, pushing it down slightly as you go. 2) in med bowl Blend Cinnamon and pumpkin till smooth. Velvety Smooth Pumpkin Cheesecake. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Jan 14, 2016 - Explore MsKempy's board "Juniors New York cheesecake" on Pinterest. Keep the oven on. Then add 1/2 cup heavy cream a little at a time and mix. 1/3 cup sifted cake flour 3/4 teaspoon baking powder Pinch of salt 2 extra-large eggs, separated 1/3 cup sugar 1 teaspoon pure vanilla extract 2 drops pure lemon extract 2 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Order now and choose your ship date. up the sides of a greased 9-in. Take a trip back to Brooklyn. https://www.thekitchn.com/juniors-cheesecake-recipe-22943309 Mix 7/8 cup sugar with 3 tablespoons corn starch. Its full of fall flavors and just melts in your mouth. The gingersnap crust is the perfect pairing with the pumpkin cheesecake. Place on a cake plate. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Packing for our first big vacation with them was a bit hilarious. Keep the oven on. Increase the mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend the eggs, one at a time, beating the batter well after adding each one. springform pan. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. 3) Make the Cheesecake filling. Junior's Cheesecake is a pure New York style cream cheese cake. Pour slowly over the chilled cheesecake filling. 4) Gently spoon on the cheese filling on top of the baked sponge cake layer Place the spring form pan in a large shallow pan containg in hot water that comes about inch up the sides of the pan Bake the cheese cake until the center barely jiggles when you shake te pan about 1 hr. Be careful not to overmix! For the Crust. Bake until the edges are light golden brown and the top has golden and tan swirls, about 1 1/4 hours. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. 3/4 teaspoon cinnamon. Find recent orders, do a return or exchange, create a Wish List & more. Topped with a cream cheese whipped cream, it makes the best Fall treat & holiday dessert! 1. California Privacy/Information We Collect. Order Now Order Now. What makes Junior's Cheesecake unique? 5. 3. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. To make the filling, peel and core the apples for the filling into ½-inch, bite-size pieces. 1. Be careful not to over mix! By New York style pumpkin cheesecake, we mean: gloriously rich, dense, and high. Beat in the extracts. Preheat the oven to 325°F degrees and set a rack in the lower middle position. Thick gingersnap crust. 1 cup solid canned pack pumpkin.