thanksgiving dessert idea

This Cheesecake Swirl Pumpkin Bread has a layer of cheesecake running through the best moist pumpkin bread! It's delicious and takes pumpkin bread to a whole new level!

Cheesecake Swirl Pumpkin Bread

(195 grams) all purpose flour

tsp baking soda

tsp baking powder

cinnamon

nutmeg

cloves

tsp salt

(112 grams) unsalted Challenge butter, room temperature

(310 grams) sugar

eggs

(348 grams) pumpkin puree

oz (226 grams) Challenge cream cheese, room temperature

(52 grams) sugar

tsp vanilla extract

Preheat oven to 350 degrees. Grease a 9×5 loaf pan very well with non stick baking spray.

2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.

3. In a large mixer bowl, combine the butter and sugar and mix just until combined.

4. Add the eggs one at a time, mixing until well combined after each addition.

5. Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.

6. Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.

. Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand. Set batter aside.

. To make the cheesecake swirl, add the cream cheese and sugar to another large mixer bowl and beat until well combined and smooth.

. Add the egg and vanilla extract and mix until well combined.

0. Add about half of the pumpkin bread batter to the bottom of the loaf pan and spread evenly.

1. Spread the cheesecake filling evenly on top of the pumpkin bread batter.

2. Drop spoonfuls of the remaining pumpkin bread batter over the top of the cheesecake filling and gently spread together to form an even layer.

3. Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean. You can tent the bread after about 45 minutes to an hour, if needed, to keep it from browning too much on top.

4. Remove the loaf from the oven and allow to cool for about 20 minutes and then remove to a cooling rack to cool completely. The bread will rise as it bakes and then fall a bit as it cools.

5. When completely cooled, store pumpkin bread well wrapped or in an air tight container in the fridge. Bread is best for 3-4 days.

Wow, It looks so delicious. I will try  this recipe...!!!

https://www.youtube.com/watch?v=5yZwnOyZ1qk

This Cheesecake Swirl Pumpkin Bread has a layer of cheesecake running through the best moist pumpkin bread! It’s delicious and takes pumpkin bread to a whole new level! This video is made in collaboration with Challenge Dairy.

Recipe: https://www.lifeloveandsugar.com/cheesecake-swirl-pumpkin-bread/

Brown butter adds big flavor to a classic dessert with Brown Butter Pecan Pie.

Brown Butter Pecan Pie

unsalted butter

sugar

brown sugar

corn syrup

vanilla extract

salt

pecan halves

all-purpose flour

unsalted butter,

water

Whisk together flour, sugar, and salt in a...

Whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.

Add 1 tablespoon of water and continue mixing....

Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Wrap the dough tightly in plastic wrap. Refrigerate...

Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let it...

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

Lightly flour work surface. Roll out dough into...

Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.

Transfer the dough to a lightly greased 9-inch...

Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges.

For a simple fluted edge, press the knuckle...

For a simple fluted edge, press the knuckle of one finger into the rim of the crust while holding two fingers about a half inch apart on either side of your knuckle. Repeat around the entire edge of the crust.

Preheat oven to 350°F.

Place butter in a small saucepan. Cook over...

Place butter in a small saucepan. Cook over medium heat until butter melts and begins to foam.Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Remove pan from heat and allow to cool slightly. If desired, strain the butter to remove the browned bits.**

Place eggs in a large mixing bowl and...

Place eggs in a large mixing bowl and beat lightly. Add brown butter, sugar, brown sugar, corn syrup, vanilla, and salt. Whisk to combine. Stir in pecans.

Pour filling into prepared crust. To prevent any...

Pour filling into prepared crust. To prevent any potential mess from spills, place the pie on a rimmed baking sheet.

Bake 50 to 60 minutes, or until the...

Bake 50 to 60 minutes, or until the center is set and the crust is browned. Cool in pan before serving.

This Chocolate Chip Pumpkin Cheesecake is thick, creamy and full of pumpkin and chocolate! It's a great flavor combination and such a fun Thanksgiving dessert idea!

Chocolate Chip Pumpkin Cheesecake

tbsp (56 grams) butter, melted (salted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

pumpkin

(58 grams) sour cream

tbsp vanilla extract

tsp ginger

eggs, room temperature

(169 grams) semi sweet chocolate chips

chocolate chips

tbsp (90 milliliters) heavy whipping cream

(240 milliliters) heavy whipping cream, cold

(29 grams) natural unsweetened cocoa powder

(86 grams) powdered sugar

Mini Chocolate Chips

Pumpkins

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

id=&#8221;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. I

a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. A

d the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
8. A

d the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. A

d the chocolate chips and gently fold to combine.
10.

our the cheesecake filling into the crust and spread evenly.
11.

lace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12.

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
14.

rack oven door and leave the cheesecake in the oven for about 20 minutes.
15.

emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
16.

hen the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
TOPPING

=&#8221;instruction-step-18&#8243;>17. To make the chocolate ganache, put the chocolate chips in a heat proof bowl.
18.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19.

our the ganache onto the cheesecake and spread into an even layer. Allow to cool and firm.
20.

o make the whipped cream, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21.

ipe the whipped cream around the edge of the cheesecake, then top with some mini chocolate chips and pumpkin decorations, if desired.

This cheesecake was wonderful.  I followed the recipe for the most part, just used special dark cocoa powder for the whipped topping to get a real dark chocolate flavor and it worked great.  I'd attach a photo if it were possible.

Top 3 thanksgiving dessert idea recipes from across the web

The most viewed thanksgiving dessert idea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesecake Swirl Pumpkin Bread

Brown Butter Pecan Pie

Chocolate Chip Pumpkin Cheesecake

Top 3 thanksgiving dessert idea recipes from across the web

The most viewed thanksgiving dessert idea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesecake Swirl Pumpkin Bread

Brown Butter Pecan Pie

Chocolate Chip Pumpkin Cheesecake

The most viewed thanksgiving dessert idea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine