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