@mensagensdeluz01: tem alguma coisa sugando suas energias! #cartomante #previsoes #tarot #energia

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Saturday 19 July 2025 13:00:00 GMT

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#fyp

Yup definitely the filters #fyp

Yup definitely the filters #fyp

Pumpkin spice, but make it cheesecake 🍂 Creamy, cozy, and perfect for fall. Creamy Pumpkin Cheesecake with Chocolate Crust Chocolate Graham Cracker Crust 2 cups (280g) chocolate graham cracker crumbs (regular or gluten-free) 1/4 cup (50g) light brown sugar, packed 1/8 tsp salt 1/2 cup unsalted butter, melted Pumpkin Cheesecake (4) 8oz bricks full fat Philadelphia cream cheese, room temp 1 cup (200g) light brown sugar, packed 1/2 cup (100g) granulated sugar 1 tbsp vanilla bean paste (or vanilla extract) 2 tbsp cornstarch 1/4 tsp salt 1 1/2 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup (60g) full fat sour cream 4 large eggs, room temp (1) 15oz can pumpkin puree (not pumpkin pie filling) Directions Preheat oven to 350°F and adjust your racks so a roast pan fits on the bottom rack and the springform pan fits in the center rack. In a medium bowl, stir together chocolate graham cracker crumbs, brown sugar, and salt. Pour in melted butter and mix until crumbs are evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it. Bake crust for 10 minutes, then remove and let cool slightly while preparing filling Place a roasting pan filled with 3” of water on the bottom rack and allow it to heat while you prepare your mixture. The steam is going to prevent the cheesecake from cracking while it bakes. In a large bowl or stand mixer, beat cream cheese and sugar until smooth, scraping sides often. Mix in vanilla, cornstarch, salt, cinnamon, and pumpkin pie spice. Blend in sour cream until smooth. Add eggs one at a time, mixing on low speed just until combined (don’t overbeat). Stir in pumpkin puree until fully incorporated. Pour filling over cooled crust and smooth the top. Bake for 70–80 minutes, or until edges are set and the center has a slight jiggle. Turn off oven, crack the door slightly, and let cheesecake rest inside for 1 hour with the door open. Remove from oven, cool completely at room temperature, then refrigerate at least 6 hours or overnight before serving. https://www.jessiedaye.com/all-recipes/2025/8/20/creamy-pumpkin-cheesecake-with-chocolate-crust #halloween #pumpkin #dessert

Pumpkin spice, but make it cheesecake 🍂 Creamy, cozy, and perfect for fall. Creamy Pumpkin Cheesecake with Chocolate Crust Chocolate Graham Cracker Crust 2 cups (280g) chocolate graham cracker crumbs (regular or gluten-free) 1/4 cup (50g) light brown sugar, packed 1/8 tsp salt 1/2 cup unsalted butter, melted Pumpkin Cheesecake (4) 8oz bricks full fat Philadelphia cream cheese, room temp 1 cup (200g) light brown sugar, packed 1/2 cup (100g) granulated sugar 1 tbsp vanilla bean paste (or vanilla extract) 2 tbsp cornstarch 1/4 tsp salt 1 1/2 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup (60g) full fat sour cream 4 large eggs, room temp (1) 15oz can pumpkin puree (not pumpkin pie filling) Directions Preheat oven to 350°F and adjust your racks so a roast pan fits on the bottom rack and the springform pan fits in the center rack. In a medium bowl, stir together chocolate graham cracker crumbs, brown sugar, and salt. Pour in melted butter and mix until crumbs are evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it. Bake crust for 10 minutes, then remove and let cool slightly while preparing filling Place a roasting pan filled with 3” of water on the bottom rack and allow it to heat while you prepare your mixture. The steam is going to prevent the cheesecake from cracking while it bakes. In a large bowl or stand mixer, beat cream cheese and sugar until smooth, scraping sides often. Mix in vanilla, cornstarch, salt, cinnamon, and pumpkin pie spice. Blend in sour cream until smooth. Add eggs one at a time, mixing on low speed just until combined (don’t overbeat). Stir in pumpkin puree until fully incorporated. Pour filling over cooled crust and smooth the top. Bake for 70–80 minutes, or until edges are set and the center has a slight jiggle. Turn off oven, crack the door slightly, and let cheesecake rest inside for 1 hour with the door open. Remove from oven, cool completely at room temperature, then refrigerate at least 6 hours or overnight before serving. https://www.jessiedaye.com/all-recipes/2025/8/20/creamy-pumpkin-cheesecake-with-chocolate-crust #halloween #pumpkin #dessert

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