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