Dýňové Cheesecake Crunch kousne
Tyto štíty štíhlého tvaru dýňového tvarohového koláče posypané pečankovým křupavým zálivkem jsou pozitivně návykové.
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Výtěžek
Tyto štíty štíhlého tvaru dýňového tvarohového koláče posypané pečankovým křupavým zálivkem jsou pozitivně návykové.
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Výtěžek
Xander
27.04.2023 @ 16:38
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text into English:
“The slim-shaped shields of the pumpkin cheesecake sprinkled with crunchy pecan topping are positively addictive. 1 hour and 20 minutes 30 minutes Makes 48 bites Total time Preparation Yield Composition For Crust: 18 graham crackers (10 ounces) 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, melted Coarse salt For Topping: 1/4 cup (1/2 stick) unsalted butter, room temperature 1/2 cup all-purpose flour 1/2 cup packed light-brown sugar 1 cup chopped pecans (4 ounces) For Filling: 12 ounces cream cheese, room temperature 3/4 cup granulated sugar 3/4 cup pure pumpkin puree (from 15-ounce can) 2 large eggs 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch of ground cloves Directions 1. Make the crust: Preheat oven to 375 degrees. In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/4 cup granulated sugar, 1 stick melted butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into bottom of a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Let cool completely. 2. Make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Set aside. 3. Make the filling: Pulse cream cheese in a food processor until smooth. Add 3/4 cup granulated sugar and pumpkin and process until smooth, scraping down sides of bowl as needed. Add eggs, flour, 1/2 teaspoon salt, cinnamon, ginger, and cloves; process until incorporated. Pour filling into cooled crust, spreading evenly, and sprinkle with topping. Bake until pudding is just set and puffed, about 50 minutes. Let cool completely on a wire rack. Cut into bite-size squares.”