Category: American

Pumpkin Basque Cheesecake

Delicious Pumpkin Basque Cheesecake is the perfect creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. This delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving tray. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. They have a festively appeal and a seasonal flavor that could become a family tradition.

Watch the video and follow the simple instructions below to have these delicious Pumpkin Basque Cheesecakes ready to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

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Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the scrunched paper to the bottom and sides of 6″ or 7″ springform pan. Watch video for reference.

In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 

Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 

Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. 

Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6″ pan & 30 minutes for a 7″ pan).

Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. 

Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

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Pumpkin Basque Cheesecake

Pumpkin Basque Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

  • 6" or 7" Springform Pan

Ingredients
  

  • 16 oz cream cheese room temperature
  • 1 cup pumpkin puree not pie filling
  • ¾ cup sugar
  • ½ cup heavy whipping cream
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tsp pumpkin spice
  • ¼ tsp salt
  • 3 large eggs room temperature

Instructions
 

  • Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the scrunched paper to the bottom and sides of 6" or 7" springform pan. Watch video for reference.
  • In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
  • Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
  • Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 
  • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
  • Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6" pan & 30 minutes for a 7" pan).
  • Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
  • Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

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Keyword best pumpkin basque cheesecake, easy pumpkin basque cheesecake, pumpkin basque cheesecake
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Cheesecake Recipes

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Pumpkin Baked Oatmeal

A warm serving of this Pumpkin Baked Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

Watch the video and follow the instructions below to have a warm bowl of Pumpkin Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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Preheat the oven to 375°F. Grease the 9″x 9″ pan with cooking spray or line the inside of the pan with parchment paper. In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix.

Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together.

Transfer the mixture to the pan. 

Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

Serve with whipped cream & maple syrup. Enjoy!

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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a quick and easy recipe that is simply delicious.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9
Calories

Equipment

  • 9" x 9" pan

Ingredients
  

  • 2 ½ cups old fashioned rolled oats
  • 1 cup pumpkin puree not pumpkin filling
  • 1 cup milk
  • â…“ cup maple syrup or honey
  • ¼ cup unsalted butter melted
  • 2 tsp vanilla extract
  • 2 tsp pumpkin spice
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • â…› tsp salt
  • 2 large eggs

Instructions
 

  • Preheat the oven to 375°F. Grease the 9"x 9" pan with cooking spray or line the inside of the pan with parchment paper.
  • In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix. Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together. Transfer the mixture to the pan.
  • Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

Serve with whipped cream & maple syrup. Enjoy!

    Video

    Keyword best pumpkin baked oatmeal, easy pumpkin baked oatmeal, fall pumpkin baked oatmeal, pumpkin baked oatmeal
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    Breakfast

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    Dutch Oven Spiral Ham

    Dutch Oven Spiral Ham is a simple two step process that is very delicious. The Ham is slowed cooked with brown sugar and honey that creates a sweet holiday feast that everyone will enjoy. Succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. This recipe cuts a lot of time off preparation and maintains the taste, texture and flavor that comes with slower cooking methods of preparation. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.

    Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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    Dutch Oven Spiral Ham

    Easy Dutch Oven Glazed Spiral Ham is an herbal flavored succulent feast that is perfect on any occasion.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes
    Course Main Course
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Dutch Oven

    Ingredients
      

    • 8-10 lbs bone-in spiral ham
    • ½ cup water

    Glaze

    • ½ cup honey
    • ½ cup brown sugar
    • 2 tbsp Dijon mustard
    • 2 tbsp apple cider vinegar

    Instructions
     

    • Preheat the oven to 325°F.
    • Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel. Place spiral ham (cut side down) into the dutch oven. Pour ½ cup of water into the bottom. Either cover with a lid or aluminum foil.
    • Bake for 12-13 minutes per-pound. (I did mine for 13 minutes per-pound).
    • Combine honey, brown sugar, dijon mustard, apple cider vinegar and mix well.
    • In the last 30 minutes: remove ham from the oven. Remove lid or aluminum foil from the ham. Coat the ham with the sauce (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered.
    • Remove and tent the ham for 10 minutes before serving.

    Serve & enjoy!

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      Keyword dutch oven ham, dutch oven honey spiral ham, dutch oven spiral ham, thanksgiving dutch oven ham
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      Main Dishes

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      Electric Deep Fried Turkey (Masterbuilt)

      The perfect Fried Turkey for Thanksgiving! Electric Deep Fried Whole Turkey is juicy, tender, crispy, and is extremely delicious. Fried Turkey is perfect for the holidays or any special occasion. The sweet flavor is brined and cooked into the meat as it seals in the absolutely mouthwatering essence of the Turkey. If serving the whole bird, you may need to cover the skinny part of the legs with garnish for that Social media picture. But let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply succulent. Everyone that partakes in this meal will agree; this bird is soft, moist and is bursting with natural harmonies at each crispy bite. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time spent preparing this bird will result in a tasteful quality feast everyone will enjoy.

      Watch the video and follow the instructions below to have this gorgeous bird on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Make sure your bird fits in the deep fryer before cooking (see manufacturer’s instructions). Thanks for visiting and see you again soon.

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      Electric Deep Fried Turkey (Masterbuilt)

      Deep Fried Turkey that is moist, tender and delicious.
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      Prep Time 30 minutes
      Brine 1 day
      Total Time 1 day 1 hour 12 minutes
      Course Thanksgiving
      Cuisine American
      Servings 10
      Calories

      Equipment

      • Masterbuilt 10 Liter XL Electric Turkey Fryer 

      Ingredients
        

      • 12-18 lbs whole turkey
      • ¼ cup sea salt 1 ½ tbsp per-lb
      • 2 tbsp sugar ½ tsp per-lb
      • 11-13 qt peanut oil

      Instructions
       

      • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
      • Brine- In a small bowl: combine salt and sugar (see notes in the recipe for references per-lb). Clean, rinse and pat the turkey dry with paper towels. Rub the salt mixture all over turkey. Place a wire rack on a baking sheet, then place turkey on top of the wire rack (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).

      Frying **Read and follow ALL safety instructions and protocols**

      • Remove the turkey from refrigerator and let sit for 1-2 hour prior to frying. Make sure it is completely thawed and free from water. Do not rinse the salt off.
      • Make sure the drain valve is close before adding the peanut oil. Pour the oil to the max line (do not go above the line) and close the lid. Preheat the oil at 375°F for 45-60 minutes.
      • Place the whole turkey in the basket. Wear extreme heat resistant gloves, to protect hands and forearms. Use the lifting hook to lift the basket by the handle (see pictures and video for reference before proceeding to next steps).
      • Open the lid. THEN VERY SLOWLY & GRADUALLY LOWER the basket into the hot oil. (It took me about 5 minutes to lower the turkey in the hot oil). Close the lid and cook 3.5-4 minutes per-lb (see picture and video for reference).
      • While wearing your extreme heat resistant gloves: Use the lifting hook to secure basket handle, very slowly lift the basket out of the hot oil (slowly & carefully). Then using the baskets drain clips, hook the basket to the fryer's mounting position using the hole located atop the fryer (see picture and video for reference). Let turkey rest for 10 minutes. THEN, place basket with the turkey on a baking sheet and let the turkey rest until ready to serve/crave.

      Enjoy!

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        Turkey’s

        Main Dishes

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        Homemade Blueberry Bread

        Rich moist bread that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful bread. My family absolutely loves this recipe and we are sure your will too.

        Watch the video and follow the instructions below to have this warm bread today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect with coffee or on the go these blueberry bread are simply delicious. Thanks for visiting and see you again soon.

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        In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.

        Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper.In a large separate bowl: add sugar, eggs and beat until pale yellow.

        Add vanilla extract, sour cream, milk and oil. Mix everything together until combined.

        In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Add dry ingredients and mix.

        Add the blueberries into the bowl and gently toss them together with a spatula.

        Transfer the batter to the pan. 

        Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.

        Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

        Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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        Blueberry Bread

        Blueberry Bread is a heavenly treat that features bursts of berries with each deliciously moist slice that is perfect on any occasion.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 1 hour 5 minutes
        Total Time 1 hour 15 minutes
        Course Baked Goods
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 8" x 4" Loaf Pan

        Ingredients
          

        • 1 ½ cups fresh blueberries or frozen (not not thaw)
        • 2 tsp all-purpose flour

        Batter

        • 1 ½ cups all-purpose flour 215 grams
        • ½ – ¾ cup granulated sugar depends how sweet you like
        • ½ cup vegetable or canola oil 
        • ½ cup milk room temperature
        • ¼ cup sour cream room temperature
        • 1 ½ tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs room temperature

        Topping

        • ¼ cup blueberries
        • 1 tbsp granulated sugar

        Instructions
         

        • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
        • In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
        • In a bowl combine flour, salt, baking soda & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
        • In a large separate bowl: add sugar, eggs and beat until pale yellow. Add vanilla extract, sour cream, milk and oil. Mix everything together until combined. Add dry ingredients and mix. Add the blueberries into the bowl and gently toss them together with a spatula. Transfer the batter to the pan. Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
        • Bake for 65-70 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

        Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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          Baked Goods

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          Carrot Bread (No Pineapple)

          Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

          Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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          Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.

          Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.

          In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.

          Add the shredded carrots, raisins, walnuts into the bowl

          Gently toss them together with a spatula. 

          Transfer the batter to the pan.

          Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

          Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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          Homemade Carrot Bread (no pineapple)

          Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 50 minutes
          Total Time 55 minutes
          Course Baked Goods, Breakfast
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 9" x 5" Loaf Pan

          Ingredients
            

          • 2 ½ cups shredded carrots
          • 1 ¾ cups all-purpose flour 249g
          • ¾ cup walnuts
          • ¾ cup raisins
          • ½ cup granulated sugar
          • ½ cup vegetable or canola oil 
          • ½ cup sour cream (full fat) room temperature
          • ¼ cup brown sugar
          • 2 tsp pumpkin spice
          • 1 ½ tsp vanilla extract
          • 1 tsp baking soda
          • ½ tsp salt
          • ½ tsp ground cinnamon
          • ½ tsp baking powder
          • 2 large eggs room temperature

          Instructions
           

          • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
          • In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
          • In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
          • Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

          Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

            Video

            Keyword best carrot bread, easy carrot bread, homemade carrot bread, homemade carrot bread no pineapple
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            Baked Goods

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