PUMPKIN CHEESECAKE

Rating: 4.5 out of 5.
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PUMPKIN CHEESECAKE

A silky, creamy pumpkin cheesecake that anyone can make!

I love a good cheesecake and this one makes you long for your next bite! I have yet to make a pumpkin flavour dessert this year and frankly I’m pretty late to the game. That’s okay though because this recipe really hit the spot. Not being able to get together with people has made me less inclined to bake desserts this year… but seeing everyone’s American Thanksgiving posts made me crave pumpkin. This pumpkin cheesecake recipe is super easy that even the most novice bakers can make this delectable dessert.

The base is made with a graham crumb crust and the cheesecake filling (using Philadelphia Cream Cheese of course) has a nice and light pumpkin flavour. This is a great alternative to the classic pumpkin pie and can be topped with some whipped cream if you’re wanting some add sweetness.

PUMPKIN CHEESECAKE

Want to try some other sweet recipes?

Banana Bread

Banana Pancakes

Pumpkin Cheesecake

Pumpkin Cheesecake

A silky smooth and creamy pumpkin cheesecake on a graham crumb crust
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American

Equipment

  • 8 or 9 inch cake pan
  • Mixer
  • Bowl
  • Parchment paper

Ingredients
  

Graham Crumb Crust

  • cups graham crumbs
  • ½ cup unsalted butter melted
  • 1 tbsp white sugar
  • ½ tsp ground cinnamon

Pumpkin Cheesecake Filing

  • 500 g plain cream cheese softened
  • ½ cup white sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup pumpkin purée
  • ½ tsp ground cinnamon
  • pinch nutmeg

Instructions
 

  • Preheat oven to 325°F. In a bowl, combine the graham crumbs, sugar and cinnamon. Add the butter and mix until well combined. Line the bottom of your cake pan with parchment paper and add the graham crust mixer. Flatten it down with a spoon until you have a flat even layer. Bake for 8 minutes. Set aside and let it cool to room temperature.
  • Preheat oven to 350°F. In a bowl, combine the cream cheese, sugar and vanilla extract. Beat until smooth. Blend in the eggs one at a time. Once smooth, add the pumpkin, cinnamon, and nutmeg and mix gently until well combined.
  • Carefully spread the batter onto the crust until you have an even layer. Bake the cheesecake for 40 minutes, until the center is almost set. Once cool, refrigerate for a few hours or overnight before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword banana pancakes, cheesecake, dessert, pumpkin, pumpkin cheesecake

Easy Chicken Pot Pie

EASY CHICKEN POT PIE

Rating: 4.5 out of 5.
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EASY CHICKEN POT PIE

A quick and easy chicken pot pie recipe

Chicken pot pie made from scratch can take hours to make, but not my easy chicken pot pie recipe! Of course some shortcuts had to be taken and in this case it’s using Pillsbury biscuits. Instead of making your own crust from scratch, this is a really quick and easy alternative, particularly handy for busy weekday nights. I also love the fact that using the individual biscuits easily outline a single serving. Pair this dish with your preferred side and enjoy!

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Using Pillsbury biscuits, this easy chicken pot pie comes together in less than an hour.
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 8 servings

Equipment

  • 9 x 5 glass baking pan
  • Baking sheet
  • Saucepan
  • Medium-large pot
  • Whisk

Ingredients
  

  • 3-4 chicken breasts cubed
  • 398 ml peas and carrots canned
  • 1 small yellow onion diced
  • 2 cups chicken broth
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • salt & pepper to taste, approximately 1 tsp of each
  • ¼ tsp herbs de provence
  • 8 Pillsbury biscuits

Instructions
 

  • Cube the chicken breasts and boil them in a pot of water on medium-high heat for 5 minutes. Remove and set aside.
  • In a saucepan, melt 1 tbsp of butter on medium-high heat. Add the onion and sauté for 3 minutes. Add the salt, pepper and herbs de provence.
  • Turn down to medium-low heat and add in remaining butter. Once melted, add in the flour and whisk continuously for 30 seconds. Slowly add in the milk while whisking continuously to form a rue. Once the rue is formed, turn up to medium heat and slowly add in the chicken broth, stirring continuously until the mixture thickens, approximately 5 minutes.
  • Preheat oven to 375°F. Fill the baking pan with the chicken, carrots and peas and cover with the sauce. Be sure to mix it all together so that everything is evenly coated. Bake at the same time as the Pillsbury biscuits. The biscuits must be baked separately on a baking sheet and cooked as per the instructions. Once the biscuits are golden brown, remove from the oven along with the base of the chicken pot pie. Let cool for a couple of minutes and then place the biscuits on top of the chicken pot pie and viola! Enjoy with your preferred sides.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken pot pie, easy chicken pot pie

CHEESE SCONES

CHEESE SCONES

Rating: 4.5 out of 5.
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CHEESE SCONES

Happy National Cheese day! I had a lot of cheesy recipes I wanted to share today, but with this summertime heat, I decided on a lighter recipe that wasn’t a heavy comfort food (although those are the most delicious in my opinion…). These flaky and buttery cheese scones are the perfect baked good for breakfast, lunch or with a tea. Eat them plain, with some butter, or ham and cheese like my partner likes. Although this recipe contains cheese, the cheese can easily be substituted; for fruit to make a sweet version, meat to continue on the savory route or you can make them plain and top them with a delicious jam.

Cheese Scones

Recipe tips:

You must must must use cold firm butter!!

No pastry cutter? No problem! You can easily use your hands to break up the cold firm butter into the flour mixture. The key is to make sure the butter doesn’t melt. You want there to be tiny butter chunks throughout the flour mixture.

When mixing the wet ingredients into the dry mixture, be sure not to overwork the dough. Less is better with this recipe. The mixture should just be combined before transferring to your floured surface and knead only a few times until your dough has been formed and shaped.

Cheese Scones

Variations:

With savory scones, depending on your taste buds, you can cut out a little extra sugar and add a tiny bit more salt (I’d recommend only adding 0.5-1 tsp extra). Remember this all depends on how you’re adding flavour to your scones. For example, if you want to make cheese and bacon scones, I wouldn’t add anymore salt because you’ll have added salt from the bacon bits.

With sweet or plain scones, I would add an extra 1/4 cup of sugar to the recipe. My personal favourite are raspberries, but feel free to experiment!

Cheese Scones

A delicious, flaky and butter base scone recipe with added cheesiness.
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Dessert, Snack
Cuisine British
Servings 8 scones

Equipment

  • Baking sheet
  • Pastry cutter
  • Large bowl
  • Measuring cups/spoons

Ingredients
  

  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter firm and cubed
  • 1 egg
  • 1 cup milk
  • 1/4 cup cheddar cheese shredded

Instructions
 

  • Preheat oven to 400°F.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Cut in firm cubed butter.
  • Add the egg, milk, and cheese and stir into the flour mixture until moistened.
  • On a lightly floured surface, knead the dough briefly and roll out into a 1/2-1 inch think circle. Cut into 8 wedges.
  • Place on a baking sheet and back for 15 minutes of until lightly browned.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword baked good, cheese scones, cream cheese, scone, scones

BANANA BREAD

Rating: 4.5 out of 5.
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BANANA BREAD

Guess what the most searched recipe has been during quarantine? Banana bread! So, this cold dreary end to the Victoria Day long weekend was destined for this yummy loaf.

Perfect for the morning, daytime or evening dessert, heck it’s the perfect snack at any point in the day. Whether you want to eat it in loaf form or as individual muffins, this fantastic recipe was gifted to me by my best friend’s mom, Dale.

Variations:

Keep it simple and straight up banana or for added flavour and texture I recommend walnuts and/or chocolate chips. It’s all based on personal preference so don’t be afraid to get creative. My personal favourite is banana bread with chocolate chips.

Plain banana bread batter fully combined and ready to be baked.
Banana bread batter with chocolate chips and walnuts.

Dale’s Banana Bread

A yummy banana bread recipe perfect for any time of the day.
Prep Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 loaf or 12 muffins

Equipment

  • Loaf pan or muffin pan
  • Fork
  • Two bowls, (medium-large size)

Ingredients
  

  • 1/3 cup unsalted butter melted
  • 3/4 cup sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 lg bananas ripe, or 4 small ripe bananas
  • *1/4 cup walnut pieces (optional)
  • *1/4 cup chocolate chips (optional)

Instructions
 

  • Preheat oven to 375°F
  • In a bowl, mash your bananas using a fork until there are no large chunks of banana left. Add sugar, beaten egg, and melted butter to the banana mixture and mix until combined.
  • In a separate bowl, mix the flour, sugar, baking soda, and baking powder together.
  • Mix the flour mixture into the banana mixture until combined. *Add walnuts and chocolate chips, something else or nothing at all!
  • Grease loaf pan or prep muffin pan before filling.
  • For loaf: bake 30-35 minutes, for muffins: bake 20 minutes. Ready when toothpick comes out clean when checking if ready!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword baked good, banana, bread, muffins