Pumpkin cheesecake, easy cheesecake, pumpkin dessert, homemade cheesecake, pumpkin cheesecake with whipped cream

Pumpkin Cheesecake With Homemade Whipped Cream

This pumpkin cheesecake recipe is so simple and a brilliant alternative for the traditional pumpkin pie. I don’t know what it is, I just don’t love pumpkin pie. There’s just too much pumpkin in there for me. HOWEVER, this pumpkin cheesecake is different. It’s pretty much half pumpkin pie and half NY style cheesecake, so that notorious pumpkin flavor is balanced and not overwhelming at all. Take it from me, I’m not even a pumpkin person.

I’ve had an obsession lately with cheesecake. My mom recently moved to Staten Island, and I tried some of the best NY cheesecake while visiting her. I know I know, how am I from New Jersey and just now trying cheesecake for the first time… I don’t have the answer myself but now that I’ve been out on to one of the best desserts in the east coast, I will never sleep on it again. I guess now I understand why there’s a whole factory of cheesecake… it’s all coming together now.

This pumpkin cheesecake is so creamy, airy, and light that you’ll be impressed that you made this in your oven! The homemade whipped cream sets this dessert over the top. Just how amazing whipped cream is with pumpkin pie, whipped cream is 10x more amazing with pumpkin cheesecake.

I used a 6″ spring-form pan and little bit of batter left over, so I made mini cheesecakes in a muffin tin. If you want to make this recipe in a larger size pan, this recipe will work however it will result in a thinner cheesecake. Double the recipe if you’re going for a 10″ or 12″ and want a tall cheesecake like the one in the picture. 🙂

This pumpkin cheesecake recipe is a great way to spice up your dessert table this Thanksgiving. Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Pumpkin Cheesecake With Homemade Whipped Cream

  • Servings: 4 people
  • Difficulty: normal
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Ingredients

– 1 cup graham cracker, crushed
– 1 tbsp butter, melted
– 1 tbsp brown sugar
– 1 pound cream cheese
– 1 cup brown sugar
– 1/4 tsp salt
– 1/2 cup sour cream
– 2 eggs
– 1/2 cup pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp cinnamon
– 1/8 tsp cloves
– 1/8 tsp allspice
– 1/8 tsp nutmeg
– 1/8 tsp ginger
– 1/2 cup heavy cream
– 1 cup powdered sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit.
1. In a bowl, combine graham cracker, butter, and 1 tbsp sugar and mix until combined.
2. Press mixture down on bottom of 6″ spring-form pan until it is flat and completely covered.
3. Place in oven for 10-15 minutes, or until golden brown. Set aside to cool while working on filling
1. In a bowl, add cream cheese and mix using a hand or stand mixer until whipped, airy, and light.
4. Add sugar and salt and mix until fully combined.
5. Add sour cream and mix until combined.
6. Add eggs, one at a time, until fully combined.
7. Add pumpkin puree, vanilla extract, and remaining spices and mix until fully combined.
8. Pour filling into spring-form pan with crust.
9. Place spring-form pan in a large baking pan and create a water bath by adding water to the baking pan.
10. Place in oven for 60 minutes. After an hour, turn off oven but do not remove cheesecake from oven.
11. After 1 hour, remove cheesecake from oven, wrap with cling wrap, and place in fridge overnight.
12. Next day, mix heavy cream and powdered sugar in a bowl until thick, about 5 minutes.
13. Slice into cheesecake and serve with homemade whipped cream. Enjoy!

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Elote Mexican Corn

This elote corn recipe is a delicious way to spice up your corn on the cob. This corn is traditionally grilled but I don’t own a grill so I chose to boil mine. You could also bake these elotes and they would come out wonderful.

I actually tested this recipe out with both sour cream and mayonnaise, and let me tell you. Sour cream wins all day. It’s so much less intense when combined with the flavors of the cotija cheese and tajin. Although also, maybe it was just the combination of corn and mayonnaise in my head!

This recipe pairs well with Mexican dishes and can be dressed up in so many different ways. I’d love to try making an elote covered in bacon!!! And some fresh cilantro on top… the possibilities are honestly endless with this creative but simple side dish.

Elote Mexcian Corn Side Dish

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Elote Mexican Corn

  • Servings: 2 people
  • Difficulty: easy
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This recipe pairs well with Mexican dishes and can be dressed up in so many different ways.


Ingredients

  • 2 ears corn on cob
  • 1/4 cup cotija cheese
  • 1/4 cup sour cream
  • 2 tbsp butter
  • 1 tsp tajin

Directions

  1. In a large pot over medium to high heat, fill halfway with water and bring to boil.
  2. Once at a boil, add ears corn and cook for 10 minutes.
  3. Once cooked, remove from pot and transfer to plate for coating.
  4. While the ears are warm, spread butter for entire ears.
  5. Spread sour cream along the sides of the corn with a spoon.
  6. Sprinkle cheese and tajin over the spreaded corn. Enjoy!

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Mexican Shredded Chicken Taquitos

Shredded Chicken Taquitos

I remember my mom would always buy those frozen taquitos from costco and I was always so obsessed with them. I’m talking like, I’d finish a box every weekend! And the were BIG boxes because you know, costco. They were so addicting, so I decided to make my own and share my recipe with you.

If you don’t know about taquitos, also known as rolled tacos, or flauta and tacos dorados in the streets of mexico, then let me brighten your day with this delicious Mexican dish. A taquito typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried and the dish is often topped with condiments like sour cream and guacamole. It’s similar to tacos and quesadillas, but it’s different which is great because those can get boring. Taquitos are a great way to spice up your Taco Tuesday menu!

So, next time you’re craving Mexican food and you have some corn tortillas on hand, try this recipe for taquitos. You can substitute the oil and pan in this recipe with either an air fryer at 400 degrees for 10 minutes or an oven at 425 degrees for 20 minutes.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Shredded Chicken Taquitos

  • Servings: 2 people
  • Difficulty: easy
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Taquitos are a great way to spice up your Taco Tuesday menu!


Ingredients

  • 15 corn tortillas
  • 2 cups cooked chicken, shredded
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 tsp adobo
  • 1/4 tsp cumin
  • 2 cups frying oil
  • salt and pepper to taste
  • sour cream, optional
  • cojita cheese, optional
  • parsley, optional

Directions

  1. In a deep pan, heat oil on low to medium heat.
  2. One at a time, cook the tortillas in the oil for 3 second and then remove from oil and let cool. Set oil aside for later step.
  3. In a small pan on low heat add onion, garlic, bell pepper, chicken adobo, cumin, and salt and pepper to taste.
  4. Cook until the vegetables are soft then remove from heat.
  5. To assemble the taquitos, place a tortilla on your cutting board and place a spoonful of you chicken mixture on the bottom half of the tortilla.
  6. From the bottom side of the tortilla (the side closest to you), begin rolling (making sure the filling is tight by tucking) until you have a tight rolled taquito. Do the same for each tortilla.
  7. In the deep pot with oil, cook the taquitos at low to medium heat until they’re golden brown.
  8. Serve with sour cream, cojita cheese, and parsley.

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Dominican Beef Stew – Carne De Res Guisada

I love Dominican food, and res guisada is one of my favorites. It’s hearty, comforting, and delicious, and it pairs perfectly with rice and beans to make La Bandera. La bandera, or the flag, is a the national dish of DR and it is matches the colors of the country’s flag and consists of rice, red beans, meat, and salad. I could eat la bandera every single day but that’s just me.

This recipe is simple to make and can be prepared in under an hour! You can let this simmer for longer than 20 minutes if you want a thicker stew, but don’t cook for longer than an hour to avoid overcooking.

La Bandera Dominicana

You can make this recipe using just about any cut of beef, just dice it into 1 inch pieces. And any color bell pepper works though I always pick the red ones :). Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Dominican Beef Stew - Carne De Res Guisada

  • Servings: 4 people
  • Difficulty: easy
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A traditional Dominican beef stew in under an hour.


Ingredients

  • 1 pound beef stew meat
  • 1/2 red bell pepper, sliced
  • 1 handful cilantro, stems and leaves
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 sazon packet
  • 2 tbsp vegetable oil
  • 1/2 tsp soy sauce
  • 1/2 tsp adobo
  • 1/2 lime, zest and juice
  • 1 tbsp tomato paste
  • 1 1/2 cups water
  • salt and pepper to taste

Directions

  1. In a large bowl, add beef, sazon, soy sauce, adobo, and lime. Mix and let marinate for 15 minutes.
  2. In a large pot, add oil and cook marinated beef on low heat.
  3. Once the beef is tender add onion, garlic, bell pepper, and cilantro and cook for 2 minutes.
  4. After 2 minutes, add water and tomato paste and bring to a boil, then cover with lid and let simmer for 20 minutes.

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Patacon De Platano Maduro With Chicken And Mojo

Patacon is the concept of using plantain as a substitute for bread. It’s a very satisfying way to switch things up once in a while. I have a recipe already where I show you how I make my Jibarito, which is very similar to this recipe. However, that recipe used salted green plantains while this recipe uses sweet ripe plantains.

Patacon De Platano Maduro

Making these are so easy, just make sure that you use plantains that are ripe but not too ripe to where it won’t hold together after you press it. Also, don’t press the plantain too thin because that will also cause the plantain to fall apart.

Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!

Patacon De Platano Maduro With Chicken And Mojo

  • Servings: 2 people
  • Difficulty: easy
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Patacon is the concept of using plantain as a substitute for bread. It's a very satisfying way to switch things up once in a while.


Ingredients

  • 1 ripe plantain
  • 3/4 cup vegetable oil
  • 1 cup shredded grilled chicken
  • 1 kale leaf
  • 1/2 jalapeno, sliced
  • 1 clove garlic, minced
  • 1 handful cilantro, chopped
  • 1/2 lime, juice and zest
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • salt and pepper to taste

Directions

  1. In a medium pan, heat oil over low to medium heat.
  2. Peel the plantain, cut it in half, and then cut the plantain perpendicular to the first cut so that you have 4 pieces.
  3. Place the four plantain pieces into the pan and cook for a few minutes on both sides.
  4. Remove each plantain quarter from the pan and onto a cutting board lined with parchment paper and use another cutting board to press the plantain pieces.
  5. Put the pressed plantain pieces back to the pan and cook until golden brown on both sides.
  6. Combine jalapeno, garlic, cilantro, lime, olive oil, oregano, salt, and pepper in a bowl.
  7. Assemble patacon starting with one plantain quarter, the shredded chicken, kale, mojo, and another plantain quarter.

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