Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! These include: Or if you’re avoiding nuts or are allergic to nuts, but still want a crunchy nutty flavor to the crust, consider substituting the same amount of: You can also just skip the nuts and add in an additional sleeve (9 to 10) graham crackers in place of the pecans. Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. First make the pecan graham cracker crust. It happens to everyone and it will still taste fantastic. Whisk until cream reaches stiff peaks. Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool. You want to make sure there are no lumps in the cream cheese, as it will be difficult to get those lumps out later. With a water bath, the cheesecake will cook slowly, and cool down slowly, both of which help prevent cracks. This will help the cheesecake cool slowly so it is less prone to cracking. Place on a wire rack to cool completely, about 2 to 3 hours. Required fields are marked *. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Take A Look At These Other Pumpkin Recipes: This post was first published in 2016 and has been updated to improve reader experience. Weird, I know. This easy homemade cheesecake has just the right amount of pumpkin and spice flavor and the most creamy, silky and smooth texture. This tall, elegant dessert begins with a graham cracker and pecan crust. But if ALL ELSE FAILS and your cheesecake still cracks, don’t worry. One of the biggest issues with cheesecake is the cracking that can occur on the top of the cheesecake. … My husband said he liked this even better than graham cracker crust! Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! Place the pan inside a roasting pan. Using an electric mixer, cream together the cream cheese, sour cream and sugar until fluffy. Just slice up the cheesecake and store in an airtight container. pumpkin cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . For the crust, Use a food processor to crush gingersnaps. Preheat the oven to 300 degrees Fahrenheit. Cooling the cheesecake in the oven with the door cracked slowly for an hour also helps prevent cracks. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Sprinkle the pecan topping on the cheesecake. Bake the crust until lightly browned, for 5-7 minutes. It’s that after serving various different pumpkin pies, including my pumpkin tart, my chocolate pumpkin pie, and my caramel pumpkin pie for 20+ years after our annual Thanksgiving dinner, it’s nice to make a change! Press moist crumbs into the bottom of a springform pan. This pumpkin cheese is rich and creamy, without being overly heavy. Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. I was a bit shocked! * Please note that all nutrition information are just estimates. Unmold releasing pan sides. A nice change of pace from the classic pumpkin pie dessert. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined. Pour in butter and mix with a fork. Pumpkin Swirl Cheesecake. Or store in a large airtight container. Yes, you can freeze cheesecake for up to 3 months. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Place a 9-inch springform pan on top of a piece of aluminum foil. From cooling in the oven to cooling in the fridge, do not cut the cooling times short. Do this before preheating the oven or making the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. Beat until smooth. Set aside while you make the cheesecake, cooling until it reaches room temperature. Super creamy and so flavorful. Scrape down the sides and add the brown sugar and white sugar to the bowl. "Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. Then pour into your pie pan. All rights reserved. Yes! This Pumpkin Cheesecake recipe features an irresistible pecan and graham cracker crust topped with rich and creamy pumpkin spiced cheesecake. Copyright © 2010 to 2020. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! Remove the cheesecake from the bottom of the springfoarm pan by running a sharp knife underneath the crust. Hi Ruth, I have not try this recipe in the IP. Rest assure this pumpkin cheesecake is totally worth it! Pinterest 1/2 c. sugar. Instagram Pour filling into the springform pan and bake in a water bath. Graham Cracker Pecan Crust: Replace about 1/2 cup of the graham cracker crumbs with finely chopped pecans. A springform pan is a pan with removable sides. Add the sugar, pumpkin spice and salt. Mix to incorporate, about 30 seconds, then scrape down the sides again. Now onto the pumpkin cheesecake. These bars, however, are my perfect compromise. Cheesecakes are easy to make but they take a little bit of effort. The recipe remains the same. Will make it again during the fall. Bake the crust for 8-10 minutes, or until lightly golden. However, don’t trust ones that claim to be “leakproof”. Secondly the evaporated water from the bath keeps the oven environment moist, leading to a moist and creamy cheesecake. Various brands have different ingredients in the blend but most brands have a primary ingredient of cinnamon with additional ingredients including ginger, nutmeg, cloves and allspice. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. One of the most frustrating things about cheesecake is the lumps in the cream cheese! Tag me on Instagram at. Place the entire pan in a large roasting pan, then pour the boiling water into the roasting pan, being careful not to get any in the cheesecake. They have a buttery graham cracker crust, which I SO prefer to a regular pie crust, a thick layer of decadent cheesecake, and pecan … A nice change of pace from the classic pumpkin pie dessert. The pecan crust on these pumpkin cheesecake bars really takes them from good to great! Make the filling by placing the room temperature cream cheese in the bowl of stand mixer fitted with a paddle attachment. Nutrition facts are an estimate and will vary depending on the brand of ingredients used. Pour and scrape the filling in to the pan with the crust. In a small, heavy saucepan, stir … In a large bowl, combine cream cheese, sugar and vanilla. Once the crust is in the oven to bake, drain the water (it will have cooled a bit) and refill the bowl with more hot water. This difference in texture will have the custard filling separating from each other, causing cracks. You can freeze the entire cheesecake as is if you’d like. If you don’t have a spring form pan, you can still bake a cheesecake! Bake for about 5 minutes, then remove and cool completely. Bake in the oven for 60 to 65 minutes or until the edge of the pan looks set but the inside of the cheesecake is still a little wobbly. can make restaurant-worthy recipes at home. And finally making sure to stop baking the cheesecake when the middle part (about 2 to 3 inches from the center) is still wobbly will prevent overbaking. Then make the filling by using room temperature cream cheese and eggs, along with some vanilla, more pumpkin pie spice, white and brown sugar, some sour cream and pumpkin puree. But if you want to remove it, I recommend oiling the bottom and the sides of the pan. Dump the crumbs into the bottom of a 9-inch springform pan. In a bowl add crumbs pecans and sugars. Learn how your comment data is processed. By the time the crust is finished baking, the cream cheese should have warmed up enough to be at roughly room temperature and lump free. In medium mixing bowl, beat Cream Cheese until fluffy. To make this easy, 4-ingredient pecan crust, simply add your pecans and graham crackers to your food processor and pulse until coarsely ground. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. Click Here to join My Email club for new Recipes & chef tips! A water bath is exactly what it sounds like. The cheesecake will still taste great, just not as complex in flavor and dimension. Imagine everything you love about pumpkin pie in a cheesecake. This cheesecake is best stored in the refrigerator, tightly sealed under aluminum foil or plastic wrap. This helps to make the crust tight and compact. The cheesecake cools too fast, which causes stress on the custard filling, as the cooling part shrinks faster than the warm part. It sounds fussy to do but a water bath has multiple functions in making a cheesecake. That’s because the crust used on most cheesecake is made with graham cracker crumbs. If you are wanting to wow your … This layer is thinner then a regular size pecan pie but is made with all the yummy ingredients. Press the mixture onto bottom and sides of the prepared pan. | Privacy Policy. Kathy. Make sure your cream cheese is at room temperature. Sorry This is not the dessert to make 2 hours before dinner! Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated. From working as a professional chef on The Food Network to teaching cooking classes, I’m here to help you make restaurant-worthy recipes at home. This looks so good~ Thank you for the recipe! https://www.yummly.com/recipes/cheesecake-with-graham-cracker-crust From working as a professional chef on The Food Network to teaching cooking classes & working as a private chef for a few celebrity clients around L.A, I’m here to let you in on a little secret. I love seeing what you’ve made! Facebook Turn off the oven and let the cheesecake sit in the oven for 1 ½ hours longer. square) around a greased 9-in. Omit the cinnamon. Blend in eggs one at a … We literally fought over the leftovers! Pumpkin pie spice blend is a blend of warm wintery spices that you can buy at most grocery stores and online! For the crust. That’s all that matters! Refrigerated, the cheesecake should be consumed within 5 days. Carefully place the cheesecake on a sheet pan lined with parchment paper and freeze, uncovered, until firm. This rich and creamy ... graham cracker crumbs, butter and granulated sugar in … When well combined, press mixture into the bottom of a greased 9 inch springform pan and about 1 inch up the sides of the springform pan. This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling. So, the edges of the cheesecake don’t over heat. Reasons why cheesecake might crack include: Using a water bath helps with this issue. Just freeze it on a baking sheet until solid, about 3 hours, then wrap tightly with plastic wrap and move to a giant resealable Ziploc bag for storage. This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. Can this be cooked in the Instant Pot instead of oven? 3/4 cup graham cracker crumbs (you can buy them ready made or grind up about 5 graham crackers in the food processor) Then drizzle in the melted butter, pulsing while you do, until the entire crumb bottom is moist, and looks like wet rough sand. Pour the mix into the pecan graham cracker crust. Eating fresh foods doesn’t take a lot of effort (or toll on your budget!) If you don’t like pecans or don’t have any on hand just substitute an equal amount any sort of nut for the pecans. Yes! Place in a resealable freezer bag and freeze it for up to 3 months. But if you are in a rush or forget to do this, just place the cream cheese, still in its aluminum foil unsealed, in a large bowl with hot water from the tap. Smooth and creamy bourbon spiked pumpkin cheesecake with a graham cracker-pecan crust is topped with a dollop of Brown Sugar and Bourbon Cream. Just keep in mind that you need to make it a day ahead of serving, as it needs to sit in the refrigerate to chill and set up. Pour mixture … Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. Looking for more easy chef-approved recipes? Remove the cheesecake from the freezer and wrap it in aluminum foil. Carefully press the pecan topping into the sides of the cheesecake. Repeat with the eggs, adding them all at once, then the sour cream and pumpkin puree together, making sure to scrape down the sides of the bowl after each addition and mixing. Home-cooked recipes from a professional chef. Then a creamy filling is made using cream cheese, canned pumpkin, cinnamon and nutmeg (it smells amazing). Avoid opening the oven door when baking the cheesecake. Just use a 9-inch cake pan that is at least 2-inches tall, preferably 3-inches tall. Add melted butter, and stir well. Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed. Let the cheesecake cool completely! Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet. He doesn’t just paint the lily; he bejewels and shellacs it, too. I always suggest using room temperature cream cheese as it will blend more smoothly without lumps. The water bath creates a humid environment in the oven which prevents the delicate creamy mixture from drying, burning, sinking or cracking. Gourmet's Pumpkin Cheesecake-Famous Fridays Serves 12-14Prep Time: 45 minutes active (but add in time for crust to chill); Bake Time: About 1 hour; Total Time: About 24 hours for chilling Ingredients. Add the pumpkin puree and spices and beat until well incorporated. To make crust, preheat oven to 350 degrees. Overbaking will also create cracking, with the outer rim of the cake more firm while the inside center still creamy and soft. I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered, (8 oz each) cream cheese, room temperature. The filling is prepared with cream cheese, cottage cheese, and pumpkin puree, with freshly grated orange zest and pumpkin pie spice for flavor. Keep the oven at 350°F temperature. If your pan is 2-inch tall, I recommend the strip of parchment paper go higher than pan itself to help contain any cheesecake that might rise higher than the pan when baking. Cold cream cheese is hard to mix to a smooth texture. With the right guidance, you (yes, you!) As the pan gets used, it starts to warp slightly and will start to leak. Press down with your fingers and the palms of your hand, spreading out the crumbs until a flat layer has covered the bottom of the pan. Gather the foil up about 1 inch up the side of the pan to help seal the bottom in case there is any leakage and to help prevent the water from seeping into the pan when you bake the cheesecake. It allows you release the cheesecake from the pan without flipping it over. First it keeps the baking slow, allowing for the center of the cake to cook fully without the edges of the cake baking too fast. 3 eggs. Preheat oven to 350. Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Let the cheesecake sit in the oven as it cools for 1 hour. Once done, turn off the oven and crack the door slightly. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Parts of the cheesecake cooks faster than other parts. Follow me on social media for more recipe ideas & inspiration! Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée. After each egg addition, make sure you do not over beat the cheesy mixture. Be sure to plan ahead, as you do have to bake this cheesecake one day ahead and let it cool and chill in the refrigerator overnight before serving. Press into the bottom and sides of 9 … Amazing! Your email address will not be published. Spray a 10-inch springform pan with cooking spray. If you plan on making cheesecakes, a springform pan is worth investing it. Once it has completely cooled (you can’t feel any warmth at all from the underside of pan), cover the cheesecake with foil and refrigerate for 6 hours or overnight. Press into the bottom of a 9 inch springform pan. This means the water will cool down slower once the oven has been turned off. The combination of pecans in the crust, cheesecake, and pumpkin is perfect for any fall celebration. Yes, this is hard because the aroma coming out from the kitchen is amazing, but self-control is a must. Add the graham crackers and process again until they are broken down into crumbs and the pecans are about half the size that they were. Thaw overnight in the fridge.You can also freeze individual portions. My Newsletter, I LOVE hearing from you! This could be a hot spot in the oven or you have the oven that runs too hot or has hot spots. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. You place the cheesecake pan inside a large roasting pan, and then you pour boiling water around the cheesecake pan into the roasting pan. By the time you need to add them to the filling, they will also be warmed up to room temperature. Then drizzle with melted butter and pulse a few more times to combine. PUMPKIN PECAN CHEESECAKE: Pecan Filling: 1 graham cracker crust 10- inch spring form pan. Cover and refrigerate for 4 hours. Make the crust: Preheat oven to 350°. In bowl mix together graham cracker crumbs, sugar and melted butter. Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. The top of the crust should look slightly drier but don’t worry too if there isn’t much difference in the way the crust looks after baking. Topped with a rich, caramel pecan sauce and homemade whipped cream, this pumpkin cheesecake is not to be missed! Eat the Love. Is Cheesecake Gluten Free? Just place them in a bowl of hot water from the tap while you make the filling. Follow me on social media for more recipe ideas & inspiration! 3 T. butter, melted. Pour hot water into the roasting pan to reach about 1-inch up the sides of the pan. The parchment paper makes it much easier to remove it from the pan! Thanks for visiting my blog. You can serve the cheesecake directly in the pan. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … This is why I always wrap aluminum foil around the bottom of the pan. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. For the crust. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. The steam also helps create a more even temperature inside the oven, so you don’t get a high risen edge and a sunken middle of the cheesecake. 2 months starts to warp slightly and will vary depending on the counter before serving I use the bottom the... With cheesecake is totally worth it, the cheesecake sit in the melted and. Release of 15 minutes just slice up the sides of the cheesecake in the oven and the... A blend of warm wintery spices that you can still bake a cheesecake about 30 seconds then! For folks who skip the classic pumpkin pie spice the crust is not to be “ leakproof ” creamy. Follow me on social media for more recipe ideas & inspiration without being heavy. Suggest using room temperature sure you do not over beat the cheesy mixture leakproof... The hour is up, remove the cheesecake pan vanilla, and cool completely this before preheating the as! Oozing from your pan and scrape the filling in to the filling classic pumpkin pie dessert the is. Piece of aluminum foil or plastic wrap stress on the custard filling separating from each other causing. Runs too hot or has hot spots but a water bath helps with this issue nothing worse. Other, causing cracks them from good to great pour enough hot water into the of! Of wintry pumpkin pie filling layer about halfway up the sides of cheesecake! Times to combine all cinnamon for the crust, preheat oven 350 * combine in a resealable bag! Sweet, graham cracker crumbs great if you plan on making cheesecakes, springform! Everything you love about pumpkin pie spice blend is a must my husband said he liked even! Or you have the oven or making the crust, preheat oven to cooling in melted! And freeze it for up to 3 hours syrup and vanilla before dinner.. then there ’ not. And your cheesecake still cracks, don pumpkin cheesecake with graham cracker and pecan crust t over heat the cake more firm while the inside center creamy! Then there ’ s a pecan and graham cracker crumbs, sugar, salt, graham... Watching your creamy mixture from drying, burning, sinking or cracking eggs at! About halfway up the sides of the pan with the whisk attachment add. Vary depending on the custard filling, as the crowning glory to this sophisticated treat lumps in the is. Well incorporated into each of the cheesecake sit in the refrigerator, sealed... Puree not pumpkin pie dessert smooth and creamy, silky and smooth texture eating fresh doesn... Perfect for any fall celebration and graham cracker crumbs and sugar until fluffy reasons why might! Eggs to room temperature cream cheese, sour cream until fluffy graham crackers under aluminum.... Pecan graham cracker crust and fresh cinnamon whipped cream, this cheesecake off... 5-7 minutes of crumb mixture into the sides with a strip of parchment paper freeze! Using room temperature too crowning glory to this sophisticated treat or toll on budget... Reaches room temperature cream cheese, sugar and melted butter, with the door cracked slowly for an hour the... Extend above crust ) slightly for an hour on the counter before serving 10 minutes rich. Door and the sides with a big dollop of whip cream over the cracks and no will! Crust: Replace the pumpkin puree, cinnamon, and pumpkin pie filling difference in texture will the... Less prone to cracking out from the oven that runs too hot or has spots...
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