Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
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How to make Pumpkin Cheesecake | Easy Pumpkin Cheesecake Recipe
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make pumpkin cheesecake. This easy pumpkin cheesecake recipe winds up tasting like a cross between pumpkin pie and classic cheesecake. The best of both worlds! This is a perfect dessert for the holidays. If I can make it you can make it, let's get baking!
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Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs (about 12 whole graham crackers) (125 g)
1 Tbsp. of white granulated sugar
6 Tbsp. of unsalted butter (melted) (90g)
Filling:
3 (8oz) packages of softened room temp cream cheese (678g)
1 1/2 cup packed light brown sugar (285g)
15 oz can of pumpkin puree or pumpkin pie mix (425g)
4 large eggs
1/4 cup sour cream (57.5g)
2 Tbsp. all-purpose flour (16g)
2 tsp. of pumpkin spice (3.5g)
1/4 tsp. of salt (1g)
1 Tbsp pure vanilla extract (15ml)
Tools:
Food processor or bag:
9 springform pan:
bowls
Whisk
hand mixer:
roasting pan or 13x9 inch pan
spoon
wooden spoon
spatula
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make pumpkin cheesecake, mmm yummy. I had a request to make pumpkin cheesecake, and since Thanksgiving is a few days away, this is the perfect time to do it. It is really easy to do, if I can do it, you can do it. Let’s get baking. All right first let’s go ahead and preheat our oven to 350 degrees F. Now what we want to do is crumble up our graham crackers. So we want about one and a half cups of ground graham cracker, and that equals about 12 full sheets of graham cracker. I am going to go ahead and put these in my food processor. If you don’t have a food processor I will put a link down below where you can pick one up, I really love mine, or you could put these in a plastic bag, and just crumb or smash them around with like a rolling pin or meat tenderizer. Start pulsing. One thing I will mention I will put all the ingredients and the amounts down below in the description box. Let’s go ahead and transfer our graham cracker crumbs to a bowl. And then I melted my 6 tablespoons of butter in the microwave, about 20 seconds, I am going to put that in there. Now you can, do this all in your food processor if you like, but if you don’t have a food processor, this is what you will be doing. Add my sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. And we are going to mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then we go ahead and take a9 inch spring form pan, I will put a link down below where you can pick one up, if you don’t have one. And then what we are going to do is just push the crumbs down; I am going to switch to a metal spoon. And we want to push the crumbs down nice and flat, pack it in there, and then we are going to go up the sides as well. So what you will do is you will kind of go up the side like this. All right there we go, now what we are going to do is we are going to pre-bake this in the oven, 350 F, for 8 minutes. And then when we take it out we are going to just let it sit and cool to room temperature. In the mean time let’s make the filling. All right I have my 24 ounces of softened cream cheese here, and if you have a stand mixer go ahead and use your paddle attachment, I don’t have one I am going to just use my hand mixer, and what we are going to do is we are going to, cream the cream cheese with our one and a half cups of packed brown sugar. Push it down a little bit. All right about like that, then I am going to go ahead and come in with a rubber spatula, and scrape down the sides, then set that aside. And then now we take another bowl and then we are going to combine, our 15 ounces or 425 grams, of pumpkin puree, and then what we are going to do is add our eggs, our vanilla extract, one tablespoon, our two tablespoons of flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it.
Maple Bourbon Pumpkin Cheesecake
Here’s a cheesecake that came about by a food challenge and the ingredient was maple syrup. This is my first cheesecake on my Traeger Timberline 1300.
Ingredients:
1 1/4 cup crushed graham crackers
1/4 cup sugar
1/4 cup melted butter
3 8 oz. softened cream cheese
1 14 oz. can sweetened condensed milk
1 15 oz. can pumpkin
3 large eggs
1/4 cup maple syrup
1 1/2 Tsp. ground cinnamon
1 Tsp. nutmeg
1/2 Tsp. salt
Maple Bourbon Cream
1 cup whipping cream
3/4 cup maple syrup
1 Tsp. bourbon
Directions:
Preheat Traeger to 325°
Mix crushed graham crackers, sugar and melted butter.
Press firmly and evenly into bottom of cheesecake pan.
Mix cream cheese and sweetened condensed milk until fluffy.
Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt and mix until incorporated.
Pour mixture in cheesecake pan.
Put cheesecake in Traeger for 1 hour 15 minutes.
Pull from Traeger let cool for about an hour and then put in refrigerator to chill for 4 hours.
While cheesecake is in refrigerator make maple bourbon cream.
On medium/high heat add whipping cream, maple syrup and bourbon. Whisk for roughly 15 minutes until mixture thickens.
Put mixture into squeeze bottle.
Before putting drizzle on cheesecake put bottle in hot cup of water to soften a bit to make applying to cheesecake easier.
** If you want a stronger bourbon flavor use 2 Tsp. **
Amazing Pumpkin Cheesecake Recipe
If you’re looking for fall spices and rich pumpkin flavor loaded into a creamy filling, you simply must try this pumpkin cheesecake recipe! Sitting atop a crisp Graham cracker crust, pumpkin cheesecake is light, creamy, and oh-so dreamy. It's an easy recipe that' you'll be making again and again. Try it for Thanksgiving or any fall day!
RECIPE:
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