Pecan Pie Pumpkin Cheesecake Cheesecake Factory Copycat Recipe Video
Pecan Pie Pumpkin Cheesecake is the copycat of the famous Cheesecake Factory cheesecake. Pecan pie and pumpkin cheesecake combined into one amazing dessert.
Recipe:
Instant Pot Pumpkin Cheesecake Recipe|Easy Instant Pot Pumpkin Pecan Cheesecake Recipe|IP Cheesecake
This Instant Pot Pumpkin Cheesecake is the right blend of spices and creamy sweetness. What a great Fall dessert! You will love making it in your electric pressure cooker. Forget the water baths and cracks on top of your cheesecake, this recipe turns out perfectly every time!
Homemade Pumpkin Spice Powder Recipe Link:
Cheesecake Recipes:
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Instant Pot Model: 6 Qt DUO (USA: (India:
7-inch Springform pan: (USA: (India:
NOTE:
1) If you use all of the fillings in a 6x3 pan, cook for 10 extra minutes, and a 15-minute natural release.
2) Altitude, etc. affects cook time, so adjust accordingly. If it is too jiggly when you take it out, just put it back in for 5-10 minutes with a 15-minute natural release, depending on how jiggly it is.
3) If you like your cheesecake a little sweeter add 1/4 cup Brown Sugar (in addition to the white sugar)
Nutrition Facts: (approximate)
Serving Size: 1 Slice
Calories: 340 kcal|Carbohydrate: 36g|Fiber: 1g|Fat: 20g|Cholesterol: 85mg| Sodium: 215mg| Protein: 5g
Ingredients
For The Crust:
Ginger Snap Cookies- 7 to 8 or Crumbs- 1 Cup
Pecans- 1/4 Cup
Butter- 3 Tbsp
Cheesecake Filling:
Cream Cheese- 16 oz
Sugar- ½ Cup
All-Purpose Flour- 2 Tbsp
Vanilla Extract- 1 Tsp
Pumpkin Spice- 1/2 Tbsp
Eggs-2 + 1 EggYolk
Pumpkin Puree- 1/2 Cup (Pure Pumpkin puree not pumpkin pie filling)
Toppings:
Sugar- 1/4 Cup
Butter- 1 Tbsp
Heavy Cream- 3 Tbsp
Milk- 1.5 Tbsp
Salt- a pinch
Instruction:
· Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
· To prepare the crust: In a bowl, add the crushed biscuits or nuts, add the melted butter, and mix it until just combined. Pour the mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling.
· Pour 1 to 1.5 cups water into the inner pot
· To prepare the filling: Add the cream cheese, and sugar, pulse until smooth, a few seconds; do not overmix. Then add the pumpkin spice powder, flour, and vanilla extract pulse until well combined. Add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Gently stir the filling with a rubber spatula until well combined.
· Pour the half of this cheesecake mixture into a frozen crust. Freeze it for 5 minutes. Add the pumpkin puree (not pie filling) to a cream cheese filling and pulse it for 5 to 10 seconds.
· Pour the filling into the frozen crust. Tap the pan gently on the countertop so that any air bubbles in the batter rise to the surface. This helps to get a smoother surface.
· Cover the top of the pan with a paper towel and place an aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place. Place the pan on the trivet in the Instant Pot.
· Close the lid and make sure that the vent is in the sealing position. Select the Pressure Cook or Manual setting and set the cooking time for 37 minutes at high pressure.
· Let the pressure release naturally. Open the pot and take out the cake pan. Remove the foil and paper towel. Do not worry if a 1-inch circle in the middle of the cake is a bit jiggly; the cake will continue to cook as it cools.
· Let the cheesecake cool on the counter for about 1 hour. Chill in the fridge for 8 hours or overnight.
· Do toppings as you wish. I made caramel sauce and whipped cream.
· Remove the pan gently.
· Cut into wedges and serve cold.
How to make this Pumpkin Cheesecake without eggs:
1. Skip the 2 tbsp of flour called in the recipe (for filling).
2. Substitute eggs with 2 tbsp of cornstarch mixed in 2 tbsp of water and 1/3 cup sour cream and follow the remaining recipe as is, making sure not to over mix the batter.
Tip to avoid crack Room temperature ingredients:
This easy cheesecake recipe turns out awesome if all ingredients are at room temperature. It may take a bit of planning ahead, but believe me, it’s worth it.
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Recipe Pumpkin Pecan Cheesecake Recipe
Recipe - Pumpkin Pecan Cheesecake Recipe
INGREDIENTS:
●1-1/2 cups finely chopped pecans
●2 tablespoons sugar
●2 tablespoons butter, melted
●CREAM CHEESE FILLING:
●1 package (8 ounces) cream cheese, softened
●1/4 cup sugar
●1/2 teaspoon vanilla extract
●1 egg, lightly beaten
●PUMPKIN FILLING:
●2 eggs
●1-1/4 cups canned pumpkin
●1 cup evaporated milk
●1/2 cup sugar
●1 teaspoon ground cinnamon
●1/4 teaspoon ground ginger
●1/4 teaspoon ground nutmeg
●Dash salt
●1/2 cup chopped pecans
Pecan Pumpkin Cheesecake
Pumpkin and pecans collide in this delicious pie recipe. Pecan Pumpkin Cheesecake is a perfect dessert that's autumn flavors will have you eating slice after slice. For anyone looking to amp up their thanksgiving recipes and bring something great for dessert be sure to check this one out. Join Tess from Slow Cooking Kitchen as she shows you how to make this great pie recipe.
For the full recipe:
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Pumpkin Cheesecake with Pecan Praline Sauce - Gemma's Bigger Bolder Baking Ep. 37
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Make creamy Pumpkin Cheesecake with a rich Pecan Praline Sauce!
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* Bubbly Baby Cupcakes:
* Best-Ever Cinnamon Rolls:
* Red Velvet Cheesecake Cake:
* Peanut Butter & Chocolate Cheesecake:
* No Machine Ice Cream:
Hi Bold Bakers! It's finally pumpkin season and that means plenty of amazing pumpkin recipes on Bigger Bolder Baking. First up, is a soft and creamy Pumpkin Cheesecake topped with my gorgeous Pecan Praline Sauce. So let's get baking!
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FULL RECIPE LISTED BELOW
Pumpkin Cheesecake with Pecan Praline Sauce
INGREDIENTS
Crust:
1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs
1/2 Cup (4oz/120g). butter, melted
Filling:
1 ½ lbs cream cheese (3x 8 oz packs), at room temperature
2 Cups (15oz/430g ) can pumpkin puree (not pumpkin pie filling)
3 eggs + 1 egg yolk
1 1/2 Cups (10 ½ oz/ 300g))sugar
2 tsp. pumpkin pie spice (recipe below)
2 tsp. vanilla extract
Pecan Praline Sauce
1 Cup (8oz/ 225g) Unsalted Butter
1 Cup (8oz/ 225g)Heavy Cream
1 Cup (8oz/ 225g)Dark Brown Sugar
1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
1 pinch of salt
Whipped cream to serve
Pumpkin Pie Spice:
2 tsp Cinnamon
⅛ tsp Nutmeg
¼ tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Ground Allspice
mix all together to make pumpkin pie spice
METHOD
For crust:
Preheat oven to 425-degrees. In medium bowl, combine crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set Aside in the fridge.
For filling:
1. Beat cream cheese until smooth. on Medium speed slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice and vanilla. Beat together on High speed until well combined and thickened.
2. Pour into crust. Spread out evenly and place in oven for 15 minutes, then reduce heat to 350-degrees and bake for 55-60 minutes. It should have a slight giggle to it when it’s baked.
3. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
For topping:
1. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
2. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
3. Take off the heat and set aside to cool.
4. Spoon over cheesecake and serve with whipped cream.
Enjoy this Big and Bold cheesecake!