How To make Stephanie's Pumpkin Cheesecake

Pecan Pie Cheesecake

Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!

__________­⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________

Grab the full, printable recipe on my blog:

INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped

INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.

Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!! 


SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams 
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com

⭐️⭐️⭐️⭐️⭐️⭐️

Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!

Pumpkin Cheesecake Fat Bombs

Keto lifestyle Fat Bomb... F-Bomb

Pumpkin Bread - Moist & Perfect Every Time - Steph’s Stove

Pumpkin bread is a family favorite quick bread that is lightly sweet, moist, delicious, and screams fall! This recipe uses the CrockPot to allow for a perfectly moist bread that is easy to prepare and cooks perfectly every time. With the warm smells of pumpkin and cinnamon it is oh so satisfying for breakfast or a snack.

Ingredients:
½ cup oil
½ cup sugar
½ cup packed brown sugar
2 eggs (beaten)
1 - 15 oz can of pumpkin puree
1 ½ cups all purpose flour
¼ teaspoon salt
1 ½ teaspoon cinnamon
1 teaspoon baking soda


In a large mixing bowl, combine oil, granulated sugar, and brown sugar mixing well to dissolve sugars. Add beaten eggs and pumpkin puree. To a sifter add flour, salt, cinnamon, and baking soda and sift dry mixture over pumpkin mixture. Mix sifted dry mixture into pumpkin mixture using a whisk until well combined.

Spray a loaf pan with baking spray and pour batter into the loaf pan. Place the loaf pan inside an oval CrockPot and fill the pot with 2 cups of water.

Line the top of the lid with six paper towels, being sure to cover the top of the CrockPot completely and seal with the lid. The paper towels will allow moisture to be absorbed, produce a moist bread, and prevent the bread from becoming soggy. DO NOT FORGET THIS STEP!

Cook on HIGH for three (3) hours. Pumpkin bread will be perfectly moist and delicious! Enjoy!

Thanks for watching and don’t forget to click LIKE and also SUBSCRIBE to be notified when new videos are posted.

#pumpkinbread #pumpkinbreadrecipe #pumpkinbreadloaf #easy #moistpumpkinbread #moistpumpkinbreadrecipe #bestpumpkinbreadrecipe #pumpkin #cinnamon #southernfavorite #crockpot #crockpotbaking #quickbread #crockpotbakingrecipes #recipeforpumpkinbread #bakingbreadincrockpot #simpleingredients #crowdpleaser #youtubevideo #newvideo #subscribers #familyfavorite #StephsStove #MakingMemoriesOneDishAtATime #recipe

Pumpkin Pie | Sally's Baking Recipes

Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream.

Get the full recipe:

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #pumpkinpie

• More of Sally's baking recipes:

Pumpkin Cheesecake Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cheesecake. This Pumpkin Cheesecake has three layers. It starts with a ginger flavored Graham Cracker Crust. Next, the cream cheese filling combines a New York style cheesecake with the earthy flavor of pumpkin puree and its complementary spices. The cake is finished with a smooth layer of vanilla flavored sour cream. This dessert is excellent any time of the year, but it's particularly nice in the Fall.

Join our Facebook Page:

Pumpkin Cheesecake (Classic Version) - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cheesecake. The best way to describe this Pumpkin Cheesecake is to say it combines a New York style cheesecake with pumpkin puree. This lovely cake has that smooth and velvety texture that only cheesecakes can have, while at the same time having the subtle flavor of pumpkin and its complementary spices. To further enhance the flavors of this cheesecake, we use a ginger flavored graham cracker crust and a layer of vanilla flavored sour cream on top. It is sure to become a favorite.

We welcome comments on our Facebook page: