Pumpkin-Pecan Cheesecake: A Combination Of Your Three Favorite Fall Desserts | Recipe | Well Done
This delicious recipe combines the flavors of three holiday favorites - pumpkin pie, pecan pie, and cheesecake - to create a luscious dessert.
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Pumpkin-Pecan Cheesecake: A Combination Of Your Three Favorite Fall Desserts | Recipe | Well Done
Pumpkin Praline Cheesecake | Thanksgiving Dessert
We’re in the 11th hour for Thanksgiving preparations. And if you haven’t figured out what you want for dessert, consider this amazingly decadent pumpkin cheesecake. Topped with pralines, it is dessert worthy to end a Thanksgiving feast.
Pumpkin-Praline Cheesecake 45 gingersnap cookies, finely crushed 6 tablespoons, 85g, butter, melted 32 ozs., 907g, cream cheese, softened 1 cup, 244g, packed brown sugar 3 tablespoons, 22g, flour 2 teaspoons ground cinnamon 1½ teaspoon ground ginger 1 teaspoon ground allspice 1 teaspoon, 5ml, vanilla extract ¾ teaspoon salt 4 large eggs, 200g 16 ozs, 454g, pumpkin purée ⅓ cup, 165g, sugar 3 tablespoons, 45ml, water 1 cup, 120g, pecans, chopped 1 tablespoon, 15ml, light corn syrup
Pulverize the gingersnap cookies to fine crumbs. Pour the crumbs into a 9-inch springform pan. Add the melted butter and combine with your hands. Press the crumbs over the bottom and up the sides of the pan. Place the pan on a baking sheet and set aside. Preheat the oven to 350°F, 180°C, gas mark 4 without the convection fan.
In a large mixing bowl, beat the cream cheese until smooth. Add the brown sugar and beat to thoroughly combine. Add the flour, cinnamon, ginger, allspice, salt and pumpkin to the bowl and turn the mixer on low. Add the eggs, one at a time, then add the vanilla. Beat the mixture on medium for 3 minutes, occasionally scraping sides. Pour the filling into the crust and bake the cheesecake for 1 hour. Turn off the oven and leave the cheesecake in the oven for an additional hour. Allow the cheesecake to cool to room temp the refrigerate for at least 6 hours or overnight.
In a 1-quart saucepan, dissolve the sugar and water over medium heat. Once the mixture begins to boil, stop stirring. After about 6 minutes, or when the syrup becomes golden and thick, turn off the heat and stir in the chopped pecans. Quickly pour the mixture onto a non-stick foil lined baking sheet and spread as thin as possible. The mixture will be very sticky. Allow to cool completely then chop into small pieces. Store in an airtight container until you are ready to serve.
Carefully spread a tablespoon of light corn syrup over the top of the cheesecake and top with the chopped pralines. Refrigerate leftovers.
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DELICIOUS PUMPKIN CHEESECAKE RECIPE
✨ I N G R E D I E N T S
CRUST
+ 2 cups or 40 gingersnap cookies
+ 6 tablespoons of unsalted butter
+ 1/4 cup of dark brown sugar
+ pinch of salt
FILLING
+ 4- 8oz. packages of Philadelphia cream cheese
+ 1 & 1/2 cups of white granulated sugar
+ 1/4 cup of dark brown sugar
+ 1 - 15oz. can of pumpkin puree
+ 1/4 cup of sour cream
+ 2 tablespoons of all purpose flour
+ 2 tsp. of vanilla
+ 1 & 1/2 tsp. of cinnamon
+ 1/2 tsp. of nutmeg
+ 1/2 tsp. of ginger
+ 1/4 tsp. of all spice
+ 1/2 tsp. of salt
+ 4 large eggs
+ 9 inch springform pan
✨R E C I P E
CRUST
1. Preheat oven to 350 degrees.
2. Grind gingersnap cookies in food processor until the cookies turn into fine crumbs.
3. Pour the crumbs into a medium size bowl and mix with brown sugar, salt, and melted butter. Mix until fully combined.
4. Use a stick of butter to lightly butter the sides of the springform pan. Line the bottom of the pan with parchment paper. (Tip: Add a little butter to the bottom of the pan to ensure that the parchment paper doesn’t move or slide when it’s time to form the crust)
5. Pour the cookie crumb mixture into the pan and pack them tightly to form the crust. You can do a flat crust on the bottom of the pan or you can allow the crust to go up the sides of the pan. Ensure to leave at least half and inch of space from the crusted the bottom of the pan. (Tip: I like to use a measuring cup to pack the crumbs in tightly and evenly)
6. Place crust in the oven for 12-15 minutes or until golden or browned on the edges.
7. Remove from oven and let cool completely.
FILLING
1. In a large bowl mix the cream cheese and sugars until fully combined.
2. Add the sour cream, pumpkin, and vanilla and mix until combined after each addition.
3. Then using a sifter, sift in the flour and mix. Then add all your spices and mix.
4. Pour in 4 eggs, one at a time, ensuring to combine each egg into the mixture before adding the next addition and set aside.
5. Use aluminum foil to cover the bottom of your springform pan and sides of the cooled springform pan and place in the center of a large pan to create a water bath. The goal is to ensure that the springform pan is covered with enough aluminum foil so that water does not seep into the cheesecake. Pour water into the large pan and ensure that the larger pan is about half way full.
6. Pour the filling into the cooled springform pan with the crust and back for about an hour and 20 minutes.
7. Remove from the oven and let cool.
8. Top with cinnamon whipped cream and enjoy!
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Pumpkin Cheesecake Video Recipe cheekyricho
cheekyricho Pumpkin Cheesecake. This easy delicious very rich celebration cheesecake combines my two favourite cakes. The New York Cheesecake with a Pumpkin Pie. This is absolutely amazing. We do hope you give it a try.
INGREDIENTS:
For the Base
200g crushed gingernut biscuits
60g melted butter
For the Cheesecake Filling;
250g cream cheese
150g caster sugar
1Tablespoon Vanilla extract
2 eggs
300g cream
30g flour
For the Pumpkin Filling;
350g steamed drained pumpkin
80g maple syrup
1 teaspoon cinnamon
1 Tablespoon vanilla paste
200g sour light cream
30g flour
4 eggs
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Pumpkin Pecan Cheesecake - FOOLPROOF
#PumpkinPecanCheesecake #Foolproof #Thanksgivingdessert
Pumpkin Pecan Cheesecake - Foolproof | In this video, I'll show you how to make a creamy, crack free Pumpkin Pecan Cheesecake that's Foolproof. I'll also show you how to make pumpkin puree from fresh pumpkin.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
Pumpkin Pecan Cheesecake with Salted Caramel
recipe by shereen pavlides
This is a make ahead dessert. There’s almost 2 hours baking time, 2 hours resting time and 3 hours - to overnight refrigeration time, but it’s worth, every minute of the wait. Plan ahead.
1 1/2 cups graham cracker crumbs
2 tablespoon sugar
3/4 teaspoon ground cinnamon
4 tablespoons unsalted butter - melted
3 (8-ounce) packages cream cheese - room temperature
1 cup freshly roasted pureed pumpkin
1 1/4 cup sugar
1/2 cup sour cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
4 large eggs - room temperature
1 cup caramel syrup (Mrs. Richardson’s recommended) - divided
2 cups chopped pecans - toasted, divided
coarse sea salt
Heat oven to 325 degrees F.
In a large bowl, mix graham crackers, sugar, cinnamon and butter until well combined. Lightly spray a 9” non-stick springform pan with non-stick cooking spray. Add prepared graham crackers, pressing evenly and firmly on the bottom and 1/2-inch up the sides (using a ramekin or bottom of a 1 cup measuring cup). Bake until crust is lightly golden, 8 - 10 minutes. Remove to cool.
Decrease oven to 225 degrees F. and open the door to help drop the internal temperature for a few minutes. Check temperature read with an oven thermometer, once 225 degrees F., is reached, close the door. {Note: this is a very important step, to ensure the oven is at the proper temperature, so the cheesecake does not crack!}
Meanwhile: in a stand mixer fitted with the whisk attachment, mix cream cheese, pumpkin, sugar, sour cream and spices until smooth. Add eggs, one at a time until blended. Scraping down the sides and bottom cavity of the bowl, re-mixing until smooth.
Pour cream cheese mixture into the cooled graham cracker crust. Bake until set with a slight wiggle in the center, 1 hour 45 minutes. Turn off the oven and open the door ajar to vent, leaving the cheesecake inside for 15 minutes. {This step prepares the cheesecake for room temperature so it doesn’t crack}.
Remove to a cooling rack to fully cool at room temperature, about 2 hours. Cover the springform pan with a clean kitchen towel, not touching the cake, tightly fitting under the pan and refrigerate until completely set, 3 hours - overnight. {If condensation forms, the towel will absorb it instead of dripping on the cake, making it soggy}.
Place caramel in a microwave safe bowl and microwave on HIGH until pliable and slightly warm but not hot, 10 - 15 seconds.
Remove springform pan, slice and top each piece with 2 tablespoons pecans, drizzle about 1 1/2 tablespoons caramel over the pecans and lightly sprinkle with sea salt. Repeat remaining slices. Makes 10 slices.
prep time: 18 minutes
bake time: 1 hour 45 minutes
cool time: 2 hours +
refrigerate time: 3 hours - overnight
serves: 10
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):
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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