Pumpkin Cheesecake with Pecan Crumble - Gluten Free
This Pumpkin Cheesecake with its Pecan Crumble on top just screams holiday dessert. The cheesecake itself has that same dense silky texture we all love in a cheesecake but it also has the flavor of a pumpkin pie thrown into the mix. The pumpkin puree in the recipe takes up the volume of 2 additional blocks of cream cheese and trims a ton of calories and fat versus an ordinary New York cheesecake. The low fat cream cheese and sour cream save even more calories. And the crust is made from those delicious honey ginger cookies from my last video.
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All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Ingredients list:
FOR THE CRUST:
3 cups gluten free ginger cookie crumbs
4 tbsp butter, melted
2 tbsp sugar
FOR THE BATTER:
(3) 8 oz packages of light cream cheese
1 ½ cups dark brown sugar
1 tsp vanilla extract
1 cup low fat sour cream
5 eggs
15 oz can pumpkin puree
1 tablespoon pumpkin pie spice
FOR THE CRUMBLE:
½ cup gluten free Bisquick
½ cup brown sugar
½ tsp cinnamon
4 tbsp cold diced butter
½ cup chopped pecans
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How to Make Pumpkin Praline Cheesecake Recipe by Chef Eddy Van Damme
What happens when you combine pralines, pumpkin and cheesecake into one dessert? You get this decadent holiday treat that just begs for its own tradition. In this video Chef Eddy Van Damme shows us how to make a Pumpkin Praline Cheesecake.
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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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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!
The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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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