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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Pumpkin Cheesecake | Amy Roloff's Little Kitchen
I love pumpkin pie and I love cheesecake. When you put the two together and you come up with a delicious combination of goodness. The pumpkin cheesecake has all of the warm spices to remind you it’s fall and it’s light enough (not too dense) that you may even want to have another slice because one may not be enough.
Ingredients:
The Crust
12 or about 3 pkgs of whole Graham Crackers, finely crushed
About 12 Ginger Snap cookies, finely crushed
1 Tbsp Sugar
8 Tbsp or more of Butter, melted
Dash of Salt
Cheesecake Filling
4 – 8oz Cream Cheese, room temperature
¾ cup Sugar
¾ cup Brown Sugar
1- 15oz can Pumpkin puree
½ cup Sour Cream
4 Eggs + 1 Egg yoke
2 tsp Cinnamon
¼ tsp Ginger
¼ tsp Nutmeg, fresh ground
1 ½ Tbsp Cornstarch or 2 Tbsp Flour
2 tsp Vanilla
Directions:
* Preheat oven 325
* In a food processor finely ground up the graham crackers and cookies, sugar and salt. Pour mixture into a bowl. Add in the melted butter and mix until thoroughly combined and all of the crust mixture ‘wet’.
* In a 9 inch springform pan, lightly spray or butter the pan. Press the crust mixture on the bottom of the pan and a little up the sides. Bake in the oven for about 10 minutes till lightly golden brown. Remove and cool.
* In a mixer, with the flat paddle, cream the cream cheese. Add in the sugars and mix until thoroughly combined. Add in the pumpkin puree, sour cream and blend until smooth. Add the eggs and egg yoke, vanilla, flour and spices and mix until just combined but don’t over mix. Pour the mixture into the crust and spread evenly. Gently tap the pan to get out any air bubbles.
* In a shallow baking pan, fill with water half way and place on the bottom rack of the oven. This will help prevent cracks in your cheesecake. Place the cheesecake on the rack just above. Bake in the oven for about 75 minutes or until set and the edges are done and the center may be slightly soft. Turn off the oven and let it finish and cool in the oven for another 15 minutes or more before removing.
* Set on a cooling rack for about another hour, to room temperature. Then place in the refrigerator for at least 3 hours before serving, preferably 5 or more hours if not overnight. The cheesecake will be delicious the next day.
* Serve with fresh whip cream or other preference.
Enjoy
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No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
Watch Next: Four 4 Ingredient Recipes Using Canned Biscuits!
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No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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The BEST Pumpkin Cheesecake
This pumpkin cheesecake is a classic dessert to serve at any gathering with family and friends. It is packed with pumpkin flavor, a crunchy Graham cracker crust and a whipped cream cheese frosting! Bake this easy make ahead treat for Thanksgiving, the Holidays or just any fall day!
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Pumpkin Cheesecake Deluxe with Gingersnap Crust
I love pumpkin pie and I love cheesecake. So why not combine them? My Pumpkin Cheesecake Deluxe uses gingersnap cookies for the crust, which gives a warm and spicy contrast to the sweet creamy filling.
=== ???????????? RECIPE ===
Crust:
32 gingersnap cookies, coarsely crushed
3 tablespoons brown sugar
6 tablespoons melted butter
Filling:
3 packages (8oz /226g each) cream cheese, softened
1 cup (195g) packed brown sugar
1 1/2 cups (397 g) pumpkin
1/2 cup (118 ml) heavy cream
1/4 cup (59 ml) pure maple syrup
3 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
4 eggs lightly beaten
Preheat the oven to 325°F (165°C)
Wrap the bottom of a 9 inch springform pan with heavy duty foil. Grease the inside of the pan with cooking spray.
Place the cookies in a large zip top bag and crush with a mallet. (You can use a rolling pin or heavy sauce pan.) Pour crumbs into a large bowl. Add 3 tablespoons brown sugar, and 6 tablespoons of melted butter. Stir to combine. Press the crumb mixture into the bottom and slightly up the sides of the springform pan. Place the springform pan into a large, deep roasting pan and set aside.
In a large bowl, beat the cream cheese and brown sugar until smooth. Add in the spices, cream and maple syrup and eggs. Beat on low speed until combined. Pour into springform pan.
Add 1 inch (2.5 cm) hot water to the roasting pan.
Bake for 70 - 80 minutes or until center is just set and top appears dull. Remove pan from the water bath, and cool on a wire rack for one hour, then refrigerate overnight.
The next day, run a sharp knife around the rim to make sure the cheesecake is not stuck, then remove the side of the pan.
=== ???? PRODUCTS MENTIONED IN THIS EPISODE ===
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Hello and welcome to Let’s Celebrate TV! I’m your host, Peter Lee. On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can! Join us on Tuesdays for our full recipe episodes and Fridays for our short cocktail or basic skill episodes.
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Let's Celebrate TV is not a sponsored channel. We do not get paid to endorse or use a particular product in our videos. Any product used in our cooking and cocktail demonstrations are products we have purchased. At times, we will film an episode at a remote location like a winery, restaurant or market and use one of their products. These remote locations and companies do not influence our review or remarks and have no influence over what we present in a video. All opinions about a product or brand are our own.
=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:20 - Welcome to Let's Celebrate TV
00:56 - Pumpkin Cheesecake Recipe
01:47 - Making the Crust
04:55 - Making the Filling
08:12 - Pouring into the Crust
09:53 - Out of the Oven
11:06 - Tasting and Recipe Recap
14:20 - Social Media & Video Recommendations
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In the Kitchen: Maple Pumpkin Cheesecake
Discover Newport brought us Chef Gerry Dupont from Edible Creations by Gerry to share his recipe for Maple Pumpkin Cheesecake.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.