Pumpkin Pecan Cheesecake Bars
What’s better than a fall-flavored pumpkin pecan cheesecake? Pumpkin pecan cheesecake bars that you can eat with your hands, of course! Our pumpkin pecan cheesecake bars, inspired by Rasa Malaysia, give you all the creamy, dreamy lusciousness of a fork-friendly slice of pumpkin cheesecake, but with the finger-food ability to eat without a plate.
These deeply satisfying dessert bars deliver melt-in-your-mouth bites of spiced pumpkin filling on top of a brown sugar shortbread-style crust studded with pecans. They are so good, you’ll want to make pumpkin cheesecake bars all autumn long. Take them to the upcoming fall harvest parties, football game get-togethers, and holiday gatherings with family and friends. Bake an extra batch to tuck them into your kiddo’s school lunch bag or bring a big batch to treat the whole class.
Not only are these pumpkin pecan cheesecake bars delicious, they are remarkably easy to make. Start by pressing the crust—a simple combination of flour, brown sugar, butter, and pecans—into the bottom of a baking dish and bake until lightly browned. While the crust is cooling, whip together the cheesecake filling and pour over the crust. The cheesecake filling is a scrumptious mixture of softened cream cheese, coconut sugar, pumpkin puree, eggs, vanilla, and fall spices. Slide the baking dish in the oven and bake for an additional 30 minutes or until golden brown. The hardest part of making this dessert is having to wait for it to cool before taking your first bite.
Cook’s note: Coconut sugar is a wildly popular alternative sweetener that has taken the baking world by storm. This succulent sweetener is made from the nectar of coconut blossoms, which is boiled and ground into a granular substance with the texture of brown sugar. From a nutritional standpoint, coconut sugar reigns supreme over refined sugar because it has a lower glycemic index and a more complex flavor. However, keep in mind that coconut sugar is still sugar and should be consumed in moderation. If you don’t have coconut sugar in your pantry, you can swap in brown sugar for this pumpkin pecan cheesecake bar recipe.
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The BEST Pumpkin Caramel Pecan Cheesecake! - Holiday Cheesecake - Episode 84
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This cheesecake was one of my favorite recipes I documented even before I started my channel almost 3 years ago! Its so luscious and creamy, not overly filled with pumpkin, and has a decadent and crunch caramel pecan topping. This is the best (and I mean absolute BEST) alternative to pumpkin pie on you holiday table. You'll be so hooked from the very first bite!
#PumpkinCheesecake #PumpkinCaramelCheesecake #ThanksgivingDesserts
Ingredients:
For the crust:
2 cups crushed graham crackers
1/3 cup melted butter
For the cheesecake filling:
4 – 8oz packages cream cheese, at room temperature
4 eggs, at room temperature
2/3 cup Greek yogurt
¼ cup heavy cream
1 cup pumpkin puree
¾ cup granulated sugar
For the caramel sauce:
¾ cup granulated sugar
½ cup water
2 tablespoons butter
heaping ½ cup heavy cream, warmed
½ teaspoon salt
Topping:
1 cup pecans, chopped
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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!
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:
If you make this recipe, share your food photo with #chillipotkitchen on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you!
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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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!
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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.
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Pumpkin Cheesecake with a Pecan Praline Filling
The better pumpkin cheesecake to impress your guests! The smoothest pumpkin cheesecake resting on top of a sweet pecan pie filling and topped with a sour cream layer and dulce de leche!
The perfect Thanksgiving dessert!
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