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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Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
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!
RECIPE:
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Pumpkin Pecan Pie Cheesecake will impress your guests!
Pumpkin Pecan Pie Cheesecake is the best of both a traditional pumpkin cheesecake and the amazing flavors of a pecan pie! Made with real pumpkin puree and just the right amount of pumpkin pie spice blended with fresh pecans and brown sugar in one delicious dessert. I particular relish the idea of enjoy a slice of this Pumpkin Pecan Pie Cheesecake with a cup of hot tea while watching one of my favorite movies. The holidays are here and this cheesecake can be enjoyed during this time or anytime time of year.
Here is the recipe:
192g/ 1 cup tea biscuits (crushed)
60g/ ¼ cup unsalted butter (melted)
41g/ 1/3 cup pecans (finely chopped)
400g/ 3-8oz packs cream cheese (room temperature)
200g/1 cup granulated sugar
28g/ 2 tbsp brown sugar
100g/ ¼ cup sour cream
99ml/ 1/3 cup heavy whipping cream
171g/ 3 eggs
28g/ 2 tbsp. corn starch
3g/1.5 tsp. vanilla extract
4g/ 1 tsp pumpkin pie spice
99g/ 2/3 cup pumpkin puree
Combine tea biscuits, melted butter, pecans until sand-like texture
Line bottom of spring form with parchment paper
Form crust in spring form pan
Bake crust in oven at 350 F/176C for 10 mins and remove to cool
Line spring form pan with foil
In a large bowl, combine cream cheese and sugars mix until creamy
Add eggs and combine
Add vanilla and pumpkin pie spice and combine
Add pumpkin puree and combine
Add heavy cream and combine
Add sour cream and combine
Add cornstarch and combine
Pour batter into spring form pan and rest on baking sheet with rim
Place hot water into baking sheet till the surface is covered (water bath)
Bake 350 F/176C for 60 mins
Pecan Pie topping:
97g/ ½ cup brown sugar
184g/ ½ cup corn syrup
4g/ 1 tsp vanilla
114g/ 2 eggs
56g/ ¼ cup/4 tbsp. unsalted butter (melted)
188g/ 1 cup chopped pecans
188g/ 1 cup pecan halves
Using a large bowl, combine melted unsalted butter, brown sugar, vanilla, and corn syrup
Add eggs and combine
Add chopped pecans and combine
Set aside
Remove from oven and add pecan pie filling to top of cheesecake
Arrange pecan halves on top of pecan pie filling
Return to oven and bake for 20 minutes or until filling is set.
Remove and allow to cool to room temperature for 60 minutes
Place cheesecake in refrigerator for 6 hours/overnight
Keep refrigerated until ready to serve.
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.
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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
Incredibly Sinful Pumpkin pecan cheesecake
This cheesecake will make you wonder what took you so long to try this!!!
It is so delcious and smooth topped off with crisp, crunchy, candied pecans!!!
Pumpkin-Pecan Cheesecake
Makes: 12 servings Hands on time: 25 min. Total time: 11 hr 32 min including topping and pecans
2 c graham cracker crumbs
1/3 c finely chopped pecans
5 Tbsp butter, melted
3 Tbsp light brown sugar
4 (8 oz) pkgs cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 ½ cups canned pumpkin
1 ½ Tbsp lemon juice
Praline topping Garnishes: coarsely chopped Pecan Pie-Glazed Pecans
Pumpkin-Pecan Cheesecake
1. Preheat oven to 325 degrees. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 ½ inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
3. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping: immediately pour slowly over top of cheesecake, spreading to within ¼ inch of edge. Garnish if desired.
Praline Topping Makes: 1 1/3 cups Hands-on time: 15 min Total time: 20 min
1 c firmly packed brown sugar
1/3 c whipping cream
¼ c butter
1 c powdered sugar, sifted
1 tsp vanilla extract
Bring first 3 ingredients to a boil in a 1-qt saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
Pecan Pie-Glazed Pecans
Stir together ¼ cup dark corn syrup and 2 Tbsp sugar. Add 2 cups pecan halves; stir until pecans are coated. Line a jelly roll pan with parchment paper; coat parchment paper with vegetable cooking spray. Spread pecans in a single layer in prepared pan. Bake at 350 degrees for 15 minutes or until glaze bubbles slowly and thickens, stirring every 3 minutes. Transfer pan to a wire rack. Spread pecans in a single layer, separating individual pecans; cool completely. Cooled pecans should be crisp; if not, bake 5 more minutes.
Recipe Pumpkin Pecan Cheesecake Recipe
Recipe - Pumpkin Pecan Cheesecake Recipe
INGREDIENTS:
●1-1/2 cups finely chopped pecans
●2 tablespoons sugar
●2 tablespoons butter, melted
●CREAM CHEESE FILLING:
●1 package (8 ounces) cream cheese, softened
●1/4 cup sugar
●1/2 teaspoon vanilla extract
●1 egg, lightly beaten
●PUMPKIN FILLING:
●2 eggs
●1-1/4 cups canned pumpkin
●1 cup evaporated milk
●1/2 cup sugar
●1 teaspoon ground cinnamon
●1/4 teaspoon ground ginger
●1/4 teaspoon ground nutmeg
●Dash salt
●1/2 cup chopped pecans