How to make Pumpkin Pie Cheesecake Bars
How to make Pumpkin Pie Cheesecake Bars - They are everything you love about spiced pumpkin pie and tangy cheesecake, just packed into one sweet dessert. __________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time: 15 minutes, Cook Time: 50 minutes, Total Time: 1 hour, 5 minutes , Yield: 16
Ingredients
6 tablespoons butter, melted
10 graham crackers, crushed
4 (8 oz) cream cheese, softened
4 eggs
1 1/2 cups sugar
1 teaspoon vanilla
1 (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
whipped cream
Instructions
In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.
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 Cheesecake with Praline Topping
There are no words to describe how decadent, how delicious this Pumpkin Cheesecake with Praline Pecan Topping is. This recipe takes three of my favorite holiday desserts and combines them into one: pumpkin pie, cheesecake, and pecan pie.
Recipe:
Pumpkin Spice Cheesecake with Candied Pecans
Whether its Halloween, Thanksgiving or a family gathering, this pumpkin spice cheesecake is bound to be a crowd pleaser this fall season. Check out the full recipe below:
Ingredients for the base:
• Graham cracker – 2 cups
• Butter – ½ cup
• Granulated sugar – 1 tbsp
Ingredients for the cheese filling:
• Cream Cheese – 4 packages (at room temperature)
• Granulated sugar – 1 ¼ cup
• Eggs – 3 (at room temperature)
• Vanilla extract – 1 tbsp
• Pumpkin puree – 1 cup
• Ground ginger – ½ tsp
• Ground cinnamon – 1 tsp
• Ground nutmeg – ½ tsp
• Ground cloves – ½ tsp
• Flour – 1 ½ tbsp
Ingredients for the topping (Candied Pecans):
• Pecans – 1 cup
• Butter – ½ cup
• Brown sugar – ½ cup
Method:
1. Preheat the oven to 350 degrees F (176 degree C).
2. Mix the graham cracker crumbs, 1 tbsp of the granulated sugar and the melted butter together until it resembles wet sand that you can pack together. Press the mixture into the bottom of the 9 inch springform pan lined with parchment paper. Bake for 10 mins at 350 degrees F. Leave to cool on the counter for 20 mins.
3. Turn down the oven to 250 degrees F (121 degrees C).
4. Mix together the pumpkin puree and the spices until well combined.
5. In a large bowl, mix together the cream cheese and eggs (room temperature). Add the eggs one at a time. Add in 1 cup white sugar and 1 tbsp of vanilla extract. Blend until smooth. Add in the spiced pumpkin puree, flour and mix together with the cream cheese mixture until well combined.
6. Bake the cheesecake at 250 degrees F (121 degrees C) for 2 hours, or until the filling is set and turn off the oven. Leave the cheesecake in the oven to cool with the oven door cracked open slightly. Take the cake out and leave it to cool at room temperature. Wait until the cheesecake is cool to remove the sides and bottom of the pan. Refrigerate overnight.
7. For the topping, melt the butter in low heat and add the brown sugar. Stir constantly until the sugar is melted in a syrup consistency. Add pecans and mix until coated well. Take the pan off the heat and transfer the pecans onto parchment paper to cool. Garnish on top of cooled cheesecake for a finishing touch.
The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
RECIPE:
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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!
WATCH the latest episodes of Gemma's Bigger Bolder Baking HERE:
* Bubbly Baby Cupcakes:
* Best-Ever Cinnamon Rolls:
* Red Velvet Cheesecake Cake:
* Peanut Butter & Chocolate Cheesecake:
* No Machine Ice Cream:
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!