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.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
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
Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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WATCH MORE FALL RECIPES!
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Pecan Pumpkin Cheesecake
Pumpkin and pecans collide in this delicious pie recipe. Pecan Pumpkin Cheesecake is a perfect dessert that's autumn flavors will have you eating slice after slice. For anyone looking to amp up their thanksgiving recipes and bring something great for dessert be sure to check this one out. Join Tess from Slow Cooking Kitchen as she shows you how to make this great pie recipe.
For the full recipe:
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.
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 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.
Full Recipe:
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