How to Make Pumpkin Praline Cheesecake Recipe by Chef Eddy Van Damme
What happens when you combine pralines, pumpkin and cheesecake into one dessert? You get this decadent holiday treat that just begs for its own tradition. In this video Chef Eddy Van Damme shows us how to make a Pumpkin Praline Cheesecake.
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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.
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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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
Pecan Praline Pumpkin Pie | Sally's Baking Recipes
This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible!
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