Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin cheesecake. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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To begin with this particular recipe, we have to first prepare a few components. You can have pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Cheesecake:
- Make ready For the Crust
- Prepare 1 cup Pecans, toasted and cooled
- Make ready 1 tbsp Sugar
- Make ready 1 1/2 cup graham cracker crumbs
- Get 1 dash ground cinnamon (optional)
- Prepare 4 tbsp Unsalted butter, melted
- Get For The Filling
- Get 3 -8 ounce packages of Cream Cheese, softened
- Prepare 1 cup Sugar
- Take 1 cup Sour Cream
- Get 1 cup Pumpkin - canned, solid packed
- Make ready 1 tbsp Vanilla extract
- Make ready 1 tsp pumpkin pie spice
- Make ready 3 Eggs
- Make ready For Pecan Brittle Topping (not shown)
- Prepare 1/2 cup Sugar
- Get 1 tbsp Water
- Take 1/3 cup Pecans, toasted and coarsely chopped
Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse. These FAMOUS pumpkin cheesecake bars have a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel! Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Get in the spirit of Thanksgiving with these delicious seasonal pumpkin cheesecake recipes.
Steps to make Pumpkin Cheesecake:
- For The Crust
- Preheat oven to 350°F. Grease 9inch springform pan.
- In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
- Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
- Lower oven to 325°F
- For The Filling
- In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated.
- Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
- Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process.
- Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge.
- Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle.
- Enjoy!!!!
- Pecan Brittle Optional Topping
- Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces.
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So that is going to wrap it up with this special food pumpkin cheesecake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
