Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumpkin cheesecake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Pumpkin Cheesecake is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Pumpkin Cheesecake is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Cheesecake:
- Take For the Crust
- Get 1 cup Pecans, toasted and cooled
- Take 1 tbsp Sugar
- Get 1 1/2 cup graham cracker crumbs
- Take 1 dash ground cinnamon (optional)
- Prepare 4 tbsp Unsalted butter, melted
- Take For The Filling
- Take 3 -8 ounce packages of Cream Cheese, softened
- Get 1 cup Sugar
- Make ready 1 cup Sour Cream
- Make ready 1 cup Pumpkin - canned, solid packed
- Prepare 1 tbsp Vanilla extract
- Make ready 1 tsp pumpkin pie spice
- Get 3 Eggs
- Get For Pecan Brittle Topping (not shown)
- Make ready 1/2 cup Sugar
- Make ready 1 tbsp Water
- Make ready 1/3 cup Pecans, toasted and coarsely chopped
Move over pumpkin pie, and say hello to pumpkin cheesecake! If you really truly want to impress your guests this holiday season, I recommend this cheesecake. Tall and proud like a classic New York style version, this one has a pumpkin cream cheese filling with a splash of bourbon, all sitting atop a pecan graham cracker crust. And if that wasn't enough, we bathe it with homemade caramel.
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.
Add sugar and vanilla, and continue beating on medium speed just until combined. This pumpkin cheesecake is packed with fall flavors, rich in taste, and creamy-dreamy good. It's an excellent make-ahead dessert that takes very little effort to prepare, yet it's stunning to serve. Their head pastry chef made it every fall to run through the holidays. I did have to make a few changes to make this recipe more of a creamy cheesecake that most people are used to.
So that is going to wrap it up with this exceptional food pumpkin cheesecake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
