Good day everybody, this time we will give you pumpkin cheesecake recipes of dishes which are easy to know. We’ll share with you the recipes that you are on the lookout for. I’ve made it many occasions and it’s so delicious that you guys will love it.
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Pumpkin Cheesecake is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pumpkin Cheesecake is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook 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
- Get 1 cup Pecans, toasted and cooled
- Get 1 tbsp Sugar
- Get 1 1/2 cup graham cracker crumbs
- Get 1 dash ground cinnamon (optional)
- Get 4 tbsp Unsalted butter, melted
- Prepare For The Filling
- Prepare 3 -8 ounce packages of Cream Cheese, softened
- Get 1 cup Sugar
- Take 1 cup Sour Cream
- Get 1 cup Pumpkin - canned, solid packed
- Prepare 1 tbsp Vanilla extract
- Take 1 tsp pumpkin pie spice
- Take 3 Eggs
- Make ready For Pecan Brittle Topping (not shown)
- Get 1/2 cup Sugar
- Make ready 1 tbsp Water
- Make ready 1/3 cup Pecans, toasted and coarsely chopped
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. Their head pastry chef made it every fall to run through the holidays.
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.
I did have to make a few changes to make this recipe more of a creamy cheesecake that most people are used to. 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. One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom.
Above is the best way to cook pumpkin cheesecake, very straightforward to make. Do the cooking levels accurately, chill out and use your heart then your cooking will probably be scrumptious. There are lots of recipes that you could try from this website, please find what you want. If you like this recipe please share it with your folks. Glad cooking.
