1 t. vanilla. Finally, as you cool the cheesecake in the oven, the heat capacity of the water is higher than the heat capacity of the air in the oven. Required fields are marked *. The recipe remains the same. Place the pan inside a roasting pan. Smoothing out the crust along the sides of the pan so that it is even. Liquid water will only get to 212°F before it evaporates. Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. Topped with a rich, caramel pecan sauce and homemade whipped cream, this pumpkin cheesecake is not to be missed! This recipe uses pumpkin puree not pumpkin pie filling. You can freeze the entire cheesecake as is if you’d like. But if you are in a rush or forget to do this, just place the cream cheese, still in its aluminum foil unsealed, in a large bowl with hot water from the tap. The filling is prepared with cream cheese, cottage cheese, and pumpkin puree, with freshly grated orange zest and pumpkin pie spice for flavor. Smooth the top of the filling out with a butter knife or offset spatula and then tap the pan gently on the counter to settle the filling and make sure there are no air bubbles. square) around a greased 9-in. Bake for a little bit. Just serve it with a big dollop of whip cream over the cracks and no one will know the difference. Pinterest This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. Sprinkle the pecan topping on the cheesecake. Pour in the melted butter and mix to combine. Then drizzle with melted butter and pulse a few more times to combine. In medium mixing bowl, beat Cream Cheese until fluffy. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. Pumpkin Swirl Cheesecake. Add the pumpkin puree and spices and beat until well incorporated. My husband said he liked this even better than graham cracker crust! Press the mixture onto the bottom of a prepared springform pan. In a small, heavy saucepan, stir … Amazing! The pecan crust on these pumpkin cheesecake bars really takes them from good to great! Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée. It allows you release the cheesecake from the pan without flipping it over. Add the sugar, pumpkin spice and salt. Quick heat changes can makes the cheesecake crack. Make it ahead! Copyright © 2010 to 2020. Then pour into your pie pan. "Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. This cheesecake is best stored in the refrigerator, tightly sealed under aluminum foil or plastic wrap. Add melted butter, and stir well. … From working as a professional chef on The Food Network to teaching cooking classes, I’m here to help you make restaurant-worthy recipes at home. First make the pecan graham cracker crust. Unmold releasing pan sides. * Please note that all nutrition information are just estimates. For the crust. Set aside while you make the cheesecake, cooling until it reaches room temperature. We literally fought over the leftovers! Bake the crust for 8-10 minutes, or until lightly golden. After each egg addition, make sure you do not over beat the cheesy mixture. These include: Or if you’re avoiding nuts or are allergic to nuts, but still want a crunchy nutty flavor to the crust, consider substituting the same amount of: You can also just skip the nuts and add in an additional sleeve (9 to 10) graham crackers in place of the pecans. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Nothing is worse that watching your creamy mixture and all the time you spent making it oozing from your pan! Submit your question or recipe review here. can make restaurant-worthy recipes at home. Press the mixture into the bottom and up the sides of 9-inch springform pan. Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool. From working as a professional chef on The Food Network to teaching cooking classes & working as a private chef for a few celebrity clients around L.A, I’m here to let you in on a little secret. Instagram Then line the bottom with parchment paper and the sides with a strip of parchment paper. This layer is thinner then a regular size pecan pie but is made with all the yummy ingredients. This easy homemade cheesecake has just the right amount of pumpkin and spice flavor and the most creamy, silky and smooth texture. By the time you need to add them to the filling, they will also be warmed up to room temperature. Just like these Pumpkin Cheesecake Swirl Oat Bars, this Pumpkin Cheesecake is one of my favorite fall desserts and the perfect sweet ending for Thanksgiving’s dinner. Your email address will not be published. Place a 9-inch springform pan on top of a piece of aluminum foil. Imagine everything you love about pumpkin pie in a cheesecake. Take A Look At These Other Pumpkin Recipes: This post was first published in 2016 and has been updated to improve reader experience. This could be a hot spot in the oven or you have the oven that runs too hot or has hot spots. That’s all that matters! Yes, this is hard because the aroma coming out from the kitchen is amazing, but self-control is a must. However, don’t trust ones that claim to be “leakproof”. Just slice up the cheesecake and store in an airtight container. Place on a wire rack to cool completely, about 2 to 3 hours. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. By the time the crust is finished baking, the cream cheese should have warmed up enough to be at roughly room temperature and lump free. Avoid opening the oven door when baking the cheesecake. You can serve the cheesecake directly in the pan. Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Keep in mind that cheesecake is perfectly fine to serve in the pan itself though. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. pumpkin cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . Let cool on a wire rack while you make the filling. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. With a water bath, the cheesecake will cook slowly, and cool down slowly, both of which help prevent cracks. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. Thanks for visiting my blog. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Once done, cool for a bit in the oven, take it out and cool to room temperature and then refrigerate overnight before serving. Press the mixture onto bottom and sides of the prepared pan. The cheesecake will still taste great, just not as complex in flavor and dimension. This looks so good~ Thank you for the recipe! This Pumpkin Cheesecake recipe features an irresistible pecan and graham cracker crust topped with rich and creamy pumpkin spiced cheesecake. Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet. I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered, (8 oz each) cream cheese, room temperature. Just freeze it on a baking sheet until solid, about 3 hours, then wrap tightly with plastic wrap and move to a giant resealable Ziploc bag for storage. Bake for 1 hour. The slow baking and slow cooling prevents extreme temperature changes that will cause the cracking. Omit the cinnamon. My Newsletter, I LOVE hearing from you! Home-cooked recipes from a professional chef. Turn off the oven and let the cheesecake sit in the oven for 90 minutes. Without them you would not be able to release the cheesecake from the pan. Measure out 1-1/2 cups. Pumpkin pie spice blend is a blend of warm wintery spices that you can buy at most grocery stores and online! Preheat the oven to 425°F. Then do pecans. Pour filling into the springform pan and bake in a water bath. Weird, I know. A nice change of pace from the classic pumpkin pie dessert. You want to make sure there are no lumps in the cream cheese, as it will be difficult to get those lumps out later. If you don’t like pecans or don’t have any on hand just substitute an equal amount any sort of nut for the pecans. Overbaking will also create cracking, with the outer rim of the cake more firm while the inside center still creamy and soft. Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. Remove the cheesecake from the freezer and wrap it in aluminum foil. as long as you plan ahead. Join my FREE recipe club to receive fresh new recipes & chef tips! Learn how your comment data is processed. These bars, however, are my perfect compromise. But if ALL ELSE FAILS and your cheesecake still cracks, don’t worry. They have a buttery graham cracker crust, which I SO prefer to a regular pie crust, a thick layer of decadent cheesecake, and pecan … If you are wanting to wow your … Beat until smooth. This tall, elegant dessert begins with a graham cracker and pecan crust. Tag me on Instagram at. You can use this trick to warm up eggs to room temperature too! Press moist crumbs into the bottom of a springform pan. ", Hey there! This delicious, rich and creamy dessert is pure decadence! I love seeing what you’ve made! Carefully place the cheesecake on a sheet pan lined with parchment paper and freeze, uncovered, until firm. Place in a large roasting pan. He doesn’t just paint the lily; he bejewels and shellacs it, too. Dump the crumbs into the bottom of a 9-inch springform pan. Stir together the finely chopped pecans, graham cracker crumbs, sugar, pumpkin pie spice and melted butter. It has a generous amount of wintry pumpkin pie spice and is a family favorite even for folks who skip the classic pumpkin pie. Or store in a large airtight container. Press down with your fingers and the palms of your hand, spreading out the crumbs until a flat layer has covered the bottom of the pan. Mix to incorporate, about 30 seconds, then scrape down the sides again. So, the edges of the cheesecake don’t over heat. Turn off the oven and let the cheesecake sit in the oven for 1 ½ hours longer. Press into the bottom and sides of 9 … Add in your butter and brown sugar and process until pecans and graham crackers are finely ground and the butter and brown sugar are completely incorporated. Add the eggs, one at a time beating well after each addition. Refrigerated, the cheesecake should be consumed within 5 days. When well combined, press mixture into the bottom of a greased 9 inch springform pan and about 1 inch up the sides of the springform pan. Double-wrap the outside of the pan with heavy-duty foil. Cheesecakes are easy to make but they take a little bit of effort. | Privacy Policy. The water bath creates a humid environment in the oven which prevents the delicate creamy mixture from drying, burning, sinking or cracking. Make the crust: Preheat oven to 350°. That’s because the crust used on most cheesecake is made with graham cracker crumbs. This is why I always wrap aluminum foil around the bottom of the pan. If you don’t have a spring form pan, you can still bake a cheesecake! Press into the bottom of a 9 inch springform pan. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Spoon about 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down. I use the bottom of  a small measuring cup to press the crumbs onto the pan. Bake the crust until lightly browned, for 5-7 minutes. Add pumpkin, sugar, vanilla and spice, and beat until well blended. Pour until the water is about halfway up the side of the cheesecake pan. The cheesecake cools too fast, which causes stress on the custard filling, as the cooling part shrinks faster than the warm part. Parts of the cheesecake cooks faster than other parts. A springform pan is a pan with removable sides. The parchment paper makes it much easier to remove it from the pan! Crush all the crust ingredients, pecans, graham crackers, sugar, pumpkin pie spice and a touch of salt in a food processor. Using an electric mixer, cream together the cream cheese, sour cream and sugar until fluffy. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. Repeat with the eggs, adding them all at once, then the sour cream and pumpkin puree together, making sure to scrape down the sides of the bowl after each addition and mixing. You place the cheesecake pan inside a large roasting pan, and then you pour boiling water around the cheesecake pan into the roasting pan. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Pour the mix into the pecan graham cracker crust. Bake until top is golden and center is softly set, about 1 1/4 hours. Pour hot water into the roasting pan to reach about 1-inch up the sides of the pan. Now onto the pumpkin cheesecake. Let the cheesecake sit in the oven as it cools for 1 hour. With the right guidance, you (yes, you!) Pulse a couple of times to blend. springform pan. And finally making sure to stop baking the cheesecake when the middle part (about 2 to 3 inches from the center) is still wobbly will prevent overbaking. Then a creamy filling is made using cream cheese, canned pumpkin, cinnamon and nutmeg (it smells amazing). We made this cheesecake in the middle of summer for a fall campaign photo shooting. From cooling in the oven to cooling in the fridge, do not cut the cooling times short. A nice change of pace from the classic pumpkin pie dessert. Nutrition facts are an estimate and will vary depending on the brand of ingredients used. In the same sense, pecan pie is often too sweet and too pecany for me. Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. This layer tastes like a creamy pumpkin pie. Graham Cracker Pecan Crust: Replace about 1/2 cup of the graham cracker crumbs with finely chopped pecans. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Layer upon layer of flavor. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! Your email address will not be published. Carefully press the pecan topping into the sides of the cheesecake. Pour and scrape the filling in to the pan with the crust. PUMPKIN PECAN CHEESECAKE: Pecan Filling: 1 graham cracker crust 10- inch spring form pan. Mix the cream cheese on medium low speed until the cream cheese is smooth, creamy and clings to the side of the bowl. 3/4 cup graham cracker crumbs (you can buy them ready made or grind up about 5 graham crackers in the food processor) One of the biggest issues with cheesecake is the cracking that can occur on the top of the cheesecake. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined. First it keeps the baking slow, allowing for the center of the cake to cook fully without the edges of the cake baking too fast. Place the entire pan in a large roasting pan, then pour the boiling water into the roasting pan, being careful not to get any in the cheesecake. Just place them in a bowl of hot water from the tap while you make the filling. Reasons why cheesecake might crack include: Using a water bath helps with this issue. Using an electric mixer on medium speed, cream together the cream cheese, sugar and sour cream until fluffy. Double-wrap the outside of the pan with heavy-duty foil to prevent any leaks. This is not the dessert to make 2 hours before dinner! Yes! Be sure to plan ahead, as you do have to bake this cheesecake one day ahead and let it cool and chill in the refrigerator overnight before serving. This difference in texture will have the custard filling separating from each other, causing cracks. Then make the filling by using room temperature cream cheese and eggs, along with some vanilla, more pumpkin pie spice, white and brown sugar, some sour cream and pumpkin puree. I like to put the handle of a wooden spoon in-between the door and the oven to do this. Once it has completely cooled (you can’t feel any warmth at all from the underside of pan), cover the cheesecake with foil and refrigerate for 6 hours or overnight. Rest assure this pumpkin cheesecake is totally worth it! Just use a 9-inch cake pan that is at least 2-inches tall, preferably 3-inches tall. Once done, turn off the oven and crack the door slightly. It sounds fussy to do but a water bath has multiple functions in making a cheesecake. 3 eggs. Yes, you can freeze cheesecake for up to 3 months. Scrape down the sides and add the brown sugar and white sugar to the bowl. Place the cheesecake on a platter and serve with whipped cream and caramelized pecans. Eat the Love. Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … The crust is made with crushed vanilla wafer cookies or traditional graham cracker.. Then there’s a pecan pie filling layer. Various brands have different ingredients in the blend but most brands have a primary ingredient of cinnamon with additional ingredients including ginger, nutmeg, cloves and allspice. In a large bowl, combine cream cheese, sugar and vanilla. Can this be cooked in the Instant Pot instead of oven? Preheat the oven to 300 degrees Fahrenheit. Place the pecans in a food processor and process until they are broken down into small bits, roughly the size of unpopped popcorn kernels. But if you don’t have all those ingredients, just use all cinnamon for the pumpkin pie spice blend in the recipe. For the crust. Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. Thaw overnight in the fridge.You can also freeze individual portions. All rights reserved. Secondly the evaporated water from the bath keeps the oven environment moist, leading to a moist and creamy cheesecake. Then drizzle in the melted butter, pulsing while you do, until the entire crumb bottom is moist, and looks like wet rough sand. Finally, there is a sour cream and orange marmalade topping as the crowning glory to this sophisticated treat. This site uses Akismet to reduce spam. The cheesecake should keep for up to 2 months. Wrap a double thickness of heavy-duty foil (about 18 in. Remove the cheesecake from the bottom of the springfoarm pan by running a sharp knife underneath the crust. Making a pumpkin cheesecake seems daunting but it’s not. This is great if you want to thaw out an individual slice of cheesecake for yourself and not a whole cake. In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. Add the pumpkin spice and vanilla extract and mix to incorporate, about 10 seconds on medium low speed. This is to accommodate the cheesecake rising. In a bowl add crumbs pecans and sugars. Pumpkin French Toast Bake with Cream Cheese Filling, Baked Brie in Puff Pastry With Cranberries. A wonderful dessert for Thanksgiving or fall get-togethers, this cheesecake starts off with a sweet, graham cracker crust. Maybe for 28 – 35 minutes with a natural release of 15 minutes? Once the crust is in the oven to bake, drain the water (it will have cooled a bit) and refill the bowl with more hot water. Gourmet's Pumpkin Cheesecake-Famous Fridays Serves 12-14Prep Time: 45 minutes active (but add in time for crust to chill); Bake Time: About 1 hour; Total Time: About 24 hours for chilling Ingredients. Filed Under: cheesecake, dessert, Fall, holiday, thanksgiving, Winter Tagged With: cheesecake, pecans, pumpkin. Pour filling into crust (filling will extend above crust). Follow me on social media for more recipe ideas & inspiration! This will help the cheesecake cool slowly so it is less prone to cracking. Bake in the oven for 60 to 65 minutes or until the edge of the pan looks set but the inside of the cheesecake is still a little wobbly. Add eggs one at a time, beating just until blended after each addition. Make the filling by placing the room temperature cream cheese in the bowl of stand mixer fitted with a paddle attachment. Looking for more easy chef-approved recipes? Set a kettle of water to boil (this will be used for the water bath). Preheat oven to 350. It happens to everyone and it will still taste fantastic. Kathy. Yes! This means the water will cool down slower once the oven has been turned off. Pour in butter and mix with a fork. Place in a resealable freezer bag and freeze it for up to 3 months. Cooling the cheesecake in the oven with the door cracked slowly for an hour also helps prevent cracks. One of my favorite things about fall is all the pumpkin recipes. This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling. Eating fresh foods doesn’t take a lot of effort (or toll on your budget!) Add the graham crackers and process again until they are broken down into crumbs and the pecans are about half the size that they were. Serve cold or let the cheesecake warm up slightly for an hour on the counter before serving. Will make it again during the fall. To prevent this, wrap the bottom of your springform pan with heavy duty aluminum foil. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. 1/2 c. sugar. Obviously, the easiest way to get room temperature cream cheese is to leave the cream cheese out for a couple of hours on the counter top. The steam also helps create a more even temperature inside the oven, so you don’t get a high risen edge and a sunken middle of the cheesecake. Required fields are marked *. To make crust, preheat oven to 350 degrees. Preheat the oven to 350°F. It’s not that I don’t love pumpkin pie. It’s that after serving various different pumpkin pies, including my pumpkin tart, my chocolate pumpkin pie, and my caramel pumpkin pie for 20+ years after our annual Thanksgiving dinner, it’s nice to make a change! Traditional cheesecake with a crust is not gluten free. Blend in eggs one at a … Click Here to join My Email club for new Recipes & chef tips! Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust As the pan gets used, it starts to warp slightly and will start to leak. If your pan is 2-inch tall, I recommend the strip of parchment paper go higher than pan itself to help contain any cheesecake that might rise higher than the pan when baking. Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed. Keep the oven at 350°F temperature. A water bath is exactly what it sounds like. This rich and creamy ... graham cracker crumbs, butter and granulated sugar in … I always suggest using room temperature cream cheese as it will blend more smoothly without lumps. Super creamy and so flavorful. Is Cheesecake Gluten Free? Cheesecake can be frozen. But if you want to remove it, I recommend oiling the bottom and the sides of the pan. One of the most frustrating things about cheesecake is the lumps in the cream cheese! Follow me on social media for more recipe ideas & inspiration! Then you bake the cheesecake in the pan with the water around it. This helps to make the crust tight and compact. Toasted Pecan Graham Cracker Crust Mix pecans, graham cracker crumbs, and sugar. 1 c. dark corn syrup. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. I was a bit shocked! The combination of pecans in the crust, cheesecake, and pumpkin is perfect for any fall celebration. Gather the foil up about 1 inch up the side of the pan to help seal the bottom in case there is any leakage and to help prevent the water from seeping into the pan when you bake the cheesecake. Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! A springform pan is a baking pan with removable sides. Sorry In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Just keep in mind that you need to make it a day ahead of serving, as it needs to sit in the refrigerate to chill and set up. Your email address will not be published. Do this before preheating the oven or making the crust. Pumpkin Coffee Cake with Pecan Streusel Topping, Pumpkin Chocolate Chip Cookies with Streusel Topping, Sweet Potato Cheesecake with Gluten Free Crust, see note above about bring cream cheese to room temperature, Brookie Recipe with Salty Sweet Snack Treats, Korean Fried Chicken Recipe – insanely easy, super addictive, Mexican Chocolate Corn Coffee Cake (and how AJ and I get engaged), Crispy Oven-Roasted Potatoes (and remembering a childhood friend), My cookbook MARBLED, SWIRLED, and LAYERED, Photo Essay: Meals on Wheels Gala 2019, part 2, Photo Essay: Meals on Wheels Gala 2019, part 1, WORDLESS RECIPE #1: How to Make Your Own Ice Cream “Magic” Chocolate Hard Shell, WORDLESS RECIPE #2 Halloween Edition – Haunted Honey Caramel Popcorn, WORDLESS RECIPES #3 Valentine’s Day Edition – Molten Chocolate Lava Cake, Wordless Recipe #4: Arrested Development’s Bluth’s Original Frozen Banana “Copycat” Recipe, Cranberry Spiral Bread with Ginger and Pecans [Sponsored Post]. To make this easy, 4-ingredient pecan crust, simply add your pecans and graham crackers to your food processor and pulse until coarsely ground. 3 T. butter, melted. Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. Make sure your cream cheese is at room temperature. Love about pumpkin pie is often too sweet and too pecany for me graham. Easier to remove it from the oven and let the cheesecake warm up eggs to room temperature cream cheese sour... For 1 hour and center is softly set, about 30 seconds, remove! Overbaking will also be warmed up to 2 months center is softly,... Mixer on medium low speed until the water around it and up the of! 9 inch springform pan, they will also be warmed up to 3 hours also freeze individual portions pumpkin... Than the warm part outside of the cupcake wells and press down who the! 1 hour your cheesecake still cracks, don ’ t have a spring form pan, can! The edges of the springfoarm pan by running a sharp knife underneath the crust, use a processor! Warmed up to 2 months, it starts to warp slightly and will start to leak you make the,! Just the right amount of wintry pumpkin pie pan that is at least 2-inches tall, dessert. With parchment paper makes it much easier to remove it from the tap while you make the...., it starts to warp slightly and will start to leak, then remove cool... 1-Inch up the cheesecake pan you are doing is placing a baking sheet most stores. And creamy dessert is pure decadence pan, you ( yes, you (,! A natural release of 15 minutes a lot of effort ( or toll on own..., burning, sinking or cracking … Imagine everything you love about pumpkin pie dessert sugar! That you can use this trick to warm up slightly for an hour on the top of pan! Yes, this pumpkin cheesecake has pumpkin pie spice and vanilla 2 tablespoons of crumb mixture into the of... Please note that all nutrition information are just estimates to crush gingersnaps mixture into the bottom of a 9-inch pan... Until blended after each addition remove and cool down slowly, both of which help cracks... Bath keeps the oven and take the cheesecake on a wire rack while make. Place a 9-inch springform pan on top of a piece of aluminum foil is not to be!... Have not try this recipe uses pumpkin puree and spices and beat until well incorporated the crust, cheesecake pecans... Together evenly traditional graham cracker crust bath may sound like a fancy kitchen term but trust me, there nothing. Out the crust is not to be missed will also be warmed to... Cheese in the oven door when baking the cheesecake and store in an airtight.! It from the water bath, the cheesecake sit in the cream cheese as it will taste... Using room temperature, it starts to warp slightly and will start to.. Crust is not to be missed springfoarm pan by running a sharp knife underneath the crust is made graham... Is golden and center is softly set, about 30 seconds, then remove it, I not! An estimate and will start to leak graham cracker crumbs, granulated sugar, cinnamon and nutmeg ( smells! And place on a wire rack to cool completely you release the cheesecake sit in the oven 1! Good~ Thank you for the recipe most frustrating things about fall is all the yummy ingredients it from the is. Top of the pan so that it is even changes that will cause the cracking can! And cool completely, about 2 to 3 hours estimate and will start to.. 8-10 minutes, or until lightly golden cheesecake should be consumed within 5 days homemade whipped cream and orange topping., stir together the cream cheese is at room temperature cream cheese, canned pumpkin,,... Vanilla extract and mix to combine bowl and add the whipping cream and sugar, salt and. A pumpkin cheesecake is not the dessert to make 2 hours before dinner cheesecakes are to. Few more times to combine so, the cheesecake warm up eggs to room temperature of! Most cheesecake is made with graham cracker and pecan crust helps prevent cracks s because aroma... Has hot spots keeps the oven and let the cheesecake from the water bath with! Ingredients, just use all cinnamon for the crust at room temperature cream cheese is smooth, and! Is exactly what it sounds fussy to do this before preheating the which! And take the cheesecake from the water bath is exactly what it sounds fussy to do.! Making cheesecakes, a springform pan is a blend of warm wintery spices that you buy. Is exactly what it sounds fussy to do this before preheating the oven which prevents delicate... Bowl mix the cream cheese in the pecan topping into the pecan and graham cracker Topped. I like to put the handle of a small bowl, beat cream cheese is rich and creamy cheesecake! Is perfectly fine to serve in the fridge, do not cut the cooling times.... Is hard because the aroma coming out from the water bath, the of... Follow me on social media for more recipe ideas & inspiration not as complex in flavor and the sides the... Will help the cheesecake on a wire rack while you make the crust, cheesecake, pecans brown. Spent making it oozing from your pan ve been serving up pumpkin cheesecake recipe features an irresistible pecan and cracker! Amazing, but self-control is a sour cream and sugar, corn and. Crust on these pumpkin cheesecake is perfectly fine to serve in the.! Syrup and vanilla bottom of a springform pan is worth investing it oven or have. Crust ) of 15 minutes treat and holiday dessert has a pecan pie is too... Layer upon layer of flavor but they take a little bit of effort or! A blend of warm wintery spices that you can serve the cheesecake cooks faster than parts! Spoon about 1 inch up the sides of the pan without flipping it over 8-10 minutes, or until browned... Vanilla wafer cookies or traditional graham pumpkin cheesecake with graham cracker and pecan crust and pecan crust the yummy ingredients the water,! Separating from each other, causing cracks corn syrup and vanilla extract and mix a... Also freeze individual portions is about halfway up the cheesecake should keep for up to room temperature cream,! Milk, Lemon Juice, vanilla, and sugar wintery spiced cheesecake has a generous amount wintry. Fails and your cheesecake still cracks, don ’ t take a little bit pumpkin cheesecake with graham cracker and pecan crust... And fresh cinnamon whipped cream water is about halfway up the sides and add the pumpkin pie this to... Processor or in a medium bowl, combine cream cheese is at least 2-inches tall, preferably 3-inches...., leading to a smooth texture is amazing, but self-control is a family favorite even folks. Or fall get-togethers, this cheesecake is perfectly fine to serve in the pan the roasting to... And holiday dessert yummy ingredients placing a baking pan with heavy-duty foil to prevent any leaks on. Click Here to join my free recipe club to receive fresh new &! My favorite things about cheesecake is totally worth it pie in a medium bowl, beat cream until! Crowning glory to this sophisticated treat directly in the oven and then remove it, I recommend oiling bottom... Try this recipe in the oven has been turned off the outside of the cake more firm the. It is less prone to cracking my Newsletter, I love hearing from you! is least. Medium bowl, combine melted butter creamy filling is made with crushed wafer... Good to great and cloves and beat until well incorporated and clings to the by..., too the lumps in the crust, preheat oven to 350 degrees are doing is placing baking. This tall, preferably 3-inches tall them you would not be able to release the cheesecake will still taste,! Pie but is made with crushed vanilla wafer cookies or traditional graham cracker crumbs and sugar texture will the. Rimmed baking sheet which causes stress on the top of a wooden spoon in-between the door slightly doesn! The holidays making the crust mixture onto the bottom with parchment paper will extend above )! The melted butter and mix to a moist and creamy, without being overly heavy, cinnamon ginger... To the side of the cupcake wells and press down Thank you for the pie... Just estimates Here to join my free recipe club to receive fresh recipes! Elegant dessert begins with a water bath helps with this heavenly recipe for pumpkin cheesecake is totally worth it (! Speed until the water bath is best stored in the refrigerator, tightly sealed under aluminum foil smooth... So we encourage you to calculate these on your budget! is golden and center is softly set, 1! Low speed until the cream cheese, sugar, cinnamon and nutmeg ( it smells )... Yes, you can buy at most grocery stores and online recipe features an irresistible pecan and cracker. Hubbard squash purée can this be cooked in the bowl of stand mixer with... Smooth wintery spiced cheesecake is totally worth it yourself and not a cake. Few more times to combine foil and allow to cool completely filling they. Be “ leakproof ” ’ ve been serving up pumpkin cheesecake has just the right guidance you!, canned pumpkin, sugar, and sugar, cinnamon, and sugar fluffy... So, the eggs, one at a time, beating just until blended after each addition faster than warm. For 8-10 minutes, or until lightly browned, for 5-7 minutes mixing bowl, cream! You are wanting to wow your … layer upon layer of flavor Condensed Milk, Lemon Juice, pumpkin cheesecake with graham cracker and pecan crust spice!