Pecan Pumpkin Cheesecake
Nov 26, 2024 23:51:11 GMT -5
Post by maybetoday on Nov 26, 2024 23:51:11 GMT -5
Pecan Pumpkin Cheesecake
Recipe Ingredients:
For the Crust:
5 ounces Graham Cracker Crumbs
10 ounces Pecans, chopped Pecans
3 tablespoons Light Brown Sugar
3 ounces Unsalted Butter, melted
For the Filling:
2 pounds Cream Cheese, softened
1 cup Canned Pumpkin
1 cup Sour Cream
1 cup Light Brown Sugar
½ cup Dark Brown Sugar
7 ounces Sweetened Condensed Milk
6 large Eggs
2 teaspoons Pumpkin Pie Spice
½ teaspoon Salt
4 tablespoons Unsalted Butter, melted
2 tablespoons Amaretto (optional)
For the Decoration:
1 cup Heavy Whipping Cream, whipped
Candied Pecans (optional)
Cook Mode
Prevent your screen from going dark
Recipe Instructions
Prepare the Crust:
Prepare a 9 inch springform pan by lining the bottom and sides with parchment paper, using nonstick spray to secure the paper.
For the crust, combine the graham cracker crumbs, pecans, sugar, and melted butter.
Mix until the texture resembles wet sand. Press firmly into the prepared pan using a flat tool, then freeze for 1 hour.
Preheat Oven to 350°F (175°C)
Prepare the Filling:
Beat the softened cream cheese until smooth. Gradually mix in the pumpkin, sour cream, brown sugars, condensed milk, melted butter, and spices. Add eggs one at a time, ensuring each is fully incorporated. Mix in the Amaretto if desired.
Pour the filling into the cold mold with the prepared crust.
Place the pan in a roasting tray and create a water bath by adding hot water halfway up the sides of the pan.
Bake for 1 hour and 45 minutes. Remove from the oven and allow to cool in the water bath for 3-4 hours at room temperature, then refrigerate for at least 24 hours.
Carefully remove the cheesecake from the mold and transfer it to a serving plate. Decorate with whipped cream and candied pecans.
Slice with a hot, clean knife for neat servings.
Pro-Tips
For Extra Flavor
For an extra layer of flavor, consider adding a pecan caramel topping. In a saucepan over medium heat, melt butter and stir in brown sugar until dissolved. Add heavy whipping cream and chopped pecans, cooking until the mixture thickens. Once the cheesecake has cooled completely, pour the pecan caramel over the top, allowing it to drip down the sides for a visually stunning and delicious finish.
Bonus Pro-Tip: Avoid Overbaking
To prevent cracks in your cheesecake, avoid overbaking. The center should still have a slight jiggle when you turn off the oven. After baking, leave the cheesecake in the oven with the door slightly ajar for about an hour. This gradual cooling process helps prevent the top from cracking. Once it reaches room temperature, refrigerate it for at least four hours or overnight before serving.
link
Recipe Ingredients:
For the Crust:
5 ounces Graham Cracker Crumbs
10 ounces Pecans, chopped Pecans
3 tablespoons Light Brown Sugar
3 ounces Unsalted Butter, melted
For the Filling:
2 pounds Cream Cheese, softened
1 cup Canned Pumpkin
1 cup Sour Cream
1 cup Light Brown Sugar
½ cup Dark Brown Sugar
7 ounces Sweetened Condensed Milk
6 large Eggs
2 teaspoons Pumpkin Pie Spice
½ teaspoon Salt
4 tablespoons Unsalted Butter, melted
2 tablespoons Amaretto (optional)
For the Decoration:
1 cup Heavy Whipping Cream, whipped
Candied Pecans (optional)
Cook Mode
Prevent your screen from going dark
Recipe Instructions
Prepare the Crust:
Prepare a 9 inch springform pan by lining the bottom and sides with parchment paper, using nonstick spray to secure the paper.
For the crust, combine the graham cracker crumbs, pecans, sugar, and melted butter.
Mix until the texture resembles wet sand. Press firmly into the prepared pan using a flat tool, then freeze for 1 hour.
Preheat Oven to 350°F (175°C)
Prepare the Filling:
Beat the softened cream cheese until smooth. Gradually mix in the pumpkin, sour cream, brown sugars, condensed milk, melted butter, and spices. Add eggs one at a time, ensuring each is fully incorporated. Mix in the Amaretto if desired.
Pour the filling into the cold mold with the prepared crust.
Place the pan in a roasting tray and create a water bath by adding hot water halfway up the sides of the pan.
Bake for 1 hour and 45 minutes. Remove from the oven and allow to cool in the water bath for 3-4 hours at room temperature, then refrigerate for at least 24 hours.
Carefully remove the cheesecake from the mold and transfer it to a serving plate. Decorate with whipped cream and candied pecans.
Slice with a hot, clean knife for neat servings.
Pro-Tips
For Extra Flavor
For an extra layer of flavor, consider adding a pecan caramel topping. In a saucepan over medium heat, melt butter and stir in brown sugar until dissolved. Add heavy whipping cream and chopped pecans, cooking until the mixture thickens. Once the cheesecake has cooled completely, pour the pecan caramel over the top, allowing it to drip down the sides for a visually stunning and delicious finish.
Bonus Pro-Tip: Avoid Overbaking
To prevent cracks in your cheesecake, avoid overbaking. The center should still have a slight jiggle when you turn off the oven. After baking, leave the cheesecake in the oven with the door slightly ajar for about an hour. This gradual cooling process helps prevent the top from cracking. Once it reaches room temperature, refrigerate it for at least four hours or overnight before serving.
link
