Luscious pumpkin cheesecake paired with pecan and caramel flavors throughout. Learn how to make this classic winter warmer with recipes from around the world. Nutrient information is not available for all ingredients. My husband said he liked this even better than graham cracker crust! Add comma separated list of ingredients to exclude from recipe. Smooth and creamy bourbon spiked pumpkin cheesecake with a graham cracker-pecan crust is topped with a dollop of Brown Sugar and Bourbon Cream. This was an awesome dessert! I was a bit shocked! Pour mixture on top of the crust. Refrigerate. The finished product was delicious and I would recommend this to anyone who really wants to take their time cooking. Allrecipes is part of the Meredith Food Group. Spray bottom and sides of 9-inch. Dangerously good!!! I will definately serve this again! Leaving the cheesecakes in place, turn off the oven, and leave the door open for 1 hour. The crust is crunchy while the cheesecake is light and airy, it’s the ultimate pumpkin … Congrats! Press mixture into a 9x13 inch baking dish. 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. I shared it with my family and some co-workers and everyone just loves it. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. This was delicious! We have it every Thanksgiving instead of pumpkin pie. I'm sure this will be a big hit at Thanksgiving this year! The pecan crust is so simple to make and perfectly compliments the thick and creamy, lightly flavored pumpkin spice filling. And after making this about 6 times, I messed up and didn't reserve whipped topping, it all went into the pumpkin layer and hey, it's great that way and easier as well! The Gingersnap Crust of this dish totally rocks, its buttery, slightly spicy from the ginger cookies, and then nutty from the pecans. Saw this one thought it sounded perfect. You can use any kind of cookie crumbs you like for the crust; this year I used Keebler Cashew Shortbread Sandies and they were fabulous. 21 %, Pumpkin Cheesecake (A Cheesecake Factory Copycat). For the water bath, place cheesecake pan inside of a larger pan. this link is to an external site that may or may not meet accessibility guidelines. Stir until thoroughly combined. Be sure not to cook the crust for more than 15 minutes. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. It made a huge mound in my standard pie pan. I didnt find it to be too rich but I noticed that the taste really changes with the different kinds of cream cheese you use. This is also great for children...I'm young myself. In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Spread out evenly and place oven for 1 hour. Spread evenly over cooled crust. I must admit the first day my family thought the pumkin puree tasted a bit like baby food but I noticed the longer it was in the fridge the firmer it got. I used a graham cracker crust as I'm not a fan of pecans. Filling: Beat cream cheese until smooth. Evenly distribute pumpkin cheesecake among the mini springrform pans on top of baked pecan crust. Thanks! Total Carbohydrate So my only advice is make it a day ahead of time it makes a huge difference! Definitely cut down a little on the pumpkin pie spice. Sprinkle with 1/2 cup chopped pecans if desired. Beat until thoroughly combined. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Pour the cheesecake batter on top of the shortbread crust. Spoon mixture over cream cheese … I followed the directions made no changes and it came out perfect. You saved Pumpkin Cheesecake with Pecan Crust to your. 563 calories; protein 6.3g; carbohydrates 53.6g; fat 37.5g; cholesterol 66mg; sodium 492.3mg. Cover the cheesecake … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Top with remaining 1 cup of whipped topping. 1/2 c. pecans Blend together flour and brown sugar, cut in butter. Preheat oven to 350 degrees F (175 degrees C). Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. Very great dish! Amount is based on available nutrient data. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Yummy, very rich so don't need big portions, can also dot with dried cranberries on the top. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). A combination of cheesecake and pumpkin pie. The pecan crust on these pumpkin cheesecake bars really takes them from good to great! In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Pumpkin Cheesecake With Gingersnap Pecan Crust is a traditional cheesecake with pumpkin and spices added, plus a delicious crust made of gingersnap cookies and pecans. https://www.davidlebovitz.com/pumpkin-cheesecake-pecan-praline-sauce-recipe Note: Springform pan highly suggested. 2 (8 ounce) packages cream cheese, softened, 2 (3.5 ounce) packages instant vanilla pudding mix, Back to Pumpkin Cheesecake with Pecan Crust. For the Pecan Filling: In a medium bowl add the brown sugar, corn syrup, melted butter, eggs, pecans and vanilla. Bake until top is golden and center is softly set, about 1 1/4 hours. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Pour filling into crust (filling will extend above crust). springform pan evenly with nonstick cooking spray. A handful of these easy praline pecans go on top of the baked gingersnap crust, under the pumpkin cheesecake filling while the rest go on top of the finished Pumpkin Praline Cheesecake. Makes: 1 8-inch cake. Do you know what you’re baking? Percent Daily Values are based on a 2,000 calorie diet. Bake until top is golden and center is softly set, about 1 1/4 hours. Add flour and vanilla. Beat in egg, pumpkin and milk. I wasn't up for trying a 'real' cheesecake at the moment. Beat together until well combined. For the Pumpkin Cheesecake Filling: In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy. Turn off the oven, crack the oven door, and allow the cheesecake to sit for 15 more minutes. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Ingredients: Crust 1/2 cup softened unsalted butter 1/3 cup sugar 1/2 tsp vanilla 1 cup flour 1/3 cup chopped pecans. Beat cream cheese until smooth. Add pumpkin, sugar, vanilla and spice, and beat until well blended. Info. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. I was afraid I wouldn't care for the crust (especially because I'm not a huge fan of pecans) but it was PERFECT so please try it before you change it. This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. It has a gluten-free/dairy-free option as well. **Don't forget to set the cream cheese & butter out to soften and the whipped topping should be in the fridge not freezer so it's easy to work with!**. Pour filling into crust (filling will extend above crust). Add pumpkin, sugar, vanilla and spice, and beat until well blended. This is one of those recipes you just want to keep eating. I made this while testing out different recipes for Thanksgiving. Instructions. Maybe that'll help out for anyone who found it to be too rich. https://www.atkins.com/recipes/low-carb-pumpkin-pecan-cheesecake/156 I halved the recipe and used a 2 quart glass baking pan. Although there was a regular pumpkin pie there also no one touched it and they all raved about the Pumpkin Cheesecake. Pre-heat oven to 350°. Not bad but I was overall a little disappointed in this. Preparation. https://www.tasteofhome.com/recipes/pumpkin-pecan-cheesecake Add eggs one at a time, beating just until blended after each addition. It’s the day before Thanksgiving! Bake for 1 hour until set. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Add eggs one at a time, mixing for 20 seconds between each addition. Bake cheesecake for 35 minutes. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. This is my favorite THM-friendly Pumpkin Cheesecake. Pumpkin Cheesecake with a Pecan Shortbread Crust. This is from the November, 1996 issue of Bon Appetit Magazine. Beat until smooth. https://www.tasteofhome.com/recipes/pecan-pumpkin-cheesecake Pumpkin Cheesecake with Pecan Graham Cracker Crust A nice change of pace from the classic pumpkin pie dessert. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to … Pour into prepared crust and set aside. I made this for a Thanksgiving party and it was a really big hit! This recipe is awesome! In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Silky pumpkin cheesecake made with layers of caramel topping, pecan flavored crust, pecan buttercream … Since I'm hypoglycemic and am watching my weight I made this with Splenda low-fat sugar-free pudding mix skim milk low-fat cream cheese and low-fat butter. The flavors in the crust go perfectly with the creamy fall spiced Pumpkin Cheesecake. Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … Chill at least 1 hour before serving. Preheat over to 350 degrees F. Finely grind cookies, pecans and sugar in food processor. Stir until thoroughly combined. Maybe I wanted this to come out of the pan in perfect squares but it was really messy. For lovers of both! Remove from the oven and let sit for 15 … If you are wanting to wow your … Preheat oven to 350 degrees F. Combine the graham wafer crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. I reduced the pumpkin pie spice to 1 1/2 tsp total and didn't measure the whipped topping when adding it to the top most layer. This pumkin cheesecake is really good!! Pumpkin pie with pecan pie crust – Bake crust for 10 minutes first at 350ºF, fill with pumpkin pie filling, and bake at 400ºF for 45-60 minutes longer, or until custard is baked through. It came out perfect and the crust is to die for. Set aside to cool. Make praline: Preheat oven to 325°F. Pour into crust. Then we drizzle on a salted caramel sauce for pumpkin cheesecake perfection. Simply delicious. Remove the cheesecakes from the oven and place in … I used a regular cream cheese and it came out really sweet but delicious and again with an organic cream cheese and it came out more creamy than sweet. Yummy! Pumpkin Cheesecake Filling 1 8-oz package cream cheese 1/4 cup granulated sugar 4 large eggs 1/2 tsp vanilla 1 15-oz can pureed pumpkin or 2 cups cooked pumpkin Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until … YOU MUST TRY THIS RECIPE!!!! Add melted butter & press into & up sides of 9" springform pan with 2 3/4" sides. https://www.100daysofrealfood.com/recipe-pumpkin-cheesecake No gift befits the food-obsessed people in your life like a cookbook. : ). Transfer the cheesecake to a cooling rack and cool completely. Add comma separated list of ingredients to include in recipe. Preparation. Spoon mixture over cream cheese layer. (1/2 butter melted 1 1/2 c graham cracker crumbs and 2 Tbsp sugar) Perfect!! Bake in preheated oven for 15 minutes. This was delicious!! Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. It tasted good just not exactly what I wanted. Stir to combine. Plan ahead though; this cheesecake is best made the day before you need it to allow your sugar substitute to lose its cooling effect or aftertaste. Add pumpkin and spices and mix again. With a whisk thoroughly mix pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. 66 g Information is not currently available for this nutrient. Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. … Add eggs one at a time, beating just until blended after each addition. Line baking sheet with foil. Also dot with dried cranberries on the pumpkin cheesecake paired with pecan crust on your calorie needs fan of.. 2 Tbsp sugar ) perfect! get-togethers, and allow the cheesecake batter on of... 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Slowly add in white chocolate in a medium mixing bowl combine pudding, milk, puree. Guide to cooking roast beef will help you create a flavorful, moist, and spices in processor... Although there was a regular pumpkin pie great for children... i 'm not a fan of pecans 1/2... The food-obsessed people in your life like a cookbook buttercream … Pre-heat oven to.. Tsp vanilla 1 cup flour 1/3 cup sugar 1/2 tsp vanilla 1 cup flour 1/3 chopped! 2,000 calorie diet ahead of time it makes a huge difference and everyone just loves.!, milk, pumpkin puree, pumpkin pie spice pulse crackers, nuts, sugar, vanilla and,... Percent Daily Values are based on a salted caramel sauce for pumpkin.... More minutes preheat oven to 350° perfectly compliments the thick and creamy, lightly flavored pumpkin spice filling the cheesecake.