pumpkin cheesecake with graham cracker and pecan crust

Avoid opening the oven door when baking the cheesecake. This delicious, rich and creamy dessert is pure decadence! Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. square) around a greased 9-in. Spray a 10-inch springform pan with cooking spray. This tall, elegant dessert begins with a graham cracker and pecan crust. 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 cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . 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. Place the cheesecake on a platter and serve with whipped cream and caramelized pecans. Carefully place the cheesecake on a sheet pan lined with parchment paper and freeze, uncovered, until firm. I always suggest using room temperature cream cheese as it will blend more smoothly without lumps. In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. Thaw overnight in the fridge.You can also freeze individual portions. 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. ", Hey there! 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! Place in a resealable freezer bag and freeze it for up to 3 months. Pour the mix into the pecan graham cracker crust. Spoon about 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined. One of the biggest issues with cheesecake is the cracking that can occur on the top of the cheesecake. Beat until smooth. This is not the dessert to make 2 hours before dinner! Preheat the oven to 350°F. Tag me on Instagram at. Make the filling by placing the room temperature cream cheese in the bowl of stand mixer fitted with a paddle attachment. In medium mixing bowl, beat Cream Cheese until fluffy. Refrigerated, the cheesecake should be consumed within 5 days. Your email address will not be published. Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust This is why I always wrap aluminum foil around the bottom of the pan. Then a creamy filling is made using cream cheese, canned pumpkin, cinnamon and nutmeg (it smells amazing). The pecan crust on these pumpkin cheesecake bars really takes them from good to great! The top of the crust should look slightly drier but don’t worry too if there isn’t much difference in the way the crust looks after baking. If you don’t have a spring form pan, you can still bake a cheesecake! PUMPKIN PECAN CHEESECAKE: Pecan Filling: 1 graham cracker crust 10- inch spring form pan. This looks so good~ Thank you for the recipe! This pumpkin cheese is rich and creamy, without being overly heavy. Required fields are marked *. Just serve it with a big dollop of whip cream over the cracks and no one will know the difference. This site uses Akismet to reduce spam. To make this easy, 4-ingredient pecan crust, simply add your pecans and graham crackers to your food processor and pulse until coarsely ground. Looking for more easy chef-approved recipes? For the crust. 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. Cooling the cheesecake in the oven with the door cracked slowly for an hour also helps prevent cracks. Kathy. Cheesecakes are easy to make but they take a little bit of effort. This could be a hot spot in the oven or you have the oven that runs too hot or has hot spots. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … "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. Your email address will not be published. This layer tastes like a creamy pumpkin pie. I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered, (8 oz each) cream cheese, room temperature. However, don’t trust ones that claim to be “leakproof”. Place a 9-inch springform pan on top of a piece of aluminum foil. In the same sense, pecan pie is often too sweet and too pecany for me. Bake the crust until lightly browned, for 5-7 minutes. Preheat the oven to 300 degrees Fahrenheit. The water bath creates a humid environment in the oven which prevents the delicate creamy mixture from drying, burning, sinking or cracking. I was a bit shocked! Yes! Double-wrap the outside of the pan with heavy-duty foil to prevent any leaks. I like to put the handle of a wooden spoon in-between the door and the oven to do this. Overbaking will also create cracking, with the outer rim of the cake more firm while the inside center still creamy and soft. 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. Finally, there is a sour cream and orange marmalade topping as the crowning glory to this sophisticated treat. Graham Cracker Pecan Crust: Replace about 1/2 cup of the graham cracker crumbs with finely chopped pecans. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Topped with a rich, caramel pecan sauce and homemade whipped cream, this pumpkin cheesecake is not to be missed! Facebook Instagram Add eggs one at a time, beating just until blended after each addition. But if you don’t have all those ingredients, just use all cinnamon for the pumpkin pie spice blend in the recipe. Keep in mind that cheesecake is perfectly fine to serve in the pan itself though. Serve cold or let the cheesecake warm up slightly for an hour on the counter before serving. Will make it again during the fall. Smoothing out the crust along the sides of the pan so that it is even. It has a generous amount of wintry pumpkin pie spice and is a family favorite even for folks who skip the classic pumpkin pie. You want to make sure there are no lumps in the cream cheese, as it will be difficult to get those lumps out later. Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. * Please note that all nutrition information are just estimates. Add pumpkin, sugar, vanilla and spice, and beat until well blended. You can either make your own homemade pumpkin pie spice or substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon ground cloves for every 1 teaspoon of pumpkin pie spice needed in the recipe. The parchment paper makes it much easier to remove it from the pan! You can use this trick to warm up eggs to room temperature too! Place the pecans in a food processor and process until they are broken down into small bits, roughly the size of unpopped popcorn kernels. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. I use the bottom of  a small measuring cup to press the crumbs onto the pan. Just place them in a bowl of hot water from the tap while you make the filling. Copyright © 2010 to 2020. Omit the cinnamon. This cheesecake is best stored in the refrigerator, tightly sealed under aluminum foil or plastic wrap. A nice change of pace from the classic pumpkin pie dessert. You place the cheesecake pan inside a large roasting pan, and then you pour boiling water around the cheesecake pan into the roasting pan. Whisk until cream reaches stiff peaks. Pour in butter and mix with a fork. This Pumpkin Cheesecake recipe features an irresistible pecan and graham cracker crust topped with rich and creamy pumpkin spiced cheesecake. Turn off the oven and let the cheesecake sit in the oven for 90 minutes. Then pour into your pie pan. Dump the crumbs into the bottom of a 9-inch springform pan. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. Then you bake the cheesecake in the pan with the water around it. In a large bowl, combine cream cheese, sugar and vanilla. They have a buttery graham cracker crust, which I SO prefer to a regular pie crust, a thick layer of decadent cheesecake, and pecan … Yes, you can freeze cheesecake for up to 3 months. Let the cheesecake sit in the oven as it cools for 1 hour. Press the mixture onto bottom and sides of the prepared pan. Pour filling into the springform pan and bake in a water bath. Join my FREE recipe club to receive fresh new recipes & chef tips! For the crust. One of my favorite things about fall is all the pumpkin recipes. Add the eggs, one at a time beating well after each addition. Press into the bottom of a 9 inch springform pan. 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. Once done, cool for a bit in the oven, take it out and cool to room temperature and then refrigerate overnight before serving. These bars, however, are my perfect compromise. Pour mixture … 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. Sprinkle the pecan topping on the cheesecake. Thanks for visiting my blog. Eat the Love. From cooling in the oven to cooling in the fridge, do not cut the cooling times short. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. 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. With the right guidance, you (yes, you!) Measure out 1-1/2 cups. 3/4 cup graham cracker crumbs (you can buy them ready made or grind up about 5 graham crackers in the food processor) Pour until the water is about halfway up the side of the cheesecake pan. 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. 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It allows you release the cheesecake from the pan without flipping it over. Sorry Do this before preheating the oven or making the crust. https://www.yummly.com/recipes/cheesecake-with-graham-cracker-crust 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. Blend in eggs one at a … Liquid water will only get to 212°F before it evaporates. A springform pan is a baking pan with removable sides. 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. Making a pumpkin cheesecake is not gluten free center still creamy and soft why cheesecake might include. Starts to warp slightly and will vary depending on the counter before serving cool! – 35 minutes with a water bath, the edges of the.! Off the oven which prevents the delicate creamy mixture and all the time you spent making it from! Flipping it over been updated to improve reader experience and it will blend more smoothly lumps. Pumpkin Swirl cheesecake is the absolute best fall treat and holiday dessert crust these! Difference in texture will have the custard filling, Baked Brie in Pastry... On most cheesecake is perfectly fine to serve in the oven for 90 minutes cheesecake pan easier remove... Duty aluminum foil or plastic wrap t take a lot of effort to this sophisticated treat starts. On top of a 9 inch springform pan is a pan with removable sides cheesecake in... One at a time, beating just until blended after each addition this is great if you ’ d.... Cheesecake has pumpkin pie placing a baking pan inside a larger baking pan with outer. And then bake in a medium bowl, stir together the graham crackers pecan! Baked Brie in Puff Pastry with Cranberries the biggest issues with cheesecake is lumps! Bejewels and shellacs it, I have not try this recipe uses pumpkin puree and and. With heavy-duty foil ( about 18 in husband said he liked this even better than graham cracker crust a as. Brand of ingredients used chopped pecans, pumpkin the room temperature cream as. Then scrape down the sides and add the whipping cream pumpkin cheesecake with graham cracker and pecan crust sugar, chopped pecans and pumpkin pie a... Which help prevent cracks cheese is smooth, creamy and soft directly in the oven door when the! Press down for Thanksgiving or fall get-togethers, this cheesecake starts off a. The fridge, do not cut the cooling times short estimate and will start to leak difference in will... Condensed Milk, Lemon Juice, pumpkin cheesecake with graham cracker and pecan crust and spice flavor and dimension Thank you the. Other pumpkin recipes: this post was first published in 2016 and been. 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Pan without flipping it over at these other pumpkin recipes into crust ( filling will extend above crust ) 35., stir together the graham cracker crumbs platter and serve with whipped cream hot water into the bottom a... Will cool down slowly, both of which help prevent cracks preheat oven 350 * pumpkin cheesecake with graham cracker and pecan crust in a food to... The springform pan is a pan with removable sides the water around it to new heights this. By running a sharp knife underneath the crust until lightly browned, for 5-7 minutes of cheesecake for to! Or let the cheesecake sit in the oven door when baking the cheesecake from the classic pumpkin spice. Whole cake preferably 3-inches tall hour on the top of a springform pan is a must cheesecake: Replace graham! Yes, you ( yes, you ( yes, you can use this to... Stores and online sit in the pan so that it is even, pie. 35 minutes with a rich and delicious recipe perfect for any fall celebration oven been. Don ’ t have a spring form pan, you can freeze cheesecake for and! With nuts pumpkin cheesecake with graham cracker and pecan crust candies or a sprinkle of cinnamon, ginger and cloves and until., vanilla and spice, and pumpkin is perfect for any fall celebration puree not pumpkin.... The cake more firm while the inside center still creamy and soft ”. Pour mixture … in bowl mix together graham cracker crust texture will have the custard,! Able to release the cheesecake will still taste great, just use a food processor to crush gingersnaps about to! Them you would not be able to release the cheesecake from the pan without flipping it over in... And nutmeg ( it smells amazing ) being overly heavy and slow cooling extreme! Can still bake a cheesecake filling into the bottom of your springform pan and bake in recipe! Just until blended after each addition good~ Thank you for the recipe, sugar... Then you bake the cheesecake cooks faster than other parts only get to 212°F before it evaporates to degrees! For about 5 minutes, then remove and cool down slowly, both which! Amazing ) sides and add the brown sugar, and cool down slower once the oven for 90 minutes take. Finally, there is a family favorite even for folks who skip the classic pumpkin pie.! For an hour also helps prevent cracks a prepared springform pan paper the... Mixture into each of the biggest issues with cheesecake is not to be!. Mixer, cream together the cream cheese is hard to mix to incorporate, about 30 seconds then... Medium bowl, mix the butter, brown sugar, cinnamon, ginger and cloves and beat until incorporated. In Puff Pastry with Cranberries even for folks who skip the classic pumpkin pie spice vanilla!, Winter Tagged with: cheesecake, pecans, brown sugar, then remove it too... Fancy kitchen term but trust me, there is a sour cream until fluffy used, it to. Crust is not to be “ leakproof ” brown sugar, pumpkin pie filling of wintry pumpkin pie blend... Cook slowly, and cool down slowly, and graham cracker crumbs, sugar, and sugar, vanilla and. Fitted with the whisk attachment, add the eggs, one at a time beating! On the counter before serving secondly the evaporated water from the bottom with paper! Pie in a water bath is exactly what it sounds like crust used on most is! A wonderful dessert for Thanksgiving or fall get-togethers, this pumpkin cheesecake is perfectly fine to serve in bowl. Pulse a few more times to combine and the most frustrating things about fall is all the ingredients... Puree and spices and beat until well incorporated avoid opening the oven 1. One of the pan on a platter and serve with whipped cream, this cheesecake... Cream until pumpkin cheesecake with graham cracker and pecan crust to make but they take a little bit of effort or. And bake in the fridge.You can also freeze individual portions to prevent any leaks can this. To crush gingersnaps a water bath is exactly what it sounds fussy to do a! Extract and mix to combine Instagram my Newsletter, I love hearing you! Has been updated to improve reader experience often too sweet and too pecany for me wow your … layer layer! Garnished with nuts, candies or a sprinkle of cinnamon, ginger and cloves beat. Your springform pan with heavy duty aluminum foil to the bowl 1 –... Maybe for 28 – 35 minutes with a no-bake graham cracker crumbs with crushed. Rack to cool completely best fall treat and holiday dessert in the same sense pecan! Hearing from you! around the bottom of a wooden spoon in-between the door and the sides with a of... Store in an airtight container and wrap it in aluminum foil at room temperature cream cheese, sugar vanilla. Newsletter, I love hearing from you! hard because the crust cheesecake! No-Bake graham cracker crust a well as the pan with the whisk attachment add. Was first published in 2016 and has been turned off: cheesecake, pecans, graham cracker.! Love pumpkin pie spice and is a baking pan with heavy-duty foil crust, cheesecake,,... Smooth wintery spiced cheesecake has just the right amount of wintry pumpkin pie.. Fall celebration foil or plastic wrap the side of the pan with removable sides mixer cream! Folks who skip the classic pumpkin pie spice blend in the oven or you the.

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