Let cool on a wire rack while you make the filling. Do this before preheating the oven or making the crust. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. Join my FREE recipe club to receive fresh new recipes & chef tips! It’s not that I don’t love pumpkin pie. Pour mixture … This difference in texture will have the custard filling separating from each other, causing cracks. Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. In a large bowl, combine cream cheese, sugar and vanilla. Pour hot water into the roasting pan to reach about 1-inch up the sides of the pan. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust A wonderful dessert for Thanksgiving or fall get-togethers, this cheesecake starts off with a sweet, graham cracker crust. Cheesecake can be frozen. For the crust. Blend in eggs one at a … 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. Mix Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated. 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. Carefully place the cheesecake on a sheet pan lined with parchment paper and freeze, uncovered, until firm. Follow me on social media for more recipe ideas & inspiration! Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. * Please note that all nutrition information are just estimates. Add melted butter, and stir well. Finally, there is a sour cream and orange marmalade topping as the crowning glory to this sophisticated treat. Bake for a little bit. Add the pumpkin spice and vanilla extract and mix to incorporate, about 10 seconds on medium low speed. Layer upon layer of flavor. Your email address will not be published. Place a 9-inch springform pan on top of a piece of aluminum foil. 3 T. butter, melted. Remove the cheesecake from the freezer and wrap it in aluminum foil. 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. We literally fought over the leftovers! 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. 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. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Then line the bottom with parchment paper and the sides with a strip of parchment paper. Will make it again during the fall. Weird, I know. My Newsletter, I LOVE hearing from you! 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. Copyright © 2010 to 2020. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. 3 eggs. Just place them in a bowl of hot water from the tap while you make the filling. A springform pan is a pan with removable sides. Facebook Learn how your comment data is processed. Using an electric mixer on medium speed, cream together the cream cheese, sugar and sour cream until fluffy. Rest assure this pumpkin cheesecake is totally worth it! It has a generous amount of wintry pumpkin pie spice and is a family favorite even for folks who skip the classic pumpkin pie. Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed. Yes! Preheat the oven to 350°F. Amazing! Yes! A springform pan is a baking pan with removable sides. 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. Required fields are marked *. The cheesecake cools too fast, which causes stress on the custard filling, as the cooling part shrinks faster than the warm part. Pulse a couple of times to blend. 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. Maybe for 28 – 35 minutes with a natural release of 15 minutes? That’s because the crust used on most cheesecake is made with graham cracker crumbs. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. This looks so good~ Thank you for the recipe! Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. Cover and refrigerate for 4 hours. Let the cheesecake sit in the oven as it cools for 1 hour. Home-cooked recipes from a professional chef. Click Here to join My Email club for new Recipes & chef tips! This could be a hot spot in the oven or you have the oven that runs too hot or has hot spots. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Can this be cooked in the Instant Pot instead of oven? If you plan on making cheesecakes, a springform pan is worth investing it. 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 cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . To prevent this, wrap the bottom of your springform pan with heavy duty aluminum foil. Press the mixture onto the bottom of a prepared springform pan. After each egg addition, make sure you do not over beat the cheesy mixture. … Thaw overnight in the fridge.You can also freeze individual portions. Whisk until cream reaches stiff peaks. Required fields are marked *. You can serve the cheesecake directly in the pan. The cheesecake should keep for up to 2 months. For the crust, Use a food processor to crush gingersnaps. My husband said he liked this even better than graham cracker crust! 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. Let the cheesecake cool completely! Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Yes, this is hard because the aroma coming out from the kitchen is amazing, but self-control is a must. He doesn’t just paint the lily; he bejewels and shellacs it, too. The recipe remains the same. Now onto the pumpkin cheesecake. Mix the cream cheese on medium low speed until the cream cheese is smooth, creamy and clings to the side of the bowl. 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. You can freeze the entire cheesecake as is if you’d like. Making a pumpkin cheesecake seems daunting but it’s not. The pecan crust on these pumpkin cheesecake bars really takes them from good to great! 1 c. dark corn syrup. In medium mixing bowl, beat Cream Cheese until fluffy. Without them you would not be able to release the cheesecake from the pan. This tall, elegant dessert begins with a graham cracker and pecan crust. Pumpkin French Toast Bake with Cream Cheese Filling, Baked Brie in Puff Pastry With Cranberries. Place in a large roasting pan. Unmold releasing pan sides. Bake for 1 hour. In bowl mix together graham cracker crumbs, sugar and melted butter. 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. A nice change of pace from the classic pumpkin pie dessert. To make this easy, 4-ingredient pecan crust, simply add your pecans and graham crackers to your food processor and pulse until coarsely ground. 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. Pour and scrape the filling in to the pan with the crust. 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. You want to make sure there are no lumps in the cream cheese, as it will be difficult to get those lumps out later. Add the eggs, one at a time beating well after each addition. 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. Double-wrap the outside of the pan with heavy-duty foil to prevent any leaks. can make restaurant-worthy recipes at home. I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered, (8 oz each) cream cheese, room temperature. Bake the crust for 8-10 minutes, or until lightly golden. Reasons why cheesecake might crack include: Using a water bath helps with this issue. 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. Filed Under: cheesecake, dessert, Fall, holiday, thanksgiving, Winter Tagged With: cheesecake, pecans, pumpkin. Pour in butter and mix with a fork. From cooling in the oven to cooling in the fridge, do not cut the cooling times short. This means the water will cool down slower once the oven has been turned off. Pour filling into crust (filling will extend above crust). Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée. Then a creamy filling is made using cream cheese, canned pumpkin, cinnamon and nutmeg (it smells amazing). This is to accommodate the cheesecake rising. This easy homemade cheesecake has just the right amount of pumpkin and spice flavor and the most creamy, silky and smooth texture. This will help the cheesecake cool slowly so it is less prone to cracking. This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. So, the edges of the cheesecake don’t over heat. 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. 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. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Smoothing out the crust along the sides of the pan so that it is even. Kathy. Preheat the oven to 300 degrees Fahrenheit. If you don’t have a spring form pan, you can still bake a cheesecake! Bake for about 5 minutes, then remove and cool completely. Hi Ruth, I have not try this recipe in the IP. 1 t. vanilla. This layer is thinner then a regular size pecan pie but is made with all the yummy ingredients. Cooling the cheesecake in the oven with the door cracked slowly for an hour also helps prevent cracks. Make sure your cream cheese is at room temperature. Quick heat changes can makes the cheesecake crack. Place in a resealable freezer bag and freeze it for up to 3 months. Pumpkin pie spice blend is a blend of warm wintery spices that you can buy at most grocery stores and online! This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling. Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. PUMPKIN PECAN CHEESECAKE: Pecan Filling: 1 graham cracker crust 10- inch spring form pan. Pinterest Just use a 9-inch cake pan that is at least 2-inches tall, preferably 3-inches tall. It sounds fussy to do but a water bath has multiple functions in making a cheesecake. "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. 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! ", Hey there! Cheesecakes are easy to make but they take a little bit of effort. Then drizzle with melted butter and pulse a few more times to combine. This rich and creamy ... graham cracker crumbs, butter and granulated sugar in … Place the pecans in a food processor and process until they are broken down into small bits, roughly the size of unpopped popcorn kernels. as long as you plan ahead. Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. I like to put the handle of a wooden spoon in-between the door and the oven to do this. 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. square) around a greased 9-in. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Press into the bottom of a 9 inch springform pan. All you are doing is placing a baking pan inside a larger baking pan with hot water inside. Then pour into your pie pan. Pour the mix into the pecan graham cracker crust. Using an electric mixer, cream together the cream cheese, sour cream and sugar until fluffy. Set a kettle of water to boil (this will be used for the water bath). That’s all that matters! Is Cheesecake Gluten Free? Follow me on social media for more recipe ideas & inspiration! In a food processor or in a plastic baggie crush the graham crackers. Your email address will not be published. Place the pan on a rimmed baking sheet or pizza pan and then bake in the oven for 10 minutes. With the right guidance, you (yes, you!) To make crust, preheat oven to 350 degrees. This site uses Akismet to reduce spam. This pumpkin cheese is rich and creamy, without being overly heavy. Add the pumpkin puree and spices and beat until well incorporated. Make it ahead! Sorry Tag me on Instagram at. 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. One of the most frustrating things about cheesecake is the lumps in the cream cheese! 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. Double-wrap the outside of the pan with heavy-duty foil. Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet. Topped with a rich, caramel pecan sauce and homemade whipped cream, this pumpkin cheesecake is not to be missed! Graham Cracker Pecan Crust: Replace about 1/2 cup of the graham cracker crumbs with finely chopped pecans. Bake the crust until lightly browned, for 5-7 minutes. 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. The combination of pecans in the crust, cheesecake, and pumpkin is perfect for any fall celebration. Pour filling into the springform pan and bake in a water bath. Mix to incorporate, about 30 seconds, then scrape down the sides again. Add pumpkin, sugar, vanilla and spice, and beat until well blended. Pour in the melted butter and mix to combine. Add eggs one at a time, beating just until blended after each addition. Crush all the crust ingredients, pecans, graham crackers, sugar, pumpkin pie spice and a touch of salt in a food processor. Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool. Beat until smooth. Spray a 10-inch springform pan with cooking spray. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! This cheesecake is best stored in the refrigerator, tightly sealed under aluminum foil or plastic wrap. Press moist crumbs into the bottom of a springform pan. Once done, turn off the oven and crack the door slightly. I always suggest using room temperature cream cheese as it will blend more smoothly without lumps. Take A Look At These Other Pumpkin Recipes: This post was first published in 2016 and has been updated to improve reader experience. Avoid opening the oven door when baking the cheesecake. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined. Wrap a double thickness of heavy-duty foil (about 18 in. With a water bath, the cheesecake will cook slowly, and cool down slowly, both of which help prevent cracks. 1/2 c. sugar. Eat the Love. I use the bottom of  a small measuring cup to press the crumbs onto the pan. 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. 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. Set aside while you make the cheesecake, cooling until it reaches room temperature. Parts of the cheesecake cooks faster than other parts. 3/4 cup graham cracker crumbs (you can buy them ready made or grind up about 5 graham crackers in the food processor) Preheat the oven to 425°F. All rights reserved. This helps to make the crust tight and compact. Traditional cheesecake with a crust is not gluten free. Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. Keep in mind that cheesecake is perfectly fine to serve in the pan itself though. Your email address will not be published. Sprinkle the pecan topping on the cheesecake. This is not the dessert to make 2 hours before dinner! This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … If you are wanting to wow your … 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. In a small, heavy saucepan, stir … 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. It allows you release the cheesecake from the pan without flipping it over. Then do pecans. Scrape down the sides and add the brown sugar and white sugar to the bowl. One of the biggest issues with cheesecake is the cracking that can occur on the top of the cheesecake. Press the mixture into the bottom and up the sides of 9-inch springform pan. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. https://www.yummly.com/recipes/cheesecake-with-graham-cracker-crust 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. Add the sugar, pumpkin spice and salt. Pumpkin Swirl Cheesecake is a rich and delicious recipe perfect for the holidays! Stir together the finely chopped pecans, graham cracker crumbs, sugar, pumpkin pie spice and melted butter. The water bath creates a humid environment in the oven which prevents the delicate creamy mixture from drying, burning, sinking or cracking. As the pan gets used, it starts to warp slightly and will start to leak. The cheesecake will still taste great, just not as complex in flavor and dimension. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. Looking for more easy chef-approved recipes? The crust is made with crushed vanilla wafer cookies or traditional graham cracker.. Then there’s a pecan pie filling layer. In the same sense, pecan pie is often too sweet and too pecany for me. By the time you need to add them to the filling, they will also be warmed up to room temperature. 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. Omit the cinnamon. The slow baking and slow cooling prevents extreme temperature changes that will cause the cracking. 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