66 g Luscious pumpkin cheesecake paired with pecan and caramel flavors throughout. Although there was a regular pumpkin pie there also no one touched it and they all raved about the Pumpkin Cheesecake. Spread evenly over cooled crust. 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. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until … 2 (8 ounce) packages cream cheese, softened, 2 (3.5 ounce) packages instant vanilla pudding mix, Back to Pumpkin Cheesecake with Pecan Crust. I wasn't up for trying a 'real' cheesecake at the moment. Add eggs one at a time, beating just until blended after each addition. Add pumpkin, sugar, vanilla and spice, and beat until well blended. 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 No gift befits the food-obsessed people in your life like a cookbook. (1/2 butter melted 1 1/2 c graham cracker crumbs and 2 Tbsp sugar) Perfect!! Stir until thoroughly combined. … Total Carbohydrate For the Pumpkin Cheesecake Filling: In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy. Information is not currently available for this nutrient. This is from the November, 1996 issue of Bon Appetit Magazine. 563 calories; protein 6.3g; carbohydrates 53.6g; fat 37.5g; cholesterol 66mg; sodium 492.3mg. With a whisk thoroughly mix pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. YOU MUST TRY THIS 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. For the Pecan Filling: In a medium bowl add the brown sugar, corn syrup, melted butter, eggs, pecans and vanilla. This pumkin cheesecake is really good!! https://www.tasteofhome.com/recipes/pumpkin-pecan-cheesecake We have it every Thanksgiving instead of pumpkin pie. Pour mixture on top of the crust. https://www.tasteofhome.com/recipes/pecan-pumpkin-cheesecake 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. It has a gluten-free/dairy-free option as well. Dangerously good!!! My husband said he liked this even better than graham cracker crust! Saw this one thought it sounded perfect. Pour into crust. Top with remaining 1 cup of whipped topping. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Amount is based on available nutrient data. 1/2 c. pecans Blend together flour and brown sugar, cut in butter. 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! 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. Pour into prepared crust and set aside. Remove the cheesecakes from the oven and place in … Pour filling into crust (filling will extend above crust). Yummy, very rich so don't need big portions, can also dot with dried cranberries on the top. this link is to an external site that may or may not meet accessibility guidelines. Bake cheesecake for 35 minutes. Stir to combine. Beat until smooth. Add eggs one at a time, beating just until blended after each addition. This is one of those recipes you just want to keep eating. 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. 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. I followed the directions made no changes and it came out perfect. Preheat over to 350 degrees F. Finely grind cookies, pecans and sugar in food processor. Thanks! Makes: 1 8-inch cake. 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 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. Percent Daily Values are based on a 2,000 calorie diet. Set aside to cool. In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Refrigerate. Make praline: Preheat oven to 325°F. Maybe that'll help out for anyone who found it to be too rich. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. Transfer the cheesecake to a cooling rack and cool completely. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Filling: Beat cream cheese until smooth. For the water bath, place cheesecake pan inside of a larger pan. Cover the cheesecake … Add comma separated list of ingredients to exclude from recipe. The flavors in the crust go perfectly with the creamy fall spiced Pumpkin Cheesecake. Instructions. Very great dish! Congrats! This recipe is awesome! If you are wanting to wow your … Bake for 1 hour until set. Add comma separated list of ingredients to include in recipe. Nutrient information is not available for all ingredients. In a mixing bowl, beat cream cheese and sugar until light and fluffy. It tasted good just not exactly what I wanted. 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 was a bit shocked! I'm sure this will be a big hit at Thanksgiving this year! Pre-heat oven to 350°. The pecan crust is so simple to make and perfectly compliments the thick and creamy, lightly flavored pumpkin spice filling. 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. I used a graham cracker crust as I'm not a fan of pecans. You saved Pumpkin Cheesecake with Pecan Crust to your. The Gingersnap Crust of this dish totally rocks, its buttery, slightly spicy from the ginger cookies, and then nutty from the pecans. Line baking sheet with foil. 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. Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form. springform pan evenly with nonstick cooking spray. Preheat oven to 350 degrees F (175 degrees C). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Stir until thoroughly combined. I will definately serve this again! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Evenly distribute pumpkin cheesecake among the mini springrform pans on top of baked pecan crust. Do you know what you’re baking? 21 %, Pumpkin Cheesecake (A Cheesecake Factory Copycat). Preparation. https://www.davidlebovitz.com/pumpkin-cheesecake-pecan-praline-sauce-recipe Spoon mixture over cream cheese layer. I halved the recipe and used a 2 quart glass baking pan. Spread out evenly and place oven for 1 hour. Definitely cut down a little on the pumpkin pie spice. Sprinkle with 1/2 cup chopped pecans if desired. A combination of cheesecake and pumpkin pie. Not bad but I was overall a little disappointed in this. I made this while testing out different recipes for Thanksgiving. Your daily values may be higher or lower depending on your calorie needs. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). For lovers of both! 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. The pecan crust on these pumpkin cheesecake bars really takes them from good to great! Spray bottom and sides of 9-inch. 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. Yummy! This was an awesome dessert! With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Beat in egg, pumpkin and milk. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. This is my favorite THM-friendly Pumpkin Cheesecake. Add pumpkin and spices and mix again. © 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 It made a huge mound in my standard pie pan. 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. Chill at least 1 hour before serving. 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 together until well combined. **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!**. Allrecipes is part of the Meredith Food Group. Bake until top is golden and center is softly set, about 1 1/4 hours. Pour the cheesecake batter on top of the shortbread crust. Add melted butter & press into & up sides of 9" springform pan with 2 3/4" sides. Turn off the oven, crack the oven door, and allow the cheesecake to sit for 15 more minutes. Bake until top is golden and center is softly set, about 1 1/4 hours. It came out perfect and the crust is to die for. Remove from the oven and let sit for 15 … https://www.atkins.com/recipes/low-carb-pumpkin-pecan-cheesecake/156 This was delicious!! Info. Be sure not to cook the crust for more than 15 minutes. I shared it with my family and some co-workers and everyone just loves it. Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … Note: Springform pan highly suggested. This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. Pumpkin Cheesecake with Pecan Graham Cracker Crust A nice change of pace from the classic pumpkin pie dessert. Leaving the cheesecakes in place, turn off the oven, and leave the door open for 1 hour. Add flour and vanilla. Beat cream cheese until smooth. CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Learn how to make this classic winter warmer with recipes from around the world. Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. https://www.100daysofrealfood.com/recipe-pumpkin-cheesecake Press mixture into a 9x13 inch baking dish. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. Silky pumpkin cheesecake made with layers of caramel topping, pecan flavored crust, pecan buttercream … The finished product was delicious and I would recommend this to anyone who really wants to take their time cooking. Beat until thoroughly combined. Pour filling into crust (filling will extend above crust). It’s the day before Thanksgiving! In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. : ). Maybe I wanted this to come out of the pan in perfect squares but it was really messy. This was delicious! In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. So my only advice is make it a day ahead of time it makes a huge difference! Spoon mixture over cream cheese … Then we drizzle on a salted caramel sauce for pumpkin cheesecake perfection. Bake in preheated oven for 15 minutes. I made this for a Thanksgiving party and it was a really big hit! Preparation. The crust is crunchy while the cheesecake is light and airy, it’s the ultimate pumpkin … Simply delicious. Add pumpkin, sugar, vanilla and spice, and beat until well blended. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to … Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Pumpkin Cheesecake with a Pecan Shortbread Crust. This is also great for children...I'm young myself. Add eggs one at a time, mixing for 20 seconds between each addition. 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