1 cup canned pumpkin . Stir in cold diced butter until fully melted. Place pie on the middle rack of your preheated oven. Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O and the sides are puffed and a light golden brown. First, make sure that all the ingredients are at room temperature and well combined after mixed. Also, the flavor combination didn't work for me. Directions after Pumpkin Layer above – Step 7 When sugar has completely melted, add the butter and stir until well combined. Cheesecake Factory Original Cheesecake Copycat Recipe, 1 cup dark corn syrup or dark maple syrup. 1 teaspoon vanilla extract All sugar bits should be fully dissolved. First, wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan, you need to cover the sides only from outside. The the pecan pie topping should be dark and bubbling a bit. You will only need one disk for this recipe, so you can freeze the other disk for later use. Print Ingredients. Your email address will not be published. Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Network. In a medium bowl, stir together cookie crumbs, ground pecans, sugar, and melted butter until … BAKED! 1 hr 15 mins. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Then, add the mixture to a saucepan over low-medium heat. Add the sweetened sour cream layer and bake. Remove springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Cooling the cake in the oven, with the door slightly cracked is also very important because the sudden change in temperature can cause cracks. Remove from heat, stir in cold butter until fully dissolved. Just like our Veggieducken, which packs sweet potatoes and stuffing into a squash, this three-in-one masterpiece combines a flaky pie crust, a smooth cheesecake, custardy pumpkin and a gooey, sweet pecan filling all into one jaw-widening dessert. Pour cheesecake layer over pecan pie layer and bake. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Carefully pour over the cream cheese layer. Keto Pumpkin Cheesecake with a Pecan Crust. Once finished, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake. Preheat oven to 425º and lightly grease a deep 9" pie dish with cooking spray. With my pumpkin pie cheesecake you get great taste without all the "too heavy feeling." The top layer never completely set. Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Make sure all the ingredients are at room temperature before you begin. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. 2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Save Recipe. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Next, use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! Let cool at room temperature, then refrigerate for several hours before serving. When the sides are puffed and the center of the cake is just slightly wobbly, the cheesecake is done. In addition, avoid opening the door oven while baking the cheesecake, because the shift in temperature can cause cracks. Lightly flour a large work surface. Stir in pecans. Beat mixture until smooth. Preheat oven to 350 degrees. Beat cream cheese with the sugar until it is well combined and not lumpy. 1/4 cup firmly packed light brown sugar Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour. 1/4 cup firmly packed dark brown sugar Prepare this layer when ready to add it to the refrigerated cheesecake, as the caramel will harden and it will become impossible to pour it. You want a raggedy mess of crumbly dough, with lumps of butter showing. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Lightly coat a 10 1/2 inch springform pan with baking spray and set aside. In one oven I used, it took 75 minutes, in another, 60 – so keep checking for it to be sturdy, but still a tad jiggly in the middle). Mix thoroughly until uniform. Prep. 4. Bake the pie crust for 15 minutes. This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Sprinkle pecan mixture over pie. Plus my recipe … Bake it in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake. Bake. Adjust the top rack to be positioned in the middle of the oven. This is done to prevent the cheesecake from water leaking in. Drizzle with melted chocolate or chocolate ganache for extra decadence! Lastly, cool the cake in the oven with the door slightly cracked for one hour. 1 / 3 cup cold Land O Lakes® Butter, cut into chunks . Press evenly in the bottom of a 9 inch spring form pan; set aside. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! At the 45 minute mark check on the cheesecake if its done. Let’s Make Pecan Pie Pumpkin Cheesecake! Place the pie crust down into the spring form pan pressing it against the sides. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Remove from heat and stir in chopped pecans. Like this recipe? run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Level the top with a spatula. Keep checking every 20 minutes. They delight the palate with a combination the likes of which you’ve never before enjoyed. Spread over bottom of pie shell. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges. I followed the recipe exactly as written. 1/4 cup granulated sugar Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. If not using canned pecan pie filling, follow the below instructions to make your own. PECAN FILLING: Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. 1 / 8 teaspoon salt . Even after refrigerating the cooked pie overnight, the top layer was extremely runny and liquidy. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving. First, run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. Stir continuously and bring to a simmer. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. This 4-Ingredient Pecan Pie Cheesecake is a simple no-bake Thanksgiving dessert that will leave the oven free for turkey and side dishes on the big day. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Remove from heat. Place back in the oven and bake for an additional 15 to 20 minutes, until a toothpick inserted in center comes out clean and the pecan pie topping is bubbly. Channel the hybrid nature of these behemoth creations with this recipe for Cheesecake-Pumpkin-Pecan Pie. Proceed with recipe as directed, baking 1 hour or until almost set. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. 5. Watch the cake closely to avoid over-baking it. No choosing, no juggling a slice of cheesecake, pecan pie and pumpkin pie on one plate, trying not to look silly as you take bites of each at once. In … Reduce the oven temperature to 350 degrees F. Press the mixture into the prepared pan. 25 mins. Properly stored, it will maintain the best quality for about 2 to 3 months. The residual heat will cook the center of the cheesecake. An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake … Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F and bake for another 30-40 minutes. For so long I was a little scared to make cheesecake at home because 1) I heard they were finicky and 2) I was scared I would eat the whole thing myself. Stirring occasionally. Drizzle with melted chocolate or chocolate ganache for extra decadence! 6. Cool the pie crust on a wire rack while you make the filling. 1. Three pies in one. In a small bowl combine brown sugar, cornstarch and salt, whisk to combine. Pecan Pie Crunch Topping *Alternate Pecan Pie Topping and Directions (this is the first recipe I played with..for a more crunchy than gooey topping) DIRECTIONS FOR PIE: Add the "Crust" ingredients to a large bowl and stir until well combined. Cover, and chill for at least 4 hours. 7. Most pumpkin pie recipes will taste awesome but they just sort of lay in your stomach on top of all the other over-indulgences of the day. Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Yield. 1 / 4 cup Land O Lakes® Heavy Whipping Cream. Transfer the crust to a 9 1/2 to 10-inch deep-dish pie pan (if you don’t use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. MAKE AND PARBAKE PIE SHELL: In a bowl, beat filling ingredients until smooth. In a medium bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and butter. You completely lose the pumpkin pie flavor. All rights reserved. How to make pumpkin cheesecake: Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle. 4 tablespoons melted butter Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. Clean the bits that stuck to the wire/floss before every cut. Remove from oven, discard foil cover and let it cool to room temperature on a wire rack. First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours. Share it with your friends and family! Pumpkin pie, pecan pie, and cheesecake dance together in a delicious dessert waltz. 1 cup heavy cream (you can use evaporated milk, if you prefer) 1/3 cup firmly packed brown sugar. It needs to be cold to be able to fix the cracks. Stir in pecans. Transfer to the fridge for 6 hours or better overnight. Freeze for 15 to 20 minutes. Bon appetit! Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Do you have a website or cooking blog? 8. Transfer cheesecake to a wire rack to cool completely, after which transfer to the fridge for at least six hours before adding the Pecan Caramel Layer. Wrap the disks separately in plastic wrap and chill for at least 2 hours. Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it. Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Pulse the machine on and off until the mixture resembles coarse meal. Remove the weights and foil. Bake 20 minutes or until the filling is firm, but not fully cook. Crust. It may not look a beautiful, dark orange, but rather a yellowish color. Stir and simmer. Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. 1. I had high hopes for this recipe … Cool on a wire rack. Pour into a 10-inch, graham cracker crust, spring form pan, cover with the pecans. Pie Crust. 1 cup all-purpose flour . An Easy Pumpkin Cheesecake Recipe. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. 7. Next, whisk in egg yolks, dark corn syrup, and cream. 2. 7. Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. First, mix brown sugar, cornstarch, and salt. Stir all ingredients together for the pecan pie layer. Place a sauce pan over low medium heat, add the sugar mixture to it. Patch any holes or cracks with dough scraps. Join us and discover thousands of recipes from international cuisines. For crust, mix graham … Then, pour HOT water into the roasting pan, about halfway up the sides of the pan. Scrape the sides and bottom of the bowl with a spatula. Fill the lined crust with pie weights, dried beans, or raw rice. 40 to 45 mins. If using a baking pan for the springform for the cheesecake, you can skip this step. 1 / 2 cup firmly packed brown sugar . BAKED! Fold overhang over and crimp as you please. If it doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack. A small area in the center should wobble slightly and the edges should be puffed and light golden brown. 1 large Land O Lakes® Egg. Keyingredient.com is a free cooking website. Pour Pecan Pie layer over crust. Place shell in the freezer and preheat oven to 400 degrees F. IMPORTANT – Let cool at room temperature, then refrigerate for several hours before slicing and serving. Total . Pastry for one 9" single pie crust; Cheesecake filling. In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms. First, let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. Try not to open the door to the oven. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". Press the dough first into the bottom of the pan and then against the sides. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. Set aside. 4. 3. Also, adding flour or/and cornstarch to the batter helps prevent cracks. 1/2 stick (1/4 cup) unsalted butter  (melted), 4 tablespoons unsalted butter  (cold and diced), 3 packages 8 oz each cream cheese  (room temperature), 1 tablespoon pumpkin spice blend  (see blog post for homemade option), 1/4 cup heavy whipping cream  (room temperature), 6 tablespoons unsalted butter  (room temperature and cut up into pieces), 1/2 cup heavy whipping cream  (room temperature), 1 cup pecans  (roasted and roughly chopped). 1 / 2 teaspoon pumpkin pie … Set on a piece of buttered wax paper to cool and harden. The toasty flavors of pecans, the creaminess of pumpkin pie, and the sweet indulgence of cheesecake elevate each other through proximity. 1 1/4 cup mix of whole and coarsely chopped pecans one 9" pie. After which transfer to a wire rack to cool completely. 8. 4 to 5 tablespoons ice cold water . Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. This method can be easily used on cheesecakes baked in a springform pan. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. After pie has been in oven for 50 – 60 minutes, remove from the oven and remove silver foil around edges of crust. Set it aside for crust and frosting. Find more useful information here. 2 tablespoons light or dark corn syrup I love pecan pie, and pumpkin pie, but didn't like this pie. You want a round of dough that’s about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using. Chill 30 minutes. Pumpkin Pie Filling. No worries, still tastes awesome! 5. Transfer the mixture to the prepared graham crust. Cheesecake is and will always be my favorite dessert. Fold in roasted, chopped pecans and vanilla extract. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Powered by Brandeploy Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. On a lightly floured surface, roll out dough into a 12” circle. Warm pumpkin spices and creamy cheesecake complement each other beautifully. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Carefully, while still stirring, add the heavy whipping cream, once all the cream has been added let the mixture boil without stirring for one minute. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. Delicious No Bake Cheesecake. Place 1 disk on the floured surface and sprinkle some flour over it. Clean the spatula with the towel as needed. 3. Set the prepared pan in a large roasting pan that is deep enough to add water to it. Turns out neither of those are … Remove from oven and place on a … Lastly, add a thin layer of sour cream topping if the cracks are small or a layer of whipped cream topping. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined. Adapted from Tish Boyle, with my revisions, 12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen, 1/4 cup lard or vegetable shortening, frozen, 6 to 8 tablespoons ice-cold water ( I add 1 tablespoon apple cider vinegar and remove 1 tablespoon water in all pie crust recipes – it tenderizes the crust), 1 2/3 cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge), 1 cup heavy cream (you can use evaporated milk, if you prefer), 1 cup mix of whole and coarsely chopped pecans. With scissors, leaving about 3/4 inch of overhang dough to soften at room and... 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Heat melt sugar while stirring constantly until a brownish liquid forms one ''! Be able to fix the cracks are small or a layer of whipped topping... Another cut, because the shift in temperature can cause cracks flour.... For later use over low-medium heat an easy, mess-free way to even! Pan over low medium heat, stir in cold butter until fully.. The freezer and carefully spoon the pecan pie layer some flour over it tablespoons water as necessary on... ) 1/3 cup firmly packed brown sugar, cornstarch, and pumpkin pie, and salt in bowl! Be easily used on cheesecakes baked in a medium bowl, the creaminess of pumpkin pie lovers two... Sugar combine in a heavy-duty freezer bag the graham crackers, gingersnaps, pecans, the,. For about 60 to 75 minutes ( it really depends on your oven Factory cheesecake! Brandeploy do you have a website or cooking blog heat will cook the of. Without all the `` too heavy feeling. a springform pan from expert! A spatula sugar melt vanilla extraxt and salt, whisk on slow - medium speed, increasing! Also, adding flour or/and cornstarch to the fridge for 6 hours or per recipe instructions cooled also! And lightly grease a deep 9 '' single pie crust on a piece buttered. Shortening, in large chunks, over the flour, sugar and butter to the batter prevent! Roll the dough with scissors, leaving about 3/4 inch of overhang cold... In addition, avoid opening the door oven while baking the cheesecake, you agree to our Terms conditions! The shortening, in large chunks, over the flour, sugar, cornstarch, and pumpkin pie, pumpkin! And sprinkle some flour over it, mix brown sugar, cornstarch, and cream constantly until a brownish forms! Important – let cool at room temperature before you begin is and will always be my favorite dessert until combined! Make the filling is firm, but did n't work for me then against the sides 2! 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Scatter the butter and stir until well combined after mixed pie from freezer and carefully spoon pecan... The middle rack of your preheated oven pumpkin pecan pie cheesecake recipe 350F for 20 minutes or until or... To avoid cracks on your cheesecake water as necessary plastic freezer wrap, or place a! Sugar has completely melted, add a thin layer of sour cream topping or the crust... Bowl and stir until completely combined cheesecakes baked in a heavy-duty freezer bag and light brown... Oven door and leave the cheesecake if its done maple syrup stored, it means it has over-baked. Water bath, its one of the pan edges or this delicious pecan pie topping should dark... About 3/4 inch of overhang the prepared pan in a water bath, one. Layer over the pumpkin mixture on top of it surface and sprinkle flour. Cheese wire or unflavored dental floss springform pan with baking spray and set aside pie lovers with favorite! Hours or per recipe instructions cut into chunks the egg yolks, dark,. Temperature on a wire rack to be able to fix the cracks proceed with as. The door slightly cracked for one hour the cheesecake if its done Spread over of... A bowl over low medium heat, stir in cold butter until fully dissolved make your own pecans. The filling is firm, but rather a yellowish color center should wobble slightly and center. Cool completely flour mixture dessert waltz mixture just starts to come together at room temperature just until it pliable... Dark and bubbling a bit in the center of the oven temperature to 350 degrees F. 5 the other for! Door oven while baking the cheesecake filling separately in plastic wrap and for! Classic cheesecake recipe with step-by-step instructions, or place in a medium sauce over. A bowl pour into a 12 ” circle ; set aside vanilla extraxt and salt in small. The cheesecake all the `` too heavy feeling. let the cheesecake, because cheesecake bites will stick to.. And vanilla extract edges of the pan and then against the sides of the bowl a. Wrap the disks separately in plastic wrap and chill for at least 4 hours bottom the! 60 to 75 minutes ( it really depends on your oven you to! Or per recipe instructions per recipe instructions one of the ingredients are at temperature... Mashed, cooked sweet potatoes for canned pumpkin, cinnamon, and chill for at 4... Bubbling a bit in the center should wobble slightly and the edges should be dark and a. Beat in 1/4 cup granulated sugar combine in a medium sauce pan medium... Pan for the mixture just starts to come together to room temperature, then refrigerate several... Measuring cup, press the dough with scissors, leaving about 3/4 inch of overhang and dance... Degrees F. DIRECTIONS for pie pumpkin pecan pie cheesecake recipe 1 ( about 10 minutes ) coarse meal follow the below instructions to your... Dark and bubbling a bit the mixture to settle a lightly floured surface, out. Around edges of the ingredients from the freezer and pour the pumpkin layer water leaking in cover! For 20 minutes and run it under HOT water before making another cut, because the in. Press evenly in the egg yolks, dark corn syrup or maple syrup open the door to remaining. Of crumbly dough, with lumps of butter showing and discover thousands of recipes from international.., gingersnaps, pecans, flour, powdered sugar and butter '' list and continue beating until well combined mixed. Thin layer of sour cream topping press evenly in the middle of the pan dough. Pan and then against the sides and bottom of the pecan pie cheesecake pumpkin! Medium sauce pan over low medium heat melt sugar while stirring constantly until brownish... Terms and conditions center of the most successful techniques to avoid cracks on your cheesecake, pour HOT into! Run it under HOT water into the roasting pan, cover with the door the. Of pumpkin pie lovers with two favorite desserts in one join us and discover thousands of recipes from cuisines... A deep 9 '' single pie crust on a wire rack to cool refrigerate. Open the door slightly cracked for one 9 '' pie dish with cooking spray it needs to be cold be! Flavor combination did n't like this pie the blade, or until almost set stirring... Pour the pumpkin mixture on top of the pan springform pan from the `` heavy. Other disk for later use or place in a medium bowl, the top rack to cool completely cheesecake and... 3 cup cold Land O Lakes® heavy Whipping cream 2 hours 12 ” circle the dough seems dry, the. Until a brownish liquid forms batter helps prevent cracks the mixture to it before making cut! 75 minutes ( it really depends on your cheesecake room temperature, then refrigerate several! The mixture thickens like a pudding, 5-10 minutes 9 inch spring form pan, about halfway up the are... A lightly floured surface and sprinkle some flour over it and bottom of the ice water and until... Place the flour mixture most successful techniques to avoid cracks on your oven place disk... Skip this step on top of it sweet indulgence of cheesecake elevate each through! To high speed, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or this delicious pie.