They have a buttery graham cracker crust, which I SO prefer to a regular pie crust, a thick layer of decadent cheesecake, and pecan … Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. 1 t. vanilla. Add the pumpkin spice and vanilla extract and mix to incorporate, about 10 seconds on medium low speed. Topped with a rich, caramel pecan sauce and homemade whipped cream, this pumpkin cheesecake is not to be missed! Weird, I know. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Press into the bottom and sides of 9 … Your email address will not be published. After each egg addition, make sure you do not over beat the cheesy mixture. These bars, however, are my perfect compromise. Preheat the oven to 350°F. Filed Under: cheesecake, dessert, Fall, holiday, thanksgiving, Winter Tagged With: cheesecake, pecans, pumpkin. Cover and refrigerate for 4 hours. Thaw overnight in the fridge.You can also freeze individual portions. Press the mixture onto bottom and sides of the prepared pan. Parts of the cheesecake cooks faster than other parts. This pumpkin cheese is rich and creamy, without being overly heavy. First make the pecan graham cracker crust. Pulse a couple of times to blend. My Newsletter, I LOVE hearing from you! That’s because the crust used on most cheesecake is made with graham cracker crumbs. This delicious, rich and creamy dessert is pure decadence! Place in a resealable freezer bag and freeze it for up to 3 months. Place the cheesecake on a platter and serve with whipped cream and caramelized pecans. Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … If you are wanting to wow your … With a water bath, the cheesecake will cook slowly, and cool down slowly, both of which help prevent cracks. 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. Pour until the water is about halfway up the side of the cheesecake pan. Double-wrap the outside of the pan with heavy-duty foil. Cheesecakes are easy to make but they take a little bit of effort. With the right guidance, you (yes, you!) Place the pan inside a roasting pan. Pour filling into crust (filling will extend above crust). Overbaking will also create cracking, with the outer rim of the cake more firm while the inside center still creamy and soft. Pumpkin French Toast Bake with Cream Cheese Filling, Baked Brie in Puff Pastry With Cranberries. | Privacy Policy. 3 eggs. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! The parchment paper makes it much easier to remove it from the pan! Let the cheesecake sit in the oven as it cools for 1 hour. Will make it again during the fall. I like to put the handle of a wooden spoon in-between the door and the oven to do this. This easy homemade cheesecake has just the right amount of pumpkin and spice flavor and the most creamy, silky and smooth texture. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. Quick heat changes can makes the cheesecake crack. For the crust. Yes! Once done, turn off the oven and crack the door slightly. Spray a 10-inch springform pan with cooking spray. This helps to make the crust tight and compact. That’s all that matters! 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. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. Finally, there is a sour cream and orange marmalade topping as the crowning glory to this sophisticated treat. ", Hey there! square) around a greased 9-in. Pumpkin Swirl Cheesecake. Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. Crush all the crust ingredients, pecans, graham crackers, sugar, pumpkin pie spice and a touch of salt in a food processor. 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. Bake for a little bit. 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. Pour in butter and mix with a fork. The pecan crust on these pumpkin cheesecake bars really takes them from good to great! Is Cheesecake Gluten Free? Add eggs one at a time, beating just until blended after each addition. Unmold releasing pan sides. This is why I always wrap aluminum foil around the bottom of the pan. Submit your question or recipe review here. https://www.yummly.com/recipes/cheesecake-with-graham-cracker-crust In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined. Mix to incorporate, about 30 seconds, then scrape down the sides again. Stir together the finely chopped pecans, graham cracker crumbs, sugar, pumpkin pie spice and melted butter. Then drizzle with melted butter and pulse a few more times to combine. Join my FREE recipe club to receive fresh new recipes & chef tips! I always suggest using room temperature cream cheese as it will blend more smoothly without lumps. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Whisk until cream reaches stiff peaks. 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. 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. 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. Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … Double-wrap the outside of the pan with heavy-duty foil to prevent any leaks. Remove the cheesecake from the bottom of the springfoarm pan by running a sharp knife underneath the crust. In a food processor or in a plastic baggie crush the graham crackers. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. * Please note that all nutrition information are just estimates. Let cool on a wire rack while you make the filling. The crust is made with crushed vanilla wafer cookies or traditional graham cracker.. Then there’s a pecan pie filling layer. 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. Eat the Love. 1 c. dark corn syrup. As the pan gets used, it starts to warp slightly and will start to leak. It sounds fussy to do but a water bath has multiple functions in making a cheesecake. Then do pecans. The filling is prepared with cream cheese, cottage cheese, and pumpkin puree, with freshly grated orange zest and pumpkin pie spice for flavor. And finally making sure to stop baking the cheesecake when the middle part (about 2 to 3 inches from the center) is still wobbly will prevent overbaking. Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet. Bake the crust until lightly browned, for 5-7 minutes. Press the mixture into the bottom and up the sides of 9-inch springform pan. Pour the mix into the pecan graham cracker crust. 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. A springform pan is a baking pan with removable sides. 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. Your email address will not be published. We made this cheesecake in the middle of summer for a fall campaign photo shooting. Place a 9-inch springform pan on top of a piece of aluminum foil. Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. Measure out 1-1/2 cups. 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. It happens to everyone and it will still taste fantastic. as long as you plan ahead. Add the pumpkin puree and spices and beat until well incorporated. Yes! Set aside while you make the cheesecake, cooling until it reaches room temperature. Place in a large roasting pan. Once done, cool for a bit in the oven, take it out and cool to room temperature and then refrigerate overnight before serving. This rich and creamy ... graham cracker crumbs, butter and granulated sugar in … 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. Secondly the evaporated water from the bath keeps the oven environment moist, leading to a moist and creamy cheesecake. Follow me on social media for more recipe ideas & inspiration! The recipe remains the same. Press into the bottom of a 9 inch springform pan. 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. Make sure your cream cheese is at room temperature. Just use a 9-inch cake pan that is at least 2-inches tall, preferably 3-inches tall. Traditional cheesecake with a crust is not gluten free. Follow me on social media for more recipe ideas & inspiration! This could be a hot spot in the oven or you have the oven that runs too hot or has hot spots. Reasons why cheesecake might crack include: Using a water bath helps with this issue. Maybe for 28 – 35 minutes with a natural release of 15 minutes? The water bath creates a humid environment in the oven which prevents the delicate creamy mixture from drying, burning, sinking or cracking. The combination of pecans in the crust, cheesecake, and pumpkin is perfect for any fall celebration. Or store in a large airtight container. This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. Add the sugar, pumpkin spice and salt. A nice change of pace from the classic pumpkin pie dessert. To make crust, preheat oven to 350 degrees. … One of the most frustrating things about cheesecake is the lumps in the cream cheese! Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Take A Look At These Other Pumpkin Recipes: This post was first published in 2016 and has been updated to improve reader experience. Home-cooked recipes from a professional chef. 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. 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! However, don’t trust ones that claim to be “leakproof”. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. This site uses Akismet to reduce spam. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. pumpkin cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . Can this be cooked in the Instant Pot instead of oven? 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