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. One of the biggest issues with cheesecake is the cracking that can occur on the top of the cheesecake. Remove the cheesecake from the bottom of the springfoarm pan by running a sharp knife underneath the crust. So, the edges of the cheesecake don’t over heat. Bake for 1 hour. Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust For the crust. Your email address will not be published. 3/4 cup graham cracker crumbs (you can buy them ready made or grind up about 5 graham crackers in the food processor) Thaw overnight in the fridge.You can also freeze individual portions. Add melted butter, and stir well. This looks so good~ Thank you for the recipe! 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. Add the eggs, one at a time beating well after each addition. 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. To prevent this, wrap the bottom of your springform pan with heavy duty aluminum foil. Learn how your comment data is processed. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined. A nice change of pace from the classic pumpkin pie dessert. Nutrition facts are an estimate and will vary depending on the brand of ingredients used. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Add the pumpkin spice and vanilla extract and mix to incorporate, about 10 seconds on medium low speed. … Set a kettle of water to boil (this will be used for the water bath). can make restaurant-worthy recipes at home. I always suggest using room temperature cream cheese as it will blend more smoothly without lumps. The cheesecake cools too fast, which causes stress on the custard filling, as the cooling part shrinks faster than the warm part. Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool. Your email address will not be published. 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. 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. But if you don’t have all those ingredients, just use all cinnamon for the pumpkin pie spice blend in the recipe. Weird, I know. With the right guidance, you (yes, you!) 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! Hi Ruth, I have not try this recipe in the IP. We literally fought over the leftovers! The recipe remains the same. Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Place in a large roasting pan. We made this cheesecake in the middle of summer for a fall campaign photo shooting. Press the mixture into the bottom and up the sides of 9-inch springform pan. Cover and refrigerate for 4 hours. Home-cooked recipes from a professional chef. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. Spray a 10-inch springform pan with cooking spray. Pumpkin Swirl Cheesecake. 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. Liquid water will only get to 212°F before it evaporates. In a food processor or in a plastic baggie crush the graham crackers. If you don’t have a spring form pan, you can still bake a cheesecake! Bake until top is golden and center is softly set, about 1 1/4 hours. 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. This easy homemade cheesecake has just the right amount of pumpkin and spice flavor and the most creamy, silky and smooth texture. Preheat the oven to 425°F. 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. In the same sense, pecan pie is often too sweet and too pecany for me. In a bowl add crumbs pecans and sugars. Bake for about 5 minutes, then remove and cool completely. Yes, this is hard because the aroma coming out from the kitchen is amazing, but self-control is a must. I love seeing what you’ve made! Stir together the finely chopped pecans, graham cracker crumbs, sugar, pumpkin pie spice and melted butter. This recipe uses pumpkin puree not pumpkin pie filling. 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. Then line the bottom with parchment paper and the sides with a strip of parchment paper. https://www.yummly.com/recipes/cheesecake-with-graham-cracker-crust 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. Eating fresh foods doesn’t take a lot of effort (or toll on your budget!) The cheesecake should keep for up to 2 months. 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. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed. springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Do this before preheating the oven or making the crust. A springform pan is a baking pan with removable sides. Press into the bottom of a 9 inch springform pan. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Let cool on a wire rack while you make the filling. Yes! Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Then pour into your pie pan. From cooling in the oven to cooling in the fridge, do not cut the cooling times short. Yes, you can freeze cheesecake for up to 3 months. 1/2 c. sugar. That’s because the crust used on most cheesecake is made with graham cracker crumbs. This is to accommodate the cheesecake rising. Measure out 1-1/2 cups. Preheat the oven to 350°F. Press moist crumbs into the bottom of a springform pan. 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. Topped with a rich, caramel pecan sauce and homemade whipped cream, this pumpkin cheesecake is not to be missed! 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. 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. The crust is made with crushed vanilla wafer cookies or traditional graham cracker.. Then there’s a pecan pie filling layer. Just use a 9-inch cake pan that is at least 2-inches tall, preferably 3-inches tall. Spoon about 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down. Place the pan on a rimmed baking sheet or pizza pan and then bake in the oven for 10 minutes. Then a creamy filling is made using cream cheese, canned pumpkin, cinnamon and nutmeg (it smells amazing). Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. 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. In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. Just slice up the cheesecake and store in an airtight container. Add the sugar, pumpkin spice and salt. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Add the pumpkin puree and spices and beat until well incorporated. Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. Filed Under: cheesecake, dessert, Fall, holiday, thanksgiving, Winter Tagged With: cheesecake, pecans, pumpkin. Kathy. Cold cream cheese is hard to mix to a smooth texture. A water bath is exactly what it sounds like. The slow baking and slow cooling prevents extreme temperature changes that will cause the cracking. Submit your question or recipe review here. Copyright © 2010 to 2020. Nothing is worse that watching your creamy mixture and all the time you spent making it oozing from your pan! Preheat oven to 350. Required fields are marked *. 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. Pour mixture … This layer tastes like a creamy pumpkin pie. Unmold releasing pan sides. He doesn’t just paint the lily; he bejewels and shellacs it, too. A nice change of pace from the classic pumpkin pie dessert. Once done, turn off the oven and crack the door slightly. If you plan on making cheesecakes, a springform pan is worth investing it. However, don’t trust ones that claim to be “leakproof”. 3 eggs. Mix the cream cheese on medium low speed until the cream cheese is smooth, creamy and clings to the side of the bowl. Bake for a little bit. 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. It sounds fussy to do but a water bath has multiple functions in making a cheesecake. PUMPKIN PECAN CHEESECAKE: Pecan Filling: 1 graham cracker crust 10- inch spring form 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. This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling. 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