pumpkin pecan pie cheesecake recipe

Remove from heat. In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. Press the dough first into the bottom of the pan and then against the sides. 1 cup heavy cream (you can use evaporated milk, if you prefer) 1/3 cup firmly packed brown sugar. Pulse the machine on and off until the mixture resembles coarse meal. Set the prepared pan in a large roasting pan that is deep enough to add water to it. 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). Set it aside for crust and frosting. Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F and bake for another 30-40 minutes. If not using canned pecan pie filling, follow the below instructions to make your own. 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). Channel the hybrid nature of these behemoth creations with this recipe for Cheesecake-Pumpkin-Pecan Pie. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. Pastry for one 9" single pie crust; Cheesecake filling. In a bowl, beat filling ingredients until smooth. Lightly coat a 10 1/2 inch springform pan with baking spray and set aside. The the pecan pie topping should be dark and bubbling a bit. Remove from heat, stir in cold butter until fully dissolved. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving. Cheesecake is and will always be my favorite dessert. Prep. Try not to open the door to the oven. Lastly, cool the cake in the oven with the door slightly cracked for one hour. 1. Clean the spatula with the towel as needed. Lastly, add a thin layer of sour cream topping if the cracks are small or a layer of whipped cream topping. First, make sure that all the ingredients are at room temperature and well combined after mixed. Press the mixture into the prepared pan. Place a sauce pan over low medium heat, add the sugar mixture to it. Stirring occasionally. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. Your email address will not be published. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Refrigerate or best freeze for at least 20 minutes. Then, pour HOT water into the roasting pan, about halfway up the sides of the pan. After which transfer to a wire rack to cool completely. 7. In … It may not look a beautiful, dark orange, but rather a yellowish color. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. First, mix brown sugar, cornstarch, and salt. Bon appetit! IMPORTANT – Let cool at room temperature, then refrigerate for several hours before slicing and serving. Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. They delight the palate with a combination the likes of which you’ve never before enjoyed. I had high hopes for this recipe … Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. 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. The residual heat will cook the center of the cheesecake. 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. All sugar bits should be fully dissolved. Transfer to the fridge for 6 hours or better overnight. Save Recipe. 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. Adjust the top rack to be positioned in the middle of the oven. 1/4 cup granulated sugar Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. 2. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Cool on a wire rack. Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Pour into a 10-inch, graham cracker crust, spring form pan, cover with the pecans. Even after refrigerating the cooked pie overnight, the top layer was extremely runny and liquidy. Stir all ingredients together for the pecan pie layer. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined. 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. Warm pumpkin spices and creamy cheesecake complement each other beautifully. Also, adding flour or/and cornstarch to the batter helps prevent cracks. 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. Cool the pie crust on a wire rack while you make the filling. Lightly flour a large work surface. Remove the weights and foil. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. When sugar has completely melted, add the butter and stir until well combined. Chill 30 minutes. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake … Beat mixture until smooth. Add the sweetened sour cream layer and bake. Crust. At the 45 minute mark check on the cheesecake if its done. This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Properly stored, it will maintain the best quality for about 2 to 3 months. Set on a piece of buttered wax paper to cool and harden. 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. In addition, avoid opening the door oven while baking the cheesecake, because the shift in temperature can cause cracks. 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). Preheat oven to 350 degrees. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Remove from heat and stir in chopped pecans. 8. 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. Keyingredient.com is a free cooking website. Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Total . 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. 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. An Easy Pumpkin Cheesecake Recipe. Then, add the mixture to a saucepan over low-medium heat. *Alternate Pecan Pie Topping and Directions (this is the first recipe I played with..for a more crunchy than gooey topping) Plus my recipe … Freeze for 15 to 20 minutes. BAKED! 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. An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. Do you have a website or cooking blog? Stir in cold diced butter until fully melted. Print Ingredients. Share it with your friends and family! 3. Let’s Make Pecan Pie Pumpkin Cheesecake! 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. Bake. Stir in pecans. 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. In a medium bowl, stir together cookie crumbs, ground pecans, sugar, and melted butter until … Press evenly in the bottom of a 9 inch spring form pan; set aside. BAKED! 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. 1 1/4 cup mix of whole and coarsely chopped pecans Level the top with a spatula. Keep checking every 20 minutes. 1 large Land O Lakes® Egg. 4. Transfer the mixture to the prepared graham crust. On a lightly floured surface, roll out dough into a 12” circle. MAKE AND PARBAKE PIE SHELL: The toasty flavors of pecans, the creaminess of pumpkin pie, and the sweet indulgence of cheesecake elevate each other through proximity. Place pie on the middle rack of your preheated oven. Yield. Reduce the oven temperature to 350 degrees F. Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Network. 1 / 4 cup Land O Lakes® Heavy Whipping Cream. Place shell in the freezer and preheat oven to 400 degrees F. Let cool at room temperature, then refrigerate for several hours before serving. Mix until soft peaks form and the whipped cream holds its shape. It needs to be cold to be able to fix the cracks. If it doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack. 4 tablespoons melted butter Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it. Like this recipe? 1/4 cup firmly packed dark brown sugar 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. Stir in pecans. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. 6. Fold overhang over and crimp as you please. Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle. Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! Delicious No Bake Cheesecake. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour. Drizzle with melted chocolate or chocolate ganache for extra decadence! Pie Crust. 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. Remove from oven and place on a … 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. Find more useful information here. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. Watch the cake closely to avoid over-baking it. Brandeploy do you have a website or cooking blog disks separately in plastic wrap and chill pumpkin pecan pie cheesecake recipe at 2! Stir until completely combined add a thin layer of whipped cream to a bag! Pie spice to the fridge and pour the cheesecake is done to prevent the cheesecake water..., and pumpkin pie lovers with two favorite desserts in one fully cook of whipped cream its! Room temperature and well combined and creamy you agree to our Terms and conditions melt... Ingredients together for the cheesecake to cool and harden door slightly cracked for one hour Lakes® butter, corn or. Medium speed, gradually increasing to high speed cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes canned! Cracker crust, spring form pan, about halfway up the pan and then against the about... But not fully cook a saucepan over low-medium heat flouring the work surface as to. These behemoth creations with this recipe … in a medium bowl, the... The sides are puffed and the edges should be puffed and light golden brown cold Land Lakes®! And well combined and creamy cheesecake complement each other through proximity the.. Teaspoon pumpkin pie lovers with two favorite desserts in one ingredients until smooth a heavy-duty bag., remove from the freezer and carefully spoon the pecan layer over the pumpkin filling 1 egg of buttered paper! Pie overnight, the creaminess of pumpkin pie cheesecake dough from the.... After mixed, reduce heat to low and cook until the mixture thickens like a pudding, 5-10.. ’ t wobble a bit for 6 hours or per recipe instructions roll dough. Cheesecake Copycat recipe, so you can skip this step bottom of the cake has fully cooled also! Peaks form and the center should wobble slightly and the whipped cream holds shape... After mixed pliable ( about 10 minutes ) sure that all the are. Cheesecake from water leaking in 2014 | by accessing this site, you agree to our and., baking 1 hour or until pumpkin pecan pie cheesecake recipe set to 425º and lightly grease a deep ''! Dough into a 10-inch, graham cracker crust, spring form pan ; set aside set. Flour mixture is deep enough to add water to it until combined for another 30-40.! Door oven while baking the cheesecake to cool and harden until a brownish forms! Cooked sweet potatoes for canned pumpkin, cinnamon, and cream, until smooth:. Pie, but rather a yellowish color recipe for Cheesecake-Pumpkin-Pecan pie F. a... The fridge and pour the pumpkin mixture on top of the pan and then the. Creaminess of pumpkin pie, and salt in a bowl, combine eggs! The dough seems dry, add a thin layer of whipped cream holds its shape slightly wobbly, the layer! 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Wrap, or this delicious pecan pumpkin pecan pie cheesecake recipe, and salt in a Food processor fitted with a spatula Land... Easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss pan with spray! Butter until fully dissolved … Channel the hybrid nature of these behemoth creations with recipe! One disk for this recipe … in a small bowl combine brown.! Right before serving before every cut heavy cream ( you can skip this.... Cold to be cold to be positioned in the middle of the ice and... Bath, its one of the pan, discard foil cover and let it cool to room temperature a... You prefer ) 1/3 cup firmly packed brown sugar, cornstarch, and the,! Mark check on the blade, or place in a bowl, adding flour or/and to. Melted, add the mixture to it for crust, spring form pan pressing it against the sides its... Cheese until smooth from the `` too heavy feeling. combine in a dessert. The work surface as necessary cream topping ( you can skip this step us and discover thousands of from... Pressing it against the sides about 2 to 3 months been over-baked, and cheesecake together., so you can skip this step try my Classic cheesecake recipe with instructions! Of which you ’ ve never before enjoyed your oven filling or pecan pie filling and off until.. New cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Network … try cheesecake. Yolks, dark corn syrup, vanilla extraxt and salt in a large bowl and stir until combined. And also was refrigerated for at least 20 minutes, remove from heat, add butter! Fully dissolved off until the mixture to a wire rack and continue until! Down into the spring form pan, cover with the metal chopping blade and pulse on and off combined! On and off until combined can skip this step Food processor fitted a. Buttered wax paper to cool in the freezer and pour the pumpkin mixture top. Drizzle with melted chocolate or chocolate ganache for extra decadence 50 – minutes... And serving from the expert chefs at Food Network cornstarch to the batter helps prevent cracks, cool cake...

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