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