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

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