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Pumpkin Pecan Cheesecake

PUMPKIN PECAN CHEESECAKE

a delicious alternative to the traditional pumpkin pie at thanksgiving or christmas.

Time: 140 minutes

Steps:

  • for topping: place sugar in small bowl
  • add butter and cut in until mixture resembles coarse meal
  • stir in pecans and set aside
  • for cheesecake: blend crumbs , cup sugarand butter in bowl
  • press into bottom and up sides of 9 inch diameter springform pan
  • chill
  • preheat oven to 350 degrees f
  • beat cream cheese until smooth
  • mix in white and brown sugars
  • add eggs , one at a time , and beat until fluffy
  • blend in pumpkin , cream and spices
  • pour into crust
  • bake until centre no longer moves when pan is shaken , about 1 hours
  • sprinkle topping over cheesecake
  • bake 15 minutes longer
  • cool
  • cover and refrigerate overnight


pumpkin pecan cheesecake image

Number Of Ingredients: 12

Ingredients:

  1. light brown sugar
  2. butter
  3. pecans
  4. graham cracker crumbs
  5. sugar
  6. eggs
  7. cream cheese
  8. whipping cream
  9. pumpkin puree
  10. nutmeg
  11. cinnamon
  12. clove


BEST PUMPKIN PECAN CHEESECAKE

This cheesecake recipe is a new addition to our Thanksgiving menu.

Recipe From allrecipes.com

Provided by JJOHN32

Yield 11

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  • Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
  • Bake for 40 minutes.
  • Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.


Best Pumpkin Pecan Cheesecake image

Number Of Ingredients: 8

Ingredients:

  • ½ cup chopped pecans
  • ¼ cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • ⅓ cup packed brown sugar
  • 2 eggs, beaten
  • ¾ cup pumpkin butter
  • 1 (9 inch) prepared graham cracker crust


PUMPKIN PECAN CHEESECAKE

You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h40m

Yield 12 servings.

Steps:

  • In a small bowl, combine the pecans, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer., Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers.


Pumpkin Pecan Cheesecake image

Number Of Ingredients: 18

Ingredients:

  • 1-1/2 cups finely chopped pecans
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • PUMPKIN FILLING:
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup chopped pecans


PUMPKIN-PECAN CHEESECAKE

Make and share this Pumpkin-Pecan Cheesecake recipe from Food.com.

Recipe From food.com

Provided by evelynathens

Time 2h20m

Yield 10 serving(s)

Steps:

  • For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
  • Stir in pecans and set aside.
  • For cheesecake: Blend crumbs, ¼ cup sugarand butter in bowl.
  • Press into bottom and up sides of 9 inch diameter springform pan.
  • Chill.
  • Preheat oven to 350 degrees F (165C).
  • Beat cream cheese until smooth.
  • Mix in white and brown sugars.
  • Add eggs, one at a time, and beat until fluffy.
  • Blend in pumpkin, cream and spices.
  • Pour into crust.
  • Bake until centre no longer moves when pan is shaken, about 1 ½ hours.
  • Sprinkle topping over cheesecake.
  • Bake 15 minutes longer.
  • Cool.
  • Cover and refrigerate overnight.
  • (can be prepared 2 days before serving).


Pumpkin-Pecan Cheesecake image

Number Of Ingredients: 14

Ingredients:

  • 1/2 cup firmly packed light brown sugar
  • 5 tablespoons butter, chilled
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup sugar
  • 5 large eggs
  • 6 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup whipping cream
  • 1 can pumpkin puree
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon clove


PUMPKIN, PECAN, CHEESECAKE PIE RECIPE - (4/5)

Recipe From keyingredient.com

Provided by Niecer

Steps:

  • MAKE AND PARBAKE PIE SHELL: 1. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing. 2. 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). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use. 3. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that's about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using. 4. Transfer the crust to a 9 1/2 to 10-inch deep-dish pie pan (if you don't use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Fold overhang over and crimp as you please. Place shell in the freezer and preheat oven to 400 degrees F. 5. 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. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F. DIRECTIONS FOR PIE: 1. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth. 2. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. 3. 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. Mix thoroughly until uniform. 4. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Freeze for 15 to 20 minutes. 5. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. Stir in pecans. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. 6. Place pie on the middle rack of your preheated oven. 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. Keep checking every 20 minutes. 7. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. 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). The the pecan pie topping should be dark and bubbling a bit. 7. IMPORTANT - Let cool at room temperature, then refrigerate for several hours before slicing and serving. Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. It may not look a beautiful, dark orange, but rather a yellowish color. No worries, still tastes awesome! 8. Drizzle with melted chocolate or chocolate ganache for extra decadence! *Alternate Pecan Pie Topping and Directions (this is the first recipe I played with..for a more crunchy than gooey topping) Pecan Pie Crunch Topping 1 1/4 cup mix of whole and coarsely chopped pecans 1/4 cup firmly packed light brown sugar 1/4 cup firmly packed dark brown sugar 2 tablespoons light or dark corn syrup 1 teaspoon vanilla extract 4 tablespoons melted butter Directions after Pumpkin Layer above - Step 7 7. After pie has been in oven for 50 - 60 minutes, remove from the oven and remove silver foil around edges of crust. Sprinkle pecan pie topping evenly over top - the pumpkin pie layer will sink a bit because the pecan goo is heavy, do not worry! 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. Let cool at room temperature, then refrigerate for several hours before serving. 8. Drizzle with melted chocolate or chocolate ganache for extra decadence!


Pumpkin, Pecan, Cheesecake Pie Recipe - (4/5) image

Number Of Ingredients: 35

Ingredients:

  • Flaky Pie Crust
  • Adapted from Tish Boyle, with my revisions
  • 2 1/2 cups all-purpose flour, chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 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)
  • Cheesecake Layer
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • Pumpkin Pie Layer
  • 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)
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 eggs, lightly beaten
  • Pecan Pie Topping
  • 1 cup mix of whole and coarsely chopped pecans
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1/3 cup light or dark corn syrup
  • 1 teaspoon vanilla extract
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter


PUMPKIN PECAN CHEESECAKE

Combine the flavors of three favorites into one luscious dessert! This recipe features pumpkin, pecans, and cheesecake.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 9h

Yield 12

Steps:

  • Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  • Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
  • In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.


Pumpkin Pecan Cheesecake image

Number Of Ingredients: 15

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/3 cup finely chopped pecans
  • 5 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 1/2 cups canned pumpkin
  • 4 1/2 teaspoons lemon juice
  • 1 cup packed light brown sugar
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla


PUMPKIN-PECAN CHEESECAKE

Recipe From epicurious.com

Yield Serves 12

Steps:

  • Make praline:
  • Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
  • Make crust:
  • Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
  • Make filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
  • Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
  • Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.


Pumpkin-Pecan Cheesecake image

Number Of Ingredients: 18

Ingredients:

  • For praline
  • 1/2 cup (packed) golden brown sugar
  • 3 tablespoons unsalted butter
  • 3/4 cup coarsely chopped pecans
  • For crust
  • 2 cups gingersnap cookie crumbs (about 9 ounces)
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For filling
  • 4 8-ounce packages cream cheese, room temperature
  • 1 1/2 cups sugar
  • 3 tablespoons all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 4 large eggs
  • 1 15-ounce can solid pack pumpkin
  • 3 tablespoons bourbon
  • 2 teaspoons vanilla extract


PUMPKIN PECAN CHEESECAKE

Make and share this Pumpkin Pecan Cheesecake recipe from Food.com.

Recipe From food.com

Provided by TARGETreg Recipes

Time 3h15m

Yield 1 cheesecake

Steps:

  • To prepare the crust, preheat the oven to 375°F and butter a 10-inch spring-form pan.
  • Combine the graham crackers, sugar and salt in the bowl of a food processor. Process until the mixture is finely ground. Add the melted butter and pulse several times to combine. Press the mixture over the bottom and about one inch up the sides of the pan. Bake until firm and lightly browned around the edges, about 15 minutes. Cool on wire rack and reduce the oven temperature to 325°F
  • For the filling, combine the cream cheese, Libby's pumpkin, flour, pecans, sugar and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Mix well and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
  • Prepare a water bath by bringing a large pot of water to a boil. Completely wrap the bottom of the spring-form pan in heavy-duty foil. Pour the filling over the crust in the pan and place in the center of a large roasting pan. Carefully pour enough of the boiling water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until set and firm in the center, about 1 hour and 50 minutes.
  • To make the topping, mix the sour cream, sugar and vanilla in a small bowl. Remove the cheesecake from the water bath and increase the oven temperature to 400°F Spread the topping evening over the surface of the cheesecake. Use a small spoon to drop small amounts of the Libby's canned pumpkin haphazardly over the top. Make small decorative swirls with the tip of a knife. Sprinkle over chopped pecans. Return to the oven and bake until the topping is set, about 10 minutes. Remove from the water bath and cool for 30 minutes. Cover and refrigerate for at least 12 hours before serving.


Pumpkin Pecan Cheesecake image

Number Of Ingredients: 17

Ingredients:

  • 15 whole graham crackers, broken into pieces
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 3 eight-ounce packages cream cheese, at room temperature
  • 1 cup Libby's canned pumpkin
  • 3 tablespoons all-purpose flour
  • 1/2 cup chopped toasted pecans
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups sour cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons Libby's canned pumpkin
  • chopped toasted pecans (to garnish)


PUMPKIN PECAN CHEESECAKE COOKIE BARS

With a tender pumpkin spiced cookie base, sweetened cream cheese filling and a topping inspired by pecan pie, these pumpkin cheesecake bars are strong contenders for the ultimate fall dessert! (And we haven't even gotten to the whipped cream, caramel and pecan garnish!) For all that dessert, you might be thinking this recipe is bound to be complicated, but we'd like to relieve you of that worry right now. This treat employs several clever shortcuts, which keep the prep time down under a half hour. So next time you can't decide between pumpkin bars, cheesecake or pecan pie, make this powerhouse recipe!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 3h35m

Yield 18

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, mix cookie mix and pumpkin pie spice. Add 1/2 cup cold butter and the pumpkin; mix with pastry blender or fork until crumbly. Press in bottom of pan. Bake 10 minutes.
  • Meanwhile, in another large bowl, beat Cream Cheese Layer ingredients with electric mixer on medium speed until smooth. Spoon over cookie base, and carefully spread to cover.
  • For Pecan Pie Layer, in large bowl, stir together 1/3 cup melted butter, the brown sugar, 3 tablespoons flour and 3 eggs until well blended. Stir in pecans, 1 teaspoon vanilla and the salt. Pour evenly over cream cheese layer.
  • Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate to chill, about 2 hours. To serve, cut into 6 rows by 3 rows. Drizzle each serving with caramel topping, and top with a dollop of whipped cream and a pecan half. Drizzle whipped cream with a small amount of caramel.


Pumpkin Pecan Cheesecake Cookie Bars image

Number Of Ingredients: 17

Ingredients:

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup cold butter
  • 1/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup butter, melted
  • 1 cup packed brown sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 eggs
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • Caramel topping, whipped cream and pecan halves, if desired


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