Pumpkin Bundt With Cheesecake Pecan Filling Recipes

PUMPKIN PECAN CHEESECAKE

Steps:

• 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 at 350 degrees F (175 degrees C) 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.

PECAN PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.

PUMPKIN SPICE CAKE WITH CHOCOLATE-PECAN FILLING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper.
• Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter.
• Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely.
• Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour.
• Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour.
• Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes.

MOIST PUMPKIN TUBE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

PUMPKIN-PECAN CHEESECAKE

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 BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, eggs, cinnamon, ginger and 1/2 teaspoon nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake. Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.

PUMPKIN STREUSEL BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
• Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
• Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
• Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
• Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.

PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING

Steps:

• Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
• Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
• Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
• Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
• Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.