Pumpkin Cheesecake In A Pecan Crust Recipes

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PUMPKIN PECAN CHEESECAKE



Pumpkin Pecan Cheesecake image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 320 calories, Fat 24g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 126mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN PECAN CHEESECAKE



Pumpkin Pecan Cheesecake image

A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.

Provided by Eleanor Johnson

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 8

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
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 36.8 g, Cholesterol 67.9 mg, Fat 20.3 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 221 mg, Sugar 28.3 g

PECAN PUMPKIN CHEESECAKE



Pecan Pumpkin Cheesecake image

I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

1 cup graham cracker crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup maple syrup
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
TOPPING:
1 cup heavy whipping cream
3/4 cup maple syrup
1/2 cup chopped pecans, toasted
Whipped cream, optional

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.

Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN MAPLE PECAN CHEESECAKE



Pumpkin Maple Pecan Cheesecake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 10h25m

Yield 1 (9-inch) cheesecake

Number Of Ingredients 14

10 graham crackers, finely ground (1 1/3 cups crumbs)
1/4 cup sugar
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, at room temperature
3 large eggs, at room temperature for 30 minutes
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
1 (14-ounce) can sweetened condensed milk
3 tablespoons pure grade B maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 cup heavy cream
2/3 cup pure grade B maple syrup
3/4 cup pecan pieces

Steps:

  • Preheat the oven to 325 degrees F.
  • For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
  • Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
  • For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
  • Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
  • For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
  • To serve: Spoon the maple pecan glaze over the cheesecake.

PUMPKIN CHEESECAKE IN NUT CRUST



Pumpkin Cheesecake In Nut Crust image

Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.

Provided by Marian Burros

Categories     cakes, dessert

Time 9h30m

Yield 12 to 16 servings

Number Of Ingredients 19

2 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
4 eggs
3 egg yolks
2 1/2 pounds cream cheese, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 teaspoons freshly grated lemon rind
1 1/2 tablespoons cornstarch (or use 3 tablespoons flour)
1 cup heavy cream
1 tablespoon vanilla extract
1 pound pumpkin puree, fresh or canned
Coarsely grated lemon rind for garnish

Steps:

  • For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
  • For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
  • Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
  • Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
  • Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
  • Remove spring-form before serving and decorate cake with coarsely grated rind.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 330 milligrams, Sugar 18 grams, TransFat 0 grams

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST



Keto Pumpkin Cheesecake with Almond Pecan Crust image

This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!

Provided by DRJILL2

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h45m

Yield 16

Number Of Ingredients 13

1 cup almonds
1 cup pecans
2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
3 tablespoons butter, melted
3 (8 ounce) packages low-fat cream cheese, at room temperature
⅔ cup granular sucralose sweetener (such as Splenda®)
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
  • Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
  • Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g

PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST



Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust image

Provided by James Briscione

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

1 cup graham cracker crumbs
3/4 cup chopped pecans
2 cups sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, melted
8 ounces cream cheese, at room temperature
1 tablespoon vanilla extract
3 large eggs, at room temperature
One 15-ounce can pure pumpkin
1 tablespoon pumpkin pie spice
Whipped cream for serving, if desired

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.
  • Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.
  • Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.
  • Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.
  • Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.
  • Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.

PUMPKIN CHEESECAKE IN A PECAN CRUST



Pumpkin Cheesecake in a Pecan Crust image

This is from the November, 1996 issue of Bon Appetit Magazine. We have it every Thanksgiving instead of pumpkin pie. 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.

Provided by Chocolatl

Categories     Cheesecake

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups vanilla wafer crumbs
3/4 cup ground pecans
4 tablespoons melted butter
2 tablespoons golden brown sugar, packed
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups pumpkin puree
1 1/2 cups packed golden brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
3 large eggs
chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
  • Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
  • Filling: Beat cream cheese until smooth.
  • Add pumpkin, sugar, vanilla and spice, and beat until well blended.
  • Add eggs one at a time, beating just until blended after each addition.
  • Pour filling into crust (filling will extend above crust).
  • Bake until top is golden and center is softly set, about 1 1/4 hours.
  • Cool on rack.
  • Cover and chill overnight.
  • Remove pan sides.
  • Garnish cake with chopped pecans.

Nutrition Facts : Calories 775.3, Fat 53, SaturatedFat 25.7, Cholesterol 188.1, Sodium 461.7, Carbohydrate 66, Fiber 2, Sugar 30.8, Protein 11.9

PUMPKIN-PECAN CHEESECAKE



Pumpkin-Pecan Cheesecake image

Categories     Cake     Cheese     Nut     Dessert     Bake     Thanksgiving     Cream Cheese     Pecan     Pumpkin     Fall     Chill     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

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

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 CHEESECAKE WITH CARAMELIZED PECAN TOPPING



Pumpkin Cheesecake With Caramelized Pecan Topping image

What a wonderful way to end your fall dinner. This cheesecake would be especially good at Thanksgiving. Using a straight-sided glass to press crumb mixture onto bottom and up sides of springform pan will make that job a little easier. This cheesecake is best if made a day ahead and adding the topping about 30 minutes before serving. I haven't included cooling time in the prep or cook time. This recipe is originally from Southern Living.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h11m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup canned pumpkin
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
2 large eggs
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 tablespoons butter, softened
1/3 cup light brown sugar, packed
1/3 cup chopped pecans

Steps:

  • Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
  • Bake crust at 325° for 8 minutes. Cool on a wire rack.
  • Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Stir in cinnamon, nutmeg, and cloves.
  • Pour mixture into prepared crust.
  • Bake at 325° for 40 minutes or until almost set.
  • Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
  • Cool completely on a wire rack.
  • Cover and chill 8 hours.
  • Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
  • Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
  • Let stand 10 minutes before serving.
  • Store in refrigerator.

Nutrition Facts : Calories 494.9, Fat 35.5, SaturatedFat 19.7, Cholesterol 141.9, Sodium 361, Carbohydrate 39.4, Fiber 1.3, Sugar 31.8, Protein 7.3

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From cooks.com


NO-BAKE PUMPKIN CHEESECAKE WITH EFFIE'S PECAN CRUST
Cool before filling. Combine 3 T. Maple Pumpkin Butter and the mascarpone cheese in a small bowl with a pinch of salt. Fill the cooled Pecan crust with the mascarpone mixture; smooth the top with the back of a knife. Spoon the remaining tablespoon 2 T. of Maple Pumpkin Butter over the top of the cheesecake and spread evenly.
From effieshomemade.com


PECAN PIE PUMPKIN CHEESECAKE - LADY BEHIND THE CURTAIN
2021-11-29 Preheat oven to 350°. Place pecans in oven and toast (about 3-5 minutes). In a small saucepan add toasted pecans, sugar and water. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
From ladybehindthecurtain.com


NO-BAKE PUMPKIN PECAN CHEESECAKE RECIPE - SWEET MOUTH JOY
2021-11-12 The perfect ginger pecan crust! Gluten-free option. To make a gluten-free pumpkin pecan cheesecake, swap the ginger cookies in the base for a gluten-free cookie alternative. The rest of the recipe should be gluten-free, but always check your ingredient labels just in case. Some brands could have cross-contamination.
From sweetmouthjoy.com


10 BEST CHEESECAKE WITH PECAN CRUST RECIPES | YUMMLY
Pumpkin Pie Cheesecake with a Pecan Crust Hip 2 Keto. grass-fed butter, pecans, whipped cream, nutmeg, sour cream, full fat cream cheese and 10 more.
From yummly.com


PUMPKIN CHEESECAKE BARS WITH PECAN CRUST - BAKING A MOMENT
2016-10-20 Instructions. Preheat the oven to 350 degrees F. Mist a 9x9-inch baking pan with non-stick spray and line with parchment. Place the ground pecans, melted butter, sugar, egg white, and salt in a medium bowl and toss together with a fork to combine. Press the mixture in an even layer over the bottom of the prepared pan.
From bakingamoment.com


PUMPKIN CHEESECAKE WITH PECAN CRUST - COOKIN' IT REAL
2016-11-09 Pour the pumpkin filling into the crust. Add the reserved cream cheese mixture by spoonfuls over the pumpkin filling. (See picture above) Using the tip of a sharp knife, gently swirl the cream cheese mixture into the pumpkin mix creating a decorative pattern. (Tip: Use small strokes with the knife making multiple small strokes varying the ...
From cookinitreal.com


BEST GINGERBREAD PUMPKIN CHEESECAKE WITH PECAN OAT CRUST …
2016-09-06 Mix until combined. Press into the bottom of a 9-inch nonstick springform pan (the crust is to be thin). Bake for 15 minutes. Place on a large-rimmed baking sheet and set aside to cool completely while preparing filling. Step 2. For the filling, turn oven down to 300ºF. In the bowl of a stand mixer fitted with a paddle attachment or in a large ...
From foodnetwork.ca


PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST
Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed to break up and soften, about 1 minute. Scrape beater and bottom and sides of bowl with spatula.
From sweetpeaskitchen.com


PECAN STREUSEL PUMPKIN CHEESECAKE | EASY PUMPKIN CHEESECAKE …
2017-09-25 Pour the batter into the pan with the crust and spread evenly. 13. Bake the cheesecake for 35-40 minutes. 14. While the cheesecake is baking, make the streusel. Combine all the ingredients for the streusel in a medium bowl, then add the pecans. Mix until crumbly and well combined. 15.
From lifeloveandsugar.com


PECAN CARAMEL PUMPKIN CHEESECAKE - WILL COOK FOR SMILES
2018-10-25 How to make pumpkin cheesecake: Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Set it aside for crust and frosting. For crust, mix graham crackers, cinnamon, and pecan crumbs until evenly combined. Then, pour in melted butter and mix everything very well.
From willcookforsmiles.com


INSTANT POT PUMPKIN PECAN CHEESECAKE (WITH STEP-BY-STEP PHOTOS)
2020-10-05 Step 1. Make the crust. Simply pulse the crackers, pecans, butter, sugar and spice into wet crumbs. Transfer the mixture into the 7-inch springform pan and press firmly into the bottom and about 1 inch up the sides. Put the crust in …
From instantpoteats.com


PUMPKIN CHEESECAKE WITH PECAN-GINGERSNAP CRUST - OUR BEST BITES
2008-11-12 Preheat oven to 350. For the crust, Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of …
From ourbestbites.com


PUMPKIN PECAN CHEESECAKE RECIPE | ALLRECIPES
A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.
From avize.aussievitamin.com


PUMPKIN PECAN CHEESECAKE (FOOLPROOF) - COOKING WITH SHEREEN
2019-11-14 Pour cream cheese mixture into the cooled graham cracker crust. Bake until set with a slight wiggle in the center, 1 hour 45 minutes. Turn off the oven and open the door ajar to vent, leaving the cheesecake inside for 15 minutes. {This step prepares the cheesecake for room temperature so it doesn’t crack}.
From cookingwithshereen.com


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