Pumpkin Pecan Cheesecake Recipes

PUMPKIN PECAN CHEESECAKE

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.

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 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.

PUMPKIN MAPLE PECAN CHEESECAKE

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 PECAN CHEESECAKE

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 COOKIE BARS

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.

BROOKE'S LAYERED PUMPKIN-PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
• Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
• Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
• Bake in the preheated oven for 35 minutes.
• While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
• Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

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

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

Steps:

• Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
• Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
• Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
• Remove sides and bottom of pan, and transfer cheesecake to a serving plate.
• Prepare Praline Topping: Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
• Pour praline topping slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
• Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

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 MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
• In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
• 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 overnight, or for at least 4 hours.
• For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
• To serve: Spoon the Maple Pecan Glaze over the cheesecake.

PUMPKIN CHEESECAKE WITH CARAMELIZED PECAN TOPPING

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.

CARAMEL PUMPKIN PECAN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.

PUMPKIN-PECAN CHEESECAKE

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.