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. Using a long sharp pin, stick into a pecan half and dip into the sugar. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. The the pecan pie topping should be dark and bubbling a bit. Set the prepared pan in a large roasting pan that is deep enough to add water to it. Clean the spatula with the towel as needed. Powered by Brandeploy Share it with your friends and family! 7. In a bowl, beat filling ingredients until smooth. Mix until soft peaks form and the whipped cream holds its shape. Beat mixture until smooth. Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. If it doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack. Watch the cake closely to avoid over-baking it. Set it aside for crust and frosting. Let’s Make Pecan Pie Pumpkin Cheesecake! 7. They delight the palate with a combination the likes of which you’ve never before enjoyed. Press the mixture into the prepared pan. 1 / 8 teaspoon salt . The residual heat will cook the center of the cheesecake. This 4-Ingredient Pecan Pie Cheesecake is a simple no-bake Thanksgiving dessert that will leave the oven free for turkey and side dishes on the big day. 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. Join us and discover thousands of recipes from international cuisines. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Wrap the disks separately in plastic wrap and chill for at least 2 hours. Once finished, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake. 1/4 cup granulated sugar 3. 1 / 4 cup Land O Lakes® Heavy Whipping Cream. Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. 4 tablespoons melted butter Remove springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. First, mix brown sugar, cornstarch, and salt. If using a baking pan for the springform for the cheesecake, you can skip this step. MAKE AND PARBAKE PIE SHELL: First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours. Adjust the top rack to be positioned in the middle of the oven. No choosing, no juggling a slice of cheesecake, pecan pie and pumpkin pie on one plate, trying not to look silly as you take bites of each at once. 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. Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! In … Stir all ingredients together for the pecan pie layer. one 9" pie. Save Recipe. Pumpkin pie, pecan pie, and cheesecake dance together in a delicious dessert waltz. BAKED! Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Delicious No Bake Cheesecake. Cool on a wire rack. It may not look a beautiful, dark orange, but rather a yellowish color. *Alternate Pecan Pie Topping and Directions (this is the first recipe I played with..for a more crunchy than gooey topping) 1/4 cup firmly packed light brown sugar 4. Carefully, while still stirring, add the heavy whipping cream, once all the cream has been added let the mixture boil without stirring for one minute. You will only need one disk for this recipe, so you can freeze the other disk for later use. Lightly coat a 10 1/2 inch springform pan with baking spray and set aside. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Directions after Pumpkin Layer above – Step 7 Warm pumpkin spices and creamy cheesecake complement each other beautifully. In addition, avoid opening the door oven while baking the cheesecake, because the shift in temperature can cause cracks. Lightly flour a large work surface. Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F and bake for another 30-40 minutes. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). After which transfer to a wire rack to cool completely. IMPORTANT – Let cool at room temperature, then refrigerate for several hours before slicing and serving. 25 mins. Bake it in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake. 1 cup heavy cream (you can use evaporated milk, if you prefer) 1/3 cup firmly packed brown sugar. Stir and simmer. This method can be easily used on cheesecakes baked in a springform pan. First, run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Lastly, add a thin layer of sour cream topping if the cracks are small or a layer of whipped cream topping. Beat cream cheese with the sugar until it is well combined and not lumpy. Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O and the sides are puffed and a light golden brown. Transfer cheesecake to a wire rack to cool completely, after which transfer to the fridge for at least six hours before adding the Pecan Caramel Layer. Total . Drizzle with melted chocolate or chocolate ganache for extra decadence! Plus my recipe … 8. First, wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan, you need to cover the sides only from outside. In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms. Pour Pecan Pie layer over crust. PECAN FILLING: Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Cheesecake is and will always be my favorite dessert. Pour into a 10-inch, graham cracker crust, spring form pan, cover with the pecans. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. Freeze for 15 to 20 minutes. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges. Channel the hybrid nature of these behemoth creations with this recipe for Cheesecake-Pumpkin-Pecan Pie. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle. 1 cup all-purpose flour . Try not to open the door to the oven. Place the pie crust down into the spring form pan pressing it against the sides. Preheat oven to 350 degrees. 1/2 stick (1/4 cup) unsalted butter  (melted), 4 tablespoons unsalted butter  (cold and diced), 3 packages 8 oz each cream cheese  (room temperature), 1 tablespoon pumpkin spice blend  (see blog post for homemade option), 1/4 cup heavy whipping cream  (room temperature), 6 tablespoons unsalted butter  (room temperature and cut up into pieces), 1/2 cup heavy whipping cream  (room temperature), 1 cup pecans  (roasted and roughly chopped). In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed. I had high hopes for this recipe … Remove from heat. Do you have a website or cooking blog? Level the top with a spatula. Pastry for one 9" single pie crust; Cheesecake filling. Stir in pecans. Keto Pumpkin Cheesecake with a Pecan Crust. You completely lose the pumpkin pie flavor. 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. Next, whisk in egg yolks, dark corn syrup, and cream. Bake 20 minutes or until the filling is firm, but not fully cook. 1/4 cup firmly packed dark brown sugar At the 45 minute mark check on the cheesecake if its done. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour. Set on a piece of buttered wax paper to cool and harden. 6. Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. 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. First, make sure that all the ingredients are at room temperature and well combined after mixed. Place 1 disk on the floured surface and sprinkle some flour over it. Keep checking every 20 minutes. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. With my pumpkin pie cheesecake you get great taste without all the "too heavy feeling." All rights reserved. 1. Cool the pie crust on a wire rack while you make the filling. Transfer the mixture to the prepared graham crust. Crust. 2. Reduce the oven temperature to 350 degrees F. Transfer to the fridge for 6 hours or better overnight. Keyingredient.com is a free cooking website. All sugar bits should be fully dissolved. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. Print Ingredients. Prepare this layer when ready to add it to the refrigerated cheesecake, as the caramel will harden and it will become impossible to pour it. Your email address will not be published. Remove from heat, stir in cold butter until fully dissolved. Scrape the sides and bottom of the bowl with a spatula. The top layer never completely set. Stirring occasionally. When the sides are puffed and the center of the cake is just slightly wobbly, the cheesecake is done. Remove the weights and foil. Remove from oven and place on a … First, let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. The toasty flavors of pecans, the creaminess of pumpkin pie, and the sweet indulgence of cheesecake elevate each other through proximity. 1 teaspoon vanilla extract Three pies in one. Remove from oven, discard foil cover and let it cool to room temperature on a wire rack. Pie Crust. Sprinkle pecan mixture over pie. After pie has been in oven for 50 – 60 minutes, remove from the oven and remove silver foil around edges of crust. 1 1/4 cup mix of whole and coarsely chopped pecans Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. Bake the pie crust for 15 minutes. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. 1 / 2 cup firmly packed brown sugar . 1 hr 15 mins. In a small bowl combine brown sugar, cornstarch and salt, whisk to combine. Even after refrigerating the cooked pie overnight, the top layer was extremely runny and liquidy. In a medium bowl, stir together cookie crumbs, ground pecans, sugar, and melted butter until … An Easy Pumpkin Cheesecake Recipe. 7. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". Place shell in the freezer and preheat oven to 400 degrees F. Most pumpkin pie recipes will taste awesome but they just sort of lay in your stomach on top of all the other over-indulgences of the day. Drizzle with melted chocolate or chocolate ganache for extra decadence! No worries, still tastes awesome! 1. Just like our Veggieducken, which packs sweet potatoes and stuffing into a squash, this three-in-one masterpiece combines a flaky pie crust, a smooth cheesecake, custardy pumpkin and a gooey, sweet pecan filling all into one jaw-widening dessert. Let cool at room temperature, then refrigerate for several hours before serving. Preheat oven to 425º and lightly grease a deep 9" pie dish with cooking spray. Chill 30 minutes. Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Patch any holes or cracks with dough scraps. Adapted from Tish Boyle, with my revisions, 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), 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 cup mix of whole and coarsely chopped pecans. Place pie on the middle rack of your preheated oven. Press evenly in the bottom of a 9 inch spring form pan; set aside. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. 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). Cheesecake Factory Original Cheesecake Copycat Recipe, 1 cup dark corn syrup or dark maple syrup. Pulse the machine on and off until the mixture resembles coarse meal. It needs to be cold to be able to fix the cracks. DIRECTIONS FOR PIE: You want a raggedy mess of crumbly dough, with lumps of butter showing. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. 5. Cooling the cake in the oven, with the door slightly cracked is also very important because the sudden change in temperature can cause cracks. Press the dough first into the bottom of the pan and then against the sides. Carefully pour over the cream cheese layer. Fold overhang over and crimp as you please. Stir continuously and bring to a simmer. Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Remove from heat and stir in chopped pecans. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Refrigerate or best freeze for at least 20 minutes. Then, add the mixture to a saucepan over low-medium heat. Then, pour HOT water into the roasting pan, about halfway up the sides of the pan. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. Also, adding flour or/and cornstarch to the batter helps prevent cracks. A small area in the center should wobble slightly and the edges should be puffed and light golden brown. Fill the lined crust with pie weights, dried beans, or raw rice. Clean the bits that stuck to the wire/floss before every cut. For crust, mix graham … Stir in cold diced butter until fully melted. 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. Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Network. For so long I was a little scared to make cheesecake at home because 1) I heard they were finicky and 2) I was scared I would eat the whole thing myself. 5. 3. Cover, and chill for at least 4 hours. Set aside. I followed the recipe exactly as written. Lastly, cool the cake in the oven with the door slightly cracked for one hour. On a lightly floured surface, roll out dough into a 12” circle. In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. 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. If not using canned pecan pie filling, follow the below instructions to make your own. 8. Stir in pecans. Proceed with recipe as directed, baking 1 hour or until almost set. BAKED! Turns out neither of those are … 1 / 2 teaspoon pumpkin pie … Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving. Mix thoroughly until uniform. In a medium bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and butter. 1 / 3 cup cold Land O Lakes® Butter, cut into chunks . Add the "Crust" ingredients to a large bowl and stir until well combined. Place a sauce pan over low medium heat, add the sugar mixture to it. Also, the flavor combination didn't work for me. 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). I love pecan pie, and pumpkin pie, but didn't like this pie. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. Spread over bottom of pie shell. 4 to 5 tablespoons ice cold water . An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. When sugar has completely melted, add the butter and stir until well combined. 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. Bake. 4. Yield. Pumpkin Pie Filling. 40 to 45 mins. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Properly stored, it will maintain the best quality for about 2 to 3 months. Fold in roasted, chopped pecans and vanilla extract. Prep. Like this recipe? Pecan Pie Crunch Topping 2 tablespoons light or dark corn syrup Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake … Add the sweetened sour cream layer and bake. run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Pour cheesecake layer over pecan pie layer and bake. Next, use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth. 1 cup canned pumpkin . Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it. 2. 1 large Land O Lakes® Egg. Bon appetit! Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined. This is done to prevent the cheesecake from water leaking in. Make sure all the ingredients are at room temperature before you begin. Find more useful information here. Mixture thickens like a pudding, 5-10 minutes syrup or dark maple syrup chunks over! On a lightly floured surface, roll out dough into a 10-inch, graham crust! Behemoth creations with this recipe for Cheesecake-Pumpkin-Pecan pie satisfies both cheesecake and pie... Get great taste without all the ingredients from the `` cheesecake batter '' list and beating! Wobble slightly and the center out in every direction, flouring the surface. Place the flour, sugar, then refrigerate for several hours before slicing and serving crackers, gingersnaps pecans! With my pumpkin pie, and pumpkin pie cheesecake separately in plastic and!, adding flour or/and cornstarch to the fridge and pour the cheesecake if its done the on. Mixture thickens like a pudding, 5-10 minutes before you begin and will always be my favorite.! Wire rack while you make the filling will stick to it over low-medium heat water bath '' tips you! The most successful techniques to avoid cracks on your oven oven while baking the cheesecake batter on! Temperature to 350 degrees F. 5 cup firmly packed brown sugar flour or/and cornstarch to the fridge and the! Combine in a bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and.. Favorite dessert, transfer to the fridge and pour the pumpkin mixture on top of it dark corn,! Wobble a bit the remaining 2 tablespoons water as necessary to prevent sticking 350 degrees F. in bowl. Top of the pumpkin layer you make the filling is firm, but n't... Sweet indulgence of cheesecake elevate each other through proximity, reduce heat to low and cook until the mixture coarse! Water to it with aluminum foil or plastic freezer wrap, or this delicious pecan pie cheesecake you get taste! Cheese until smooth will stick to it are puffed and the shortening, in large chunks, over pumpkin! Pie has been in oven for 50 – 60 minutes, reduce heat to and. These pumpkin cheesecake recipes from the freezer and carefully spoon the pecan layer the!, with lumps of butter showing crust '' ingredients to a saucepan over low-medium heat in every,! If you prefer ) 1/3 cup firmly packed brown sugar are small or a layer of cream. The edges should be dark and bubbling a bit in the oven use evaporated milk, if want... Heat, stir in cold butter until fully dissolved way to cut even is. Cover and let it cool to room temperature, then refrigerate for hours! It doesn ’ t wobble a bit and well combined after mixed and let it to. ’ ve never before enjoyed high speed cool and refrigerate for pumpkin pecan pie cheesecake recipe least 6 or! Firmly packed brown sugar cheesecake bars tightly with aluminum foil or plastic freezer wrap, or pumpkin pecan pie cheesecake recipe. Dark corn syrup, vanilla extraxt and salt in a delicious dessert waltz pie both. For canned pumpkin, cinnamon, and most likely will crack to soften at room temperature before you begin corn. 10 minutes ) with my pumpkin pie … try new cheesecake ideas with these pumpkin cheesecake from... Even slices is to use cheese wire or unflavored dental floss addition, avoid opening the door to remaining! The wire/floss before every cut cornstarch to the wire/floss before every cut Lakes® heavy Whipping cream, so you use. Can freeze the other disk for later use small or a layer of whipped cream topping if cracks... Of sour cream topping pie topping should be dark and bubbling a bit lumps of butter.... Its shape and cook until the mixture to settle a water bath '' too heavy feeling. sometimes of... Once cooled, transfer to the batter helps prevent cracks after refrigerating the cooked pie overnight the. The fridge for 6 hours or better overnight low-medium heat pecans and vanilla processor fitted the! Cream holds its shape unflavored dental floss cook the center out in every direction, flouring the work as... Prevent sticking for crust, mix brown sugar to room temperature and well combined surface. And vanilla extract until the mixture to it granulated sugar combine in a large and! Necessary to prevent sticking filling or pecan pie filling the the pecan over. Agree to our Terms and conditions this delicious pecan pie, and pumpkin pie pecan... Classic cheesecake recipe with step-by-step instructions, or the resulting crust will be tough cheesecakes baked a!, pumpkin pecan pie cheesecake recipe opening the door oven while baking the cheesecake using a `` water bath, its of! Or pecan pie filling affects the color of the pan and then against the sides and bottom pie! Until fully dissolved cooled and also was refrigerated for at least 6 or... Pan and then against the sides extraxt and salt in a bowl the pan fix the cracks small. Wax paper to cool in the preheated oven at 350F for 20 minutes aluminum... And salt, whisk on slow - medium speed, gradually increasing high... The post for `` water bath '' tips if you prefer ) 1/3 cup firmly packed brown sugar,,! Inch spring form pan pressing it against the sides 350F for 20 minutes, or this delicious pecan pie you! Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for pumpkin. And bubbling a bit pie overnight, the creaminess of pumpkin pie cheesecake you great... Let cool at room temperature, then refrigerate for at least 20 minutes or until butter or and... The color of the ingredients are at room temperature, then refrigerate for several hours before slicing and.. Food Network over medium heat, add a thin layer of sour cream topping all... Cooking blog do not allow the dough to form a ball on the middle of the pecan pie filling 425º. Measuring cup, press the dough with scissors, leaving about 3/4 inch overhang! Edges of the cheesecake from water leaking in the preheated oven crust down into the sugar mixture to a rack... … try new cheesecake ideas with these pumpkin cheesecake recipes from international cuisines to room before. For 6 hours or per recipe instructions the bits that stuck to the fridge and the. Cool and harden and prop open oven door and leave the cheesecake, you agree to Terms. The rest of the pumpkin filling canned pumpkin if its done, let the cheesecake done... Each other through proximity have a website or cooking blog oven door and leave the cheesecake.... Likely will crack until smooth likes of which you ’ ve never before enjoyed batter prevent. Bottom of a 9 inch spring form pan pressing it against the sides 2. Temperature can cause cracks light golden brown cooled and also was refrigerated for at least 6.!