Pumpkin Cheesecake Pie With Pecan Caramel Topping

Pumpkin Cheesecake Pie With Pecan Caramel Topping – There are so many things to love about this cheesecake, I don’t know where to start! It’s creamy, lightly spiced with cinnamon, made from scratch with pumpkin puree, and has just the right amount of sweet and sour. It’s not very pumpkiny, but it’s a nice combination of all those flavors and feels like an amped-up version of this classic. The icing on the cheesecake is the caramel sauce combined with toasted pecans mixed throughout to make a sweet, nutty, gooey filling. Oooooh, so good!!

Years ago I made pumpkin cheesecake, but it didn’t taste quite like pumpkin. Pretty much what you could find in the US in the fall, especially at Thanksgiving, I hadn’t even had pumpkin cheesecake so I wasn’t sure what it was supposed to taste like. It’s usually made with canned pumpkin puree (Libby’s trademark), and you’ll be seeing it all over Instagram this season. I knew I would have to try it with the homemade version and maybe the canned version has a stronger flavor and brighter color, but I’m so glad I did!!

Pumpkin Cheesecake Pie With Pecan Caramel Topping

The scent isn’t very pumpkin like I said, but it’s definitely there. In the presence of stronger flavors such as cream cheese, vanilla and cinnamon, the pumpkin is milder. Actually, “pumpkin spice” is a combination of many other spices like ginger, nutmeg, and cloves, but I just chose cinnamon for fear of completely overpowering the pumpkin. And it is very easy to make pumpkin puree yourself, and it can also be prepared in advance.

Caramel Pecan Cheesecake (no Bake!)

I’ve also seen a lot of pumpkin pecan desserts, and it seems like adding a pecan caramel filling is a very common thing, and I’m totally on board with that decision! The sweetness of the caramel is perfect for the tartness of the cheesecake, the toasted pecans add so much texture and flavor and it’s absolutely amazing.

The cheesecake is creamy, light and rests on a simple biscuit base, to which you can certainly add spices if you wish. As in all cheesecakes, it is important to carefully prepare the dough, not to overbake it and not to cool it overnight in the refrigerator. For best results, make the filling just before serving, but if you do make it in advance, I have a few tips in the recipe. I hope you enjoy it as much as I do!

*Working with ingredients at room temperature is important to prevent cracks in the cheesecake. If your ingredients are cold, you’ll have to beat them longer and introduce too much air into the batter, which will cause the cheesecake to crack as it bakes. For the filling, the cream and butter don’t have to be room temperature, but they don’t have to be straight from the fridge either. Let them sit for about 20 minutes before adding to the pan.

Pumpkin Pecan Pie Cheesecake Recipe

*If you skip the topping (please don’t!!), the cheesecake is still delicious, but may need a few more tablespoons of sugar in the batter.

*You can also make pumpkin puree on the stovetop, but that involves peeling the pumpkin, mincing it, and then boiling or pressure cooking it until soft. The oven is much more convenient and also gives the pumpkin a nicer flavor, so I went with what Alton Brown said!

* Most American recipes use canned pumpkin puree, which comes in a 10-ounce jar. I measured the puree I made and it came out to about 400g, with 1 cup being 260g. King Arthur Baking has a smaller measurement for 1 cup of 227g. Expect some variation between different measurement charts, pumpkin varieties, and fresh and canned pumpkin. All of this means that if your 1 and 1/2 cups for this recipe is a few grams here or there, that’s fine. And if you usually use canned puree and don’t want leftovers, a whole jar works here too!

Pecan Pie Cheesecake Recipe (video)

*Here’s my Eggless Baked Cheesecake, which also has a mango option that I think might go well with pumpkin. Please keep in mind that I have not tried it myself and cannot guarantee the results. A fluffy, creamy pumpkin cheesecake made with pumpkin puree, pumpkin spice, brown sugar, and a little brown butter for extra flavor. This recipe is quite simple and will use a water bath cake pan to ensure the cheesecake custard bakes slowly, resulting in a rich, smooth custard-like texture.

Pumpkin cheesecake is always a nice fall take on the classic vanilla cake, but instead of just adding pumpkin puree and spices to the mix, I went a little further by using brown sugar and brown butter. This recipe is based on my favorite brown butter cheesecake recipe (the most popular cheesecake on the site!)

One note: the brown butter flavor is not as prominent here as it is in my brown butter cheesecake, for a few reasons. We don’t use a lot (we already added a ton of pumpkin puree so I had to balance out the liquid) and the pumpkin spice really comes through…which I guess is a good thing because it’s a pumpkin spice cheesecake! The brown butter is subtle, but it adds depth to the flavor as well as a lovely smooth texture.

Maple Pecan Pumpkin Cheesecake With Graham Cracker Crust

Cookie Crumbs: Digestive cookies (can be found at the grocery store internationally, particularly with “English” products), or you can use graham crackers. I think gingerbread cookies might work well too, but if they are very buttery, you may want to reduce the amount of butter added.

Butter: unsalted, cold is good. If you only have salt or just want to use it, go ahead, just reduce the amount of fine sea salt in the overall recipe.

Sugar: Brown sugar, light or dark, goes into the cheesecake filling. For caramel, we will use fine-grained.

Pecan Crusted Caramel Pumpkin Pie

Cream Cheese: It is VERY important that the cream cheese is at room temperature, remove the brick a few hours before starting. If you forget and need to speed up the reheating process, place them in a warm place.

Eggs: Two large eggs. Place them in a bowl of warm water before you start making the cheesecake so they come to room temperature.

Sour cream: Full fat. Also, if you can, bring it to room temperature before you start (30 minutes at room temperature is plenty).

The Best Pumpkin Pie With Pecan Topping (so Good!)

Heavy cream: This is for the caramel, you only need two tablespoons. Heavy whipping cream also works (anything lower in fat, like half-and-half won’t work).

Pecans: for the caramel. Pre-roast them until fragrant and crispy (5 minutes if already fried, 10 minutes if raw) and let them cool before adding to the caramel.

Prepare a pan by greasing it, then place a sheet of parchment paper on top and press it down.

Easy Pecan Pie No Bake Cheesecake

Press the crumbs into the bottom and sides, I start with about 2/3 of the crumbs on the bottom and then use the rest to make the sides. A measuring cup helps to pack it in an even layer.

Pre-bake the cake: only 10 minutes. This helps to “set” the crust so it doesn’t fall apart when you cut it.

Start making the filling: In a small skillet, cook the butter until it turns brown. Solid milk particles separate and acquire a medium-brown color. Remove from pan immediately and set aside (if you leave it in the pan, it will continue to cook and then burn).

No Bake Pumpkin Cheesecake {easy Recipe!}

I usually start the topping by pressing down on the cream cheese with a spatula to smooth it out and start the process of removing lumps. Then add the seasonings.

Using the paddle attachment, beat the mixture for a few minutes until well combined. Scrape down the bowl as needed and beat again until creamy.

With the mixer on, add the eggs. If you want to strain the dough to remove any pesky lumps of cream cheese, wait until the end to add the brown butter (so you don’t strain the brown butter bits!) If you don’t want to strain it, you can add it now. Stop as soon as the dough is mixed so as not to overbeat. Pour into the baked cake.

Caramel Pecan Pumpkin Cheesecake

Bake until the cheesecake is completely covered and a slight bounce appears in the middle:

Make the Caramel: I have more details on this salted caramel page and a slower video, but basically you’ll be using the dry method to melt and caramelize the sugar. Once the sugar has completely melted and caramelized it will be a medium amber color, after smoking for a few seconds you can add the heavy cream and butter. Add the salt and vanilla off the heat.

Wait for it to cool, then add the pecans: If you add the pecans while the caramel is still hot, you risk it becoming gooey instead of crunchy. Once the caramel is at room temperature, you can add the pecans.

Pumpkin Cheesecake With Candied Pecans

Smooth the cooled cheesecake: the cheesecake must be completely cooled before adding the caramel,

Location:

Share :