Copy Link
Add to Bookmark
Report

Pecan Pie Pumpkin Cheesecake πŸ‚πŸ₯§

AniphaeS's profile picture
Published in 
Recipes from North America
 Β· 8 months ago
Pecan Pie Pumpkin Cheesecake πŸ‚πŸ₯§
Pin it

Pecan Pie Pumpkin Cheesecake πŸ‚πŸ₯§

Prep Time: 30 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 5 hours
Kcal: 420 kcal | Servings: 12 servings


_____Ingredients:_____
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For the pecan pie topping:
1 cup packed light brown sugar
1/2 cup corn syrup
1/4 cup unsalted butter
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

_____Directions:_____
Preheat the oven to 325Β°F (160Β°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Divide the cheesecake batter in half. To one half, add the pumpkin puree, cinnamon, nutmeg, and cloves. Mix until smooth.
Pour the pumpkin cheesecake batter over the prepared crust in the springform pan.
In a medium saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove the saucepan from the heat and stir in the beaten eggs and vanilla extract until well combined. Stir in the chopped pecans.
Carefully pour the pecan pie topping over the pumpkin cheesecake layer.
Place the springform pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 1 hour and 20 minutes, or until the center is set.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake from the sides.
Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight before serving.


#pecanpie #pumpkincheesecake #fallbaking #tasty_love

← previous
next β†’
loading
sending ...
New to Neperos ? Sign Up for free
download Neperos App from Google Play
install Neperos as PWA

Let's discover also

Recent Articles

Recent Comments

Neperos cookies
This website uses cookies to store your preferences and improve the service. Cookies authorization will allow me and / or my partners to process personal data such as browsing behaviour.

By pressing OK you agree to the Terms of Service and acknowledge the Privacy Policy

By pressing REJECT you will be able to continue to use Neperos (like read articles or write comments) but some important cookies will not be set. This may affect certain features and functions of the platform.
OK
REJECT