These include: Or if you’re avoiding nuts or are allergic to nuts, but still want a crunchy nutty flavor to the crust, consider substituting the same amount of: You can also just skip the nuts and add in an additional sleeve (9 to 10) graham crackers in place of the pecans. One of the biggest issues with cheesecake is the cracking that can occur on the top of the cheesecake. I love seeing what you’ve made! These bars, however, are my perfect compromise. Scrape down the sides and add the brown sugar and white sugar to the bowl. Remove the cheesecake from the bottom of the springfoarm pan by running a sharp knife underneath the crust. Click Here to join My Email club for new Recipes & chef tips! Press moist crumbs into the bottom of a springform pan. In a small, heavy saucepan, stir … Place in a large roasting pan. This is why I always wrap aluminum foil around the bottom of the pan. I always suggest using room temperature cream cheese as it will blend more smoothly without lumps. Unmold releasing pan sides. Preheat the oven to 350°F. Rest assure this pumpkin cheesecake is totally worth it! Carefully place the cheesecake on a sheet pan lined with parchment paper and freeze, uncovered, until firm. A nice change of pace from the classic pumpkin pie dessert. To make this easy, 4-ingredient pecan crust, simply add your pecans and graham crackers to your food processor and pulse until coarsely ground. One of the most frustrating things about cheesecake is the lumps in the cream cheese! A springform pan is a pan with removable sides. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … Measure out 1-1/2 cups. Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. Nutrition facts are an estimate and will vary depending on the brand of ingredients used. Then drizzle with melted butter and pulse a few more times to combine. Add the eggs, one at a time beating well after each addition. With a water bath, the cheesecake will cook slowly, and cool down slowly, both of which help prevent cracks. Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool. Can this be cooked in the Instant Pot instead of oven? We made this cheesecake in the middle of summer for a fall campaign photo shooting. Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. This means the water will cool down slower once the oven has been turned off. Thaw overnight in the fridge.You can also freeze individual portions. Thanks for visiting my blog. Without them you would not be able to release the cheesecake from the pan. Just freeze it on a baking sheet until solid, about 3 hours, then wrap tightly with plastic wrap and move to a giant resealable Ziploc bag for storage. But if you want to remove it, I recommend oiling the bottom and the sides of the pan. I was a bit shocked! Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. For the crust. Let the cheesecake sit in the oven as it cools for 1 hour. Making a pumpkin cheesecake seems daunting but it’s not. Turn off the oven and let the cheesecake sit in the oven for 1 ½ hours longer. In the same sense, pecan pie is often too sweet and too pecany for me. Just like these Pumpkin Cheesecake Swirl Oat Bars, this Pumpkin Cheesecake is one of my favorite fall desserts and the perfect sweet ending for Thanksgiving’s dinner. Sprinkle the pecan topping on the cheesecake. Obviously, the easiest way to get room temperature cream cheese is to leave the cream cheese out for a couple of hours on the counter top. But if you are in a rush or forget to do this, just place the cream cheese, still in its aluminum foil unsealed, in a large bowl with hot water from the tap. Topped with a rich, caramel pecan sauce and homemade whipped cream, this pumpkin cheesecake is not to be missed! The steam also helps create a more even temperature inside the oven, so you don’t get a high risen edge and a sunken middle of the cheesecake. Copyright © 2010 to 2020. Place the pecans in a food processor and process until they are broken down into small bits, roughly the size of unpopped popcorn kernels. Tag me on Instagram at. Preheat oven to 350. Add the sugar, pumpkin spice and salt. But if ALL ELSE FAILS and your cheesecake still cracks, don’t worry. 3 eggs. PUMPKIN PECAN CHEESECAKE: Pecan Filling: 1 graham cracker crust 10- inch spring form pan. Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed. Eat the Love. Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated. 3/4 cup graham cracker crumbs (you can buy them ready made or grind up about 5 graham crackers in the food processor) This Pumpkin Cheesecake recipe features an irresistible pecan and graham cracker crust topped with rich and creamy pumpkin spiced cheesecake. You can either make your own homemade pumpkin pie spice or substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon ground cloves for every 1 teaspoon of pumpkin pie spice needed in the recipe. Add the graham crackers and process again until they are broken down into crumbs and the pecans are about half the size that they were. Nothing is worse that watching your creamy mixture and all the time you spent making it oozing from your pan! Eating fresh foods doesn’t take a lot of effort (or toll on your budget!) Blend in eggs one at a … Sorry Then line the bottom with parchment paper and the sides with a strip of parchment paper. Is Cheesecake Gluten Free? This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling. However, don’t trust ones that claim to be “leakproof”. Then you bake the cheesecake in the pan with the water around it. And finally making sure to stop baking the cheesecake when the middle part (about 2 to 3 inches from the center) is still wobbly will prevent overbaking. Then a creamy filling is made using cream cheese, canned pumpkin, cinnamon and nutmeg (it smells amazing). This layer is thinner then a regular size pecan pie but is made with all the yummy ingredients. Once the crust is in the oven to bake, drain the water (it will have cooled a bit) and refill the bowl with more hot water. You want to make sure there are no lumps in the cream cheese, as it will be difficult to get those lumps out later. Once it has completely cooled (you can’t feel any warmth at all from the underside of pan), cover the cheesecake with foil and refrigerate for 6 hours or overnight. From working as a professional chef on The Food Network to teaching cooking classes & working as a private chef for a few celebrity clients around L.A, I’m here to let you in on a little secret. All rights reserved. In bowl mix together graham cracker crumbs, sugar and melted butter. Bake for about 5 minutes, then remove and cool completely. Pulse a couple of times to blend. 3 T. butter, melted. Spoon about 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down. Place the entire pan in a large roasting pan, then pour the boiling water into the roasting pan, being careful not to get any in the cheesecake. Pour in the melted butter and mix to combine. Set a kettle of water to boil (this will be used for the water bath). Yes! Your email address will not be published. Let cool on a wire rack while you make the filling. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. By the time the crust is finished baking, the cream cheese should have warmed up enough to be at roughly room temperature and lump free. Follow me on social media for more recipe ideas & inspiration! Looking for more easy chef-approved recipes? Repeat with the eggs, adding them all at once, then the sour cream and pumpkin puree together, making sure to scrape down the sides of the bowl after each addition and mixing. Your email address will not be published. can make restaurant-worthy recipes at home. Kathy. Mix to incorporate, about 30 seconds, then scrape down the sides again. Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Place the pan inside a roasting pan. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. Smooth the top of the filling out with a butter knife or offset spatula and then tap the pan gently on the counter to settle the filling and make sure there are no air bubbles. Make the filling by placing the room temperature cream cheese in the bowl of stand mixer fitted with a paddle attachment. Pumpkin Swirl Cheesecake. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Then do pecans. It’s that after serving various different pumpkin pies, including my pumpkin tart, my chocolate pumpkin pie, and my caramel pumpkin pie for 20+ years after our annual Thanksgiving dinner, it’s nice to make a change! A wonderful dessert for Thanksgiving or fall get-togethers, this cheesecake starts off with a sweet, graham cracker crust. Dump the crumbs into the bottom of a 9-inch springform pan. | Privacy Policy. Join my FREE recipe club to receive fresh new recipes & chef tips! Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet. Place in a resealable freezer bag and freeze it for up to 3 months. This is not the dessert to make 2 hours before dinner! In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Traditional cheesecake with a crust is not gluten free. Wrap a double thickness of heavy-duty foil (about 18 in. Submit your question or recipe review here. Place a 9-inch springform pan on top of a piece of aluminum foil. Learn how your comment data is processed. Super creamy and so flavorful. Cover and refrigerate for 4 hours. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Finally, as you cool the cheesecake in the oven, the heat capacity of the water is higher than the heat capacity of the air in the oven. Maybe for 28 – 35 minutes with a natural release of 15 minutes? This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. Then pour into your pie pan. Hi Ruth, I have not try this recipe in the IP. Whisk until cream reaches stiff peaks. This difference in texture will have the custard filling separating from each other, causing cracks. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined. In medium mixing bowl, beat Cream Cheese until fluffy. Preheat the oven to 425°F. Carefully press the pecan topping into the sides of the cheesecake. Place the pan on a rimmed baking sheet or pizza pan and then bake in the oven for 10 minutes. The cheesecake cools too fast, which causes stress on the custard filling, as the cooling part shrinks faster than the warm part. This will help the cheesecake cool slowly so it is less prone to cracking. Press the mixture onto the bottom of a prepared springform pan. Various brands have different ingredients in the blend but most brands have a primary ingredient of cinnamon with additional ingredients including ginger, nutmeg, cloves and allspice. If you don’t have a spring form pan, you can still bake a cheesecake! Amazing! As the pan gets used, it starts to warp slightly and will start to leak. The cheesecake should keep for up to 2 months. They have a buttery graham cracker crust, which I SO prefer to a regular pie crust, a thick layer of decadent cheesecake, and pecan … Facebook Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Turn off the oven and let the cheesecake sit in the oven for 90 minutes. This helps to make the crust tight and compact. pumpkin cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . Avoid opening the oven door when baking the cheesecake. Make sure your cream cheese is at room temperature. Bake until top is golden and center is softly set, about 1 1/4 hours. That’s because the crust used on most cheesecake is made with graham cracker crumbs. This layer tastes like a creamy pumpkin pie. as long as you plan ahead. Let the cheesecake cool completely! Bake for 1 hour. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. From cooling in the oven to cooling in the fridge, do not cut the cooling times short. Press the mixture onto bottom and sides of the prepared pan. Press the mixture into the bottom and up the sides of 9-inch springform pan. Then drizzle in the melted butter, pulsing while you do, until the entire crumb bottom is moist, and looks like wet rough sand. This recipe uses pumpkin puree not pumpkin pie filling. It allows you release the cheesecake from the pan without flipping it over. My husband said he liked this even better than graham cracker crust! Cooling the cheesecake in the oven with the door cracked slowly for an hour also helps prevent cracks. Or store in a large airtight container. This site uses Akismet to reduce spam. In a large bowl, combine cream cheese, sugar and vanilla. Pour hot water into the roasting pan to reach about 1-inch up the sides of the pan. Follow me on social media for more recipe ideas & inspiration! Add the pumpkin puree and spices and beat until well incorporated. Add eggs one at a time, beating just until blended after each addition. This rich and creamy ... graham cracker crumbs, butter and granulated sugar in … From working as a professional chef on The Food Network to teaching cooking classes, I’m here to help you make restaurant-worthy recipes at home. Cheesecake can be frozen. Finally, there is a sour cream and orange marmalade topping as the crowning glory to this sophisticated treat. We literally fought over the leftovers! Then make the filling by using room temperature cream cheese and eggs, along with some vanilla, more pumpkin pie spice, white and brown sugar, some sour cream and pumpkin puree. Add melted butter, and stir well. I like to put the handle of a wooden spoon in-between the door and the oven to do this. The parchment paper makes it much easier to remove it from the pan! With the right guidance, you (yes, you!) One of my favorite things about fall is all the pumpkin recipes. The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. Make it ahead! The cheesecake will still taste great, just not as complex in flavor and dimension. The recipe remains the same. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Just keep in mind that you need to make it a day ahead of serving, as it needs to sit in the refrigerate to chill and set up. Yes! The top of the crust should look slightly drier but don’t worry too if there isn’t much difference in the way the crust looks after baking. Yes, you can freeze cheesecake for up to 3 months. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. … Home-cooked recipes from a professional chef. The pecan crust on these pumpkin cheesecake bars really takes them from good to great! It happens to everyone and it will still taste fantastic. Beat until smooth. Omit the cinnamon. Pour in butter and mix with a fork. Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée. Your email address will not be published. Keep the oven at 350°F temperature. Just serve it with a big dollop of whip cream over the cracks and no one will know the difference. Preheat the oven to 350°F. Yes, this is hard because the aroma coming out from the kitchen is amazing, but self-control is a must. This is great if you want to thaw out an individual slice of cheesecake for yourself and not a whole cake. Instagram Pumpkin French Toast Bake with Cream Cheese Filling, Baked Brie in Puff Pastry With Cranberries. In a bowl add crumbs pecans and sugars. Smooth and creamy bourbon spiked pumpkin cheesecake with a graham cracker-pecan crust is topped with a dollop of Brown Sugar and Bourbon Cream. You can freeze the entire cheesecake as is if you’d like. But if you don’t have all those ingredients, just use all cinnamon for the pumpkin pie spice blend in the recipe. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered, (8 oz each) cream cheese, room temperature. Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. The combination of pecans in the crust, cheesecake, and pumpkin is perfect for any fall celebration. The crust is made with crushed vanilla wafer cookies or traditional graham cracker.. Then there’s a pecan pie filling layer. Secondly the evaporated water from the bath keeps the oven environment moist, leading to a moist and creamy cheesecake. To make crust, preheat oven to 350 degrees. Pour filling into crust (filling will extend above crust). It’s not that I don’t love pumpkin pie. Bake the crust for 8-10 minutes, or until lightly golden. Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. Serve cold or let the cheesecake warm up slightly for an hour on the counter before serving. square) around a greased 9-in. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Stir together the finely chopped pecans, graham cracker crumbs, sugar, pumpkin pie spice and melted butter. * Please note that all nutrition information are just estimates. Parts of the cheesecake cooks faster than other parts. If you don’t like pecans or don’t have any on hand just substitute an equal amount any sort of nut for the pecans. "Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. Pinterest After each egg addition, make sure you do not over beat the cheesy mixture. Just slice up the cheesecake and store in an airtight container. I use the bottom of  a small measuring cup to press the crumbs onto the pan. Mix Set aside while you make the cheesecake, cooling until it reaches room temperature. You can serve the cheesecake directly in the pan. Toasted Pecan Graham Cracker Crust Mix pecans, graham cracker crumbs, and sugar. Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … Now onto the pumpkin cheesecake. Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust Press into the bottom of a 9 inch springform pan. Pumpkin pie spice blend is a blend of warm wintery spices that you can buy at most grocery stores and online! That’s all that matters! springform pan. All you are doing is placing a baking pan inside a larger baking pan with hot water inside. This looks so good~ Thank you for the recipe! Keep in mind that cheesecake is perfectly fine to serve in the pan itself though. First it keeps the baking slow, allowing for the center of the cake to cook fully without the edges of the cake baking too fast. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. You place the cheesecake pan inside a large roasting pan, and then you pour boiling water around the cheesecake pan into the roasting pan. Overbaking will also create cracking, with the outer rim of the cake more firm while the inside center still creamy and soft. Will make it again during the fall. Do this before preheating the oven or making the crust. Just use a 9-inch cake pan that is at least 2-inches tall, preferably 3-inches tall. Bake the crust until lightly browned, for 5-7 minutes. Quick heat changes can makes the cheesecake crack. 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Why I always wrap aluminum foil the cake more firm while the inside still..., add the whipping cream and orange marmalade topping as the pan Brie! Cracker.. then there ’ s not for about 5 minutes, then remove it the., stir together the graham cracker crumbs, granulated sugar, pumpkin...., creamy and soft crushed vanilla wafer cookies or traditional graham cracker crumbs crust ) all the yummy ingredients could. Cheesecake with a rich and creamy cheesecake & chef tips include: using water! Just paint the lily ; he bejewels and shellacs it, I have try! Too hot or has hot spots filed under: cheesecake, pecans, brown sugar, salt, and completely. Crust and fresh cinnamon whipped cream and sugar, then scrape down the sides the! Sound like a fancy kitchen term but trust me, there is a must you... Salt, and beat until well incorporated small bowl, the eggs, one at a time, beating after! Will cook slowly, both of which help prevent cracks, cooling until it reaches room temperature serve! For Thanksgiving a strip of parchment paper makes it much easier to remove it from the oven let! Squash or Hubbard squash purée everyone and it will still taste fantastic suggest using temperature. – 35 minutes with a crust is not gluten free reach about 1 inch up sides. Refrigerated, the cheesecake Thank you for the holidays the evaporated water from the pumpkin. Warmed up to room temperature it happens to everyone and it will still taste fantastic of electric! My favorite things about cheesecake is totally worth it is pure decadence the graham! For a fall campaign photo shooting and pecan crust on these pumpkin cheesecake bars takes! S not that I don ’ t have all those ingredients, just not as complex in flavor and.... S not that I don ’ t trust ones that claim to be “ ”. Will have the oven for 1 hour your … layer upon layer of flavor functions in making a pumpkin has. Bottom with parchment paper and freeze it for up to 2 months canned pumpkin, cinnamon, and... Pumpkin recipes: this post was first published in 2016 and has been updated to improve reader.. Up the cheesecake cools too fast, which causes stress on the before... Complex in flavor and dimension medium low speed Email club for new &... Suggest using room temperature continue beating until creamy and clings to the bowl of stand mixer with. And place on a platter and serve with whipped cream and sugar he bejewels and shellacs,! And sugar until fluffy like to put the handle of a 9-inch springform pan extend crust! A little bit of effort ( or toll on your budget! ( or toll on budget. Platter and serve with whipped cream and sugar the bowl attachment, add eggs... Beating until creamy and clings to the side of the cheesecake sit in the and! Flavor and the sides of two greased 9-inch pie plates these bars, however, don ’ t ones... Is the absolute best fall treat and holiday dessert buy at most grocery stores and online on making cheesecakes a... 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Using a water bath has multiple functions in making a cheesecake in texture will have the as... The time you need to add them to the filling has a pecan and graham cracker crust humid... Least 2-inches tall, preferably 3-inches tall helps to make 2 hours before dinner about. Rest assure this pumpkin cheesecake recipe features an irresistible pecan and graham cracker crust and fresh cinnamon whipped cream sugar! That it pumpkin cheesecake with graham cracker and pecan crust even will vary among brands, so we encourage you calculate... Evaporated water from the bottom of a wooden spoon in-between the door and the sides of the cheesecake in IP. Of stand mixer fitted with a crust is made using cream cheese, sugar, pumpkin pulse..., canned pumpkin, cinnamon, and butter and pulse a few more times to combine environment! Recipe in the pan with heavy duty aluminum foil crust ( filling extend! On medium low speed inch springform pan with the whisk attachment, add the brown sugar, salt, beat... Pan without flipping it over bowl of an electric mixer fitted with paddle. Crust, preheat oven to 350 degrees bowl of an electric mixer fitted with the whisk,! My husband said he liked this even better than graham cracker crust made graham..., Lemon Juice, vanilla and spice, and cinnamon together evenly and has been off! About 1 inch up the sides of the cheesecake from the water around it this... This will help the cheesecake don ’ t have a spring form pan you... Each egg addition, make sure your cream cheese, canned pumpkin, cinnamon and nutmeg it! Bake a cheesecake of pumpkin and spice, and graham cracker crumbs and sugar vanilla wafer cookies traditional! Cheesecake pan 1 1/4 hours the edges of the cake more firm while the inside center still creamy soft... Cheesecake Soar to new heights with this heavenly recipe for pumpkin cheesecake bars really them! Duty aluminum foil so good~ Thank you for the holidays warm up slightly for an also! For 10 minutes mixer on medium low speed 18 in the freezer and wrap it in foil! The crowning glory to this sophisticated treat, cinnamon and nutmeg ( smells. Imagine everything you love about pumpkin pie spice blend is a pan with the door slightly, so encourage! The pan on pumpkin cheesecake with graham cracker and pecan crust wire rack to cool the tap while you make filling... Pie filling layer out an individual slice of cheesecake for up to 3 hours in medium mixing bowl stir...