All rights reserved. Eat the Love. Gather the foil up about 1 inch up the side of the pan to help seal the bottom in case there is any leakage and to help prevent the water from seeping into the pan when you bake the cheesecake. Overbaking will also create cracking, with the outer rim of the cake more firm while the inside center still creamy and soft. Let cool on a wire rack while you make the filling. This could be a hot spot in the oven or you have the oven that runs too hot or has hot spots. Thaw overnight in the fridge.You can also freeze individual portions. Dump the crumbs into the bottom of a 9-inch springform pan. Kathy. Pulse a couple of times to blend. The cheesecake cools too fast, which causes stress on the custard filling, as the cooling part shrinks faster than the warm part. Add melted butter, and stir well. Yes! From cooling in the oven to cooling in the fridge, do not cut the cooling times short. Pour in the melted butter and mix to combine. Is Cheesecake Gluten Free? Submit your question or recipe review here. Secondly the evaporated water from the bath keeps the oven environment moist, leading to a moist and creamy cheesecake. Pour until the water is about halfway up the side of the cheesecake pan. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Copyright © 2010 to 2020. Bake for about 5 minutes, then remove and cool completely. Add in your butter and brown sugar and process until pecans and graham crackers are finely ground and the butter and brown sugar are completely incorporated. This easy homemade cheesecake has just the right amount of pumpkin and spice flavor and the most creamy, silky and smooth texture. This delicious, rich and creamy dessert is pure decadence! Place the pan inside a roasting pan. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. One of the most frustrating things about cheesecake is the lumps in the cream cheese! Now onto the pumpkin cheesecake. Quick heat changes can makes the cheesecake crack. pumpkin cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . Graham Cracker Pecan Crust: Replace about 1/2 cup of the graham cracker crumbs with finely chopped pecans. Your email address will not be published. Just place them in a bowl of hot water from the tap while you make the filling. Make sure your cream cheese is at room temperature. Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … Be sure to plan ahead, as you do have to bake this cheesecake one day ahead and let it cool and chill in the refrigerator overnight before serving. Maybe for 28 – 35 minutes with a natural release of 15 minutes? In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. But if you don’t have all those ingredients, just use all cinnamon for the pumpkin pie spice blend in the recipe. This looks so good~ Thank you for the recipe! Preheat the oven to 300 degrees Fahrenheit. You place the cheesecake pan inside a large roasting pan, and then you pour boiling water around the cheesecake pan into the roasting pan. Cheesecake can be frozen. This creamy smooth wintery spiced cheesecake has a pecan and graham cracker crust. Then drizzle with melted butter and pulse a few more times to combine. Add the sugar, pumpkin spice and salt. Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool. Cover and refrigerate for 4 hours. A water bath is exactly what it sounds like. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. This tall, elegant dessert begins with a graham cracker and pecan crust. Then you bake the cheesecake in the pan with the water around it. Your email address will not be published. Looking for more easy chef-approved recipes? I use the bottom of  a small measuring cup to press the crumbs onto the pan. A springform pan is a pan with removable sides. 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. In a bowl add crumbs pecans and sugars. Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. All you are doing is placing a baking pan inside a larger baking pan with hot water inside. Sorry Amazing! It’s not that I don’t love pumpkin pie. As the pan gets used, it starts to warp slightly and will start to leak. 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. Pour the mix into the pecan graham cracker crust. Click Here to join My Email club for new Recipes & chef tips! Yes! Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. 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. 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. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. In medium mixing bowl, beat Cream Cheese until fluffy. To make crust, preheat oven to 350 degrees. For the crust, Use a food processor to crush gingersnaps. as long as you plan ahead. You can use this trick to warm up eggs to room temperature too! 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. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. 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. The parchment paper makes it much easier to remove it from the pan! The recipe remains the same. 3 eggs. In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. * Please note that all nutrition information are just estimates. Do this before preheating the oven or making the crust. Turn off the oven and let the cheesecake sit in the oven for 1 ½ hours longer. Finally, there is a sour cream and orange marmalade topping as the crowning glory to this sophisticated treat. Scrape down the sides and add the brown sugar and white sugar to the bowl. Making a pumpkin cheesecake seems daunting but it’s not. Home-cooked recipes from a professional chef. Just serve it with a big dollop of whip cream over the cracks and no one will know the difference. Press the mixture onto bottom and sides of the prepared 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. He doesn’t just paint the lily; he bejewels and shellacs it, too. Eating fresh foods doesn’t take a lot of effort (or toll on your budget!) 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. Add eggs one at a time, beating just until blended after each addition. The cheesecake should keep for up to 2 months. This layer tastes like a creamy pumpkin pie. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Place in a large roasting pan. Then line the bottom with parchment paper and the sides with a strip of parchment paper. So, the edges of the cheesecake don’t over heat. Weird, I know. Liquid water will only get to 212°F before it evaporates. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! These bars, however, are my perfect compromise. Bake the crust until lightly browned, for 5-7 minutes. After each egg addition, make sure you do not over beat the cheesy mixture. Place on a wire rack to cool completely, about 2 to 3 hours. This helps to make the crust tight and compact. Using an electric mixer on medium speed, cream together the cream cheese, sugar and sour cream until fluffy. Yes, this is hard because the aroma coming out from the kitchen is amazing, but self-control is a must. Beat until smooth. Bake until top is golden and center is softly set, about 1 1/4 hours. But if ALL ELSE FAILS and your cheesecake still cracks, don’t worry. 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. 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. They have a buttery graham cracker crust, which I SO prefer to a regular pie crust, a thick layer of decadent cheesecake, and pecan … Filed Under: cheesecake, dessert, Fall, holiday, thanksgiving, Winter Tagged With: cheesecake, pecans, pumpkin. This will help the cheesecake cool slowly so it is less prone to cracking. In the same sense, pecan pie is often too sweet and too pecany for me. Press the mixture onto the bottom of a prepared springform pan. In bowl mix together graham cracker crumbs, sugar and melted butter. But if you want to remove it, I recommend oiling the bottom and the sides of the pan. I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered, (8 oz each) cream cheese, room temperature. Pour and scrape the filling in to the pan with the crust. For the crust. Yes, you can freeze cheesecake for up to 3 months. This rich and creamy ... graham cracker crumbs, butter and granulated sugar in … Once done, turn off the oven and crack the door slightly. Once done, cool for a bit in the oven, take it out and cool to room temperature and then refrigerate overnight before serving. Make it ahead! Required fields are marked *. The crust is made with crushed vanilla wafer cookies or traditional graham cracker.. Then there’s a pecan pie filling layer. The lily ; he bejewels and shellacs it, I recommend oiling the bottom of the springfoarm pan by a... 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