Pecan
Pie Pumpkin Cheesecake
prep time:
1 HR
cook time:
1 HR 30 MINS
total time:
2 HRS
Pecan Pie Pumpkin Cheesecake
is the copycat of the famous Cheesecake Factory cheesecake. Pecan pie and
pumpkin cheesecake combined into one amazing dessert.
Ingredients
Crust:
·
2 cups graham cracker crumbs
·
1 teaspoon ground cinnamon
·
1/2 stick (1/4 cup) unsalted buttermelted
Pecan Pie Filling:
·
2 cups pecans roasted and chopped
·
1 cup dark brown sugar
·
1/4 cup cornstarch
·
1/2 teaspoon salt
·
4 egg yolks room temperature
·
1 cup dark corn syrup or maple syrup
·
1/2 cup heavy whipping cream lukewarm
·
4 tablespoons unsalted butter cold and diced
·
1 teaspoon vanilla extract
Pumpkin Layer:
·
3 packages 8 oz each cream cheese room temperature
·
1 cup white granulated sugar
·
2 tablespoons flour
·
1 tablespoon pumpkin spice blend see blog post for homemade option
·
2 large eggs room temperature
·
1/4 cup heavy whipping cream room temperature
·
1/2 cup sour cream room temperature
·
1 can (15 oz) pumpkin puree
Pecan Caramel Topping:
·
1 cup white granulated sugar
·
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
Whipped Cream:
·
2 cups heavy whipping cream cold
·
1/2 cup white granulated sugar
Instructions
Crust:
1. Lightly coat a 10 1/2 inch
springform pan with baking spray and set aside.
2. Add the "Crust"
ingredients to a large bowl and stir until well combined.
3. Press the mixture into the
prepared pan. Using a measuring cup, press the crust and try to line the sides
about 2 inches up the pan edges.
4. Refrigerate or best freeze
for at least 20 minutes.
Pecan Pie Filling:
1. Preheat oven to 325 degrees
Fahrenheit.
2. Adjust the top rack to be
positioned in the middle of the oven.
3. If not using canned pecan
pie filling, follow the below instructions to make your own.
4. In a small bowl combine
brown sugar, cornstarch and salt, whisk to combine.
5. Place a sauce pan over low
medium heat, add the sugar mixture to it.
6. Whisk in the egg yolks, dark
corn syrup or maple syrup and cream, until smooth. Stir continuously and bring
to a simmer.
7. Reduce heat to low and cook
until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
8. Remove from heat. Stir in
cold diced butter until fully melted.
9. Fold in roasted, chopped
pecans and vanilla extract.
10. Transfer the mixture to the
prepared graham crust.
11. Cover with foil and bake for
20 minutes.
12. Remove from oven, discard
foil cover and let it cool to room temperature on a wire rack. Once cooled,
transfer to the fridge for about 20-30 minutes for the mixture to settle.
Pumpkin Cheesecake Layer:
1. Preheat oven to 350 degrees
Fahrenheit.
2. Adjust the top rack to be
positioned in the middle of the oven.
3. Make sure all the
ingredients are at room temperature before you begin.
4. 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.
5. Add the rest of the
ingredients from the "Cheesecake Batter" list and continue beating
until well combined and creamy. Scrape the sides and bottom of the bowl with a
spatula.
6. Remove springform pan from
the fridge and pour the cheesecake batter mixture on top of the pecan pie
filling. Level the top with a spatula.
Bake:
1. Read the post for
"water bath" tips if you want to bake the cheesecake using a "water
bath".
2. Bake in the preheated oven
at 350F for 20 minutes, reduce heat to 325F and bake for another 30-40 minutes.
3. Try not to open the door to
the oven. At the 45 minute mark check on the cheesecake if its done. A small
area in the center should wobble slightly and the edges should be puffed and
light golden brown.
4. Turn oven off and prop open
oven door and leave the cheesecake to cool in the oven for one hour.
5. 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.
Pecan Caramel Layer:
1. 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.
2. In a medium sauce pan over
medium heat melt sugar while stirring constantly until a brownish liquid forms.
All sugar bits should be fully dissolved.
3. When sugar has completely
melted, add the butter and stir until well combined.
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.
5. Remove from heat and stir in
chopped pecans.
6. Let the mixture cool
slightly, pour it on top of the pumpkin cheesecake. Level the top with a
spatula. Return to the fridge for 1 hour.
Whipped Cream:
1. Add cream and sugar to a
large bowl.
2. Using a hand mixer or stand
mixer, whisk on slow - medium speed, gradually increasing to high speed. Mix
until soft peaks form and the whipped cream holds its shape.
3. Add the whipped cream to a
pastry bag, fitted with a star piping tip and pipe it onto cheesecake right
before serving.
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