Recipe of Homemade Pumpkin Cheesecake

Pumpkin Cheesecake. Put Them Together With This Decadent Recipe! Easy & Delicious Dishes With Best Rating. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs.

Food Network Magazine recreated Cheesecake Factory's famous seasonal pumpkin cheesecake and now you can have the recipe to wow your guests next Thanksgiving. Wrap foil around pan to catch drips. Move over pumpkin pie, and say hello to pumpkin cheesecake!

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pumpkin cheesecake. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Put Them Together With This Decadent Recipe! Easy & Delicious Dishes With Best Rating. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs.

Pumpkin Cheesecake is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It's easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pumpkin Cheesecake is something that I've loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Cheesecake:

1. {Make ready of For the Crust.
2. {Make ready 1 cup of Pecans, toasted and cooled.
3. {Prepare 1 tbsp of Sugar.
4. {Make ready 1 1/2 cup of graham cracker crumbs.
5. {Take 1 dash of ground cinnamon (optional).
6. {Make ready 4 tbsp of Unsalted butter, melted.
7. {Get of For The Filling.
8. {Prepare 3 of -8 ounce packages of Cream Cheese, softened.
9. {Take 1 cup of Sugar.
10. {Take 1 cup of Sour Cream.
11. {Prepare 1 cup of Pumpkin - canned, solid packed.
12. {Prepare 1 tbsp of Vanilla extract.
13. {Take 1 tsp of pumpkin pie spice.
14. {Get 3 of Eggs.
15. {Take of For Pecan Brittle Topping (not shown).
16. {Get 1/2 cup of Sugar.
17. {Make ready 1 tbsp of Water.
18. {Get 1/3 cup of Pecans, toasted and coarsely chopped.

If you really truly want to impress your guests this holiday season, I recommend this cheesecake. Tall and proud like a classic New York style version, this one has a pumpkin cream cheese filling with a splash of bourbon, all sitting atop a pecan graham cracker crust. And if that wasn't enough, we bathe it with homemade caramel. Their head pastry chef made it every fall to run through the holidays.

Instructions to make Pumpkin Cheesecake:

1. For The Crust.
2. Preheat oven to 350°F. Grease 9inch springform pan..
3. In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan..
4. Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil..
5. Lower oven to 325°F.
6. For The Filling.
7. In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated..
8. Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan..
9. Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process..
10. Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge..
11. Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle..
12. Enjoy!!!!.
13. Pecan Brittle Optional Topping.
14. Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces..

I did have to make a few changes to make this recipe more of a creamy cheesecake that most people are used to. Add sugar and vanilla, and continue beating on medium speed just until combined. This pumpkin cheesecake is packed with fall flavors, rich in taste, and creamy-dreamy good. It's an excellent make-ahead dessert that takes very little effort to prepare, yet it's stunning to serve. We topped the Pumpkin cheesecake with "Whip Cream in a Mason Jar" and crushed pistachios.

So that's going to wrap it up for this special food pumpkin cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!