Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed. Yes! Let the cheesecake sit in the oven as it cools for 1 hour. Layer upon layer of flavor. All you are doing is placing a baking pan inside a larger baking pan with hot water inside. We literally fought over the leftovers! Or store in a large airtight container. Filed Under: cheesecake, dessert, Fall, holiday, thanksgiving, Winter Tagged With: cheesecake, pecans, pumpkin. In a large bowl, combine cream cheese, sugar and vanilla. Eat the Love. Turn off the oven and let the cheesecake sit in the oven for 90 minutes. Using an electric mixer, cream together the cream cheese, sour cream and sugar until fluffy. Crush all the crust ingredients, pecans, graham crackers, sugar, pumpkin pie spice and a touch of salt in a food processor. Serve cold or let the cheesecake warm up slightly for an hour on the counter before serving. You can serve the cheesecake directly in the pan. 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. 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. A springform pan is a pan with removable sides. as long as you plan ahead. 1 c. dark corn syrup. These bars, however, are my perfect compromise. Pulse a couple of times to blend. Place the pan inside a roasting pan. One of the most frustrating things about cheesecake is the lumps in the cream cheese! My Newsletter, I LOVE hearing from you! The cheesecake filling is cool, creamy, and rich, with a little bit of tanginess from the cream cheese, and loads of real pumpkin goodness. Bake for about 5 minutes, then remove and cool completely. As the pan gets used, it starts to warp slightly and will start to leak. 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. Add eggs one at a time, beating just until blended after each addition. Pumpkin Swirl Cheesecake. This rich and creamy ... graham cracker crumbs, butter and granulated sugar in … Then pour into your pie pan. Place a 9-inch springform pan on top of a piece of aluminum foil. Using an electric mixer on medium speed, cream together the cream cheese, sugar and sour cream until fluffy. Blend in eggs one at a … It’s not that I don’t love pumpkin pie. 3 eggs. Lately I’ve been serving up pumpkin cheesecake annually for Thanksgiving. Eating fresh foods doesn’t take a lot of effort (or toll on your budget!) Mix the cream cheese on medium low speed until the cream cheese is smooth, creamy and clings to the side of the bowl. Cheesecakes are easy to make but they take a little bit of effort. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! 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. The cheesecake should keep for up to 2 months. I like to put the handle of a wooden spoon in-between the door and the oven to do this. By the time you need to add them to the filling, they will also be warmed up to room temperature. Your email address will not be published. This means the water will cool down slower once the oven has been turned off. One of my favorite things about fall is all the pumpkin recipes. Then drizzle in the melted butter, pulsing while you do, until the entire crumb bottom is moist, and looks like wet rough sand. Press the mixture onto bottom and sides of the prepared pan. You can freeze the entire cheesecake as is if you’d like. Place in a resealable freezer bag and freeze it for up to 3 months. Preheat the oven to 350°F. 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! However, don’t trust ones that claim to be “leakproof”. Nothing is worse that watching your creamy mixture and all the time you spent making it oozing from your pan! This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling. To prevent this, wrap the bottom of your springform pan with heavy duty aluminum foil. If you are wanting to wow your … Cover and refrigerate for 4 hours. Double-wrap the outside of the pan with heavy-duty foil. 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. Pour and scrape the filling in to the pan with the crust. 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