Pumpkin Cheesecake

My husband's two favorite desserts are 
New York style Cheesecake and Pumpkin Pie.

For his birthday I made him a rich and delectable Pumpkin Cheesecake.

I adapted this recipe from several different recipes. I took Martha Stuart's & Paula Deen's pumpkin cheesecake recipes, Libby's original pumpkin pie recipe, and also used another recipe that had a sinful caramel pecan topping for the cheesecake. I am still dreaming about the caramel topping. This recipe is perfection!



Pumpkin Cheesecake Recipe

INGREDIENTS

For the crust
1 1/4 cups graham cracker crumbs (10 whole crackers)
3 T. brown sugar
1 T. white sugar
1/2 t. cinnamon
4 T. unsalted butter, melted

For the filling
4 packages (8 oz. each) bar cream cheese, very soft
1 1/2 cups sugar
1 cup sour cream
3 T. all- purpose flour
1 cup canned pumpkin puree
1 t. ground cinnamon
1/2 t. ginger
1/4 t. cloves
1 T. vanilla extract
1/2 t. salt
4 large eggs, room temperature

Ingredients for Caramel Pecan topping
1/2 stick unsalted butter
1/2 cup packed dark brown sugar
1/4 t. sea salt
1/4 cup pure maple syrup
1/2 cup pecans, roughly chopped

DIRECTIONS

1. Preheat the oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side on the bottom part facing up.
2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10-12 minutes.
3. Make the filling; With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, spices, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

DIRECTIONS FOR CARAMEL PECAN TOPPING
1. Melt the butter in a saucepan over medium high heat. Add the sugar and salt. Cook until the sugar is dissolved.
2. Reduce the heat to medium, cooking for 2 mins. until it begins to thicken. Stir constantly so it does not boil over or foam too much.
3. Add the maple syrup. Continue to boil for another 2 mins. until thickened. Remove from heat and cool slightly.
4. Drizzle the caramel sauce over the cheesecake. Sprinkle chopped pecans on top, follow by extra sauce.
bon appétit

Comments

  1. Wow! That's like the perfect dessert! Will you please make it for Thanksgiving???

    ReplyDelete
  2. I was actually thinking about doing that! Joe loved it! He said, "now this is how Pumpkin Cheesecake should taste like!".

    ReplyDelete

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