Place back in the oven and bake for an additional 15 to 20 minutes, until a toothpick inserted in center comes out clean and the pecan pie topping is bubbly. Press the mixture into the prepared pan. 7. 1 / 8 teaspoon salt . Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! 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. You will only need one disk for this recipe, so you can freeze the other disk for later use. Let cool at room temperature, then refrigerate for several hours before serving. Bon appetit! I followed the recipe exactly as written. Stirring occasionally. 1/4 cup firmly packed dark brown sugar Let’s Make Pecan Pie Pumpkin Cheesecake! Pecan Pie Crunch Topping Place 1 disk on the floured surface and sprinkle some flour over it. Try not to open the door to the oven. Channel the hybrid nature of these behemoth creations with this recipe for Cheesecake-Pumpkin-Pecan Pie. Press the dough first into the bottom of the pan and then against the sides. 1 cup canned pumpkin . 1 cup all-purpose flour . If not using canned pecan pie filling, follow the below instructions to make your own. Warm pumpkin spices and creamy cheesecake complement each other beautifully. Press evenly in the bottom of a 9 inch spring form pan; set aside. Reduce the oven temperature to 350 degrees F. Save Recipe. All sugar bits should be fully dissolved. You want a raggedy mess of crumbly dough, with lumps of butter showing. Stir in cold diced butter until fully melted. 7. If it doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack. Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Add the "Crust" ingredients to a large bowl and stir until well combined. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. 2 tablespoons light or dark corn syrup Lastly, add a thin layer of sour cream topping if the cracks are small or a layer of whipped cream topping. A small area in the center should wobble slightly and the edges should be puffed and light golden brown. Cheesecake is and will always be my favorite dessert. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Freeze for 15 to 20 minutes. Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Set on a piece of buttered wax paper to cool and harden. 1/4 cup granulated sugar They delight the palate with a combination the likes of which you’ve never before enjoyed. Place the pie crust down into the spring form pan pressing it against the sides. Properly stored, it will maintain the best quality for about 2 to 3 months. Bake. Chill 30 minutes. Beat cream cheese with the sugar until it is well combined and not lumpy. Just like our Veggieducken, which packs sweet potatoes and stuffing into a squash, this three-in-one masterpiece combines a flaky pie crust, a smooth cheesecake, custardy pumpkin and a gooey, sweet pecan filling all into one jaw-widening dessert. Once finished, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake. Add the sweetened sour cream layer and bake. Lightly coat a 10 1/2 inch springform pan with baking spray and set aside. Preheat oven to 425º and lightly grease a deep 9" pie dish with cooking spray. First, mix brown sugar, cornstarch, and salt. The residual heat will cook the center of the cheesecake. Find more useful information here. Transfer to the fridge for 6 hours or better overnight. Lastly, cool the cake in the oven with the door slightly cracked for one hour. Directions after Pumpkin Layer above – Step 7 Bake it in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake. 1 1/4 cup mix of whole and coarsely chopped pecans Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving. Pastry for one 9" single pie crust; Cheesecake filling. Fill the lined crust with pie weights, dried beans, or raw rice. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Wrap the disks separately in plastic wrap and chill for at least 2 hours. An Easy Pumpkin Cheesecake Recipe. Spread over bottom of pie shell. Stir and simmer. Watch the cake closely to avoid over-baking it. You completely lose the pumpkin pie flavor. I love pecan pie, and pumpkin pie, but didn't like this pie. 2. Drizzle with melted chocolate or chocolate ganache for extra decadence! 8. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! Mix thoroughly until uniform. Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. 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. 4. The toasty flavors of pecans, the creaminess of pumpkin pie, and the sweet indulgence of cheesecake elevate each other through proximity. Stir in pecans. In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms. 3. Preheat oven to 350 degrees. After pie has been in oven for 50 – 60 minutes, remove from the oven and remove silver foil around edges of crust. 4 tablespoons melted butter Also, adding flour or/and cornstarch to the batter helps prevent cracks. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Scrape the sides and bottom of the bowl with a spatula. Remove from heat and stir in chopped pecans. 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. 1. BAKED! Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Total . Stir continuously and bring to a simmer. Set aside. Fold overhang over and crimp as you please. All rights reserved. 8. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. one 9" pie. Mix until soft peaks form and the whipped cream holds its shape. Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it. For crust, mix graham … Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Network. Keep checking every 20 minutes. First, run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. With my pumpkin pie cheesecake you get great taste without all the "too heavy feeling." Next, use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth. Beat mixture until smooth. 6. This 4-Ingredient Pecan Pie Cheesecake is a simple no-bake Thanksgiving dessert that will leave the oven free for turkey and side dishes on the big day. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Crust. Set it aside for crust and frosting. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour. 1 / 2 teaspoon pumpkin pie … 2. Make sure all the ingredients are at room temperature before you begin. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. Adjust the top rack to be positioned in the middle of the oven. How to make pumpkin cheesecake: Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Proceed with recipe as directed, baking 1 hour or until almost set. This method can be easily used on cheesecakes baked in a springform pan. Then, add the mixture to a saucepan over low-medium heat. 5. Cooling the cake in the oven, with the door slightly cracked is also very important because the sudden change in temperature can cause cracks. First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours. Yield. In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. Sprinkle pecan pie topping evenly over top – the pumpkin pie layer will sink a bit because the pecan goo is heavy, do not worry! Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges. Refrigerate or best freeze for at least 20 minutes. In one oven I used, it took 75 minutes, in another, 60 – so keep checking for it to be sturdy, but still a tad jiggly in the middle). Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Remove from oven, discard foil cover and let it cool to room temperature on a wire rack. Place pie on the middle rack of your preheated oven. Place shell in the freezer and preheat oven to 400 degrees F. Next, whisk in egg yolks, dark corn syrup, and cream. Keyingredient.com is a free cooking website. Even after refrigerating the cooked pie overnight, the top layer was extremely runny and liquidy. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. 1 / 2 cup firmly packed brown sugar . In … 1/2 stick (1/4 cup) unsalted butter  (melted), 4 tablespoons unsalted butter  (cold and diced), 3 packages 8 oz each cream cheese  (room temperature), 1 tablespoon pumpkin spice blend  (see blog post for homemade option), 1/4 cup heavy whipping cream  (room temperature), 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). Print Ingredients. No choosing, no juggling a slice of cheesecake, pecan pie and pumpkin pie on one plate, trying not to look silly as you take bites of each at once. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. 7. Carefully pour over the cream cheese layer. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. Share it with your friends and family! The top layer never completely set. Clean the bits that stuck to the wire/floss before every cut. Patch any holes or cracks with dough scraps. 25 mins. Stir in pecans. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake … First, let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. Pie Crust. Add 6 tablespoons of the ice water and process until the mixture just starts to come together.