Pumpkin Cheesecake Pie | Super Easy Recipe
#recipe #thanksgiving2022 #pumpkinpie
This pumpkin cheesecake pie is absolutely delicious. It is a different take on a classic and would be the perfect addition to any holiday table.
PUMPKIN CHEESECAKE PIE RECIPE
1 Pie Crust
1 1/2 packages (12 ou.) Cream Cheese, room temperature
1 C Sugar
3 Tbsp Flour
1 (15 ou.) can Pumpkin
3 Eggs
1 tsp. Vanilla
pinch of Salt
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
1 Tbsp. Milk
Preheat oven to 375°F.
Line a pie dish with your pie dough and crimp the edges.
Beat sugar, flour, and cream cheese together until smooth.
Reserve half a cup of the cream cheese mixture and set aside. Add the pumpkin, eggs, vanilla, salt, cinnamon, and pumpkin pie spice to the cream cheese and mix well. Pour into pie dish.
Take the reserved cream cheese mixture and add the milk. Stir until smooth. Spoon on top of the pie, getting it all around. Take a butter knife and swirl throughout.
Bake for 40-45 minutes or until a toothpick comes out clean from the center.
Let cool and then chill for 4-5 hours.
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Coconut Pumpkin Chiffon Pie | Southern Living
This scrumptious Coconut Pumpkin Chiffon Pie is sure to take your Thanksgiving spread to the next level this November!
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Ingredients:
1/2 cup milk; 2 envelopes unflavored gelatin; 1 (15-oz.) can pumpkin; 1 teaspoon ground cinnamon; 1/2 teaspoon table salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 4 large pasteurized eggs, separated; 1 cup plus 3 Tbsp. sugar, divided; 1 1/4 cups sweetened shredded coconut, divided; 1 cup graham cracker crumbs; 5 tablespoons butter, melted; 2 cups heavy cream; 2 teaspoons vanilla extract
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Pumpkin Cheesecake with Pecan Praline Sauce - Gemma's Bigger Bolder Baking Ep. 37
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Make creamy Pumpkin Cheesecake with a rich Pecan Praline Sauce!
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Hi Bold Bakers! It's finally pumpkin season and that means plenty of amazing pumpkin recipes on Bigger Bolder Baking. First up, is a soft and creamy Pumpkin Cheesecake topped with my gorgeous Pecan Praline Sauce. So let's get baking!
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FULL RECIPE LISTED BELOW
Pumpkin Cheesecake with Pecan Praline Sauce
INGREDIENTS
Crust:
1 ¾ Cups (7.5oz/ 200g) graham crackers smashed into crumbs
1/2 Cup (4oz/120g). butter, melted
Filling:
1 ½ lbs cream cheese (3x 8 oz packs), at room temperature
2 Cups (15oz/430g ) can pumpkin puree (not pumpkin pie filling)
3 eggs + 1 egg yolk
1 1/2 Cups (10 ½ oz/ 300g))sugar
2 tsp. pumpkin pie spice (recipe below)
2 tsp. vanilla extract
Pecan Praline Sauce
1 Cup (8oz/ 225g) Unsalted Butter
1 Cup (8oz/ 225g)Heavy Cream
1 Cup (8oz/ 225g)Dark Brown Sugar
1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
1 pinch of salt
Whipped cream to serve
Pumpkin Pie Spice:
2 tsp Cinnamon
⅛ tsp Nutmeg
¼ tsp Ground Ginger
¼ tsp Ground Cloves
½ tsp Ground Allspice
mix all together to make pumpkin pie spice
METHOD
For crust:
Preheat oven to 425-degrees. In medium bowl, combine crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set Aside in the fridge.
For filling:
1. Beat cream cheese until smooth. on Medium speed slowly add the eggs and sugar until combined. Add the pumpkin puree, pie spice and vanilla. Beat together on High speed until well combined and thickened.
2. Pour into crust. Spread out evenly and place in oven for 15 minutes, then reduce heat to 350-degrees and bake for 55-60 minutes. It should have a slight giggle to it when it’s baked.
3. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours minimum. Preferrably overnight
For topping:
1. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a boil.
2. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes.
3. Take off the heat and set aside to cool.
4. Spoon over cheesecake and serve with whipped cream.
Enjoy this Big and Bold cheesecake!
Top 5 Quick & Easy Thanksgiving Desserts | Southern Living
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A pumpkin pie never goes out of style during the holidays, but if you want to change it up, try some of these other desserts.
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Pumpkin-Pecan Cheesecake: A Combination Of Your Three Favorite Fall Desserts | Recipe | Well Done
This delicious recipe combines the flavors of three holiday favorites - pumpkin pie, pecan pie, and cheesecake - to create a luscious dessert.
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Pumpkin-Pecan Cheesecake: A Combination Of Your Three Favorite Fall Desserts | Recipe | Well Done
Pumpkin Pecan Cheesecake Recipe!
Pumpkin Pecan Cheesecake! This recipe came from the 2014 Southern Living Cookbook:
Ingredients
• 2 cups graham cracker crumbs
• 1/3 cup finely chopped pecans
• 5 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tablespoons lemon juice
• Praline Topping
• Pie-Glazed Pecans
Step 1
Preheat oven to 325°F. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
Step 2
Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
Step 3
Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
Step 4
Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Top with Pie-Glazed Pecans.
Praline Topping:
1 cup firmly packed brown sugar
1/3 cup whipping cream
¼ cup butter
1 cup powdered sugar
1 tsp vanilla extract
Bring first 3 ingredients to a boil in a 1 qt saucepan over medium heat, stirring often. Boiling, stirring occasionally for 1 minute, remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally.
Pie-Glazed Pecans:
¼ cup dark corn syrup
2 Tbsp. sugar
2 cups pecan halves
Preheat oven to 350 F. Stir together dark corn syrup and sugar. Add pecans and stir until coated. Line a jelly roll pan with parchment paper (or use a silicone baking sheet) coated with cooking spray. Spread pecans in a single layer and bake for 15 minutes , stirring every 3 minutes. Let pecans cool.
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