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Pumpkin Pecan Cheesecake
Dessert

Pumpkin Pecan Cheesecake

2 uVoor 12Nutri-Score D€€€
van @_jenperezz6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • graham cracker crumbsBakkerij170 g
  • granulated sugarVoorraadkast124 g
  • light brown sugar (packed)Voorraadkast386 g
  • unsalted butter (melted, plus cubed for the topping)Zuivel196 g
  • saltKruiden en specerijen1 g
  • cream cheese (softened)Zuivel907 g
  • sour creamZuivel60 g
  • pumpkin pureeGroente en fruit244 g
  • pumpkin pie spiceKruiden en specerijen8 g
  • vanilla extractVoorraadkast15 ml
  • eggs (room temperature)Zuivel4 stukken
  • all-purpose flourGranen16 g
  • pecansNoten en zaden255 g
  • heavy cream (room temperature)Zuivel118 ml
  • cinnamonKruiden en specerijen1 g

per portie

Voedingswaarden

501kcal

Koolhydraten
40 g
Eiwitten
7 g
Vetten
35 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Springvorm
  • Mengkom
  • Handmixer
  • Steelpan
  • roasting pan
  • Taartvorm

stap voor stap

Bereiding

  1. Prepare the crust

    • Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round piece of parchment paper.
    • In a small bowl combine the graham cracker crumbs, granulated sugar, brown sugar and salt. Add the melted butter and mix until it looks like wet sand.
    • Pour into the prepared pan and press firmly into the bottom and up the sides.
    Stap 1

  2. Bake the crust

    • Bake for 6-8 minutes, then set aside to cool.
    Stap 2

  3. Make the cheesecake batter

    • Lower the oven to 325°F.
    • In a large bowl beat the cream cheese until smooth and creamy.
    • Add the brown sugar and granulated sugar and mix until combined.
    • Add the sour cream and vanilla and mix until combined.
    • Add the pumpkin puree, pumpkin pie spice and salt and mix until combined.
    • With the mixer on low speed, mix in the eggs one at a time until just combined; with the last egg also add the flour.
    Stap 3

  4. Set up the water bath

    • Pour the cheesecake batter into the prepared pan.
    • Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil, place it inside a 10-inch cake pan, then set the cake pan inside a large roasting pan.
    • Pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan.
    Stap 4

  5. Bake the cheesecake

    • Bake for 65-75 minutes, checking at 60 minutes. The edges should look slightly puffed and the center should jiggle like Jell-O.
    • Tent with foil at 50 minutes if browning too quickly. Be careful not to overbake.
    Stap 5

  6. Cool slowly in the oven

    • Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour to prevent cracks.
    Stap 6

  7. Cool and chill

    • Remove from the oven, unwrap the foil and run a knife gently around the edges.
    • Allow to cool completely to room temperature.
    • Cover and refrigerate for at least 6 hours or overnight before topping.
    Stap 7

  8. Make the pecan topping

    • Melt the butter, brown sugar and salt in a medium saucepan over medium heat, stirring constantly. Once it simmers, keep stirring for 3-4 minutes.
    • Remove from the heat and add the heavy cream, vanilla and cinnamon; mix until combined.
    • Return to the heat and simmer for about 3-4 minutes so it thickens, stirring constantly.
    • Remove from the heat and mix in the pecans. Let it cool for about 5-10 minutes.
    Stap 8

  9. Top and serve

    • Spoon the cooled pecan topping over the chilled cheesecake and serve.
    Stap 9
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