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- Dish type
- Vegetable cakes
- Pumpkin cake
This is a delicious and indulgent treat. It's perfect with a dollop of whipped cream.
39 people made this
- 1 (23cm) shortcrust pastry case
- 225g cream cheese, softened
- 4 tablespoons caster sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 315g pumpkin puree
- 100g caster sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 250ml evaporated milk
- 2 eggs, beaten
- 50g butter, softened
- 150g dark brown soft sugar
- 80g chopped pecans
MethodPrep:30min ›Cook:1hr15min ›Extra time:4hr chilling › Ready in:5hr45min
- Preheat oven to 180 C / Gas 4.
- To Make Cheesecake Layer: In a small mixing bowl, beat softened cream cheese until fluffy. Mix in 4 tablespoons caster sugar. Add 1 egg and vanilla extract. Stir until mixture is smooth. Pour mixture into pastry case.
- To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, 100g caster sugar, cinnamon, ginger, nutmeg, salt, evaporated milk and 2 beaten eggs. Mix thoroughly, then pour mixture over cheesecake layer.
- Bake in preheated oven for 65 minutes, until set in centre. Remove pie and preheat the grill.
- To Make Pecan Topping: In a small bowl, mix together softened butter, dark brown soft sugar and chopped pecans. Gently drop mixture by teaspoonfuls over pie, covering top evenly.
- Grill 13cm below heat source until mixture begins to bubble, about 3 minutes. Do not overcook or top will become syrupy. Cool before serving.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(38)
Reviews in English (32)
My friends enjoyed this pie a lot. When making it, I ran into a couple of problems. The 9" shell I used was too small! I had so much pumpkin filling left over. So, I grabbed more cream cheese, and made another 9" pie and 12 little tarts. This allowed me to use up all the pumpkin mix. I also found that it was best to let the cheesecake part sit for a little bit before pouring the pumpkin over top. One comment I received from my friends was that the topping was really sweet. Might try cutting back on the sugar next time. Other than that, great recipe!-25 Oct 2003
Hubby loves his pumpkin pie...so I decided to try another recipe other than my regular. This turned out very good. We both liked this...I actually liked this one more than the other one I had been using. Hubby still likes the other one better, hence the 4 star rating.Will make again....with the family and see what they think.Thanks for the post.-24 Nov 2004
This is delicious and has a great appearance. I don't know why more people haven't tried this. Maybe the ingredients or steps seem overwhelming, but it really is easy and fast. I used a ready-made crust and mixed each filling layer in my food processor. I brought it to work to share with my co-workers and everyone loves it. It's delicious and the topping adds so much flavor and texture. I am making another one tonight to share with family. Thank you for a really easy and delicious recipe that looks much harder than it actually is.-01 Oct 2003
Pecan Pie Pumpkin Cheesecake | Create the best of both worlds! When everyone’s holiday favorite desserts come together what do you get? THE BEST CHEESECAKE YOU’LL EVER HAVE! With step by step instructions you to can make an eye catching holiday dessert that will leave everyone skipping the turkey and going straight for the dessert table. Keep the kids busy with FREE activity sheets and Coloring Pages! Scroll down for the link. ↓
Layer upon layer of flavor. The crust is made with crushed vanilla wafer cookies or traditional graham cracker.. Then there’s a pecan pie filling layer. This layer is thinner then a regular size pecan pie but is made with all the yummy ingredients. Now onto the pumpkin cheesecake. This layer tastes like a creamy pumpkin pie. To balance out all the flavors the pumpkin cheesecake layer is topped with a sweet sour cream layer. The toppings are easy, Dulce de Leche and candied pecans. What a dessert! The perfect show stopper to the end of a fabulous meal!
Pumpkin Pecan Cheesecake
This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu. The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.
This is legitimately, the best pumpkin dessert I’ve ever made or had. I’m not a huge pumpkin pie fan unless, it is smothered with a plethora of whipped cream. The texture and taste just don’t quite do it for me. Rejoice, a great pumpkin cheesecake recipe has just found its way to my arsenal of must-make holiday desserts.
Cheesecakes are a fickle creatures indeed. To bathe or not to bathe, that is the question. In this case, not to bathe. The beauty of the pecan topping is that crack doesn’t kill. You are seeing round 2 of experimentation gone right with this particular recipe. My initial attempt tasted delicious, but lacked the necessary density to hold the weight of the pecan topping without a cavernous center. I headed back to test mode and added a bit of flour and took care not to over-beat the eggs.
This dreamy recipe is creamy, but not too creamy. Basically, this Pumpkin Pecan Cheesecake has the perfect texture in my book. I don’t want to feel like I’m eating a block of cream cheese or a piece of sponge cake if you know what I mean.
Lessons learned from past failures.
Ah yes, there have been numerous cheesecake failures in my various attempts throughout the years. Here are a few tips that I’ve picked up along the way:
- Take care to really butter the bottom and sides of your spring-form pan to avoid a sticky mess.
- DO NOT over beat those eggs. Add 1 egg at a time and beat until just incorporated.
- Refrigerate the cheesecake overnight before attempting to remove it from the pan.
- Run a warm knife around the edges of the pan before removing it. I hate when the sides stick!
- DO NOT attempt to use cream cheese that hasn’t reached room temperature. It WILL result in a clumpy mess that lacks the necessary smoothness of a good cheesecake.
- Add a bit of flour to your cheesecake if you prefer it a bit more dense.
- If you aren’t going to do a topping, cook your cheesecake in a bath to avoid cracking on top.
- If cracking occurs (the worst), add a whipped cream cheese topping to disguise it or a pecan topping like this one.
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Pecan Pumpkin Cheesecake
Pumpkin and pecan are two flavors naturally associated with fall desserts, which is why this recipe for Pecan Pumpkin Cheesecake is one of our seasonal favorites. The luscious cheesecake texture combined with these awesome autumn flavors makes for an incredibly decadent and mouthwatering treat. For anyone looking to amp up their Thanksgiving dessert recipes, this no-bake treat is a surefire winner.
Chilling Time 3 hr 30 min
- For the Crust:
- 1 1 / 2 cup Graham Cracker crumbs, finely chopped
- 1 / 3 cup white sugar
- 6 tablespoons butter, melted
- 1 / 2 teaspoon ground cinnamon
- For the Pecan Pie Filling:
- 1 cup brown sugar
- 1 / 4 cup cornstarch
- 1 1 / 4 cup water
- 2 egg yolks
- pinch of salt
- 1 1 / 2 tablespoon butter
- 1 teaspoon vanilla extract
- 1 1 / 2 cup pecan halves
- For the Pumpkin Cheesecake Filling
- 8 ounces cream cheese
- 1 cup canned pumpkin
- 1 / 2 cup white sugar
- 8 ounces whipped topping, thawed
- 1 / 2 teaspoon pumpkin pie spice (or combine 1/2 teaspoon cinnamon, nutmeg and allspice + a dash of ginger)
To prepare the crust, combine Graham Cracker crumbs, white sugar, butter and cinnamon in a large mixing bowl and blend well. Press mixture into 9" pie or springform pan.
Prepare the pecan pie filling: In a medium saucepan combine butter and brown sugar.
In a small bowl, beat together egg yolks, water and salt add to saucepan along with pecan and cornstarch. Simmer, stirring constantly, until thickened. Remove from heat and add vanilla. Fill pie pan, half way and chill for 30 minutes. Discard any leftovers.
Prepare the pumpkin cheesecake filling: In a large mixing bowl beat together cream cheese, pumpkin, sugar and spice gently fold in whipped topping.
Spoon mixture over pecan filling and smooth top evenly chill for at least 3 hours.
Top with whipped cream and sprinkle with pumpkin pie spice before serving (optional). Cover and store leftover pie in refrigerator discard after 5 days.
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Hump Day Snack: Cheesecake Pumpkin Pecan "Chumpcan" Pie
Turducken, Veggieducken, Cherpumple, Pumpecapple — no matter if you're preparing main course or dessert, Thanksgiving's overstuffed, multi-layer creations are guaranteed to get you tongue-tied and make a statement on your dinner table. Channel the hybrid nature of these behemoth creations with this recipe for Cheesecake-Pumpkin-Pecan Pie. 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. You’ll need to make each component separately and freeze each layer to achieve the perfect layers. Once it has baked off and the nutty pecan pie topping has cooled, crack into the crust and cut a piece of what we’re calling the chumpcan pie – it’s triple shot of Thanksgiving-dessert heaven.
For more ways to recreate some of Thanksgiving’s famous hybrid mains and desserts, check out Cooking Channels more celebrated Franken-dishes:
I have made this exactly 4 times. The first time was "anger management"because of a family tragedy. I did most of the work by hand and broke a maple rolling pin in the process. I have since made this and it is a keeper. the one thing I do is use cinnamon whiskey in the batter. It is really good. the pralines I take them out of the oven as soon as they boil. I will use the suggestion to mix the pralines in the batter.
So, the cheesecake looks good, but the praline is crumbled. Is it really supposed to be baked at 325? I've tried it 3 times without success and I am not a novice cook. Maybe I will try a higher oven temperature. I did not get "vigorous bubbling". It just seemed to dry out and get crumbled.
Have made this a few times for Thanksgiving. Easy and delicious. I always skip the praline part and just put a few dollops of whipped cream around the edges and top each with a pecan or walnut. This year I added a little grated tangerine zest to the batter--worked well. I also followed reviewers suggestions and placed the springform in an oven bag. No soggy crust! BUT this year the cake cracked where it hasn't in the past. Hmmmm what to do? Suggestions appreciated. Also for those using the roasting bags: BE CAREFUL! Didn't roll down far enough and one side of the bag actually baked right into the cake. Welcome to my world!
I was actually looking for another recipe when I came across this. I am so glad I did. Cheesecakes are time consuming, but so very easy to make. The only thing I think I might do differently next time would be to add the praline to the batter and bake it into the cheesecake. The consistency, texture and taste is supurb! It is a keeper.
Absolutely fantastic as written. A great alternative to the standard pies at Thanksgiving. A bit time-consuming, but totally worth the effort. I'll be making it again this year.
Oh and a suggestion for those whose pans leak, go buy some cooking bags, you know the kind you would never put a roast in and use like they intended it be used? Put your springform pan in the bag, roll the sides down so that they are just below the top of your pan, trim if needed, and voila, no leaking pan!
This is a fantastic recipe but I do have a few changes I use. The praline is a bit touchy however, so I usually plan on 2 batches as that seems to be what it takes to get it right for me, no clue why but the first batch never seems to bubble, just dries out. Regardless the cheesecake is fantastic, everyone loves it. I have made it a number of times over the years and it is always a hit. I sometimes use a mix of white and brown sugar instead of all white. I upped the vanilla to 1 T instead of 1t. I increase all the spices by about 50% & I also usually add about 1/4t cloves to the mix. Making it again this year for Christmas dinner.
This is an easy, excellent recipe that everyone loves. My only caveat would be to make sure you have a really good springform pan with a tight fitting bottom. Both times I made it, the water bath leaked a little and the crust was soggy, even though I wrapped it with foil very tightly. I substituted rum for bourbon with no problem. And skipped making the praline--just piped some whipped cream around the sides and topped with pecans. The cheesecake is light and creamy-- perfect for the season! Enjoy.
I've made this recipe every Thanksgiving for the last 5 years--with a couple of minor adjustments. I double the praline--nibble on a bit and really mound it on the cheesecake--no complaints yet. And I make it in a 10" spring form pan. There is so much filling that even with the larger pan it fills it right to the top. Absolutely delicious.
I discovered this recipe five years ago--it's involved, but so worth it. Picture perfect, and absolutely scrumptious. I've made it every Thanksgiving since. This year I'm making it for Christmas since my brother has never had the pleasure and he loves both pumpkin and cheesecake. It never fails.
Hold the phone, kids. If you really want to make this spectacular: Done't put the pralines on just yet. Serve each piece with a dollop of freshly whipped cream. Cut open a fresh vanilla bean and use a dash of cardamom and about a teaspoon or so of sugar and beat into the cream. Then top the whipped cream with a sprinkling of the pralines. WOW! Fantastic!
Oh and a note, instead of double wrapping the pan in foil for the water bath, use a roasting bag, put the pan in it and roll it back or trim and you have a waterproof way to put the pan in the water bath.
I first made this recipe many years ago when I got the copy of Bon Appetite and it was a hit. Sadly I lost the recipe afterwards. I was thrilled to find it again here and have made it a few times since and it is always a hit. I have had some problems with the praline so I always plan on 2 batches just in case to get it right, for some reason some batches just seem dry and never bubble. Otherwise I follow the recipe exactly except I taste for spices and usually up them a bit. Fantastic recipe.
When I purged my old Bon Appetit magazines last year, I saved the page with this recipe. I could tell it would be delicious, and it was! Just made it for Thanksgiving and it was a hit. My picky father-in-law even announced that it should be the new tradition every Thanksgiving. I made it exactly as directed in the recipe, sans bourbon since I didn't have any in the house. It came out beautifully, no cracks. Made it the day before Thanksgiving so it would have time to settle. Kept the praline in a sealed container to put on at the last minute. Definitely use a food processor for the crust crushing all those hard gingerbread cookies with a mallet is nearly impossible! Loved it. It will be my go-to recipe for Thanksgiving from now on.
Quick way to do the pecan praline: Don't do it the day before. Instead, take the cheesecake out 15 mins early, remove the bag, and then spread the uncooked praline mixture evenly over the top of the cheesecake. Bake the final 15 minutes. This is my family's favorite dessert during the holiday season!
This is a perfect and impressive holiday dessert. Instead of a water bath, I fill a large roasting pan with water and place it on the rack directly below the cheesecake. Very simple and works perfect, not a single crack and very smooth texture. Also bakes about 15 - 20 min faster. Substitutions: graham crackers, 2 lowfat and 2 regular cream cheese packages, apple juice instead of Bourbon, 3 1/2 tsp. pumpkin pie spice instead of ginger and cinnamon and only 1TBsp of flour. NOTE: The recipe requires a 10 inch pan. Served with fresh whipped cream with cinnamon. Everyone LOVED it and wanted the recipe.
Made this yesterday, added some nutmeg and used graham crackers instead of ginger snap cookies. Awesome! My husband who will not eat Pumpkin Pie loved it!
First cheesecake ever and it was EXCELLENT! Here are the modifications I made which seemed to be perfect: 1)scrapped the praline topping all together-the cheesecake was excellent by itself 2)added about 1-2 tbsp of extra butter for crust-it seemed a little dry to me as written 3)used 1/2 low fat cream cheese 4)no bourbon 5) close to double the cinnamon and ginger 6) added approx 1/4 c. of pumpkin butter just bec I had it. Will make again and again-rave reviews from everyone.
This is one of the best cheesecakes I have ever had. My guests were swooning and asking for thirds. It is also huge and rich and could easily feed 20. I used a regular graham cracker crusts as I had the graham crackers in the pantry but would definitely try the gingersnaps next time. I also made a walnut praline as I had them already, and that worked out well, but frankly it would be delicious with or without the praline. Also, used whiskey instead of bourbon because I am not a bourbon fan.
I've been making this recipe regularly since it first appeared in Bon Appetit in 1997, and I always get positive responses. My own family is only too happy with the bourbon taste and the alcohol, but I live too far from family to go home for Thanksgiving, and have been invited several times to homes where people don't drink because of religious beliefs. I just substitute apple juice, and it turns out fine.
This recipe was such a hit that everyone "gobbled" it up at Thanksgiving dinner and chose this over all the regular deserts. They said it was AMAZING. I have to say I was very confused by the idea of "bathing" the cheesecake vs. baking it in the oven. I am not a very patient person and saw little results in the "Bath" so I proceeded to keep it in the "bath" and place it in the oven for 1 hour and 45 min. at 325. No cracking, no leaking, springform pan used with two layers of aluminum foil around and underneath and placed inside a corningware baking dish with the hot water. Simply AMAZING. Will make every year and probably for other special occasions. I'm not a drinker so was hesitant about the Bourban, but it added excellent flavor! God bless!
Thanks to the oven roaster bag idea! Definitely easier and more water proof than the foil. I made a couple adjustments to the filling: for spices I used 1 Tbsp pumpkin pie spice and 1 tsp cinnamon. I didn't have bourbon so I used applejack brandy. Tasted great!
I've reviewed this recipe before, so I just wanted to update with a substitution I made last week that *didn't* work - I accidentally bought fat free cream cheese. The taste was still pretty good, but the cheesecake cracked badly despite the water bath, and the texture was off. I just made the recipe correctly today (third time), with perfect results.
I just made 3 of these for a 100 person dinner party and they literally flew off the dessert table. They were massive cheesecakes but absolutely delicious. The praline was perfect (I probably ate half of it before it even went on the cheesecake) and cheesecakes had a great consistency. I heard many exclamations of "I think this is the best thing I have ever eaten." I will definitely make this recipe again.
I tried this for Canadian Thanksgiving this year. It was. good. But not great. I found that the bourbon flavor was too strong, and the texture was less creamy than other recipes (3 TBS of flour is significant for a cheesecake!). I would strongly recommend the Bourbon Pumpkin Cheesecake, found on this site, instead (incidentally, it uses only 1/3 the bourbon that this recipe does).
To begin with, let’s make up the glazed pecans.
1/2 t. cream of tartar
perfect pecan halves
Combine the sugar, cream of tartar and water in a saucepan, stirring until the sugar is dissolved, scraping the sides of the pan to remove the sugar crystals, then cook without stirring until it threads crisply when dropped from a spoon.
Using a long sharp pin, stick into a pecan half and dip into the sugar. Set on a piece of buttered wax paper to cool and harden. Set aside.
PUMPKIN PECAN CHEESECAKE:
1 graham cracker crust 10- inch spring form pan.
3 T. butter, melted
1 c. dark corn syrup
1 t. vanilla
Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Pour into a 10-inch , graham cracker crust, spring form pan, cover with the pecans. Bake 20 minutes or until the filling is firm, but not fully cook. Remove from oven and place on a wire rack, while making the cheesecake.
Pumpkin Cheesecake Filling:
2 1/2 lb. cream cheese
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
2 T. all-purpose flour
2 t. ground cinnamon
1 t. ground cloves
1 t. ground ginger
1 c. heavy cream
1 T. vanilla
1 can (1 lb) mashed pumpkin
1. In a large bowl, beat together the cream cheese, sugar, eggs and yolks.
2. Add the flour, cinnamon, cloves and ginger.
3. Beat in the cream and vanilla, then add the mashed pumpkin and beat, medium speed, electric mixer , until thoroughly combined.
4. Pour the mixture over the pecan layer and bake for 15 minutes. Reduce the oven temperature to 275* and bake for 1 hour. Turn off the heat and leave the cake in the oven overnight to cool.
5. Top the cake with the glazed pecans, making circles from the outside, then another one inside the first row, repeating to the center of the cake. Make whipped cream rosettes around the outside of the cake and you should have it.
Utterly amazing. The crunch of the caramelized nutty crust is fantastic, I usually double the crust ingredients to ensure it's not too thin. Adding the bourbon is a must to give it a little extra complexity in the flavor. We make this almost every Thanksgiving.
So I would, being the good sport I am, give this recipie a top rating! Even though Everything that could go wrong did! The recipie is very good and is easy to follow and indeed turns out! A very good thing! The bad thing is I made this for Christmas, the night before! Enjoying the good Christmas cheer and while roasting a lovely duck, I endevoured to mix throughly and smoothly all the ingredients. Carefully pouring it into the prepared shell. baking it to just the right doneness. Only to have a large tub of sour cream jump out of the refrigerador to explode my cheesecake and sour cream all over the said refrigerador and floor and the mountainous tray of freshly washed dishes. Truly shocked I tasted what was on my hands and decided that this was indeed a great recipie!
One of my favorite recipes. It comes out perfect every time. The only change I make is that I double the crust because I prefer it a little thicker. The main reason I do enjoy is that it is not to sweet. I bake it maybe 10 minutes more and it comes out beautifully.
I love this recipe. However, I prefer a little thicker crust so I double it. I don’t use quite all of it. The filling is creamy
I have been making this recipe (without the bourbon) for years. ever since it was first published in Gourmet Magazine. I don’t know why that is not credited here. This is one of our very favorite deserts. My son loves it so much he had me give the recipe to our caterer so it could be served at his rehearsal dinner 10 years ago. It comes out perfect every time. Bake it beyond the “just set” point. It should not be real soft and jiggly in the center. Never use anything but the Libby commercial packed pumpkin. Anything else is a juicy mess.
The filling was good but no one cared for the sour cream topping. It needs to be sweeter. Will probably not make again. Also baking for 65 minutes firmed up the filling.
Fabulous recipe- crust is most delicious. Only change I made was wrapping my springform pan in layers of foil and setting cheese cake in a preheated water bath to bake as I do with with any cheesecake I make.
I've made this for 4 years in a row, its amazing! I don't add the bourbon ((just because I usually don't have any onhand). Its creamy, relatively light and everyone loves it. It's my "go to" when I have to bring a wonderful dessert.
This was a hit at Thanksgiving. I used ginger snaps for the crust which was suggested by a young chef in her review. Excellent! This will be the start of a new tradition in our home.
This is delicious. Creamy, smooth, wonderful fall flavors. For the people who are wondering why the recipe calls for 2 cups (20 ounces) of sour cream. There is a difference between volume and weight. 2 cups of sour cream measured with a standard 1-cup measure weigh about 20 ounces. 2 cups of flour measured with a standard 1-cup measure weigh about 8.5 ounces. 2 cups of sugar would weigh something else. Weight and volume are different.
Having made many cheesecakes this sounded like a nice diversion from Pumpkin Pie. NOT SO! Like others have noted, this never firmed up even with additional baking time. Not sure why but keep searching.
So amazing! Make sure that you double the graham cracker mixture, this is the best part, especially when it caramelizes a bit and gets crunchy--a touch of heaven. Find a way to eat the whole thing within a few days so the crust doesn't soften up.
BEST CHEESECAKE EVER. I don't review recipes, in general. This gets a review. It is absolutely DELICIOUS. Make this. And DO double the spices and place a cookie sheet under your springform pan (on a separate rack).
Love this recipe. One issue, the crust came out a little wet, possibly because of the brown sugar. The pecans in the crust were an excellent addition. Next time I will omit part of the brown sugar.
Been making this recipe for years
always a HUGE hit. I garnish with Peppered Glazed Pecans and precut with dental floss into 32 tiny slices for entire gang to have a taste on Thanksgiving and other special holidays!
I made a few mistakes with this recipe. #1 I didn't have a flat-bottomed springiform pan, so I buttered a pan with a dimpled base and used parchment paper -- the cake stuck to the parchment and left scraps of paper that my guests had to pick off the crust. #2 I only own air-insulated cookie sheets, so when I placed the cake pan a cookie sheet to bake, it delayed baking time to almost 2 hours. Overall the cake was forgiving in that it still tasted good despite the caramelized crust from being baked longer than intended and the bits of parchment paper. The color is a brighter orange than the photo and the flavor is quite pumpkiny. Cracks in the cake top are forgiven by the sour cream topping. I will make this again, with a new cookie sheet & springiform.
This is a fabulous recipe. A new Thanksgiving staple for me. My family and friends loved it!! I did omit the topping and it was divine and not hard to make.
This is a great recipe. It's a great combination of flavors and not overly sweet. AND.. for people like me who are not great bakers. it didn't take much fussing to get a very beautiful looking desert. I doubled the bourbon in the topping and might even add more the next time around.
I didn't even have time to make the topping, just the cheesecake itself, but it is divine. Everyone loved it.
This is a fabulous recipe. I make it every year for the holidays. I omit bourbon and add 1 1/2 tsp. vanilla. Enjoy!
I made this for Thanksgiving and it turned out beautifully! I used canned pumpkin and dried it a bit on paper towels prior to using so that it turned out creamier. I plan on making it every year!
This has been a family favorite since 1990. This year, smaller group, so only one desert and this will be it, by popular request.
I've been making this every chance I get for 4 years now. It's fantastic. Best of the pumpkin pie and cheesecake worlds combined. Personally, I love the original graham cracker and pecan crust because it's lightly toasty and not too sweet, which is a nice change from the usual over-sweetened crusts. I even go light on the sugar when making it to keep from overpowering the toasty pecan flavor. I also double the spices and add a dash of cloves (because I love cloves and think everything is better with them) to warm up the flavor. The pumpkin still shines through wonderfully. I DO have to cook it a little over an hour in my oven, otherwise the center is soupy. I'm not sure if it's my elevation or my oven, but about 65 minutes has consistently been the *perfect* time. And I add about 4 times the amount of bourbon in the topping. it's delicious!
This was delicious, although I did make some changes. I omitted the cinnamon entirely as I dont like that spice. (I know, I know Im one of the 7 people in the world who hates cinnamon.) I doubled the other spices, and doubled&. er, maybe tripled the bourbon. I also used gingersnaps for the crust, per previous reviewer suggestions. The cheesecake ended up light and delicious. I made it for an office potluck and it was a hit. One problem I had was the crust ended up really stuck on the bottom of my pan. Any thoughts as to why?
Keto Pumpkin Pecan Cheesecake Recipe
I have said before, I really love Cheesecake. One of my other favorite desserts is Pumpkin pie too. You put those two together on top of the crust that is like the topping of a Pecan Pie, and you have yourself a wonderful dessert. If you want to make this recipe the traditional way, instead of the Keto way you can always substitute out the Golden Monkfruit for Light Brown Sugar, and swap out the Classic Monkfruit Sweetener for plain sugar. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it.
Since this Cheesecake does not have a graham cracker crust, this also qualifies as a Gluten-Free recipe too (as Keto recipes tend to be anyhow), and of course it is Low-Carb too.
I included in the video a little sneak peak on how you can whip up some quick and Keto-friendly Whipped Cream, just in case you absolutely must have it. That gives it more of a Pumpkin Pie type of festive vibe to me at least. Also, feel free to make extra Pumpkin Pie spice to stick in your cupboard for when you want to spice up some of your coffee in the mornings too.
Pumpkin Pecan Pie Cheesecake (Grain-Free & Primal!)
Holiday baking is one of my favorite pastimes. Doing it with friends and family is just good for my soul. Last year, a sweet friend and I concocted several Thanksgiving-themed recipes and this pumpkin pecan pie cheesecake was one of them! You’ll find my original recipe for pecan pie here.
Make sure to check out my new holiday cookbook, with over 50 grain-free, gut-healing recipes for the updated GAPS version of this recipe. You’ll also find honey “wheat” dinner rolls, turkey gravy, more pies, cakes, and cookies, and my mama’s sweet “corn”bread stuffing. It’s a must for the healthy holiday table and you can still grab it in time here.
If you’re here for the ridiculously good layered pumpkin pecan pie cheesecake, you’ll find that recipe below.
I think I just might break the internet with this one. Let me say it nice and slow: pumpkin cheesecake. Topped. With a layer of pecan pie. Flavor explosion. Deliciousness abounds. This needs to be on your Thanksgiving table. And also your dinner table tonight. And next week, and the following week. At least, I’ll be making it pretty often as we swing into the culinary fall season! Go grab this pumpkin pecan pie cheesecake recipe and get busy!