Pumpkin Pecan Cheesecake

Back this spring, I randomly made a pumpkin cheesecake. It was pretty good. And by pretty good, I mean it was really good…because it was pumpkin + cheesecake= winning combination.

Sadly, a week or so ago, I had to say a temporary goodbye to two new but close friends of BOOF, TiatheCowgirl and MaxtheAgMan.  They are headed back home to the Cowboy state of Oklahoma, and since we were having a Thanksgiving feast of sorts (pre Thanksgiving), I found out that Tia’s favorite dessert is cheesecake and Max’s favorite is anything with pecans, so I wanted to whip up something special that encompassed both.

I got to searching and just threw in “Pecan Cheesecake” in epicurious and was met with a recipe for a Puumpkin Pecan Cheesecake and I was immediately sold.  I mean, not only did it include the pecan and the cheesecake components, but then it also added pumpkin?!?! So much WINNING.

As I found when I made this cheesecake filling, I had enough for two 9 inch cheesecakes which honestly is a really good thing because this dessert is so tasty, you’ll wonder what happened to it.  The recipe is simple and straight forward and I made a couple of changes, but I don’t think it took away from the flavor at all.

Adapted from Epicurious


For the Praline

1/2 cup (packed) golden brown sugar

3 tablespoons unsalted butter

3/4 cup coarsely chopped pecans

For the Crust

2 cups gingnersnap cookie crumbs

1 teaspoon ground cinnamon

1/4 cup unsalted butter (1/2 stick), melted

For Filling

4 8-ounce packages cream cheese, room temperature

1 1/2 cups sugar

3 tablespoons all purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

4 large eggs

1 15-ounce can solid pack pumpkin

1 teaspoon rum extract (the original recipe called for 3 tablespoons bourbon)

2 teaspoons vanilla extract


Make praline:
1) Preheat oven to 325°F. Line baking sheet with foil.

2) Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring.

3) Mix in pecans.

4) Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes.

5) Cool praline completely and break into pieces.

Make crust:
1) Preheat oven to 325°F.

2) Stir cookie crumbs and cinnamon in medium bowl to blend.  Add butter; stir until crumbs are moistened. I pulsed this in my food processor to save time…worked like a charm.

3) Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan (I don’t own a springform pan, so I use a regular pie plate).

4) Bake crust until set, about 8 minutes and cool.

5) Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Make filling:
1) Using electric mixer, beat cream cheese and sugar in large bowl until smooth.

2) Beat in dry ingredients: flour and spices.

3) Beat in eggs 1 at a time. Beat in pumpkin, rum extract and vanilla. Transfer to crust.

4) Pour enough hot water into roasting pan to reach 1 inch up sides of pie plate/springform pan.

5) Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour- 1hour and half.

6) Remove cheesecake from water.

7) Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides.

8) Chill until cold; then cover and chill overnight.

9) Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

10) Share and Enjoy!!!!

This was a big hit. The flavor is strong, the crunch from the praline perfectly complements the creamy pumpkin cheesecake and the whole thing just works. I made the 2nd cheesecake for my co-workers and it was raved about there too…so I am assuming that it actually is pretty good.  It is actually a recipe that I would make time and time again…especially during the holiday season.



2 thoughts on “Pumpkin Pecan Cheesecake

  1. Pingback: Pumpkin Cheesecake Bars | Take a Bite out of Life

  2. Pingback: Gingerbread Apple Upsidedown Cake | Take a Bite out of Life

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