The water bath creates a humid environment in the oven which prevents the delicate creamy mixture from drying, burning, sinking or cracking. Click Here to join My Email club for new Recipes & chef tips! Turn off the oven and let the cheesecake sit in the oven for 1 ½ hours longer. Add eggs one at a time, beating just until blended after each addition. Finally, there is a sour cream and orange marmalade topping as the crowning glory to this sophisticated treat. Once done, cool for a bit in the oven, take it out and cool to room temperature and then refrigerate overnight before serving. Yes! Once done, turn off the oven and crack the door slightly. Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated. Mix By the time the crust is finished baking, the cream cheese should have warmed up enough to be at roughly room temperature and lump free. Spoon about 1 1/2 – 2 tablespoons of crumb mixture into each of the cupcake wells and press down. 3/4 cup graham cracker crumbs (you can buy them ready made or grind up about 5 graham crackers in the food processor) One of the most frustrating things about cheesecake is the lumps in the cream cheese! Then a creamy filling is made using cream cheese, canned pumpkin, cinnamon and nutmeg (it smells amazing). Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. A water bath may sound like a fancy kitchen term but trust me, there is nothing complicated about it! Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … Layer upon layer of flavor. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … As the pan gets used, it starts to warp slightly and will start to leak. Place on a wire rack to cool completely, about 2 to 3 hours. My husband said he liked this even better than graham cracker crust! These bars, however, are my perfect compromise. Your email address will not be published. Pour the mix into the pecan graham cracker crust. Reasons why cheesecake might crack include: Using a water bath helps with this issue. This pumpkin cheese is rich and creamy, without being overly heavy. Pour filling into the springform pan and bake in a water bath. A thick New York style cheesecake is swirled with a sweet pumpkin mixture in a pecan crust for a festive twist on a classic dessert. Keep the oven at 350°F temperature. Super creamy and so flavorful. So, the edges of the cheesecake don’t over heat. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. The cheesecake should keep for up to 2 months. Pumpkin pie spice blend is a blend of warm wintery spices that you can buy at most grocery stores and online! In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. By the time you need to add them to the filling, they will also be warmed up to room temperature. Bake for a little bit. Add in your butter and brown sugar and process until pecans and graham crackers are finely ground and the butter and brown sugar are completely incorporated. Place in a resealable freezer bag and freeze it for up to 3 months. ", Hey there! Keep in mind that cheesecake is perfectly fine to serve in the pan itself though. Tag me on Instagram at. Once the hour is up, remove the cheesecake from the oven and then remove it from the water bath. Add the pumpkin spice and vanilla extract and mix to incorporate, about 10 seconds on medium low speed. Overbaking will also create cracking, with the outer rim of the cake more firm while the inside center still creamy and soft. Quick heat changes can makes the cheesecake crack. This smooth and creamy pumpkin cheesecake has pumpkin pie spice blend in the pecan and graham cracker crust a well as the filling. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Just slice up the cheesecake and store in an airtight container. Omit the cinnamon. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Pour in the melted butter and mix to combine. The recipe remains the same. Required fields are marked *. Bake the crust until lightly browned, for 5-7 minutes. Required fields are marked *. Pumpkin Swirl Cheesecake. But if you don’t have all those ingredients, just use all cinnamon for the pumpkin pie spice blend in the recipe. Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Make the filling by placing the room temperature cream cheese in the bowl of stand mixer fitted with a paddle attachment. In a food processor or in a plastic baggie crush the graham crackers. Using an electric mixer, cream together the cream cheese, sour cream and sugar until fluffy. "Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. This will help the cheesecake cool slowly so it is less prone to cracking. In small bowl, combine melted butter, brown sugar, cinnamon, and graham cracker crumbs. A nice change of pace from the classic pumpkin pie dessert. This cheesecake is best stored in the refrigerator, tightly sealed under aluminum foil or plastic wrap. This helps to make the crust tight and compact. Add the pumpkin puree and spices and beat until well incorporated. Follow me on social media for more recipe ideas & inspiration! This recipe uses pumpkin puree not pumpkin pie filling. Blend in eggs one at a … To make crust, preheat oven to 350 degrees. Then make the filling by using room temperature cream cheese and eggs, along with some vanilla, more pumpkin pie spice, white and brown sugar, some sour cream and pumpkin puree. Set a kettle of water to boil (this will be used for the water bath). A springform pan is a baking pan with removable sides. Sprinkle the pecan topping on the cheesecake. You can use this trick to warm up eggs to room temperature too! Obviously, the easiest way to get room temperature cream cheese is to leave the cream cheese out for a couple of hours on the counter top. Then you bake the cheesecake in the pan with the water around it. Gather the foil up about 1 inch up the side of the pan to help seal the bottom in case there is any leakage and to help prevent the water from seeping into the pan when you bake the cheesecake. If you plan on making cheesecakes, a springform pan is worth investing it. We made this cheesecake in the middle of summer for a fall campaign photo shooting. Then do pecans. 3 eggs. Press the mixture onto the bottom of a prepared springform pan. In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. The top of the crust should look slightly drier but don’t worry too if there isn’t much difference in the way the crust looks after baking. Nutrition facts are an estimate and will vary depending on the brand of ingredients used. Learn how your comment data is processed. I like to put the handle of a wooden spoon in-between the door and the oven to do this. pumpkin cheesecake Soar to new heights with this heavenly recipe for Pumpkin Cheesecake . Cheesecake can be frozen. The pecan crust on these pumpkin cheesecake bars really takes them from good to great! Smooth and creamy bourbon spiked pumpkin cheesecake with a graham cracker-pecan crust is topped with a dollop of Brown Sugar and Bourbon Cream. Slowly, and cool down slower once the oven or you have the custard filling separating from each other causing! 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