Pumpkin Pecan Cheesecake - FOOLPROOF

#PumpkinPecanCheesecake #Foolproof #Thanksgivingdessert
Pumpkin Pecan Cheesecake - Foolproof | In this video, I'll show you how to make a creamy, crack free Pumpkin Pecan Cheesecake that's Foolproof. I'll also show you how to make pumpkin puree from fresh pumpkin.
⬇️ Recipe Below ⬇️

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⬇️ Recipe Below ⬇️

Pumpkin Pecan Cheesecake with Salted Caramel
recipe by shereen pavlides

This is a make ahead dessert. There’s almost 2 hours baking time, 2 hours resting time and 3 hours - to overnight refrigeration time, but it’s worth, every minute of the wait. Plan ahead.

1 1/2 cups graham cracker crumbs
2 tablespoon sugar
3/4 teaspoon ground cinnamon
4 tablespoons unsalted butter - melted

3 (8-ounce) packages cream cheese - room temperature
1 cup freshly roasted pureed pumpkin
1 1/4 cup sugar
1/2 cup sour cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
4 large eggs - room temperature

1 cup caramel syrup (Mrs. Richardson’s recommended) - divided
2 cups chopped pecans - toasted, divided
coarse sea salt

Heat oven to 325 degrees F.

In a large bowl, mix graham crackers, sugar, cinnamon and butter until well combined. Lightly spray a 9” non-stick springform pan with non-stick cooking spray. Add prepared graham crackers, pressing evenly and firmly on the bottom and 1/2-inch up the sides (using a ramekin or bottom of a 1 cup measuring cup). Bake until crust is lightly golden, 8 - 10 minutes. Remove to cool.
Decrease oven to 225 degrees F. and open the door to help drop the internal temperature for a few minutes. Check temperature read with an oven thermometer, once 225 degrees F., is reached, close the door. {Note: this is a very important step, to ensure the oven is at the proper temperature, so the cheesecake does not crack!}

Meanwhile: in a stand mixer fitted with the whisk attachment, mix cream cheese, pumpkin, sugar, sour cream and spices until smooth. Add eggs, one at a time until blended. Scraping down the sides and bottom cavity of the bowl, re-mixing until smooth.

Pour cream cheese mixture into the cooled graham cracker crust. Bake until set with a slight wiggle in the center, 1 hour 45 minutes. Turn off the oven and open the door ajar to vent, leaving the cheesecake inside for 15 minutes. {This step prepares the cheesecake for room temperature so it doesn’t crack}.

Remove to a cooling rack to fully cool at room temperature, about 2 hours. Cover the springform pan with a clean kitchen towel, not touching the cake, tightly fitting under the pan and refrigerate until completely set, 3 hours - overnight. {If condensation forms, the towel will absorb it instead of dripping on the cake, making it soggy}.

Place caramel in a microwave safe bowl and microwave on HIGH until pliable and slightly warm but not hot, 10 - 15 seconds.

Remove springform pan, slice and top each piece with 2 tablespoons pecans, drizzle about 1 1/2 tablespoons caramel over the pecans and lightly sprinkle with sea salt. Repeat remaining slices. Makes 10 slices.

prep time: 18 minutes
bake time: 1 hour 45 minutes
cool time: 2 hours +
refrigerate time: 3 hours - overnight
serves: 10

[mariecojo]

I made this over the weekend and it’s amazing!! Tastes so good. Will definitely make again for thanksgiving.

[IvanValerioCortesi]

My favourite chef... me my self and my hubby we love you

[kathrynbaker]

I made your plain cheesecake (with strawberries and blueberries) last month for a friend’s birthday-everyone (including me!) was BLOWN AWAY. It was soooo good. Now I can’t wait’til Fallbto make this one. You are a great inspiration and instructor-your tips are spot on. Thank you!!!!😊

[chuckspencer]

Definitely trying this! I’m glad I found your channel!

[gemma]

Shereen is the best. I love her videos. I love her cook books.

[StormAngelWolf]

Classic comfortable food this is just pure pleasure to have. Thinking thanks giving best dessert.

[windyseason]

It's such an elegant recipe. I will bake this soon. Thanks for your advice!

[Resepviral]

" 🤤🤤🤤👍 It is so tasty and yummy.. literally very nice work.. " 👏👏👏

[ajfernscookingfamily]

So nice it looks very smooth so yummy cheese cake

[sqlsmarty]

Wow! I’ve made several chocolate cheesecakes, most crack. I’ll try the tempering method! Thanks! 😎👍

[Gardis]

wonderful recipe, I will try this in the fall. Thank you Shereen. I notice you like to use the whisk attachment. I usually use the paddle. I find the whisk needs to be cleaned too much except when whipping egg whites or heavy cream. Thank you Shereen.

[DadGotThis]

Great looking cheesecake. I really need to get a mixer so I can step up my baking game.

[Seabiscuit]

Looks wonderful! Thank you for sharing with us.

[quietkitchen]

Now that's one beautiful cheesecake, yum! 👌

[joannemcardle]

This looks amazing. Only way to make a pumpkin cheesecake mote amazing - PECANS.

[Hinged]

Amazing and perfect. Making this ASAP!

[skeletorbones]

Hey Shereen
I'm from South Africa

Watch your shows all the time and i must say yum to the cake

[nicholasfalconer]

You are a GEM! I’m so going to make this for Thanksgiving this year!

[StaciesCountryCooking]

Beautiful cheesecake and I know it’s Delicious 😋

[ryanslauderdale]

Question that could be a Chefie Tip, Mrs. Shereen. How do you like to get the cream cheese to room temperature for this? Do you sit the cream cheese out for an hour, or do you have another trick up your sleeve that could get it done more efficiently?