Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake with Salted Caramel

#PumpkinPecanCheesecake #PumpkinCheesecake #FoolproofCheesecake

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https://youtu.be/z0CGO1f15IE

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 refrigeration time, but it’s worth, every minute of the wait. Plan ahead.

Since the Pumpkin Cheesecake is fully homemade, to save a step, I'm using a store bought, good quality caramel to finish. Don't forget to lightly sprinkle with sea salt.

Note: Diamond Crystal kosher salt is used for all my recipes. If using a different brand, adjust measurements to taste.

Ingredients:

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 canned pumpkin puree

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

1 1/4 - 2 cups chopped pecans - toasted, divided

coarse sea salt

Directions:

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