Tuesday, November 5, 2013

Brown Sugar Pumpkin Pecan Cheesecake.

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AKA - The Longest Name For A Cheesecake In The World.

Oh my lanta, friends.  This cheesecake is so.so.so.so. good.  Seriously.  Good.

I'm not a fan of pumpkin pie (how unAmerican of my soul), but I do love cheesecake.  This is like a beautiful love match between really scrumptious pumpkin pie and a dense and creamy cheesecake.  Not too pumpkiny.  Not too cheesecakey.  A perfect 50/50 blend of the best of both worlds.

And the sugary pecans on top just take it to a whole new level.

We had this on Halloween and every single person raved about it.  Even my brother who doesn't like sweets.  :)



You NEED the recipe.  Bring this to Thanksgiving and you'll be the star of the show.  Trust me.


For the Crust:

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter

For the Filling:

3 packages (8 oz. each) cream cheese
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 oz.) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 eggs, lightly beaten

For the Topping:

6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped pecans


1. Using a double thickness of heavy-duty aluminum foil (about 18 in. square), line a greased  9 in. spring-form pan.  To prevent leaking from the water bath, securely wrap foil around pan and set aside.

2. In a small bowl, combine graham cracker crumbs and sugar. Stir in melted butter, then gently press onto the bottom and 1 inch up the sides of prepared pan.

3. In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs and beat on low speed just until combined. (Over-beating incorporates extra air, which can cause the surface of the cheesecake to crack.) Pour batter over crust.

4. Place spring-form pan in a large baking pan. Add 1 inch of hot water to larger pan. Bake at 325 degrees F for 1 hour.

5. Meanwhile, in a small bowl, combine butter and brown sugar. Stir in pecans. Carefully sprinkle mixture over hot cheesecake. Bake 30 minutes longer or until center is just set.

6. Remove spring-form pan from water bath. Place the cheesecake onto a wire rack to cool.

7. Refrigerate overnight. When ready to serve, remove the entire cheesecake from the pan by lifting the aluminum foil. Cut into wedges.

8. Devour and think of me with each bite of delight. ;)






4 comments:

  1. Oooooh, cloves!!! I'm so in. How does this compare to the maple pecan pumpkin cheesecake? I've made at least one every fall since seeing your post, and my coworkers request it all the time!

    ReplyDelete
  2. I think you may be bringing this to Thanksgiving dinner. ;-)

    ReplyDelete

May the Lord bless you and keep you safe today! Thanks for the comment, friends! :)

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