Best Brookes Layered Pumpkin Pecan Cheesecake Recipes

PECAN PUMPKIN CHEESECAKE

Pecan Pumpkin Cheesecake image

I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup maple syrup
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
TOPPING:
1 cup heavy whipping cream
3/4 cup maple syrup
1/2 cup chopped pecans, toasted
Whipped cream, optional

Steps:

Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.

Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

BROOKE'S LAYERED PUMPKIN-PECAN CHEESECAKE

Brooke's Layered Pumpkin-Pecan Cheesecake image

I created this recipe to showcase our family's favorite Thanksgiving treats, and it has now become our new favorite dessert. A 2-layer pumpkin cheesecake topped with pecan pie, all baked to perfection. The perfect sweet treat every autumn!

Provided by Brooke Elizabeth

Categories Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

Crust:
½ (14.4 ounce) package graham crackers
1 tablespoon unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces pumpkin puree
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 large egg
½ cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 teaspoon milk
⅔ cup chopped pecans

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
Bake in the preheated oven for 35 minutes.
While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 35.6 g, Cholesterol 115.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 7.8 g, SaturatedFat 15.2 g, Sodium 334.4 mg, Sugar 24.7 g

PUMPKIN-PECAN CHEESECAKE

Pumpkin-Pecan Cheesecake image

Make and share this Pumpkin-Pecan Cheesecake recipe from Food.com.

Provided by evelynathens

Categories Cheesecake

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup firmly packed light brown sugar
5 tablespoons butter, chilled
1 1/2 cups chopped pecans
1 1/2 cups graham cracker crumbs
3/4 cup firmly packed light brown sugar
3/4 cup sugar
5 large eggs
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, room temperature
1/2 cup whipping cream
1 can pumpkin puree
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon clove

Steps:

For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
Stir in pecans and set aside.
For cheesecake: Blend crumbs, ¼ cup sugarand butter in bowl.
Press into bottom and up sides of 9 inch diameter springform pan.
Chill.
Preheat oven to 350 degrees F (165C).
Beat cream cheese until smooth.
Mix in white and brown sugars.
Add eggs, one at a time, and beat until fluffy.
Blend in pumpkin, cream and spices.
Pour into crust.
Bake until centre no longer moves when pan is shaken, about 1 ½ hours.
Sprinkle topping over cheesecake.
Bake 15 minutes longer.
Cool.
Cover and refrigerate overnight.
(can be prepared 2 days before serving).