Hey there, food enthusiasts! Are you ready to embark on another culinary adventure? The holiday we all love is fast approaching and we all love great desserts that round out the table.
Here at Acaiguy Cooks we are presenting a "Holiday Dessert Series" and this video presents Pumpkin Pecan Pie Cheesecake! Indulge in the perfect holiday dessert with a slice of Pumpkin Pecan Pie Cheesecake. This delectable treat combines the warmth of pumpkin, the richness of creamy cheesecake, and the satisfying crunch of pecan pie topping, creating a harmonious blend of flavors and textures that will delight your taste buds. Wow! Be sure to click the bell icon 🔔 so you never miss out on our latest recipes and kitchen tips. I also look forward to your questions, comments and suggestions so they we can grow this channel together! Let’s create delicious dishes together! So head to the kitchen, it’s your turn.. You got this!!
Here is the recipe:
For the Crust:
192g/ 1 cup tea biscuits (crushed)
60g/ ¼ cup unsalted butter (melted)
41g/ 1/3 cup pecans (finely chopped)
For the Cheesecake Filling:
400g/ 3-8oz packs cream cheese (room temperature)
200g/1 cup granulated sugar
28g/ 2 tbsp brown sugar
100g/ ¼ cup sour cream
99ml/ 1/3 cup heavy whipping cream
171g/ 3 eggs
28g/ 2 tbsp. corn starch
3g/1.5 tsp. vanilla extract
4g/ 1 tsp pumpkin pie spice
99g/ 2/3 cup pumpkin puree
Combine tea biscuits, melted butter, pecans until sand-like texture
Line bottom of spring form with parchment paper
Form crust in spring form pan
Bake crust in oven at 350 F/176C for 10 mins and remove to cool
In a large bowl, mix cream cheese and sugar until creamy
Add eggs and combine
Add vanilla and pumpkin pie spice and combine
Add pumpkin puree and combine
Add heavy cream and combine
Add sour cream and combine
Add cornstarch and combine
Place a sheet or two of foil around the perimeter of the springform pan.
Place springform pan onto a baking tray with rim.
Pour batter into spring form pan and rest on baking tray with rim
Place hot water into baking tray until the surface is covered ¼ inch (water bath)
Bake 350 F/176C for 60 minutes in the oven
For the Pecan Pie topping:
97g/ ½ cup brown sugar
184g/ ½ cup corn syrup
4g/ 1 tsp vanilla
114g/ 2 eggs
56g/ ¼ cup/4 tbsp. unsalted butter (melted)
188g/ 1 cup chopped pecans
188g/ 1 cup pecan halves
Using a large bowl, combine melted unsalted butter, brown sugar, vanilla, and corn syrup
Add eggs and combine
Add chopped pecans and combine
Set aside
Remove from oven and add pecan pie filling to top of cheesecake
Arrange pecan halves on top of pecan pie filling
Return to oven and bake 350F/176C for 20-25 minutes (approximately) or until filling is set.
Remove and allow to cool to room temperature for 60 minutes
Place cheesecake in refrigerator for 6 hours/overnight
Keep refrigerated until ready to serve.
Enjoy!
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