Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin cheesecake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin Cheesecake is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Pumpkin Cheesecake is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cheesecake:

1. Take For the Crust
2. Make ready 1 cup Pecans, toasted and cooled
3. Prepare 1 tbsp Sugar
4. Get 1 1/2 cup graham cracker crumbs
5. Take 1 dash ground cinnamon (optional)
6. Take 4 tbsp Unsalted butter, melted
7. Make ready For The Filling
8. Prepare 3 -8 ounce packages of Cream Cheese, softened
9. Take 1 cup Sugar
10. Take 1 cup Sour Cream
11. Prepare 1 cup Pumpkin - canned, solid packed
12. Make ready 1 tbsp Vanilla extract
13. Prepare 1 tsp pumpkin pie spice
14. Get 3 Eggs
15. Make ready For Pecan Brittle Topping (not shown)
16. Take 1/2 cup Sugar
17. Take 1 tbsp Water
18. Make ready 1/3 cup Pecans, toasted and coarsely chopped

Steps to make Pumpkin Cheesecake:

1. For The Crust
2. Preheat oven to 350°F. Grease 9inch springform pan.
3. In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
4. Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
5. Lower oven to 325°F
6. For The Filling
7. In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated.
8. Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
9. Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process.
10. Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge.
11. Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle.
12. Enjoy!!!!
13. Pecan Brittle Optional Topping
14. Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces.
15. Ready to serve and ENJOY!

So that’s going to wrap it up with this special food pumpkin cheesecake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!