This luscious Pumpkin Pecan Cheesecake combines a rich filling, crunchy maple pecan topping, and salted caramel.
Hello, folks! Happy Monday. Oh happy cheesecake Monday, precisely. I am going to keep it super short and sweet today. Besides, who needs a lot of words when two wonderful things are involved?
a. Apparently, this delicious Pumpkin Pecan Cheesecake;
b. New photos of Daisy as promised in the previous post.
Few Notes on Pumpkin Pecan Cheesecake:
- It is not overly sweet, as well as this Butterscotch Apple Cheesecake. Most similar recipes would call at least 1 cup of sugar for the filling when I used just 1/3 of a cup. I also didn’t add any sugar into the base because why yes – the crumbs are sweet enough themselves! This cheesecake has plenty of sweetness though coming from the topping and caramel;
- The texture of the cheesecake is light, mousse-like, not as dense as you probably prefer, but it’s delightful;
- The buttery and crunchy pecan maple topping is a perfect way to balance the delicate texture of the cheesecake. It is also a super addictive snacking material;
- The salted caramel with a distinctive maple flavour is everything!
Daisy & Caramel
Talking about this caramel, Daisy 100% approved. I wanted to take a shot with her and cheesecake, but she didn’t show any interest in it. Instead, she was impressed with the caramel. She literally couldn’t stop returning to that bowl 4 times, within a few minutes. That must have been the maple flavour; she’s Canadian after all! (Or could have been cream and butter.) Isn’t it her face is just so cute and hilarious?
Anyway, I hope you like this caramel too as well as this delightful Pumpkin Pecan Cheesecake.
See you very soon (And most likely, I will be with my first Christmas recipe.)
Pumpkin Pecan Cheesecake
Course: DessertDifficulty: Easy6-8
10
minutes15
minutes60-80
This luscious Pumpkin Pecan Cheesecake combines a rich filling, crunchy maple pecan topping, and salted caramel.
Ingredients
- Cheesecake Base:
~ 1 and 1/2 cups graham honey crumbs (or other type)
~ 1/3 cup melted butter (~ 5 tbsp. and 1 tsp.)
- Cheesecake Filling:
500 gr. cream cheese, room temperature
2 cups pure pumpkin pure (not the pie filling)
1/3 cup light brown sugar
1 tbsp. of mixed spices such as cinnamon, cardamom, nutmeg, and ginger
4 eggs, room temperature
- Maple Pecan Topping:
4 tbsp. butter
1/2 cup light brown sugar
4 tbsp. maple syrup
a good pinch of salt
3 cups pecans, toasted
- Salted Caramel:
2 tbsp. water
a good pinch of salt
1 and 1/4 cup light brown sugar
6 tbsp. butter
2 tbsp. maple syrup
1/2 cup heavy cream (35%)
maple flavour, optional
Directions
- Cheesecake Base:
- To make the crust, combine the melted butter with the graham crumbs. Press into a 20 cm (~27 for a thinner and larger cheesecake) spring form pan. Bake the crust for about 7-8 minutes at 170 degrees C (350 degrees F) then remove and completely cool.
- Reduce the oven temperature to 150 degrees C (300 F). Place a pan filled with water on the lower rack of the oven.
- Cheesecake Filling:
- In a large bowl beat with an electric mixer on low speed the cream cheese with the pumpkin pure, spices, and sugar for 2-3 minutes until the sugar has incorporated.
- Add the eggs (one at a time) and beat 30 seconds each time, to incorporate.
- Pour the filling into the cooled crust. Slightly tap the pan a few times around the bottom – this will help to release the bubbles and decrease the possibility of cracking it.
- Bake the cheesecake for about 1 hour. Check the cheesecake – the edges of the cheesecake should look firm and set while the center remains slightly fudgy. If it doesn’t look like that yet, bake it for another 5-10 minutes. Turn the oven off and leave the cheese for another 10-15 minutes inside (You can open the door if you’re afraid of overcooking it).
- Remove the cheesecake from the oven and let completely cool. Refrigerate overnight then lose the baking pan and, using the help of a knife if necessary, release the cheesecake.
- Maple Pecan Topping:
- In a pan combine the butter, sugar, maple syrup, and salt over medium heat. Cook about 7-10 minutes, to thicken. Add the pecans and cook 3-5 minutes, stirring occasionally. If using, add the maple flavour. Remove and arrange on a baking sheet, in a s ingle layer, to cool and set. Brake or chop before serving.
- Salted Caramel:
- In a saucepan with thick bottom combine the water, maple syrup, salt, and sugar. Melt, stirring, and when the sugar is dissolved, stop stirring. Cook about 10 minutes to thicken.
- Add the butter, let it melt 1 minute. Stir in the creams and maple flavour, if using. Simmer for 5 minutes and off heat. Cool and keep refrigerated.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I showed the pictures of Daisy to Lynne as well Ben. She is so cute! What’s just as cute is this cheesecake. Wow! I love it. All the flavours of pumpkin, pecan, maple and salted caramel. What more could I ask for? Yum Yum!
Neil recently posted…Slow Cooker Chicken And Chorizo
Daisy is the cutest!! I love her markings and curiosity. AND I love that decadent and beautiful cheesecake! Pinned for Fall YUMS!
H wow- Ben – I agree wholeheartedly with Marissa- this is indeed a showstopper! What a glorious dessert! I love cheesecake that’s not too sweet and love that you used only 1/3 a cup of sugar in this! And I simply LOVE your pairing of creamy Pumpkin Cheesecake with that crunchy topping and luscious salted caramel sauce! Simply decadent!
Shashi recently posted…By: John / Kitchen Riffs
What a showstopper of a cheesecake, Ben! My mouth is literally watering thinking of a slice with that thick, rich salted caramel sauce! I can see why Daisy approves. (And she’s getting so big! Such a sweet kitty…)
Haha! If you sat me down next to that cheesecake, then your pictures would look a lot different – mainly you wouldn’t have a cheesecake left to take a picture of! This flavor profile is right up my alley with the pumpkin + pecan + maple + caramel! Yum! Great pics of the kitty, but I have to know, where is the pup??
David @ Spiced recently posted…Slow Cooker Hot Chocolate
Sounds fabulous Ben!!! Give me all of the cheesecake! Pumpkin pecan is a terrific fall flavor. And Daisy is such a sweetheart!
Awww, Daisy is so sweet!!! And so is this amazing autumnal cheesecake!!