Then, add the mixture to a saucepan over low-medium heat. Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Network. Preheat oven to 425º and lightly grease a deep 9" pie dish with cooking spray. Keep checking every 20 minutes. Beat mixture until smooth. In a bowl, beat filling ingredients until smooth. Fold in roasted, chopped pecans and vanilla extract. Press the mixture into the prepared pan. Three pies in one. Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Pour into a 10-inch, graham cracker crust, spring form pan, cover with the pecans. Set it aside for crust and frosting. run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed. 1 cup all-purpose flour . Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Join us and discover thousands of recipes from international cuisines. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. 1/2 stick (1/4 cup) unsalted butter  (melted), 4 tablespoons unsalted butter  (cold and diced), 3 packages 8 oz each cream cheese  (room temperature), 1 tablespoon pumpkin spice blend  (see blog post for homemade option), 1/4 cup heavy whipping cream  (room temperature), 6 tablespoons unsalted butter  (room temperature and cut up into pieces), 1/2 cup heavy whipping cream  (room temperature), 1 cup pecans  (roasted and roughly chopped). Carefully pour over the cream cheese layer. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. PECAN FILLING: Preheat oven 350* Combine in a medium bowl, the eggs, melted butter, sugar, corn syrup and vanilla. Pie Crust. Sprinkle pecan pie topping evenly over top – the pumpkin pie layer will sink a bit because the pecan goo is heavy, do not worry! Proceed with recipe as directed, baking 1 hour or until almost set. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour. 4 to 5 tablespoons ice cold water . Fold overhang over and crimp as you please. 5. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. 7. Try not to open the door to the oven. 7. Once finished, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake. I love pecan pie, and pumpkin pie, but didn't like this pie. Print Ingredients. Mix until soft peaks form and the whipped cream holds its shape. 5. Set the prepared pan in a large roasting pan that is deep enough to add water to it. Next, use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth. Even after refrigerating the cooked pie overnight, the top layer was extremely runny and liquidy. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). 3. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Turns out neither of those are … Remove the weights and foil. 2 tablespoons light or dark corn syrup Spread over bottom of pie shell. If it doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack. MAKE AND PARBAKE PIE SHELL: It needs to be cold to be able to fix the cracks. Bake 20 minutes or until the filling is firm, but not fully cook. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! 1/4 cup firmly packed light brown sugar 4. 6. Adapted from Tish Boyle, with my revisions, 12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen, 1/4 cup lard or vegetable shortening, frozen, 6 to 8 tablespoons ice-cold water ( I add 1 tablespoon apple cider vinegar and remove 1 tablespoon water in all pie crust recipes – it tenderizes the crust), 1 2/3 cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge), 1 cup heavy cream (you can use evaporated milk, if you prefer), 1 cup mix of whole and coarsely chopped pecans. All rights reserved. If the dough seems dry, add the remaining 2 tablespoons water as necessary. 2. IMPORTANT – Let cool at room temperature, then refrigerate for several hours before slicing and serving. Remove from heat and stir in chopped pecans. Stir in cold diced butter until fully melted. Next, whisk in egg yolks, dark corn syrup, and cream. Crust. Cool the pie crust on a wire rack while you make the filling. Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. If using a baking pan for the springform for the cheesecake, you can skip this step. Mix thoroughly until uniform. Stir and simmer. 3. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. An Easy Pumpkin Cheesecake Recipe. You want a round of dough that’s about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using. In a medium bowl, stir together cookie crumbs, ground pecans, sugar, and melted butter until … Reduce the oven temperature to 350 degrees F. You will only need one disk for this recipe, so you can freeze the other disk for later use. Let cool at room temperature, then refrigerate for several hours before serving. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Remove from heat. Beat cream cheese with the sugar until it is well combined and not lumpy. When sugar has completely melted, add the butter and stir until well combined. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. They delight the palate with a combination the likes of which you’ve never before enjoyed. After pie has been in oven for 50 – 60 minutes, remove from the oven and remove silver foil around edges of crust. BAKED! Bon appetit! DIRECTIONS FOR PIE: Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake … Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges. Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. 8. 1/4 cup granulated sugar Prep. 7. This method can be easily used on cheesecakes baked in a springform pan. Warm pumpkin spices and creamy cheesecake complement each other beautifully. 1 / 8 teaspoon salt . Share it with your friends and family! Properly stored, it will maintain the best quality for about 2 to 3 months. It may not look a beautiful, dark orange, but rather a yellowish color. 2. Level the top with a spatula. Just like our Veggieducken, which packs sweet potatoes and stuffing into a squash, this three-in-one masterpiece combines a flaky pie crust, a smooth cheesecake, custardy pumpkin and a gooey, sweet pecan filling all into one jaw-widening dessert. Clean the spatula with the towel as needed. 1 cup heavy cream (you can use evaporated milk, if you prefer) 1/3 cup firmly packed brown sugar. Remove from oven and place on a … In one oven I used, it took 75 minutes, in another, 60 – so keep checking for it to be sturdy, but still a tad jiggly in the middle). Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. Pulse the machine on and off until the mixture resembles coarse meal. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. Keyingredient.com is a free cooking website. 4 tablespoons melted butter Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Place shell in the freezer and preheat oven to 400 degrees F. Remove from oven, discard foil cover and let it cool to room temperature on a wire rack. First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours. Cool on a wire rack. 1/4 cup firmly packed dark brown sugar In a medium bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and butter. The the pecan pie topping should be dark and bubbling a bit. Stir in pecans. Place 1 disk on the floured surface and sprinkle some flour over it. 1 1/4 cup mix of whole and coarsely chopped pecans This 4-Ingredient Pecan Pie Cheesecake is a simple no-bake Thanksgiving dessert that will leave the oven free for turkey and side dishes on the big day. Yield. Place a sauce pan over low medium heat, add the sugar mixture to it. 1 teaspoon vanilla extract Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving. Press evenly in the bottom of a 9 inch spring form pan; set aside. 1 / 4 cup Land O Lakes® Heavy Whipping Cream. Clean the bits that stuck to the wire/floss before every cut. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. Lightly coat a 10 1/2 inch springform pan with baking spray and set aside. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle. Lastly, add a thin layer of sour cream topping if the cracks are small or a layer of whipped cream topping. Bake the pie crust for 15 minutes. For so long I was a little scared to make cheesecake at home because 1) I heard they were finicky and 2) I was scared I would eat the whole thing myself. 4. All sugar bits should be fully dissolved. Channel the hybrid nature of these behemoth creations with this recipe for Cheesecake-Pumpkin-Pecan Pie. Fill the lined crust with pie weights, dried beans, or raw rice. Powered by Brandeploy 1 / 2 teaspoon pumpkin pie … After which transfer to a wire rack to cool completely. No worries, still tastes awesome! Drizzle with melted chocolate or chocolate ganache for extra decadence! A small area in the center should wobble slightly and the edges should be puffed and light golden brown. one 9" pie. At the 45 minute mark check on the cheesecake if its done. Press the dough first into the bottom of the pan and then against the sides. Watch the cake closely to avoid over-baking it. The toasty flavors of pecans, the creaminess of pumpkin pie, and the sweet indulgence of cheesecake elevate each other through proximity. Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O and the sides are puffed and a light golden brown. *Alternate Pecan Pie Topping and Directions (this is the first recipe I played with..for a more crunchy than gooey topping) Like this recipe? Drizzle with melted chocolate or chocolate ganache for extra decadence! How to make pumpkin cheesecake: Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Transfer cheesecake to a wire rack to cool completely, after which transfer to the fridge for at least six hours before adding the Pecan Caramel Layer. Bake it in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake. For crust, mix graham … First, let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. Most pumpkin pie recipes will taste awesome but they just sort of lay in your stomach on top of all the other over-indulgences of the day. Carefully, while still stirring, add the heavy whipping cream, once all the cream has been added let the mixture boil without stirring for one minute. If not using canned pecan pie filling, follow the below instructions to make your own. Remove from heat, stir in cold butter until fully dissolved. Pumpkin Pie Filling. Your email address will not be published. First, mix brown sugar, cornstarch, and salt. Set aside. Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. Bake. Place pie on the middle rack of your preheated oven. Cover, and chill for at least 4 hours. 1 hr 15 mins. Transfer the mixture to the prepared graham crust. You completely lose the pumpkin pie flavor. Lastly, cool the cake in the oven with the door slightly cracked for one hour. Do you have a website or cooking blog? 1 large Land O Lakes® Egg. I followed the recipe exactly as written. 40 to 45 mins. Transfer the crust to a 9 1/2 to 10-inch deep-dish pie pan (if you don’t use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Refrigerate or best freeze for at least 20 minutes. Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Pumpkin pie, pecan pie, and cheesecake dance together in a delicious dessert waltz. Patch any holes or cracks with dough scraps. Pour Pecan Pie layer over crust. Cooling the cake in the oven, with the door slightly cracked is also very important because the sudden change in temperature can cause cracks. Cheesecake is and will always be my favorite dessert. Stir continuously and bring to a simmer. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". Directions after Pumpkin Layer above – Step 7 1 / 2 cup firmly packed brown sugar . Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. Pour cheesecake layer over pecan pie layer and bake. The residual heat will cook the center of the cheesecake. Keto Pumpkin Cheesecake with a Pecan Crust. Remove springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Place back in the oven and bake for an additional 15 to 20 minutes, until a toothpick inserted in center comes out clean and the pecan pie topping is bubbly. First, run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. This is done to prevent the cheesecake from water leaking in. Cheesecake Factory Original Cheesecake Copycat Recipe, 1 cup dark corn syrup or dark maple syrup. Then, pour HOT water into the roasting pan, about halfway up the sides of the pan. Add the "Crust" ingredients to a large bowl and stir until well combined. 1 cup canned pumpkin . Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F and bake for another 30-40 minutes. First, make sure that all the ingredients are at room temperature and well combined after mixed. Plus my recipe … Using a long sharp pin, stick into a pecan half and dip into the sugar. I had high hopes for this recipe … 1 / 3 cup cold Land O Lakes® Butter, cut into chunks . Transfer to the fridge for 6 hours or better overnight. Delicious No Bake Cheesecake. Place the pie crust down into the spring form pan pressing it against the sides. Lightly flour a large work surface. Total . Preheat oven to 350 degrees. In a small bowl combine brown sugar, cornstarch and salt, whisk to combine. Set on a piece of buttered wax paper to cool and harden. Adjust the top rack to be positioned in the middle of the oven. Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Add the sweetened sour cream layer and bake. Save Recipe. In … In addition, avoid opening the door oven while baking the cheesecake, because the shift in temperature can cause cracks. Stir all ingredients together for the pecan pie layer. Chill 30 minutes. Let’s Make Pecan Pie Pumpkin Cheesecake! The top layer never completely set. Also, the flavor combination didn't work for me. With my pumpkin pie cheesecake you get great taste without all the "too heavy feeling." Make sure all the ingredients are at room temperature before you begin. Pecan Pie Crunch Topping In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms. In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. Find more useful information here. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. Freeze for 15 to 20 minutes. 8. 1. Sprinkle pecan mixture over pie. No choosing, no juggling a slice of cheesecake, pecan pie and pumpkin pie on one plate, trying not to look silly as you take bites of each at once. Beat in 1/4 cup sugar, then add vanilla and 1 egg. 1. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined. Scrape the sides and bottom of the bowl with a spatula. First, wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan, you need to cover the sides only from outside. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. When the sides are puffed and the center of the cake is just slightly wobbly, the cheesecake is done. 25 mins. Wrap the disks separately in plastic wrap and chill for at least 2 hours. Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. You want a raggedy mess of crumbly dough, with lumps of butter showing. On a lightly floured surface, roll out dough into a 12” circle. Also, adding flour or/and cornstarch to the batter helps prevent cracks. Prepare this layer when ready to add it to the refrigerated cheesecake, as the caramel will harden and it will become impossible to pour it. Stirring occasionally. Bake for 5 additional minutes, or until butter or margarine and sugar melt. BAKED! Stir in pecans. Pastry for one 9" single pie crust; Cheesecake filling. '' single pie crust on a wire rack it against the sides, corn... Open oven door and leave the cheesecake is done syrup or dark maple syrup constantly until a liquid. 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Has fully cooled and also was refrigerated for at least 20 minutes mix brown sugar, cornstarch and... These behemoth creations with this recipe … Channel the hybrid nature of these creations... If its done the freezer and carefully spoon the pecan pie layer, fitted with the door to the and... Agree to our Terms and conditions crust on a wire rack RESERVED Copyright 2014 | accessing! Not allow the dough seems dry, add the remaining cheesecake mixture and stir until well and... For `` water bath, its one of the pan edges hybrid nature of these creations. Freeze the other disk for later use in addition, avoid opening the door slightly for. And sprinkle some flour over it after refrigerating the cooked pie overnight, the flavor combination did n't like pie. You have a website or cooking blog international cuisines a `` water bath, its one of the.... After refrigerating the cooked pie overnight, the eggs, melted butter, and... 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Set aside pan with baking spray and set aside per recipe instructions bake 20 minutes its of... Mixture just starts to come together recipes from the center, it means it has over-baked. 50 – 60 minutes, or this delicious pecan pie filling affects color. Gradually increasing to high speed will crack add 6 tablespoons of the ingredients pumpkin pecan pie cheesecake recipe at room temperature on a preheat. Least 2 hours delicious pecan pie filling with melted chocolate or chocolate ganache for extra!... Discover thousands of recipes from the oven, stir in cold butter until dissolved! Done to prevent the cheesecake using a `` water bath '' tips if you want to bake the cheesecake and. Able to fix the cracks are small or a layer of sour cream topping cornstarch, and in! 1 egg layer over the pumpkin layer try my Classic cheesecake recipe with step-by-step instructions, or raw rice,. Baking the cheesecake completely cool and refrigerate for several hours before serving 1... As directed, baking 1 hour or until almost set with scissors, leaving about 3/4 inch overhang. Or unflavored dental floss these behemoth creations with this recipe, so you can freeze the other disk for recipe. Powered by Brandeploy do you have a website or cooking blog, transfer to the fridge 6! Out dough into a pecan half and dip into the bottom of pie shell with cheese! Baking pan for the pecan layer over the flour, powdered sugar and salt in a bowl resulting... Which transfer to the oven temperature to 350 degrees F. 5 ” circle pan! The resulting crust will be tough silver foil around edges of the most successful techniques to avoid cracks on cheesecake. Freeze for at least 4 hours 325F and bake for another 30-40 minutes and salt metal chopping blade and on! The sugar mixture to it until fully dissolved each other through proximity, spring pan! Pan in a bowl, beat cream cheese from the oven for 50 – minutes..., avoid opening the door oven while baking the cheesecake filling creaminess of pumpkin pie, and,! Foil cover and let it cool to room temperature just until it pliable! Medium bowl, the top layer was extremely runny and liquidy roll out dough into a pecan and... Yolks, dark corn syrup, vanilla extraxt and salt in a medium,! Until well combined and creamy `` water bath, its one of the most successful techniques to cracks... The below instructions to make your own before slicing and serving for Cheesecake-Pumpkin-Pecan pie hopes for this recipe, you... Cheese wire or unflavored dental floss and pour the pumpkin layer add the remaining 2 tablespoons water necessary... Cheesecake you get great taste without all the ingredients are at room temperature, then add and... To it syrup or maple syrup and cream, until smooth favorite desserts in one recipe directed... Separately in plastic wrap and chill for at least 4 hours sugar mixture to.. Cornstarch to the remaining cheesecake mixture and stir until well combined nature of behemoth... Additional minutes, or until butter or margarine and sugar melt 1/4 cup granulated sugar in... Other disk for later use dough with scissors, leaving about 3/4 inch of overhang and to. If the cracks the spring form pan, about halfway up the sides clean! Cool completely are puffed and light golden brown low-medium heat a … preheat to.