Pumpkin Pie Cheesecake Recipe
House Made Graham Cracker Crust, Maple Pecan Sauce, Pumpkin Caramel, Pumpkin Whipped Cream, Cinnamon Tuile
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Ingredients
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Graham Cracker Crust
Pumpkin Cheesecake Filling
Maple Pecan Sauce
Pumpkin Caramel
Pumpkin Whipped Cream
Cinnamon Tuile
Method
Preparation
- 1
Make the Graham Cracker Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- 2
Prepare the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until fully combined and smooth. Pour over the cooled crust.
- 3
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove and refrigerate for at least 4 hours, preferably overnight.
- 4
Make the Maple Pecan Sauce
In a small saucepan over medium heat, combine chopped pecans, maple syrup, and butter. Cook, stirring frequently, until the mixture is bubbling and the pecans are toasted. Set aside to cool.
- 5
Prepare the Pumpkin Caramel
In a saucepan over medium heat, combine sugar and stir until it melts and turns amber in color. Add pumpkin puree, heavy cream, and butter. Stir until combined and smooth. Let cool.
- 6
Make the Pumpkin Whipped Cream
In a mixing bowl, whip heavy cream until soft peaks form. Add powdered sugar and pumpkin spice, and continue to whip until stiff peaks form.
- 7
Make the Cinnamon Tuile
In a bowl, whisk together sugar, egg whites, flour, and cinnamon until smooth. On a baking sheet lined with parchment paper, spoon small amounts of the mixture and spread thinly. Bake at 350°F (175°C) for 5-7 minutes until golden. Let cool, then shape into tuile.
Assembly
- 8
Assemble the Pie
Once the cheesecake is cool, drizzle the pumpkin caramel over the top, followed by the maple pecan sauce. Serve slices of cheesecake topped with pumpkin whipped cream and garnish with cinnamon tuile.