Pumpkin Cheesecake & Candied Pecan Roostart Recipe
Make Pumpkin Cheesecake & Candied Pecan Roostart Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Candied Pecans
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Ingredients
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes until set and lightly golden. Remove and let cool while preparing the filling.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
- 6
Add Sugar and Pumpkin
Gradually add the granulated sugar and pumpkin puree to the cream cheese, mixing until well combined.
- 7
Incorporate Eggs
Add eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, ground cinnamon, ground nutmeg, and salt.
- 8
Pour Filling
Pour the pumpkin cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 9
Bake Filling
Bake in the oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an hour.
- 10
Chill
Refrigerate for at least 4 hours, preferably overnight.
Candied Pecans Preparation
- 11
- 12
Add Sugar and Spices
Sprinkle the granulated sugar, ground cinnamon, and salt over the pecans. Stir continuously until the sugar melts and coats the pecans, about 5-7 minutes.
- 13
Cool Pecans
Remove from heat and spread the candied pecans onto a parchment-lined baking sheet to cool completely.
