Pumpkin Cheesecake & Candied Pecans Roostart Recipe
Make Pumpkin Cheesecake & Candied Pecans 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
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let cool.
Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and brown sugar, mixing until well combined.
- 4
- 5
Fill the Crust
Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
- 6
Bake the Cheesecake
Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 7
Cool and Chill
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Candied Pecans
- 8
- 9
Cool the Pecans
Spread the candied pecans onto a baking sheet lined with parchment paper to cool completely.
