Pumpkin
CHEESECAKE
baranbakery.com
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Combining pecan pie, pumpkin pie and cheesecake all in one with this ultimate Pecan Pumpkin Cheesecake with Caramel Whipped Cream!
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cream cheese light brown sugar eggs vanilla extract pumpkin puree cinnamon nutmeg ginger cloves
Ingredients
CHEESEcake
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honey graham crackers pecans butter
CRUST
WHIPPED CREAM
heavy cream caramel
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STEP 1:
For the crust, crush graham crackers & pecans in a food processor into crumbs. Add butter & blend.
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STEP 2:
Press crumbs into a 9” springform pan going up the sides halfway. Place crust in oven at 325F for 10 min.
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STEP 3:
For the batter, beat cream cheese & sugar until fluffy. Add 3 eggs & beat for 5 min. Add next 3 eggs, beating between each egg until batter is thick and creamy.
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STEP 4:
Add in vanilla, pumpkin puree & spices & beat. Remove crust from the oven & pour batter over crust.
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STEP 5:
Bake the cheesecake at 325F for 60 min. Turn oven off & leave the door open, allowing the cheesecake to cool for 15 minutes.
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STEP 6:
Remove cheesecake from oven & allow it to cool to room temp before refrigerating for at least 4 hours.
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STEP 7:
For whipped cream, beat heavy cream until stiff peaks form. Add in 1/4 cup caramel & beat until combined.
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STEP 8:
Top the chilled cheesecake with the whipped cream & use the rest of the caramel to make swirls on top. Top with extra pecans.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe