Pumpkin Cheesecake with Pecan Praline Sauce
Make sure if using canned pumpkin, that you dont use canned pumpkin pie filling (which is sweetened and spiced); you want to use canned pumpkin, which is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can find instructions here, or make butternut squash puree by splitting a squash lengthwise and scraping out the seeds. Butter the cut side of each side of the squash, and bake the two squash halves, cut side down, on a parchment-lined baking sheet in a 375F/180C oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier.
Make sure if using canned pumpkin, that you dont use canned pumpkin pie filling (which is sweetened and spiced); you want to use canned pumpkin, which is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can find instructions here, or make butternut squash puree by splitting a squash lengthwise and scraping out the seeds. Butter the cut side of each side of the squash, and bake the two squash halves, cut side down, on a parchment-lined baking sheet in a 375F/180C oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier.
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons sugar
- 1 1/4 cups sugar
- 1/2 teaspoon kosher or sea salt
- 4 large eggs (at room temperature)
- 1 1/2 cups (180g) graham cracker crumbs
- 1/2 cup (125ml) heavy cream
- 1/4 cup (60ml) maple syrup
- 4 tablespoons (60g) melted butter
- three 8-ounce (680g) packages cream cheese (at room temperature)
- grated zest one lemon (preferably unsprayed)
- one 15-ounce (425g) canned pumpkin puree
- 1/2 cup (125g) sour cream or whole-milk plain yogurt
- 1 tablespoon cornstarch (or 2 tablespoons flour)
- 3/4 teaspoon dried ground ginger
- 3/4 cup (105g) packed light or dark brown sugar
- 6 tablespoons (85g) unsalted butter
- 1/4 cup (60ml) bourbon
- 1 1/2 cups (160g) pecans (toasted and coarsely chopped)
- Carbohydrate 0.880689126733032 g
- Cholesterol 141 mg
- Fat 3.33756564903853 g
- Fiber 0.163460412286553 g
- Protein 4.20920309294909 g
- Saturated Fat 1.04663832852565 g
- Serving Size 1 1 to 14 serving (51g)
- Sodium 6551.7155587546 mg
- Sugar 0.717228714446479 g
- Trans Fat 0.561754471955128 g
- Calories 51 calories
Step-by-step
- To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake.
- Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC).
- To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt.
- Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan.
- Bake the cheesecake in the oven until the center feels just slightly set, about 1 hour, to 1 hour and 15 minutes. Remove the cake from the oven and let sit in the water bath for 30 minutes, then remove the cake from the water bath and let cool completely. Refrigerate for at least 4 hours before serving.
- Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.
My Pumpkin Cheesecake Journey: A Sweet Escape
As a busy professional, finding time for anything beyond work and the occasional yoga class feels like a miracle. But lately, I've discovered a new kind of therapy: baking. There’s something deeply satisfying about measuring ingredients, carefully following instructions, and then, finally, sinking my teeth into the fruits (or should I say, desserts) of my labor. This pumpkin cheesecake recipe wasn't just a culinary adventure; it was a journey of self-discovery, a testament to the power of slowing down and enjoying the simple things in life. The initial steps involved sourcing the perfect ingredients: I scoured local markets for the freshest pumpkin puree, ensuring it was 100% pumpkin and not the pre-sweetened pie filling. This small detail, I learned, dramatically affects the final taste. The quest for perfect ingredients was almost as enjoyable as the baking itself.
The actual baking process was a surprisingly meditative experience. The rhythmic mixing, the careful layering of ingredients, the anticipation of the oven's warmth – it all felt incredibly calming. There were moments of slight panic, of course (did I add enough cornstarch? Will the crust crack?). But even these moments added to the charm, transforming baking from a task into a story unfolding before my very eyes. Watching the cheesecake rise slowly in the oven, its golden crust browning perfectly, was pure magic. It felt like I was creating something beautiful, something special, not just a dessert, but a small masterpiece.
And then, there was the moment of truth: the first bite. The creamy, spiced pumpkin filling, the perfectly crunchy crust, the rich, nutty pecan praline sauce – it was a symphony of flavors. Each mouthful was a celebration of autumn, a warmth spreading through me that was as comforting as a warm hug. It was more than just a cheesecake; it was a reminder to cherish the simple joys of life, to find moments of peace and creativity amidst the chaos of everyday existence. It’s a recipe I'll return to again and again, not just for its deliciousness, but for the sense of accomplishment and calm it brings.
Beyond the Recipe: This pumpkin cheesecake isn't just a dessert; it's a symbol of how we can find joy and balance in our busy lives. It’s a reminder that sometimes, the most fulfilling things are the simplest. It’s a testament to the power of slowing down, taking our time, and savoring the process. So, next time you feel overwhelmed, stressed, or just need a little pick-me-up, I encourage you to try this recipe. You might be surprised at the therapeutic power of baking – and, of course, the delightful taste of a perfect slice of pumpkin cheesecake.
The Pecan Praline Sauce: A Sweet Addition The pecan praline sauce added a sophisticated touch to the already decadent cheesecake. The rich, nutty flavor combined beautifully with the creamy pumpkin filling, creating a balance of textures and tastes that was truly unforgettable. Toasting the pecans beforehand enhanced their nutty flavor, adding a depth of complexity that elevated the sauce to another level.
Sharing the Joy: One of the best parts about baking this cheesecake was sharing it with others. The expressions of pure joy on the faces of my colleagues and friends as they took their first bite was worth more than any award. It's a reminder that simple pleasures, shared with loved ones, are some of life’s greatest treasures. The cheesecake became a conversation starter, a way to connect with others over something delicious and comforting.
This experience has completely transformed my perspective on baking. It's no longer just a chore or a hobby; it’s a way to connect with myself, to find peace, and to share happiness with others. And this pumpkin cheesecake? It’s become a treasured part of that journey, a symbol of sweet success and mindful moments.
