Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Cheesecake With White Chocolate And Candied Pecans

on November 5, 2013

2013-11-02 04.01.59

I have found the most important thing to remember is to have all your ingredients at room temperature. This insures that everything will blend perfectly.

12 tablespoons of unsalted butter, melted

2 1/2 cups of cinnamon graham cracker crumbs

2 3/4 cups of sugar

1/4 cup of brown sugar

1/4 cup of vanilla flavored Greek yogurt (strain any excess water that you might see)

2- 8 ounce packages of cream cheese

1 15 ounce can of pumpkin puree  (or pumpkin pie mix in a can)

6 large eggs

1 tablespoon of vanilla extract

1 vanilla bean

2 1/2 teaspoons of ground cinnamon

1 teaspoon of ground ginger

1/4 teaspoon of cloves

1/8 teaspoon of ground allspice

1 cup of candied pecans


Preheat oven to 325 degrees Fahrenheit

Brush spring form pan with some of the melted butter. Add the remaining butter with the crumbs in a food processor with 1/4 cup of sugar and a pinch of salt. Press the crumbs into the bottom and up the sides of the pan, packing it tightly and evenly. bake until golden brown, 15 minutes or so. Then let it cool on a rack, then wrap the outside of the spring form pan with foil and place in a roasting pan. Have some hot water (on stand by) on the the stove ready to pour into the roasting pan. In the mean time beat the cream cheese and the seeded vanilla bean with a mixer until smooth. Add the remaining 2 1/2 cups of sugar and then beat until well combined, scraping down the sides of the bowl. Now beat in the yogurt. Then in a second bowl add pumpkin puree and 1/4 cup of brown sugar and spices, then mix this in with the cream cheese mixture, add  the eggs, (one at a time), , 1 teaspoon of salt, vanilla, beat until just combined. Place the foiled covered pan into the roasting pan. Pour this mixture into the cooled crust. Then place the roasting pan into the oven on the middle rack, and pour the hot water, that was on stand by, into the roasting pan until it comes up about half way up the spring form pan.  Bake until the outside of the cheesecake is set but the center is a little loose. This should take about 1 hour 45 minutes. Turn the oven off but open the oven to let the initial heat out then close it back and let the cheesecake stay in the oven for another hour. Carefully remove the cheesecake from the roasting pan and cool on a rack.  Take a knife and run it around the edges of the cheesecake, cover and refrigerate overnight.  Finally bring the cheesecake to room temperature then go ahead and melt the white chocolate in a double boiler on the stove. Remove from the stove and spread the white chocolate on top of the cheesecake and decorate with the candied pecans. This cheesecake is light but decadent, one bite will put a smile on your face


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