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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

I’m going to an employee holiday party at work today where everyone is bringing a dish. My recipe for Pumpkin Cheesecake With White Chocolate And Candied Pecans is what I’m bringing to the party. I hope they love it!

 

Pumpkin Cheesecake With White Chocolate And Candied Pecans

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Pumpkin Cheesecake With White Chocolate And Candied Pecans

Pumpkin Cheesecake With White Chocolate And Candied Pecans (2)

My Pumpkin Cheesecake With White Chocolate And Candied Pecans is the sweetest way to end a holiday meal.

I don’t know… I’m thinking I may be getting a little better with the whole baking thing. You may notice the time it takes to make this cheesecake has a lot to do with all the inactive prep time. You see I like my cheesecake to have a firm texture. That means extended time in the refrigerator. That’s a personal preference.

I also am a big fan of vanilla granulated sugar. I always save my used vanilla bean pods to stick in my sugar container. Vanilla sugar is a staple in my house.

Let’s get started.

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Pumpkin Cheesecake With White Chocolate And Candied Pecans (2)

Prep Time: 30 minutes
Inactive Prep Time: 5 hours
Cook Time: 1 hour 45 minutes
Total Time: 7 hours 15 minutes
Yields: 12 servings
Equipment: Spring Form pan, parchment paper, Stand mixer with the paddle attachment, 2 large mixing bowls, double boiler

Ingredients:
12 tablespoons of unsalted butter, melted, plus extra to brush the spring-form pan
2 1/2 cups of cinnamon graham cracker crumbs
2 3/4 cups vanilla granulated sugar, (granulated sugar is fine)
1/4 cup of brown sugar
1/4 cup of vanilla flavored Greek yogurt, room temperature (strain any excess water)
2- 8-ounce packages of cream cheese, room temperature
1 15-ounce can of pumpkin purée  (or pumpkin pie mix in a can)
6 large eggs, room temperature
1 tablespoon of vanilla extract
1 vanilla bean, seeded
2 teaspoons of Homemade Pumpkin Pie Spice Blend (substitute store-bought)
1 cup of candied pecans
2 cup white chocolate chips, melted

Ingredients For My Homemade Pumpkin Pie Spice Blend:
teaspoons of ground cinnamon
2 teaspoons of ground ginger
1 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1 pinch of allspice

Directions For Homemade Pumpkin Spice Blend Storage:
Add all the ingredients for the spice blend into a mixing bowl, whisk to combine. Place into an airtight container and store in a cool dry place.

Directions:
Preheat oven to 325-degrees F.
Brush springform pan with melted butter. In a food processor fitted with a metal blade process the graham cracker crumbs and transfer to a large mixing bowl. Add 12 tablespoons of melted butter, 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 for 15 minutes until golden brown. Let cool.

Wrap the outside of the Spring Form pan with foil and place in a roasting pan. In a tea kettle heat up water until hot. Have ready to pour into the roasting pan.

In the meantime, in a Stand mixer fitted with the paddle attachment, on low speed beat the cream cheese and the seeded vanilla bean until smooth. Add the remaining 2 1/2 cups of sugar and then beat until well combined, scraping down the sides of the bowl. Add the yogurt and continue to mix until combined.

In a second bowl add the pumpkin purée, 1/4 cup of brown sugar, and pumpkin pie spice blend. Combine pumpkin mixture in with the cream cheese mixture. Still, on low speed,  add the eggs, (one at a time), 1 teaspoon of salt, vanilla extract, beat until just combined.

Place the foiled covered Spring Form pan into the roasting pan. Pour this mixture into the cooled crust. Then place the roasting pan into the oven on the middle rack. Pour the hot water into the roasting pan until it comes up about halfway 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 heat to off. Let the cheesecake remain in the oven for another hour.

Carefully remove the cheesecake from the roasting pan and place on a cooling rack, for at least 1 hour. Next, take a sharp knife and run it around the rim of the pan to loosen cheesecake. Cool in pan on a wire rack. Refrigerate for 4 hours ( or overnight). Remove the cheesecake from the frig and bring to room temperature.

Using a double boiler melt the white chocolate chips. Spread the white chocolate on top of the cheesecake. Decorate with the candied pecans. Transfer the cheesecake to the freezer for at least 2 hours, then back to the refrigerator until ready to serve.

My Pumpkin Cheesecake With White Chocolate And Candied Pecans is an AWESOME way to end a holiday meal.

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Peach Valley’s Thanksgiving Celebration

 

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Pumpkin Cheesecake With White Chocolate And Candied Pecans (2)

Even though it’s Sunday,  for me it’s my Friday, which means I’m off tomorrow. I’m so tired. I had a long day yesterday, but it was all worth it to sit down and eat with all the people I work with at Peach Valley.

Everyone brought a covered dish to the party. My Pumpkin Cheesecake With White Chocolate And Candied Pecans was a hit. I’ll be back after work today to post my cheesecake recipe.

 

Pumpkin Cheesecake With White Chocolate And Candied Pecans

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