Sunday, October 4, 2020

Pecan Pie Pumpkin Cheesecake


Pecan Pie Pumpkin Cheesecake


BEST CHEESE CAKE YOU EVER HAD! With step-by-step instructions, you'll make a beautiful holiday dessert which will have everyone skip the turkey and head to the dessert table.

INGREDIENTS
For the dough
1-3 / 4 cups vanilla wafer crumbs (made from vanilla waffles)
1/4 cup packaged sugar
1/3 cup unsalted butter, melted
For the pie filling
1 cup sugar
2/3 cup black syrup
1/3 cup unsalted butter
2 large eggs
1 1/2 cups pecans, chopped
1 teaspoon banilla extract
For the pie cheese cake filling
3 packs (8 ounces) of cheese , softened
1 cup sugar
1/4 cup packaged sugar
2 large eggs
1 can (15 ounces) pureed pumpkin
2/3 cup milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
For sweet and soured cream filling
1 (16 ounce) soured cream
1/3 cup sugar
1 teaspoon vanilla
For decoration
1 can (13.4 ounces) of Dulce de Leche
For candied pecans
2/3 cup part pecans
2 tablespoons sugar
2 tablespoons of water

INSTRUCTIONS
For the dough:
1.Preheat oven to 350 °. Combine the vanilla wafer crumb and sugar . Add melted butter, stir to combine . Press evenly on rock bottom and sides (about 1 inch or half up) of the 9 inch spring-shaped baking sheet. Set aside.

For the pecan filling:
2.In a medium saucepan, combine (* COLD *) sugar, syrup , butter, eggs and pecans; bring back a overboil medium-high heat, mix well.

TIP: confirm the eggs are well mixed before adding heat. Reduce the warmth to low and let it simmer, stirring as required (about once per minute) for six minutes. NOTE: i'm employing a thermometer , the very best temperature is 210 °. If charging reaches a temperature too early, reduce the warmth . you do not want the sugar to urge too hot and hard. Remove the pan from heat, stir within the vanilla. Pour over the prepared crust. Set aside.

For Pumpkin Cheese Cake Contents:
3.In a medium bowl, beat cheese , sugar and sugar until fluffy. Enter the eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Shake until all ingredients are smooth and combined. Pour over the crust.

TIP: to guard myself, I always put cheesecake on the baking sheet. Bake for 55 to hour or until the sides are hard and therefore the center remains moving slightly.

For the soured cream filling:
4.In a small bowl, combine soured cream , sugar and vanilla. cover the nice and cozy cheesecake. Bake for 10 to fifteen minutes. Cool on a rack. Refrigerate a couple of hours or overnight. Remove the side of the mold.

For the caramel filling:
5.Pour the Dulce de Leche into a microwave-safe bowl, heat for about 30 seconds or until the caramel is hot enough to spread. Add the caramel to the cold cheesecake, spread it sideways but not side.
For candied pecans:
Spread the pecans on a baking sheet. Preheat oven to 350 °. Place the pecans within the oven and toast (about 3 to five minutes). during a small saucepan, add roasted pecans, sugar and water. Over medium-high heat, bring the sugar mixture to a boil, reduce heat and cook until the syrup thickens, the candlenuts are completely coated and most of the moisture has been absorbed. Pour the pecans (separately) on a sheet of parchment paper to chill them. Once cool, decorate the highest of the cheesecake. Store the cheesecake within the refrigerator.