Cheesecake Factory Pecan Pie Pumpkin Cheesecake
A copycat of The Cheesecake Factory's showstopping fall dessert: a graham cracker crust, a homemade pecan pie filling, a spiced pumpkin cheesecake layer, a pecan caramel topping and piped whipped cream. Recipe adapted from sweetandsavorymeals.com.
Nutritionper 100 g›
Ingredients
| 2 cups (200 g) | graham cracker crumbs |
| 1 teaspoon | ground cinnamon |
| 1/4 cup / 1/2 stick (57 g) | unsalted butter, melted (crust) |
| 2 cups (220 g) | pecans, roasted and chopped (filling) |
| 1 cup (200 g) | dark brown sugar |
| 1/4 cup (30 g) | cornstarch |
| 1/2 teaspoon | salt |
| 4 | egg yolks, room temperature |
| 1 cup (240 ml) | dark corn syrup (or maple syrup) |
| 1/2 cup (120 ml) | heavy whipping cream, lukewarm (filling) |
| 4 tablespoons (57 g) | unsalted butter, cold and diced (filling) |
| 1 teaspoon | vanilla extract (filling) |
| 3 packages, 8 oz each (680 g) | cream cheese, room temperature |
| 1 cup (200 g) | white granulated sugar (pumpkin layer) |
| 2 tablespoons (16 g) | flour |
| 1 tablespoon | pumpkin spice blend |
| 2 | large eggs, room temperature (pumpkin layer) |
| 1/4 cup (60 ml) | heavy whipping cream, room temperature (pumpkin layer) |
| 1/2 cup (120 g) | sour cream, room temperature |
| 1 can, 15 oz (425 g) | pumpkin puree |
| 1 cup (200 g) | white granulated sugar (caramel topping) |
| 6 tablespoons (85 g) | unsalted butter, room temperature (caramel topping) |
| 1/2 cup (120 ml) | heavy whipping cream, room temperature (caramel topping) |
| 1 cup (110 g) | pecans, roasted and roughly chopped (topping) |
| 2 cups (480 ml) | heavy whipping cream, cold (whipped cream) |
| 1/2 cup (100 g) | white granulated sugar (whipped cream) |
Instructions
Crust:
- Lightly coat a 27 cm (10 1/2 inch) springform pan with baking spray and set aside.
- Add the crust ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan; using a measuring cup, press the crust and line the sides about 5 cm (2 inches) up the edges.
- Refrigerate or, better, freeze for at least 20 minutes.
Pecan pie filling: 5. Preheat the oven to 165°C (325°F) and position the top rack in the middle. 6. In a small bowl combine brown sugar, cornstarch and salt; whisk to combine. 7. Place a saucepan over low-medium heat and add the sugar mixture. Whisk in the egg yolks, dark corn syrup (or maple syrup) and cream until smooth. Stir continuously and bring to a simmer. 8. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes, stirring occasionally. 9. Remove from heat and stir in cold diced butter until fully melted. Fold in the roasted chopped pecans and vanilla. 10. Transfer the mixture to the prepared graham crust, cover with foil and bake for 20 minutes. 11. Remove foil and let cool to room temperature on a wire rack, then chill 20-30 minutes to settle.
Pumpkin cheesecake layer: 12. Preheat oven to 175°C (350°F). Make sure all ingredients are at room temperature. 13. Beat cream cheese and sugar until light and fluffy on medium-low speed. 14. Add the remaining pumpkin-layer ingredients and beat until well combined and creamy, scraping the bowl. 15. Pour the batter over the pecan pie filling and level the top.
Bake: 16. Bake at 175°C (350°F) for 20 minutes, then reduce to 165°C (325°F) and bake 30-40 minutes more. Try not to open the door; at 45 minutes check that a small central area wobbles slightly and the edges are puffed and light golden. 17. Turn oven off, prop the door open and leave the cheesecake to cool in the oven for one hour. 18. Transfer to a wire rack to cool completely, then chill at least six hours before adding the caramel layer.
Pecan caramel layer: 19. Prepare this layer only when ready to add it, as the caramel hardens quickly. Over medium heat, melt the sugar while stirring constantly until a brownish liquid forms and all bits dissolve. 20. Add the butter and stir until combined. Carefully add the heavy cream while stirring, then let it boil without stirring for one minute. 21. Remove from heat, stir in the chopped pecans, let cool slightly and pour over the cheesecake. Level and return to the fridge for 1 hour.
Whipped cream: 22. Whip cream and sugar from slow to high speed until soft peaks form. Transfer to a pastry bag with a star tip and pipe onto the cheesecake right before serving.