Pumpkin Spice Cheesecake with Candied Pecans (Perfect for Fall/Autumn)

Here is a fall favourite that is bound to turn heads. Check out this recipe for pumpkin spice cheesecake topped with candied pecans.

Here is a Video for Visual people: https://www.youtube.com/watch?v=EleL8gsGV0o

Ingredients for the base:

• Graham cracker – 2 cups • Butter – ½ cup • Granulated sugar – 1 tbsp

Ingredients for the cheese filling:

• Cream Cheese – 4 packages (at room temperature) • Granulated sugar – 1 ¼ cup • Eggs – 3 (at room temperature) • Vanilla extract – 1 tbsp • Pumpkin puree – 1 cup • Ground ginger – ½ tsp • Ground cinnamon – 1 tsp • Ground nutmeg – ½ tsp • Ground cloves – ½ tsp • Flour – 1 ½ tbsp

Ingredients for the topping (Candied Pecans):

• Pecans – 1 cup • Butter – ½ cup • Brown sugar – ½ cup

Method:

1. Preheat the oven to 350 degrees F (176 degree C).

2. Mix the Graham cracker crumbs, 1 tbsp of the granulated sugar and the melted butter together until it resembles wet sand that you can pack together. Press the mixture into the bottom of the 9 inch springform pan lined with parchment paper. Bake for 10 mins at 350 degrees F. Leave to cool on the counter for 20 mins.

3. Turn down the oven to 250 degrees F (121 degrees C).

4. Mix together the pumpkin puree and the spices until well combined.

5. In a large bowl, mix together the cream cheese and eggs (room temperature). Add the eggs one at a time. Add in 1 cup white sugar and 1 tbsp of vanilla extract. Blend until smooth. Add in the spiced pumpkin puree, flour and mix together with the cream cheese mixture until well combined.

6. Bake the cheesecake at 250 degrees F (121 degrees C) for 2 hours, or until the filling is set and turn off the oven. Leave the cheesecake in the oven to cool with the oven door cracked open slightly. Take the cake out and leave it to cool at room temperature. Wait until the cheesecake is cool to remove the sides and bottom of the pan. Refrigerate overnight.

7. For the topping, melt the butter in low heat and add the brown sugar. Stir constantly until the sugar is melted in a syrup consistency. Add pecans and mix until coated well. Take the pan off the heat and transfer the pecans onto parchment paper to cool. Garnish on top of cooled cheesecake for a finishing touch.

bon appetit