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Cooking with Rebecca - Pumpkin Cheesecake

Published: Nov. 15, 2020 at 12:14 PM EST
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TALLAHASSEE, Fla. (WCTV) - Rebecca Weaver joins the Good Morning Show to demonstrate her recipe for Pumpkin Cheesecake.

INGREDIENTS

CRUST

  • 2 cups crushed gingersnap cookies
  • 1 stick of butter (8 tablespoons)
  • 1/3 cup brown sugar

CHEESECAKE FILLING

  • 4 packages (8 ounces each) cream cheese, softened, divided
  • 1-1/2 cups sugar (divided 1 cup and 1/2 cup)
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 tbsp sour cream
  • 4 large eggs
  • 1 cup canned pumpkin
  • 2 tsp ground cinnamon
  • 1-1/2 tsp ground nutmeg
  • 1 tsp of ginger
  • 1/2 tsp pumpkin pie spice

TOPPING

  • 1 20oz can Simply apple pie filling
  • 2 large granny smith apples (cut in slices)
  • 1/2 cup pure maple syrup
  • 1/4 Bourbon (or more to taste ;-)
  • 1 pkg pecans (toasted)
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp of ginger

DIRECTIONS

For Crust:

Preheat over to 375. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine cookie crumbs, brown sugar and butter. Press mixture onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.

For Cheesecake Filling:

In a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar, sour cream and vanilla. Add eggs; beat on low speed just until combined.

Place 2 cups cheesecake filling in a small bowl; stir in pumpkin, cinnamon, nutmeg, ginger and pumpkin pie spice. Feel free to add additional spices to your taste preferences. Pour pumpkin filling over crust, spreading evenly over crust; top with remaining plain filling. Bakers tip: For a swirled effect, reserve 3/4 cup of pumpkin pie filling to put on top of plain mixture. After pouring plain mixture, cut through with a knife to swirl. Drop reserved pumpkin filling by spoonful over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-75 minutes or until center is just set and top appears to be a light golden brown and springs back when touched. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. After cheesecake is cool, place in refrigerator. Refrigerate overnight.

For topping:

Place apple pie filling into a pan on medium-low heat. Add maple syrup, vanilla, bourbon and spices. Stir until incorporated. Allow to simmer for about 5 minutes and add apples slices and toasted pecans. Cover and cook for approximately 15 minutes longer or until apples are tender. Let topping mixture cool. Refrigerator overnight.

Pro tip: Toasting pecans releases their natural oils for a delightful flavor. When toasting pecans, be careful not to burn them. Line a baking sheet with parchment and arrange pecans in single layer. Toast pecans in a 350° oven for about 7-8 minutes or until fragrant.

Place topping over chilled cheesecake

Garnish with fresh apple slices, caramel sauce, whipped topping and additional crushed gingersnaps, if desired.

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