Pecan Pie Pumpkin Cheesecake | Create the best of both worlds! When everyone’s holiday favorite desserts come together what do you get? THE BEST CHEESECAKE YOU’LL EVER HAVE! With step by step instructions you to can make an eye catching holiday dessert that will leave everyone skipping the turkey and going straight for the dessert table. Keep the kids busy with FREE activity sheets and Coloring Pages! Scroll down for the link. ↓
How to Avoid your Pecan Pie Pumpkin Cheesecake from Sticking
- Spray the bottom of the pan with non stick cooking spray, place a piece of parchment paper (cut to fit the bottom) on top.
- Cut strips of parchment paper to fit around the inner sides. Spray sides of pan, press strips to the side.
- Spray the bottom and side of pan (on top of the paper) with cooking spray.
- Add crust and filling.
What is a Cheesecake Water Bath? Plus, How to Make a Water Bath
Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment!
WHAT IS A WATER BATH?
- Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
- The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
- The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.
THE WATER BATH
- Wrap the springform pan with aluminum foil on the bottom and up the sides.
- Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.
Dulce de Leche
Free Printable Activity Sheets and Coloring Pages!
Can this Cheesecake Be Frozen?
I am happy to announce that YES! THIS CHEESECAKE CAN BE FROZEN! I did a test and froze a completed cheesecake (all the layers). I wanted to see if the pecan filling melted from being frozen. I’m happy to report that all the layers stayed the same!
How to Freeze Cheesecake
- To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
- To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
- For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
- Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.