Brookes Layered Pumpkin Pecan Cheesecake Food

PUMPKIN PECAN CHEESECAKE

Steps:

• Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
• Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
• Bake at 350 degrees F (175 degrees C) for 40 minutes.
• Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

LAYERED PUMPKIN CHEESECAKE PIE

Steps:

• Combine prepared, uncooked pumpkin pie filling, pudding mix, and milk in a saucepan over medium heat.
• Stir constantly, until pumpkin mixture begins to bubble. Continue stirring and cook for 2 minutes. Remove from heat to cool.
• Beat together 1 cup of whipped cream, cream cheese, powdered sugar, and vanilla extract, until smooth.
• Spread the cream cheese mixture in bottom of graham cracker crust.
• Spread COOLED pumpkin mixture over cream cheese mixture.
• Spread remaining cup of whipped cream over the top of the pumpkin mixture.
• Refrigerate for several hours.

PUMPKIN LAYER CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
• Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
• Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.

PUMPKIN PECAN CHEESECAKE

Steps:

• In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 inches up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.
• In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
• Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers.

PUMPKIN-PECAN CHEESECAKE

Steps:

• For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
• Stir in pecans and set aside.
• For cheesecake: Blend crumbs, ¼ cup sugarand butter in bowl.
• Press into bottom and up sides of 9 inch diameter springform pan.
• Chill.
• Preheat oven to 350 degrees F (165C).
• Beat cream cheese until smooth.
• Mix in white and brown sugars.
• Add eggs, one at a time, and beat until fluffy.
• Blend in pumpkin, cream and spices.
• Pour into crust.
• Bake until centre no longer moves when pan is shaken, about 1 ½ hours.
• Sprinkle topping over cheesecake.
• Bake 15 minutes longer.
• Cool.
• Cover and refrigerate overnight.
• (can be prepared 2 days before serving).

LAYERED PUMPKIN CHEESECAKE

Steps:

• Coat an 8x3-inch springform pan with nonstick spray.
• Place cookies in food processor; pulse until finely chopped.
• Add melted butter; process until crumbs begin to stick together.
• Press over bottom of prepared pan.
• Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
• Stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.
• Evenly spread over plain cheesecake in pan.
• Cover and refrigerate at least 4 hours or until set.
• To serve, remove pan sides and place pecans around top edge of cake.
• Put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.
• Plan ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.