Pecan Pumpkin Cheesecake | Chef Jean-Pierre

By Chef Jean-Pierre · 150 min

Ingredients

Instructions

1. Line the bottom and sides of a 9-inch springform pan with parchment paper, using nonstick spray to hold it in place.
2. Mix the graham cracker crumbs, pecans, sugar and melted butter until it looks like wet sand. Press firmly into the pan with a flat tool, then freeze for 1 hour.
3. Beat the softened cream cheese until smooth. Gradually mix in the pumpkin, sour cream, brown sugars, condensed milk, melted butter and spices. Add the eggs one at a time, mixing each in fully. Mix in the Amaretto if using.
4. Pour the filling over the cold crust. Set the pan in a roasting tray and add hot water to halfway up the sides of the pan.
5. Bake for 1 hour 45 minutes. Turn off the oven and let the cheesecake cool in the water bath for 3-4 hours at room temperature, then refrigerate for at least 24 hours.
6. Carefully remove the cheesecake from the pan and move it to a serving plate. Decorate with whipped cream and candied pecans if using.
7. Slice with a hot, clean knife for neat portions.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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EggCreamBrown sugarCream cheeseSour creamPumpkinPecanSweetened condensed milk