Pumpkin Cheesecake with Pecan Praline Recipe (2024)

FAQs

What is the difference between pumpkin and pumpkin pecan cheesecake factory? ›

Their straight up Pumpkin Cheesecake is a pumpkin-twist on the Factory's classic cheesecake-and-graham-cracker formula, but the Pumpkin Pecan Cheesecake adds a dense layer of gooey pecan pie, packed into a flaky pie crust and topped off with caramel and pecans.

Try this: The cheesecake should be shiny and firm to the touch when set.

Doneness Test

Unlike with a standard cake, it is not recommended that you poke a cheesecake with a toothpick to see if it is done. In fact, a cheesecake is done before it looks done. The edges should be set, but the center will still be soft. Give the pan a little jiggle; the center few inches should still move a bit.

Plus, there are three different sizes to choose from. The 10-inch cheesecake serves around 10-12 people, a 7-inch cheesecake serves around 6-8 and a 6-inch cheesecake serves 4-6.

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

Baking temperature determines the texture

Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty.

Either way, the cake will still look wobbly in the center. Don't worry; it will continue to firm up as it cools, first at room temperature, and then in the refrigerator.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Should I cover no bake cheesecake in the fridge? ›

Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).

An underbaked cheesecake will ripple and jiggle noticeably. The key to a perfect cheesecake is a subtle wiggle—not a sloshy jiggle. Because cheesecakes are part of the baked custard family, you can use this technique not just for them, but for classic creme brulee and old-fashioned baked custards.

The best way to check for an undercooked cheesecake is to place an electronic thermometer in the middle of the cheesecake once it's baked. If it's at 150 degrees Fahrenheit, that means it's cooked. If it doesn't, place it back into the oven to bake further.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

If you're looking for a dense and chewy crunch, pecan is your target. If you're looking for a smooth and custard-y bite, pumpkin is the winner. But if you're looking for the most decadent and dessert-y pie of them all, pecan probably comes out on top. It's just RICH.

In my opinion, the crust on this seasonal slice was sort of plain and not crispy enough. That said, I still think this is still one of the more delicious cheesecakes on the menu because of its creamy and consistent pumpkin flavor.

Pecans simply do more than pumpkin — they provide crunch and flavor. They give you something to sink your teeth into with ridges that hold onto the sweet filling. It's the pasta of pies. Pecan has earned its right as Texas' state tree and, as such, should be the premier pie of any Texan Thanksgiving spread.

If you want to consume essential nutrients to overcome your nutritional deficiency, then go for pecans. In case you are planning to lose weight while consuming a low-calorie dessert, then a pumpkin pie should be your choice.