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    • John Setzler

      Let's Take Sides Challenge!   12/06/2017

        Enter your best side dish in this month's challenge!
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John Setzler

Pumpkin Cheesecake with Candied Pecans

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Recipe:

 

3 8-oz blocks of softened cream cheese
1 15-oz can pumpkin puree
4 large eggs
3/4 cup sugar
1/2 cup brown sugar
1/4 cup sour cream
2 tsp vanilla extract
2 tbsp all purpose flour
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt

 

For the Oreo crust:

 

24 Oreo cookies
6 tbsp melted butter

 

Candied Pecans:

 

1/2 cup loosely sifted powdered sugar
3/4 tsp sea salt
1/2 tsp cayenne pepper
4 tsp whisky or water

 

 

Preheat your grill to 350°F.  

 

Mix the ingredients for the candied pecan glaze and toss the pecans in the glaze.  Arrange the pecans in a pan (preferably on a sheet of parchment paper) and put in the grill for 10-12 minutes until done.  Allow to cool completely and set aside.

 

Crush the oreo cookies by hand and melt the butter.  Combine the butter and cookie crumbs in a mixing bowl and then form into the bottom of a greased 9" spring form pan.  Set aside.

 

Add the softened cream cheese to the bowl of a mixer and cream.   Add the rest of the ingredients and mix completely until there are no lumps left.  After the mixture gets fairly well combined, it may work better with a wisk attachment.

 

Pour the pumpkin mixture into the spring form pan.  Place on the grill and cook at 350°F for 60-75 minutes just until the center of the cheesecake is barely 'jiggly' and not completely cooked.  Remove and cool on a wire rack for one hour.  Refrigerate to completely cool for four hours or as long as needed up to overnight.  

 

Slice your cheesecake and garnish with chocolate and caramel sauce and shaved dark chocolate if desired and top with the candied pecans. 

 

Enjoy!

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Looks delicious. I watched the video with my wife and I told her I may try to make this for the church Christmas party in December 9th and she responded by saying,  "You can do it next week when we get back home!" Looks like I will be giving this recipe a go on Monday. Thanks for sharing!

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