Pumpkin Cheesecake with a Brown Butter Pecan Crust

Pumpkin Cheesecake with a Brown Butter Pecan Crust

Adapted from: Butternut Bakery

Brown Butter Pecan Crust

2 cups graham cracker crumbs 

1/4 cup light brown sugar, packed

1 tsp ground cinnamon

Pinch of salt

3/4 cup unsalted butter

3/4 cup crushed pecans (could use walnuts)

Directions

Preheat the oven to 350 degrees F.

Place the butter in a saucepan over medium heat. Melt and heat until browned. First you will see reddish brown specks form in the butter. Keep your eye on it as it browns quickly after that. Remove from heat and allow to cool. If you see burnt black specks, pour the butter into a glass cup and they will sink to the bottom. Then scoop out the butter from the top to use, you'll need about 6 tablespoons of butter. 

Use food processor to crush pecans until you have about 3/4 cup nuts. Then combine the graham cracker crumbs, nuts, brown sugar, cinnamon, and salt in a bowl. When the brown butter has cooled (it can be warm but not hot), pour into the bowl and stir to coat.

Pour the crumbs into the springform pan and use the bottom of a glass measuring cup to press it into the bottom and sides of the pan.

Bake for 10 minutes on the middle rack, then allow to cool while you make the pumpkin cheesecake batter.

Pumpkin Cheesecake

(4) 8 oz bricks full fat Philadelphia cream cheese, room temp

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 tbsp vanilla bean paste (or vanilla extract)

2 tbsp cornstarch (I used 3 tablespoons flour)

1/4 tsp salt

I used 3 tablespoons pumpkin pie spice or you could use: 

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp allspice

1/4 cup full fat sour cream

4 large eggs, room temp

15 oz can pumpkin puree (not pumpkin pie filling)

Directions

Arrange the two racks inside the oven so that one is at the very bottom and one is in the middle. Preheat the oven to 350 degrees F and coat the inside of a 9″ springform pan with nonstick spray or grease with butter.

Cover the bottom and sides of the pan with parchment paper and set aside. The cheesecake shrinks so this will help prevent cracks as it cools and separates from the pan.

In a bowl using a hand or stand mixer with the paddle attachment, add the cream cheese and sugar and mix on low speed until smooth and combined. Scrape down the bowl and mix again on low speed to catch any bits at the bottom.

Next, use electric kettle or fill a medium-sized pot with about 4 cups of water and place it over high heat. It should reach a boil by the time the batter is done. Also place a large roast pan on the bottom rack of the oven. Preheat oven to 350 degrees F.

Back to the cheesecake – add the vanilla, cornstarch/flour, salt, and spices and mix on low speed until combined.

Scrape down the bowl and mix in the sour cream, again on low speed.

Mix in the eggs, one at a time, on low speed. Scrape down the bowl after the first two eggs, and again after the last two eggs.

Last, mix in the entire can of pumpkin puree on low speed. When it appears to be fully mixed in, remove the bowl from the mixer and mix the batter by hand.

Scrape down the sides and bottom to ensure all of the ingredients are fully incorporated.

Pour the batter into the crust and spread it smooth. It should completely cover the crust.

Now with the boiling water, open the oven door and pull out the bottom rack just enough for you to access the roast pan. Carefully pour the water into the roast pan and push the rack pack in. Quickly place the cheesecake on the middle rack, directly above the roast pan, and close the oven door. This will trap the steam and create a humid baking environment for the cheesecake – preventing it from drying out and cracking.

Bake for 70-85 minutes. It should look very puffed on the outside with a slightly jiggly center. The center should be firmer/sturdier than jello. I baked it about 85 minutes. 

When it’s done, turn the oven off and crack open the oven door. Let the cheesecake remain inside the oven for 30 minutes to an 1 hour, until the heat inside the oven is gradually gone.

Remove from oven and allow cheesecake to cool at room temperature for an hour. Then transfer to the refrigerator and let it chill uncovered for at least 4 hours, but preferably overnight. Cover with plastic wrap after its cooled overnight. 

Mini Apple Hand Pies

 

Mini Apple Hand Pies

Adapted from: Butternut Bakery

Pie filling

1 box store bought pie dough, containing 2 sheets

2 tbsp unsalted butter

2 1/2 cups finely chopped granny smith, fuji or honeycrisp apples (about 2 large apples)*see note

1/4 cup light brown sugar, packed

1 tsp ground cinnamon

Juice of 1/2 lemon

1/2 tsp cornstarch, mixed with 1 tbsp water

Cinnamon Sugar

1 large egg

1/2 cup granulated sugar

1 tsp ground cinnamon

Directions

*Be sure to use really good, flavorful apples. I would do one green apple and one red apple or any good organic apple. The majority of the flavor for these pies comes from the apple. You don't really need the juices, just fill with plenty of apples.

Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.

In a saucepan over medium heat, melt down the butter. Once melted, mix in the apples, brown sugar, cinnamon, and lemon juice. Heat for about 10 minutes, or until the apples are just tender. Try not to overcook, keep close to 10 minutes. 

Mix together the cornstarch and water in a small dish and pour into the pot with the apples. Stir and heat for about 30 seconds. It will thicken just slightly, it won't be swimming in juices. Remove from heat and allow the filling to cool while we prep the pie dough.

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges. 

Using an apple-shaped cookie cutter or a glass cup (mine was 3.5 inches in diameter), cut out your apples in the pie dough. Roll out the scraps to cut out a few more apples. You should be able to get about 8-10 apples per sheet.

Transfer these apples to the refrigerator while you cut out the other sheet.

 

Now place half of the apples on the baking sheet, spaced evenly apart. If you can’t fit all apples, leave the excess in the refrigerator and bake after the first batch is done. 

Fill the center of each apple with a tablespoon of the filling, leaving a small border around the edge.

Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled apple with the egg wash.

To the other half of the apples, cut 4 slits in the center as shown in the photos.

Place the vented apples on top of the filled apples and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each apple with plenty of egg wash.

In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each apple.

Bake for 20 minutes. Allow the apples to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. 

Mini Pumpkin Hand Pies

 Mini Pumpkin Hand Pies

Adapted from: Butternut Bakery

Pie filling

1 box store bought pie dough, containing 2 sheets 

4 oz cream cheese, room temp

1/2 cup light brown sugar, packed

1/2 cup pumpkin puree

1/2 tsp pumpkin pie spice

Pinch of salt

Cinnamon Sugar

1 large egg

1/2 cup granulated sugar

1 tsp ground cinnamon

Directions

Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.

In a bowl using a fork, mash and mix together the cream cheese and brown sugar.

Once smooth, mix in half of the pumpkin puree. Once combined, mix in the other half along with the pumpkin pie spice and salt.

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges. 

Use a pumpkin-shaped cookie cutter or a homemade pumpkin template. I made mine out of the box the pie dough came in by tracing a pumpkin that is 4.5 inches wide and 3.5 inches tall on the cardboard and cutting it out. Cut out your pumpkins from the pie dough. Roll out the scraps to cut out a few more pumpkins. I got about 8 pumpkins per sheet.

Transfer these pumpkins to the refrigerator while you cut out the other sheet. 

Now place half of the pumpkins on the baking sheet, spaced evenly apart. If you can’t fit all 10 pumpkins, leave the excess in the refrigerator and bake after the first batch is done. 

Fill the center of each pumpkin with a tablespoon of the filling, leaving a small border around the edge.

Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled pumpkin with the egg wash.

To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. I like to think of it as two sets of parentheses, a larger one going on the outside with a narrow set on the inside. 

Place the vented pumpkins on top of the filled pumpkins and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each pumpkin with plenty of egg wash.

In a small dish, mix together the cinnamon and sugar. Sprinkle about 2 teaspoon of the cinnamon sugar on top of each pumpkin.

Bake for 20 minutes. Allow the pumpkins to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack. 

Apple Butter Spice Cake with Whipped Cream Cheese Frosting

Apple Butter Spice Cake with Whipped Cream Cheese Frosting

Recipe by: Butternut Bakery

Apple Butter Spice Cake

2 3/4 cups (330g) all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground nutmeg

1/8 tsp ground clove

1 cup (225g) vegetable oil, or any mild baking oil

1 cup (200g) light brown sugar, packed

1/2 cup (100g) granulated sugar

1 tbsp vanilla extract

3 large eggs

1 cup (295g) apple butter

1 cup grated Granny Smith apples (about 2 apples)

1/2 cup (120ml) milk

Directions

Preheat oven to 350 degrees F. Grease a 9×13 baking pan. Line with parchment paper and set aside.

Whisk together the flour, salt, baking soda, baking powder, and spices in a medium bowl and set aside.

In a large mixing bowl, whisk together the oil, sugars, vanilla, eggs, and apple butter. Mix in the grated apples.

Whisk in half of the dry ingredients. Just before combined, whisk in the milk. Then whisk in the rest of the dry ingredients. 

Pour the batter into the baking pan and spread even. Bake for 35-40 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely before frosting.

Whipped Cream Cheese Frosting

8 oz full fat cream cheese, chilled

1/2 cup (100g) granulated sugar

1 cup (240ml) heavy whipping cream

1/3 cup apple butter

Chopped walnuts

Directions

Add the chilled cream cheese and sugar to the bowl of a stand mixer with the whisk attachment.

Whip the cream cheese on high speed until smooth.

With the mixer on medium-high speed, slowly pour in the heavy cream. Continue to whip on high speed for about 3 minutes, or until the frosting is light and fluffy.

Spread the frosting on the cooled cake and top with a few generous spoonfuls of apple butter. Gently swirl into the frosting and top with a sprinkle of walnuts.