Pumpkin Bundt With Cheesecake Pecan Filling Recipes

Steps:

• Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.

Steps:

• 1. Preheat oven to 325 degrees. Have all your ingredients out and at room temperature.
• 2. In medium mixing bowl, sift all your dry ingredients (flour, baking soda &a spices) together. Set aside.
• 3. In a separate mixing bowl, combine fresh pumpkin, sugar, brown sugar, vanilla, eggs, oil & water and whisk until well combined.
• 4. Take your dry ingredients and gradually combine with pumpkin mixture until fully incorporated.
• 5. Do not over stir, but just enough until you have no lumps.
• 6. Ingredients for the filling should be at room temperature. In small mixing bowl, add all ingredients for filling into bowl and mix well until light and fluffy.
• 7. Pour half your batter into a bundt pan.
• 8. Add your filling on top of the batter.
• 9. Then pour remaining batter over the filling. Put in oven and bake for approximately 1 hour or until toothpick comes out clean.
• 10. While cake is baking, prepare frosting and chop pecans.
• 11. You want frosting thin enough so it will drizzle easily on the cake when cooled.
• 12. Once icing drizzled on cake add chopped pecans.

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.