Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust
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Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
pistachio macaroon crust
- 1 1/2 cups pistachio roasted are fine, I’d try to avoid salted, shelled
- 3/4 cup coconut unsweetened, finely shredded
- 2 tablespoons brown sugar
- 8 to 10 tablespoons unsalted butter melted
pumpkin cheesecake
- 4 cream cheese block form, at room temperature
- 2 cups brown sugar loosely packed
- 1 pumpkin puree pure, canned 15-ounce
- 5 egg lightly beaten, large
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg freshly grated
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- Whipped Cream for serving
pistachio coconut crumble
- 3 tablespoons butter unsalted
- 5 tablespoons brown sugar
- 3/4 cup pistachios coarsely chopped
- 2/3 cup flaked coconut unsweetened
Instructions
- Preheat the oven to 325 degrees F.
- Add the pistachios to a food processor and blend until small crumbs (as powdery as you can get it before becoming butter) remain. Place the pistachios in a bowl and stir in the coconut, brown sugar and melted butter. Combine until the entire mixture is moistened (if it’s super dry, add another 1 to 2 tablespoons of melted butter, then press it into the bottom of a 9-inch springform pan. Bake for 15 minutes, then remove it from the oven and let cool.
- Beat the cream cheese and sugar in the bowl of your electric mixture until fully combined. Beat in the pumpkin puree until combined. Add in the eggs, vanilla extract, spices and salt, beating until just combined and making sure to scrape down the bottom and sides of the bowl when needed. Pour the batter into the crust.
- [I used a water bath to bake this cheesecake (I rarely do because it’s so high maintenance!) and it worked wonderfully – not one single crack in the cake! I placed the springform pan on a large baking sheet with a lip and poured in enough water to just come up to 1/4 of the pan.]
- Bake the cheesecake for 1 hour and 45 minutes, then turn off the oven. Open the door to let some heat out of the oven, then close it and allow the cheesecake to sit inside for another hour. After one hour, remove the cake and let it cool completely. Refrigerate overnight (or at least 6 to 8 hours) before serving.
pistachio coconut crumble
- Heat a large skillet over medium heat and add the butter. Once melted, stir in the sugar and cook until bubbly. Stir in the pistachios and coconut and cook, stirring occasionally, for 2 to 3 more minutes. Pour the mixture onto a sheet of parchment and let it cool. Crumble it apart once cool and place on top of the whipped cream.
Notes
- [adapted from food network]
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