What’s better than Pumpkin Cheesecake?
Ahhh – that would be two layers of cheesecake goodness – one of pecan praline cheesecake and one of pumpkin. Gluten Free Speculoos (aka Biscoff) Cookies is a great choice for your crust with it’s spicy goodness; cinnamon, cloves, cardamom and lemon zest. Then layer the cheesecake, bake it to perfection, and top it with Perfect Caramel. So what are you waiting for to make this one?
I know this looks like it might be difficult, but I designed it so you only need to make one cheesecake batter. Simply divide that in half – add toasted pecans to one half and pumpkin puree and spices to the other. The trick to keeping the layers separated is to deposit the pecan praline cheesecake over the prepared crust. Place this in the freezer for 10 to 15 minutes to firm it up a bit. Patience isn’t my strong suit, but, even I can wait 10-15 minutes. Then it’s safe to put the pumpkin cheesecake on top. Gently spread that on top of the pecan praline cheesecake.
You want to gently bake this cheesecake in a bain marie – a water bath. If you’re using a spring-form pan, use heavy-duty foil and wrap up under the cheesecake pan. I prefer to use a cake pan with a solid bottom. You’ll need a pan that’s larger than your spring-form and cake pan and, at least a 2″ depth. Place the cheesecake in the bain marie pan and place in the preheated 325F oven. Bake 50 to 55 minutes until the cheesecake is firm to the touch.
To Avoid The Cheesecake Cracking
In order to avoid cracking, you need to gently cool the cheesecake. This is the method I use. After the cheesecake is baked, leave the cheesecake in the oven but turn the oven off. Crack the oven door open – you might need to use a wooden spoon to crack the door open. Leave it in there for about 1 hour. Gently remove the bain marie pan and the cheesecake. Remove the cheesecake from the water and let cool an additional 1 hour at room temperature. Place in the refrigerator for, at least 4 hours, or overnight.
To Get the Cheesecake out of the Pan
If you used a spring-form pan, it’s an easy removal. If you used a cake pan, place the bottom of the cheesecake pan over your oven burner for about 30 seconds to release the cheesecake from the pan. Use a grease-proof cake circle, or a cake circle wrapped with plastic wrap. Turn it upside down on top of the cheesecake and turn the cheesecake over. Gently tap the edge of the pan on the counter all around until you feel the cheesecake releases from the pan. Remove the parchment from the bottom and turn over onto a serving plate.
Top with Caramel
How to Make a Clean Cut
There’s a trick to getting a clean cut of cheesecake. You need a hot knife. I fill a tall glass with hot water, dip my long knife into the water, dry it and make the first cut. For subsequent cuts, dip the knife into the hot water each time and wipe dry each time before cutting. You’ll feel like a professional.