Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust

You can never have too many main course recipes, so give Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust a try. This lacto ovo vegetarian recipe serves 8 and costs $3.4 per serving. One portion of this dish contains about 22g of protein, 94g of fat, and a total of 1298 calories. If you have salt, eggs, coconut, and a few other ingredients on hand, you can make it. 985 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 10 hours. It is brought to you by How Sweet Eats. With a spoonacular score of 72%, this dish is good. If you like this recipe, take a look at these similar recipes: Salted Caramel Swirled-Pumpkin Cheesecake Bars with Brown Sugar-Graham Cracker Crust, Peanut Butter-Swirled Cheesecake Bars with Brown Sugar-Graham Cracker Crust, and Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust.

Servings: 8

Preparation duration: 480 minutes

Cooking duration: 120 minutes

 

Ingredients:

2 cups loosely packed brown sugar

2 tablespoons brown sugar

5 tablespoons brown sugar

1 (15-ounce) can pure pumpkin puree

2 teaspoons cinnamon

pistachio coconut crumble

4 (8-ounce) blocks cream cheese, at room temperature

5 large eggs, lightly beaten

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

pistachio macaroon crust

3/4 cup pistachios, coarsely chopped

1 1/2 cups shelled pistachios (roasted are fine, I'd try to avoid salted)

1/4 teaspoon salt

3 tablespoons unsalted butter

8 to 10 tablespoons unsalted butter, melted

2/3 cup unsweetened flaked coconut

3/4 cup unsweetened finely shredded coconut

1 tablespoon vanilla extract

whipped cream for serving

Equipment:

oven

food processor

bowl

springform pan

baking sheet

frying pan

Cooking instruction summary:

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 crumbleHeat 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.

 

Step by step:


1. Preheat the oven to 325 degrees F.

2. Add the pistachios to a food processor and blend until small crumbs (as powdery as you can get it before becoming butter) remain.

3. Place the pistachios in a bowl and stir in the coconut, brown sugar and melted butter.

4. 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.

5. 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.

6. 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.

7. 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.]

8. 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

9. 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.

10. 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.


Nutrition Information:

Quickview
1291k Calories
21g Protein
93g Total Fat
100g Carbs
14% Health Score
Limit These
Calories
1291k
65%

Fat
93g
144%

  Saturated Fat
49g
309%

Carbohydrates
100g
33%

  Sugar
74g
83%

Cholesterol
286mg
96%

Sodium
600mg
26%

Alcohol
0.56g
3%

Get Enough Of These
Protein
21g
43%

Vitamin A
10631IU
213%

Manganese
1mg
73%

Phosphorus
443mg
44%

Vitamin B6
0.81mg
40%

Copper
0.78mg
39%

Fiber
9g
38%

Selenium
21µg
30%

Vitamin B1
0.43mg
29%

Iron
4mg
28%

Potassium
915mg
26%

Calcium
259mg
26%

Vitamin B2
0.44mg
26%

Magnesium
97mg
24%

Vitamin B5
1mg
19%

Vitamin E
2mg
18%

Folate
71µg
18%

Zinc
2mg
16%

Vitamin K
15µg
14%

Vitamin D
1µg
11%

Vitamin B12
0.61µg
10%

Vitamin B3
1mg
8%

Vitamin C
4mg
6%

covered percent of daily need
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An average person in the U.S. eats 35 tons of food in a lifetime.

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You think John the Baptist started the SBC. You think God's presence is strongest on the back three pews. You think "Amazing Grace" is the national anthem. You judge the quality of the sermon by the amount of sweat worked up by the preacher. Your definition of fellowship has something to do with food. You ever wondered when Lottie Moon and Annie Armstrong would get paid off. You honestly believe that the Apostle Paul spoke King James English. You think worship music has to be loud. You think Jesus actually used Welch's grape juice and saltine crackers. You judge the quality of a service by its length. You ever wake up in the middle of the night craving fried chicken and interpret that feeling as a call to preach. You believe that you are supposed to take a covered dish to heaven. You have never sung the third verse of any hymn. You have never put an IOU in the offering plate. You think someone who says "Amen" while the preacher is preaching might be a Charismatic. You complain that the pastor only works one day and then he works too long. You clapped in church and felt guilty about it all week. You are old enough to get a senior discount at the pharmacy, but not old enough to promote to the Senior Adult Sunday School; you think the only promotion after that is the cemetery. You are upset that Joshua brought down the wall of Jericho and think that the deacons should recommend that the church pay for it to prevent a general ruckus. You are upset that the last hymn in the new hymnal is numbered "666." You happen to know that Lottie Moon is not a member of the Unification Church. You wonder when they are ever going to get that Cooperative Program thing paid for. Original author unknown.

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