Get ready to experience a delectable fusion of sweet and spicy that will have your taste buds dancing with joy! This Spicy chili garlic sauce Pumpkin Cheesecake with Candied Pecans is the ultimate indulgence, combining the rich, creamy goodness of pumpkin cheesecake with the bold, fiery kick of a chili garlic sauce. Prepare to embark on a flavor adventure that will leave you craving more!
Why You’ll Love This Spicy chili garlic sauce Pumpkin Cheesecake with Candied Pecans
This recipe is a game-changer, blending the comforting flavors of pumpkin and cheesecake with the unexpected heat of a chili garlic sauce. The candied pecans add a delightful crunch and a touch of sweetness, creating a harmonious balance of textures and tastes. It’s the ultimate indulgence that will leave you feeling like a culinary rockstar. Get ready to wow your friends and family with this epic creation!
Ingredients
This Spicy chili garlic sauce Pumpkin Cheesecake with Candied Pecans requires a few key ingredients that come together to create an unforgettable dessert. You’ll need cream cheese, pumpkin puree, sugar, eggs, and a few spices to craft the luscious cheesecake base. The chili garlic sauce is made with a blend of red chili peppers, garlic, and a touch of sweetness. Finally, the candied pecans add a crunchy, caramelized topping that ties the whole dish together.
- 24 oz (680g) – Cream cheese, softened
- 1 cup (240ml) – Pumpkin puree
- 1 cup (200g) – Granulated sugar
- 3 – Large eggs
- 1 tsp – Ground cinnamon
Ingredient Substitutions
- Pecans: Walnuts or almonds (for a different nutty crunch)
- Dairy-free: Use plant-based cream cheese and non-dairy milk (for a dairy-free option)
How to Make Spicy chili garlic sauce Pumpkin Cheesecake with Candied Pecans
Alright, y’all, let’s get this party started! Grab your aprons and let’s dive into the steps to create this epic pumpkin cheesecake masterpiece.
Step 1: Prep Work
First, preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Next, let the cream cheese come to room temperature so it’s nice and smooth when you start mixing. Now, gather all your ingredients and let’s get to work!
Step 2: Make the Cheesecake Batter
In a large bowl, beat the cream cheese with an electric mixer until it’s light and fluffy. Gradually add in the sugar, followed by the pumpkin puree, eggs, and a sprinkle of cinnamon. Mix everything together until it’s just combined – we don’t want to overmix, folks! Pour the luscious batter into your prepared springform pan and bake that bad boy until the center is almost set, about 55-65 minutes.
Step 3: Prepare the Chili Garlic Sauce and Candied Pecans
While the cheesecake is baking, let’s whip up the chili garlic sauce and the candied pecans. The sauce is a bold blend of minced red chili peppers, garlic, and a touch of honey or brown sugar. The candied pecans are coated in a sweet caramelized glaze – pure heaven! Once the cheesecake is done, let it cool completely before removing the springform ring.
Step 4: Assemble and Chill
Now, it’s time to bring this masterpiece together! Top the cooled cheesecake with the spicy chili garlic sauce and the crunchy candied pecans. Gently press the pecans into the top to help them stick. Pop the whole thing in the fridge and let it chill until you’re ready to serve this flavor explosion!
Recipe Variations & Tips
- Flavor Boost: Add a touch of cinnamon or nutmeg to the cheesecake batter for even more warmth and spice.
- Extra Indulgence: Swirl in some caramel or chocolate sauce for a decadent twist.
- Texture Play: Sprinkle chopped walnuts or a graham cracker crust on top for added crunch.
- Adjust the Heat: Use fewer chili peppers or milder varieties in the sauce to tone down the spice, or add more for a real fire-breather!
Serving & Storage
Serve with: A dollop of freshly whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped pistachios.
Storage: Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. Reheat the chili garlic sauce before serving if it has thickened up.
Make-Ahead: You can make the cheesecake a day or two in advance and wait to add the chili garlic sauce and candied pecans until right before serving.
Nutrition Information
This Spicy chili garlic sauce Pumpkin Cheesecake with Candied Pecans is a decadent treat, so be mindful of portion sizes. Each slice contains a generous amount of cream cheese, pumpkin, and candied pecans, providing a satisfying blend of nutrients, including protein, fiber, and healthy fats.
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 420 kcal
- Protein: 9 g
- Carbs: 34 g
- Fat: 29 g
- Sodium: 390 mg
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! The cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve. Just be sure to wait to add the chili garlic sauce and candied pecans until right before serving.
Can I use canned pumpkin puree instead of fresh?
Yes, you can definitely use canned pumpkin puree for this recipe. It’s a convenient and reliable option that will still deliver the same delicious pumpkin flavor.
How can I make the chili garlic sauce less spicy?
If you’re looking to tone down the heat, simply use fewer chili peppers or opt for milder varieties. You can also balance the spice with a bit more sweetness, such as adding a touch of honey or brown sugar.
Can I make this cheesecake without a springform pan?
While a springform pan is the ideal choice for this recipe, you can also bake the cheesecake in a regular pie dish or cake pan. Just be sure to line the pan with parchment paper for easy removal.
How do I prevent the cheesecake from cracking?
To prevent cracking, be sure not to overmix the batter and avoid opening the oven door during baking. You can also try using a water bath (bain-marie) to ensure even, gentle cooking.
Try These Next
- Spicy Pumpkin Pie Cheesecake With Maple Drizzle
- Spiced Rum Glazed Chicken Wings With Sweet Chili Drizzle
- Crispy Garlic Herb Chicken Wings With Spicy Ranch Dip
Spicy Chili Garlic Sauce Pumpkin Cheesecake with Candied Pecans
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: 🍰 SWEET HEAT FUSION
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spicy Chili Garlic Sauce Pumpkin Cheesecake with Candied Pecans combines the creamy richness of traditional cheesecake with a fiery kick and sweet, crunchy pecans. Perfect for those who love a sweet and spicy dessert!
Ingredients
For the Cheesecake:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup pumpkin puree
– 1 cup sugar
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp chili garlic sauce
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
For the Candied Pecans:
– 1 cup pecans
– ½ cup sugar
– 2 tbsp unsalted butter
– ½ tsp cinnamon
– Pinch of salt
Instructions
1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan.
3. 3. In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, chili garlic sauce, cinnamon, nutmeg, and salt. Mix until well combined.
4. 4. Pour the cheesecake mixture over the crust in the springform pan.
5. 5. Bake for 50-60 minutes, until the center is set but still slightly jiggly.
6. 6. While the cheesecake is baking, prepare the candied pecans. In a skillet over medium heat, melt butter. Add sugar, cinnamon, and salt, stirring until sugar dissolves.
7. 7. Add pecans to the skillet and stir to coat. Cook for 3-5 minutes until golden brown. Remove from heat and let cool.
8. 8. Once the cheesecake is baked, remove from oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
9. 9. Serve chilled, topped with candied pecans.
Notes
– For a spicier kick, increase the amount of chili garlic sauce.
– This cheesecake can be made a day in advance to allow flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, spicy dessert, chili garlic sauce