Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust.
Annnnd a pistachio macaroon crumble on top. Save me.
Isn’t that the fluffiest cake o’ love you’ve ever seen? I just want to burrow a hole through the center and chew my way out. The flavor! The texture! What is my exclamation point allowance here? Because I am most certainly going to run over.
Are you ready to talk about cheesecake perfection?
And it gets better with that. ^^^^^^^ A crumbly pistachio macaroon crumble, held together by brown sugar and butter and sprinkled on top of the cake for a fab crunch.
Owwwweeee just stop it.
I know I know! I’ve been a bit overzealous with the pumpkin this year. I mean, I haven’t been PSL-ing everything, but I was really off pumpkin the last two years and so this year, I’ve been all over it. As we pass through the middle of November, I’m not even close to being sick of it. I’ve made more pumpkin muffins than I can count and have made this pumpkin bread a bunch of times too. It is the BEST.
Don’t make me stop.
Oh oh oh! AND.
Someone mentioned a pumpkin coconut pie on my Thanksgiving post earlier this week and I can’t get that idea out of my head either. Seriously? Sounds so freaking delicious. So I’ll probably do that while I battle this pumpkin flavored addiction.
Just be glad I’m not making, like, pumpkin spice scrambled eggs or something.
By the way, I have totally already moved waaaay on – to the eggnog latte. So there’s that. You determine what’s more basic.
Given my intense and wacky fascination with pistachios, I couldn’t NOT make a pistachio macaroon crust. Chewy, pistachio-y, coconutty. I figured it would take my love for graham cracker crusts to another level. Elevate it, if you will.
It also really helps that cheesecake is my number one dessert. Absolute fave of all the faves.
How much more do I need to sell you: fluffy pumpkin cheesecake on top of chewy pistachio crust, topped with whipped cream (flavor it if you want!) and a crunchy crumble. Eeeeeep, I am SO deep in cheesecake lust. What else could a texture lover want? NOTHING.
- 1 1/2 cups shelled pistachios, roasted are fine, I’d try to avoid salted
- 3/4 cup unsweetened finely shredded coconut
- 2 tablespoons brown sugar
- 8 to 10 tablespoons unsalted butter, melted
- 4 (8-ounce) blocks cream cheese, at room temperature
- 2 cups loosely packed brown sugar
- 1 (15-ounce) can pure pumpkin puree
- 5 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- whipped cream for serving
- 3 tablespoons unsalted butter
- 5 tablespoons brown sugar
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup unsweetened flaked coconut
- 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.
- 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.
Whipped cream cannonball time.