Best Pumpkin Cheesecake Recipe with Pecan Crust

 

Why You’ll Love This Recipe

This pumpkin cheesecake is a showstopper. The crust is made from toasted pecans, cinnamon, and brown sugar, creating a deep, nutty flavor that complements the smooth and spiced pumpkin filling. The texture is incredibly creamy and dense, with just the right balance of sweetness and spice. The addition of a water bath during baking ensures a perfect, crack-free surface, making this cheesecake look as good as it tastes. Top it with whipped cream and caramel sauce, and it becomes the ultimate dessert for any special occasion.

Ingredients

For the Crust:

• 3 cups pecans
• 2 tablespoons packed brown sugar
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter (melted)

For the Cheesecake:

• 32 ounces of full-fat cream cheese
• ½ cup granulated white sugar
• ½ cup packed brown sugar
• 4 eggs (room temperature)
• 15 oz pumpkin puree
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• Caramel sauce and whipped cream for serving, garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare: Preheat your oven to 350°F. Adjust your oven racks so that one rack is in the lowest position and the other is in the middle. Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Pecan Crust:
   • Place the pecans in a food processor and grind them until they reach the consistency of coarse sand.
   • In a medium mixing bowl, combine the ground pecans, brown sugar, and cinnamon. Add the melted butter and stir well until combined.
   • Press the mixture into the bottom and slightly up the sides of the springform pan. Use your fingertips, a glass, or a measuring cup to press the mixture down evenly.
   • Bake the crust on the middle rack for about 10 minutes. Remove from the oven and set aside to cool.
3. Prepare the Cheesecake Filling:
   • Reduce the oven temperature to 325°F.
   • In the bowl of a stand mixer, beat the cream cheese with the paddle attachment on medium speed until smooth.
   • Add the granulated sugar and brown sugar, and continue beating until smooth.
   • Add the eggs one at a time, mixing on medium speed. Do not overmix to prevent air bubbles.
   • Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until combined.
4. Assemble and Bake:
   • Pour the cheesecake filling over the cooled crust, smoothing the top with a rubber spatula.
   • Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in.
   • Place a 13″ x 9″ baking dish on the lowest oven rack and pour boiling water into the dish. Place the aluminum foil-lined cheesecake on the middle rack, directly above the baking dish.
   • Bake for 1 hour at 325°F. The cheesecake sides will appear set, but the center will still jiggle slightly.
   • Turn off the oven but do not open the oven door. Let the cheesecake cool slowly for 1 hour.
   • After 1 hour, crack the oven door open slightly using a wooden spoon to prop it. Leave it open for another 35-40 minutes.
5. Cool and Chill:
   • Once the cheesecake has cooled to room temperature, remove the foil.
   • Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight if possible.
6. Serve: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate. Drizzle with caramel sauce, top with whipped cream and chopped pecans, or decorate as desired. Serve immediately.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Additional Time: 6 hours (chilling)
• Total Time: 7 hours 30 minutes

Variations

• Vegan Version: Replace the cream cheese with vegan cream cheese and the eggs with a flax egg or other egg substitute. Use a dairy-free butter for the crust.
• Gluten-Free: Make sure the pecans are the only ingredients used in the crust. You can also use a gluten-free cookie or nut blend for added texture.
• Chocolate Drizzle: For extra decadence, drizzle some melted chocolate over the caramel sauce before serving.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the fridge for up to 4 days.
• Freezing: To freeze, place the cheesecake in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before serving.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, this cheesecake needs to be chilled for several hours, so it’s perfect for making ahead. It can be prepared a day or two in advance.

2. What’s the purpose of the water bath when baking the cheesecake?

The water bath helps regulate the temperature around the cheesecake, preventing cracks and ensuring even cooking for a smooth, creamy texture.

3. Can I use a regular pie crust instead of the pecan crust?

While the pecan crust adds great flavor, you can substitute a graham cracker crust if preferred. The texture and taste will differ, but it will still work.

4. Can I make the crust ahead of time?

Yes, you can prepare the crust ahead of time and store it in the fridge for a day before adding the cheesecake filling.

5. Can I use light cream cheese for this recipe?

While light cream cheese can be used, full-fat cream cheese will provide the creamiest, richest texture for the best results.

6. How do I prevent cracks in the cheesecake?

Make sure to avoid overbeating the filling, and use the water bath method to maintain moisture and temperature consistency while baking.

7. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Wrap it well in plastic wrap and foil before freezing. Thaw it overnight in the fridge before serving.

8. How do I know when the cheesecake is done?

The edges of the cheesecake will be set, but the center should still jiggle slightly. The cheesecake will firm up as it cools.

9. Can I substitute the pumpkin pie spice?

Yes, you can substitute with 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves for a similar flavor.

10. Can I top this cheesecake with something other than whipped cream?

Definitely! You can top it with caramel sauce, chopped nuts, or even a drizzle of melted chocolate.

Conclusion

This Best Pumpkin Cheesecake with Pecan Crust is an indulgent, fall-inspired dessert that’s perfect for any occasion. Its rich, creamy pumpkin filling and crunchy, nutty pecan crust make it the ideal treat for Thanksgiving, Christmas, or just a cozy gathering. Easy to make with a little patience for the chilling time, this cheesecake will be the star of your dessert table!

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