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Best Pumpkin Cheesecake Recipe with Pecan Crust

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This Best Pumpkin Cheesecake with Pecan Crust is the ultimate fall dessert, featuring a creamy pumpkin filling with a crunchy pecan crust. Perfect for Thanksgiving, holiday gatherings, or any special occasion, it’s a decadent and flavorful treat that combines warm spices with a rich, smooth texture.

  • Total Time: 7 hours 30 minutes
  • Yield: 12 servings

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 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

Optional: caramel sauce and whipped cream for serving, garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and adjust the oven racks so one is in the lowest position and the other is in the middle.
  2. Make the Pecan Crust: Grind the pecans in a food processor to a coarse sand-like texture. In a bowl, combine the ground pecans, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom and slightly up the sides of the springform pan. Bake for about 10 minutes, then set aside to cool.
  3. Prepare the Cheesecake Filling: Lower the oven temperature to 325°F. Beat the cream cheese with an electric mixer until smooth. Add the granulated sugar, brown sugar, and eggs, mixing until smooth. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until well combined.
  4. Assemble and Bake: Pour the cheesecake filling over the cooled crust. Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place a 13×9 baking dish on the lowest oven rack, adding boiling water to the dish. Place the cheesecake on the middle rack and bake for 1 hour. The sides should be set, but the center will still jiggle slightly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
  5. Cool and Chill: After the cheesecake has cooled to room temperature, remove the foil and refrigerate for at least 4 hours or overnight.
  6. Serve: Once chilled, remove the cheesecake from the springform pan. Top with whipped cream, caramel sauce, and chopped pecans for garnish.

Notes

Vegan Version: Use vegan cream cheese and an egg substitute, such as flax eggs, and dairy-free butter for the crust.

Gluten-Free: The pecan crust is naturally gluten-free, but ensure no gluten-containing ingredients are used in the filling.

Chocolate Drizzle: For an extra decadent touch, drizzle some melted chocolate on top of the caramel sauce.

  • Author: Chloe Mae
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Fall
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 70mg

Find it online: https://simpledishrecipe.com/best-pumpkin-cheesecake-recipe-with-pecan-crust/