Pumpkin Cheesecake in a Pecan Crust
Indulge in the perfect fusion of fall flavors with this Pumpkin Cheesecake in a Pecan Crust. This decadent dessert features a buttery, nutty pecan and graham cracker crust that pairs beautifully with the creamy, spiced pumpkin cheesecake filling. Hints of cinnamon, ginger, and nutmeg bring out the cozy warmth of the pumpkin, while sour cream and cream cheese create a luscious, velvety texture. Baked to perfection and chilled for ultimate smoothness, this make-ahead treat is ideal for holiday gatherings or as a show-stopping finale to a festive dinner. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an irresistibly elegant presentation that screams autumn.
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 0.5 cups Graham cracker crumbs
- 2 tablespoons Brown sugar
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Canned pumpkin puree
- 3 units Large eggs
- 0.5 cup Sour cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine pecans, graham cracker crumbs, and brown sugar. Pulse until the pecans are finely ground.
Add melted butter to the mixture and pulse until combined. The mixture should resemble wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, then allow it to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the pumpkin puree, mixing until fully incorporated.
Beat in the eggs one at a time, ensuring each is fully combined before adding the next.
Mix in the sour cream, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.
Pour the cheesecake batter over the cooled pecan crust.
Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Serve the cheesecake chilled, garnished with whipped cream or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
4738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.0 g | 467% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 270.5 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 945 mg | 73% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1917 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
