Pumpkin Pecan Cheesecake
Indulge in the creamy decadence of this Pumpkin Pecan Cheesecake, an elegant dessert that perfectly captures the flavors of fall. Featuring a buttery graham cracker crust and a rich, spiced pumpkin filling studded with crunchy pecans, this cheesecake is baked to perfection in a water bath for that irresistible silky texture. Topped with a luscious layer of homemade whipped cream and garnished with pecan halves, it’s a show-stopping centerpiece for any holiday table or special occasion. With warm notes of cinnamon, nutmeg, and ginger beautifully complementing the pumpkin puree, this dessert is a must-try for lovers of seasonal treats. Serve it chilled for a refreshing slice of autumn-inspired bliss! Perfect for Thanksgiving, dinner parties, or any celebration, this Pumpkin Pecan Cheesecake is sure to become a new family favorite.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cups brown sugar
- 4 eggs
- 1 cup pumpkin puree
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.75 cups pecans, chopped
- 0.5 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 10 pecan halves (for garnish)
Instructions
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add in the brown sugar and mix again.
Beat in the eggs, one at a time, until fully incorporated. Add in the pumpkin puree, sour cream, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
Fold in the chopped pecans gently.
Pour the cheesecake mixture over the prepared crust and smooth the top.
Place the springform pan in a larger roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath method).
Bake for 80-90 minutes, or until the center is just set and slightly jiggles when shaken.
Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and the water bath, then run a knife around the edge to loosen it. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, whip the heavy whipping cream with the powdered sugar until soft peaks form.
Spread or pipe the whipped cream on top of the cheesecake and garnish with pecan halves.
Serve chilled and enjoy!
Nutrition Facts
Calories |
8691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 701.2 g | 899% | |
| Saturated Fat | 279.4 g | 1397% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1937 mg | 646% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 527.8 g | 192% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 363.6 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1416 mg | 109% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3288 mg | 70% | |
*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.
