Best Pumpkin Cheesecake Recipe with Pecan Crust

Discover the ultimate pumpkin cheesecake recipe with a crunchy pecan crust. Perfect for fall gatherings and holiday celebrations. Easy to make and incredibly delicious.

This gorgeous cheesecake is silky smooth and velvety with a warm and cozy kick of pumpkin spice. The crust is beautifully soft and aromatic that is less sweet than a traditional graham cracker crust and perfectly compliments the pumpkin flavor. This is like a creamy pumpkin pie.

Best Pumpkin Cheesecake Recipe with Pecan Crust

For a truly indulgent fall dessert, look no further than this pumpkin cheesecake with a pecan crust. Combining the rich, creamy texture of cheesecake with the warm spices of pumpkin pie, this recipe is sure to impress your guests.

The pecan crust provides a delightful crunch that complements the smooth, velvety pumpkin filling. Made with a blend of cream cheese, pumpkin puree, eggs, and fall spices, this cheesecake is bursting with flavor.

Whether you are hosting a Thanksgiving gathering or simply craving a cozy, comforting dessert, this is the best cheesecake you can serve your friends and family! Follow the step-by-step instructions to create this shows-topping treat in your own kitchen.

This pumpkin cheesecake is the perfect cheesecake to serve this holiday season. Smooth and delicious, it is fairly easy to make. While not exactly what I would call an easy pumpkin cheesecake recipe, it is, nevertheless, not difficult to make at all! If you are looking for a change from traditional pumpkin pie, give this creamy pumpkin cheesecake recipe a try. Yum!

Tips and variations for making this Best Pumpkin Cheesecake Recipe with Pecan Crust

● This recipe is gluten-free.
● Get full-fat cream cheese, not 1/3 less fat, not spreadable, not neufchâtel.
● Cream cheese comes standard in an 8-ounce brick in the United States. You will need four packages of cream cheese for this recipe. Make sure the cream cheese is softened to room temperature before you use it. It is easier to beat softened cream cheese, and you will avoid lumps in your cheesecake batter. Cubing the cream cheese is a good idea.
● Do not use pumpkin pie filling for this recipe. You want Pumpkin Puree. The only ingredient listed on the pan should be pumpkin.
● Don’t have Pumpkin Spice? Make your own by combining equal amounts of ground cinnamon, nutmeg, cloves, and ginger.
● For best results, do not over-beat your eggs. Over-beating the eggs might cause the cheesecake to crack.
● The use of parchment paper is not 100% necessary, but it is recommended so that the cheesecake can be easily removed from the bottom of the springform pan.
● The baking method used here is the same idea as a water bath without actually putting the cheesecake in water. That is the reason why the oven door must remain closed throughout the entire baking process. The steam created in the oven has to remain trapped in order for to reach the cheesecake and bake it all the way through. This method avoids any mess or seepage that may happen in a traditional water bath.
● The best way to remove a cheesecake from the springform pan is to let the cheesecake cool slightly or to room temperature on top of a baking rack. Then, slide a knife around the sides of the pan to loosen the cheesecake. Remove to a serving dish.
● How to make vanilla extract
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks of butter
● This recipe is made with ingredients commonly found in your local grocery store.
● Store leftovers, covered, in the fridge for up to 4 days.
● You can freeze this cheesecake. Place in an airtight container and freeze for up to 3 months. Thaw in the fridge the day before serving. If you don’t have a container that big, place the finished cake on a baking sheet and lay it flat in the freezer. Once it is frozen, wrap the cake in plastic wrap twice, then wrap it in aluminum foil before putting it back in the freezer. When you are ready to thaw, unwrap the cake and place it on a serving dish before thawing in the fridge.

Other pumpkin desserts you might enjoy:

● Best Pumpkin Tart Recipe | How to Make
● Pumpkin Brownies Recipe
● Pumpkin Sugar Cookies Recipe

Other classic cheesecake recipes you will love:

● The Best Baked Luscious Lemon Cheesecake Recipe
● Easy Caramel Cheesecake Recipe | Best + Baked
● No-Bake Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe Ingredients:

For the Crust:

● 3 cups Pecans
● 2 Tablespoons packed Brown Sugar
● ½ teaspoon Cinnamon
● 6 tablespoons unsalted Butter

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

Pumpkin Cheesecake Mise en Place:

● 9″ Springform Pan
● Rubber Spatula
● Food Processor
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Medium Mixing Bowl
● Parchment Paper
● Aluminum Foil
● 13″x9″ Baking Dish
● 3-5 cups Boiling Water

Pumpkin Cheesecake Recipe Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Move your oven racks so that one rack is in the lowest position and the other is in the middle position.
2. Line the bottom of a 9-inch springform pan with parchment paper.

3. Put the pecans in a food processor and grind until it is the consistency of course sand.
4. Place the ground pecans in a medium mixing bowl and add the brown sugar and cinnamon.
5. Melt the butter in the microwave for 1 minute and add the melted butter to the pecan bowl. Stir together.

6. Press the mixture into the bottom and up the sides of the springform pan. Use your fingertips, a glass or a measuring cup to push the mixture down. Place on the middle rack and bake for 10 minutes. Remove from the oven and set aside to cool.

7. Reduce the oven temperature to 325°F.
8. In the bowl of your stand mixer, beat the cream cheese with the paddle attachment on medium speed until smooth.

9. Add the brown sugar and granulated sugar and continue beating on medium speed until smooth.

10. Add the eggs very slowly, one at a time, and beat on medium until they are just mixed in. You do not want to over beat your batter at this point. Too much air in the batter will create cracks in your cheesecake.

11. Add the pumpkin puree, vanilla extract, and pumpkin pie spice and beat on medium until just combined.

12. Pour the cheesecake filling over the slightly baked crust and even the batter out using a rubber spatula. Wrap the outside of the pan in aluminum foil.
13. Pour boiling water into a 13″x9″ baking dish and place that dish in the oven on the lowest rack.
14. Place the aluminum foil-lined cheesecake on the middle rack directly above the baking dish. Bake in the preheated 325°F for 1 hour. Resist the urge to open the oven. Leave the oven closed to keep that steam in there. The sides of the cheesecake will appear baked and set, but the middle will still jiggle.
15. Turn off the oven, but DO NOT open the oven door. Leave the cheesecake in there to cool very slowly for 1 hour.

16. After the hour has passed, crack the door to the oven open. Just use a wooden spoon to prop it open an inch or two. Let the cheesecake cool like this for another 35-40 minutes.

17. After that time, it is safe to remove it from the oven to a cooling rack. Do not remove the aluminum foil until the cake is at room temperature. Once it reaches room temperature, you can remove the foil and place the cake in the fridge to chill for at least 4 hours.

18. Once the pumpkin cheesecake has chilled, carefully remove the cake from the springform pan and place it on a serving plate or cake stand.

19. Drizzle individual slices with caramel sauce and top with whipped cream and pecans, or decorate the whole pumpkin cheesecake with them (or both!) Serve immediately.

20. Store leftovers, covered, in an airtight container in the fridge for up to four (4) days.

21. You can freeze this pumpkin cheesecake. Place in an airtight container and freeze for up to three (3) months. Thaw in the fridge the day before serving. If you do not have a container that big, place the baked pumpkin cheesecake on a baking sheet and lay flat in the freezer. Once it is frozen, wrap the pumpkin cheesecake in plastic wrap, twice, then wrap it in aluminum foil before putting back in the freezer. When you are ready to thaw, unwrap the cheesecake and place on a serving dish before thawing in the fridge.

Yield: 1

Best Pumpkin Cheesecake Recipe with Pecan Crust

Print

Best Pumpkin Cheesecake Recipe with Pecan Crust. Discover the ultimate pumpkin cheesecake recipe with a crunchy pecan crust. Perfect for fall gatherings and holiday celebrations. Easy to make and incredibly delicious.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 6 hours

Total Time 7 hours 30 minutes

Ingredients

For the Crust:

• 3 cups Pecans
• 2 Tablespoons packed Brown Sugar
• ½ teaspoon Cinnamon
• 6 tablespoons unsalted Butter

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

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Move your oven racks so that one rack is in the lowest position and the other is in the middle position.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Put the pecans in a food processor and grind until it is the consistency of coarse sand.
4. Place the ground pecans in a medium mixing bowl and add the brown sugar and cinnamon.
5. Melt the butter in the microwave for 1 minute and add the melted butter to the pecan bowl. Stir together.
6. Press the mixture into the bottom and up the sides of the springform pan. Use your fingertips, a glass, or a measuring cup to push the mixture down. Place on the middle rack and bake for 10 minutes. Remove from the oven and set aside to cool.
7. Reduce the oven temperature to 325°F.
8. In the bowl of your stand mixer, beat the cream cheese with the paddle attachment on medium speed until smooth.
9. Add the brown sugar and granulated sugar and continue beating on medium speed until smooth.
10. Add the eggs very slowly, one at a time, and beat on medium until they are just mixed in. You do not want to over beat your batter at this point. Too much air in the batter will create cracks in your cheesecake.
11. Add the pumpkin puree, vanilla extract, and pumpkin pie spice and beat on medium until just combined.
12. Pour the cheesecake filling over the slightly baked crust and even the batter out using a rubber spatula. Wrap the outside of the pan in aluminum foil.
13. Pour boiling water into a 13″x9″ baking dish and place that dish in the oven on the lowest rack. You DO NOT need to put the cheesecake directly in the water bath.
14. Place the aluminum foil-lined cheesecake on the middle rack directly above the baking dish. Bake in the preheated 325°F for 1 hour. Leave the door to the oven CLOSED tightly the entire time. Resist the urge to open the oven. Leave the oven closed to keep that steam in there. The sides of the cheesecake will appear baked and set, but the middle will still jiggle.
15. Turn off the oven, but DO NOT open the oven door. Leave the cheesecake in there to cool very slowly for 1 hour.
16. After the hour has passed, crack the door to the oven open. Just use a wooden spoon to prop it open an inch or two. Let the cheesecake cool like this for another 35-40 minutes.
17. After that time, it is safe to remove it from the oven and put it on a cooling rack. Do not remove the aluminum foil until the cheesecake is at room temperature. Once it reaches room temperature, remove the foil and place the cake in the fridge to chill for at least 4 hours.
18. Once the pumpkin cheesecake has chilled, carefully remove the cake from the springform pan and place it on a serving plate or cake stand.
19. Drizzle individual slices with caramel sauce and top with whipped cream and pecans, or decorate the whole pumpkin cheesecake with them (or both!) Serve immediately.
20. Store leftovers, covered, in an airtight container in the fridge for up to four (4) days.
21. You can freeze this pumpkin cheesecake. Place in an airtight container and freeze for up to three (3) months. Thaw in the fridge the day before serving. If you do not have a container that big, place the baked pumpkin cheesecake on a baking sheet and lay it flat in the freezer. Once it is frozen, wrap the pumpkin cheesecake in plastic wrap twice, then wrap it in aluminum foil before putting it back in the freezer. When you are ready to thaw, unwrap the cheesecake and place it on a serving dish before thawing in the fridge.
    

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 613Total Fat: 52gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 154mgSodium: 278mgCarbohydrates: 31gFiber: 4gSugar: 25gProtein: 10g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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