Pumpkin Pecan Cheesecake
Experience the ultimate fall indulgence with our Pumpkin Pecan Cheesecake, a delightful fusion of three beloved desserts: pumpkin pie, pecan pie, and creamy cheesecake. This showstopper features a rich and velvety pumpkin layer atop a sweet, nutty pecan filling, all nestled in a buttery graham cracker crust. Perfect for holiday gatherings or cozy family dinners, this cheesecake is sure to impress your guests with its stunning presentation and decadent flavor. With its easy make-ahead option and versatile toppings, you’ll want to keep this recipe in your collection for years to come.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups graham cracker crumbs
- 12 tablespoons unsalted butter, melted
- 1/4 cup + 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/3 cup corn syrup
- 2 tablespoons unsalted butter, melted
- 2 eggs
- 1 cup pecans, toasted and chopped
- 1 pound cream cheese, room temperature (16 oz.)
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon pumpkin pie spice
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3/4 cup pumpkin puree
- 3 tablespoons unsalted butter, cubed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1 cup pecans, toasted and chopped
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 325°F and prepare a springform pan.
- Make the graham cracker crust by mixing crumbs, sugar, cinnamon, and melted butter. Press into the pan and pre-bake for 10 minutes.
- Prepare the pecan filling by mixing sugar, flour, corn syrup, melted butter, eggs, and toasted pecans; pour it into the crust.
- For the pumpkin cheesecake layer, beat cream cheese with sugar and cornstarch; blend in pumpkin puree and sour cream before pouring over the pecan filling.
- Bake uncovered for 1 hour 20 minutes or until set; cool and refrigerate for at least six hours.
- Finish with a warm pecan caramel topping and optional whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Find it online: https://platehappyrecipes.com/pumpkin-pecan-cheesecake/