Get ready to experience the ultimate dessert that will make your taste buds dance with pure delight! This Pecan Pumpkin Cheesecake is not just another ordinary dessert - it's a decadent masterpiece that combines the rich, creamy texture of classic cheesecake with the warm, comforting flavors of autumn. Imagine a velvety smooth pumpkin-infused cheesecake nestled on a crisp graham cracker crust, topped with crunchy, toasted pecans that add the perfect nutty crunch. Whether you're hosting a holiday gathering or simply craving a show-stopping dessert, this recipe will transform your kitchen into a gourmet bakery and leave your guests begging for more!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup canned pumpkin
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or measuring cup to create an even, compact crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add brown sugar to the cream cheese and continue mixing until well incorporated and free of lumps.
- Gradually add the canned pumpkin, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Mix on medium speed until the mixture is completely smooth and uniform.
- Fold in half of the chopped pecans into the cheesecake batter, reserving the remaining pecans for topping.
- Pour the pumpkin cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Sprinkle the remaining chopped pecans on top of the cheesecake batter.
- Place the springform pan in the preheated oven and bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides and slice into 12 equal pieces.
- Optionally, garnish with additional chopped pecans, whipped cream, or a drizzle of caramel sauce before serving.
Tips
- Ensure all ingredients are at room temperature before starting to create a smoother, lump-free cheesecake batter.
- Don't overmix the cheesecake batter - mix just until ingredients are incorporated to prevent a dense, tough texture.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to help prevent cracks and ensure even baking.
- To check if the cheesecake is done, gently shake the pan - the center should have a slight jiggle but not be liquid.
- Always let the cheesecake cool completely at room temperature before refrigerating to prevent condensation and potential soggy crust.
- For clean, beautiful slices, use a knife dipped in hot water and wiped dry between each cut.
- Make the cheesecake a day ahead to allow flavors to meld and ensure perfect setting.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 120mg
