Description
A rich and creamy pumpkin cheesecake topped with a crunchy pecan topping, perfect for holiday gatherings or everyday indulgence.
Ingredients
Scale
- 1 1/2 cups graham cracker or gingersnap crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz full-fat cream cheese
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup pumpkin purée
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup sour cream or heavy cream
- 1 1/2 cups pecan halves
- 2 tbsp unsalted butter (for topping)
- 1/2 cup brown sugar (for topping)
- 2 tbsp maple syrup
- Pinch of salt
Instructions
- Prepare the crust by mixing crumbs, melted butter, and sugar; press into a springform pan and chill for 10-15 minutes.
- Beat cream cheese until smooth, then mix in granulated sugar, brown sugar, eggs, pumpkin purée, vanilla, pumpkin pie spice, and sour cream until combined.
- Preheat the oven to 325°F (160°C). Pour the filling into the chilled crust. Bake in a water bath for 50-70 minutes until the center is slightly wobbly.
- Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes inside before chilling for at least 4 hours or overnight.
- For the pecan topping, toast pecans in a dry pan for 3-4 minutes. Melt butter, brown sugar, maple syrup, and salt in a saucepan, add toasted pecans, and cool on parchment before topping the cheesecake.
- Arrange the pecans on the chilled cheesecake just before serving.
Notes
For best results, use room temperature ingredients and ensure the cheesecake cools completely before adding the topping. Freeze slices individually for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg