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Pumpkin Cheesecake with Pecan Graham Cracker Crust Recipe

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4.3 from 3 reviews

This Pumpkin Cheesecake with Pecan Graham Cracker Crust is a decadent autumn dessert featuring a spiced pecan crust and a creamy, smooth pumpkin-infused filling. It is baked in a water bath to ensure a silky texture, then topped with luscious whipped cream and optional candied pecans for extra crunch and sweetness. Perfect for holiday gatherings or cozy fall evenings.

  • Total Time: 9 hours 50 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • ¼ cup finely chopped pecans
  • ½ teaspoon pumpkin pie spice
  • 7 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 ounces cream cheese (full-fat, softened to room temperature)
  • 1 ½ cups sugar
  • ½ cup sour cream
  • 1 cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs

Whipped Cream Topping

  • 1 cup heavy whipping cream (cold)
  • 2 tablespoons sugar

Optional Garnish

  • Candied pecans

Instructions

  1. Make the Crust: Preheat your oven to 350°F and lightly grease a 10-inch springform pan. Wrap the bottom and outside securely with two layers of heavy-duty aluminum foil to prevent leaks. In a medium bowl, mix graham cracker crumbs, sugar, chopped pecans, and pumpkin pie spice. Add melted butter and stir until the mixture is evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and allow to cool slightly.
  2. Adjust the Oven Temperature: Reduce oven heat to 300°F to prepare for baking the cheesecake.
  3. Prepare the Pumpkin Cheesecake Filling: Using an electric mixer on low to medium-low speed, beat cream cheese until smooth, scraping the bowl sides as needed. Add sugar and mix just until combined. Stir in sour cream, pumpkin puree, cinnamon, ginger, cloves, salt, and vanilla until smooth on low speed. Add eggs one at a time, mixing just until incorporated each time without overmixing.
  4. Assemble and Bake: Pour the filling into the crust and smooth the top. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roaster to come about one inch up the sides of the springform pan, creating a water bath. Bake for 55 to 70 minutes until the edges are set and the center gently wobbles when nudged.
  5. Cool Gradually: Turn off the oven and crack the door slightly, leaving the cheesecake inside for 1 hour to cool slowly. Then, remove from the water bath and foil. Let cool at room temperature for about 1 hour before refrigerating.
  6. Chill: Cover the cheesecake and refrigerate for at least 6 hours or preferably overnight to allow it to set completely.
  7. Make Whipped Cream: In a chilled bowl with a whisk attachment, whip the cold heavy cream and sugar until stiff peaks form.
  8. Serve: Remove the cheesecake from the springform pan, top with whipped cream and candied pecans if desired, and serve chilled.

Notes

  • Wrapping the springform pan in foil prevents water from seeping in during the water bath baking process.
  • Do not overmix the filling once eggs are added to avoid cracks in the cheesecake.
  • Baking in a water bath helps the cheesecake bake evenly and maintain a creamy texture.
  • Chilling the cheesecake overnight improves the flavor and texture.
  • Optional candied pecans add a sweet, crunchy contrast to the smooth cheesecake.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pumpkin-cheesecake-with-pecan-graham-cracker-crust-recipe/