Ingredients for Pumpkin Pecan Cheesecake
- Light Brown Sugar
- 1/2 cup (1 stick) unsalted butter (for topping) + 6 tablespoons (3 ounces) melted unsalted butter (for crust)
- 1/2 cup pecan halves
- Graham Cracker Crumbs
- 1/4 cup granulated sugar (for topping) + 3/4 cup granulated sugar + 1/4 cup packed light brown sugar (for filling)
- 4 large eggs
- 16 ounces cream cheese
- Whipping Cream
- Pumpkin Puree
- Nutmeg
- Cinnamon
- Clove
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How to Make Pumpkin Pecan Cheesecake
- **Make the Pecan Topping:** In a small bowl, combine 1/4 cup granulated sugar and 1/2 cup (1 stick) unsalted butter, cut into small pieces. Cut the butter into the sugar until the mixture resembles coarse crumbs.
- Stir in 1/2 cup pecan halves and set aside.
- **Prepare the Crust:** In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture into the bottom and up the sides of a 9-inch springform pan. Refrigerate while you prepare the filling.
- **Make the Cheesecake Filling:** In a large bowl, beat 16 ounces cream cheese until smooth and creamy.
- Beat in 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until well combined.
- Add 4 large eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl.
- Stir in 1 (15 ounce) can pumpkin puree, 1 cup heavy cream, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Pour the filling into the prepared crust.
- **Bake:** Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated oven at 350°F (175°C) for 60-75 minutes, or until the center is just set but still slightly jiggly. Do not overbake!
- **Add Topping & Finish Baking:** Sprinkle the pecan topping evenly over the cheesecake.
- Bake for an additional 15 minutes.
- **Cool:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Remove from the oven and let cool completely on a wire rack.
- **Chill:** Cover and refrigerate overnight (or for at least 4 hours) to allow the cheesecake to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
198g
Fat
129g
Carbs
21g
