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Pumpkin pecan cheesecake

Pumpkin pecan cheesecake

A rich and creamy pumpkin pecan cheesecake with a buttery graham cracker crust, warmly spiced pumpkin filling, and a glossy maple pecan topping. It is cozy, impressive, and perfect for holidays or any fall dessert table.

  • Total Time: 1 hour 30 minutes, plus chilling time
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 3/4 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup light brown sugar
  • 1 cup pumpkin puree
  • 3/4 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups chopped pecans
  • 1/3 cup maple syrup
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream

Instructions

  1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and wrap the outside with foil if using a water bath.
  2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and 6 tablespoons melted butter until evenly combined.
  3. Press the crust mixture firmly into the bottom of the springform pan. Place the pan into a larger roasting pan if using a water bath.
  4. In a large bowl, beat the cream cheese until smooth. Add the brown sugar and mix well. Blend in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, cinnamon, and salt. Add the eggs one at a time, mixing on low speed just until combined.
  5. Pour the filling over the crust and smooth the top. If using a water bath, add hot water to the outer pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
  7. Cool to room temperature, then chill for at least 6 hours or overnight. In a small saucepan over low heat, stir together the chopped pecans, maple syrup, 2 tablespoons butter, and heavy cream for 2 to 3 minutes until glossy and slightly thickened. Cool for 10 minutes, then spoon over the chilled cheesecake. Slice and serve chilled.

Notes

  • Use room temperature cream cheese, sour cream, and eggs for the smoothest filling.
  • Do not overmix after adding the eggs to help prevent cracks.
  • For the cleanest slices, use a warm knife and wipe it between cuts.
  • The cheesecake tastes even better after chilling overnight.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 470
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 33g
  • Saturated Fat: 17g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 115mg

Keywords: pumpkin pecan cheesecake, fall cheesecake, pumpkin dessert, pecan cheesecake, holiday dessert