Pumpkin Cheesecake with Pecan Graham Cracker Crust Recipe

Introduction

This Pumpkin Cheesecake with Pecan Graham Cracker Crust is a rich and creamy dessert perfect for fall gatherings or holiday meals. The spiced pumpkin filling pairs beautifully with a buttery pecan crust, creating a comforting treat everyone will love.

Ingredients

• 2 cups graham cracker crumbs
• ¼ cup sugar
• ¼ cup finely chopped pecans
• ½ teaspoon pumpkin pie spice
• 7 tablespoons unsalted butter, melted
• 1 ½ pounds cream cheese, at room temperature
• 2 cups sugar
• ½ cup sour cream
• 1 cup pumpkin puree
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 3 eggs
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Candied pecans (optional, for decoration)

Instructions

1. Step 1: In a medium bowl, combine graham cracker crumbs, sugar, chopped pecans, and pumpkin pie spice. Stir in the melted butter until the mixture holds together.
2. Step 2: Spray a 10-inch springform pan with cooking spray. Press the crust mixture firmly onto the bottom and up the sides of the pan. Double-wrap the outside of the pan with heavy-duty foil and place it in a large roasting pan.
3. Step 3: Preheat the oven to 300°F (150°C).
4. Step 4: Using an electric mixer on medium speed, beat together cream cheese, sugar, and sour cream until fluffy. Add pumpkin puree, cinnamon, ginger, and cloves, mixing until well combined.
5. Step 5: Scrape down the bowl sides. Add eggs one at a time, beating gently after each addition until just incorporated.
6. Step 6: Pour the cheesecake filling into the prepared crust. Pour hot water into the roasting pan to reach about 1 inch up the sides of the springform pan.
7. Step 7: Bake for 1 hour. Then turn off the oven and let the cheesecake sit inside for 1½ hours more.
8. Step 8: Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely.
9. Step 9: Cover and refrigerate for at least 4 hours before unmolding. Place the cheesecake on a serving platter.
10. Step 10: To make whipped cream, whisk heavy cream and sugar in an electric mixer until stiff peaks form. Serve the cheesecake topped with whipped cream and candied pecans, if desired.

Tips & Variations

• Ensure the cream cheese is fully softened to avoid lumps in the batter.
• Add a splash of vanilla extract to the cheesecake mixture for extra flavor.
• Use a water bath to prevent cracks and ensure even baking.
• For a nut-free crust, omit pecans and use additional graham cracker crumbs.
• Do not overbeat after adding eggs to keep the texture smooth and creamy.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake tightly wrapped for up to one month. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and makes this recipe convenient year-round.

Why is the cheesecake baked in a water bath?

The water bath helps gently and evenly bake the cheesecake, preventing cracks and creating a smooth, creamy texture.

Pumpkin Cheesecake with Pecan Graham Cracker Crust Recipe

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4.9 from 76 reviews

This Pumpkin Cheesecake with Pecan Graham Cracker Crust is a rich and creamy autumn dessert, featuring a spiced pecan and graham cracker crust paired with a smooth pumpkin-infused cheesecake filling. Baked in a water bath for perfect texture and topped with homemade whipped cream and optional candied pecans, this festive cheesecake combines classic fall flavors in an elegant presentation.

• Author: Lily
• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 6 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Mix

• 1 ½ pound cream cheese at room temperature
• 2 cups sugar
• ½ cup sour cream
• 1 cup pumpkin puree
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 3 eggs

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons sugar

To Decorate

• Candied Pecans (optional)

Instructions

1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, chopped pecans, and pumpkin pie spice. Pour in melted butter and mix thoroughly. Spray a 10-inch springform pan with cooking spray, then press the crumb mixture firmly onto the bottom and sides of the pan. Double-wrap the outside of the pan with heavy-duty foil and place it inside a large roasting pan.
2. Preheat the Oven: Set your oven to 300 degrees Fahrenheit to prepare for baking the cheesecake in a water bath.
3. Make the Cheesecake Mixture: Using an electric mixer on medium speed, beat cream cheese, sugar, and sour cream together until fluffy and smooth. Add pumpkin puree, cinnamon, ginger, and cloves, then mix well until fully incorporated. Scrape down the bowl sides, add eggs one at a time, beating well after each addition but avoid overmixing.
4. Assemble and Bake: Pour the cheesecake mixture into the prepared crust in the springform pan. Pour hot water into the roasting pan to reach about 1 inch up the sides of the springform pan to create a water bath. Bake for 1 hour at 300°F, then turn off the oven and allow the cheesecake to sit in the oven for an additional 1 ½ hours without opening the door.
5. Cool and Chill: Remove the pan from the water bath and unwrap the foil. Let the cheesecake cool completely at room temperature, then cover and refrigerate for at least 4 hours to set firmly.
6. Make the Whipped Cream: In a clean bowl with a whisk attachment, beat heavy whipping cream and sugar on high speed until stiff peaks form.
7. Serve: Release the sides of the springform pan and transfer the cheesecake to a serving platter. Top with freshly whipped cream and candied pecans if using. Slice and enjoy your perfectly spiced pumpkin cheesecake!

Notes

• Ensure cream cheese is at room temperature for a smooth and creamy cheesecake filling.
• Do not overbeat the mixture after adding eggs to prevent incorporating too much air, which can cause cracks.
• Avoid opening the oven door during baking and resting to maintain a stable temperature.
• Do not skip the water bath; it helps to bake the cheesecake evenly and prevents cracking.
• Allow the cheesecake to cool completely before refrigerating to ensure the best texture.

Keywords: Pumpkin Cheesecake, Pecan Graham Cracker Crust, Fall Dessert, Autumn Recipes, Thanksgiving Dessert, Cream Cheese Pumpkin Pie