Pumpkin Cheesecake with Pecan Graham Cracker Crust Recipe
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.
- 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
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
- 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.
- Preheat the Oven: Set your oven to 300 degrees Fahrenheit to prepare for baking the cheesecake in a water bath.
- 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.
- 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.
- 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.
- 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.
- 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
