Pecan Pumpkin Cheesecake Recipe

Name: Pecan Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons sugar; 2 tablespoons butter, melted; 3 packages (8 ounces each) cream cheese, softened; 1/2 cup packed brown sugar; 1/3 cup sugar; 1/4 cup maple syrup; 3 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 2 tablespoons cornstarch; 3 teaspoons vanilla extract; 1-1/2 teaspoons pumpkin pie spice; 1 cup heavy whipping cream; 3/4 cup maple syrup; 1/2 cup chopped pecans, toasted

Servings: persons

1 cup graham cracker crumbs
3 tablespoons sugar
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup maple syrup
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
1 cup heavy whipping cream
3/4 cup maple syrup
1/2 cup chopped pecans, toasted

1
Preheat oven to 325u00b0. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan.
2
Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
3
Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4
For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold.
5
Remove rim from pan. Stir topping; spoon over chilled cheesecake.

1476

kcal

Calories

101

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 3 tablespoons sugar, 2 tablespoons butter, melted, 3 packages (8 ounces each) cream cheese, softened, and more.

Yes, Pecan Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Pumpkin Cheesecake

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