Pumpkin Pecan Cheesecake Recipe

Name: Pumpkin Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 ml) firmly packed brown sugar; 6 tbsp (90 ml) butter (3/4 stick, chilled); 1-1/2 cups (350 ml) chopped pecans; 1-1/2 cups (350 ml) graham cracker crumbs; 1/4 cup (60 ml) sugar; 6 tbsp (90 ml) melted butter; 3 8 o.z pkgs. cream cheese, at room temperature; 3/4 cup (175 ml) sugar; 3/4 cup (175 ml) firmly packed brown sugar; 5 large eggs; 1 lb (.5 kg). canned solid pack pumpkin; 1/2 cup (125 ml) whipping cream; 1/2 tsp (2 ml) ground cinnamon; 1/2 tsp (2 ml) ground nutmeg; 1/8 tsp (1 ml) ground cloves

Servings: persons

3/4 cup (175 ml) firmly packed brown sugar
6 tbsp (90 ml) butter (3/4 stick, chilled)
1-1/2 cups (350 ml) chopped pecans
1-1/2 cups (350 ml) graham cracker crumbs
1/4 cup (60 ml) sugar
6 tbsp (90 ml) melted butter
3 8 o.z pkgs. cream cheese, at room temperature
3/4 cup (175 ml) sugar
3/4 cup (175 ml) firmly packed brown sugar
5 large eggs
1 lb (.5 kg). canned solid pack pumpkin
1/2 cup (125 ml) whipping cream
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
1/8 tsp (1 ml) ground cloves

1
Preheat oven to 325 degrees (175 C.).
2
Place sugar in small bowl.
3
Add butter and cut in until mixture resembles course meal.
4
Stir pecans into mixture.
5
Set aside.
6
Blend crumbs, sugar and butter in medium bowl.
7
Press crumb mixture in bottom and up sides of 10 x 2-1/2 springform pan.
8
Chill.
9
Beat cream cheese until smooth.
10
Mix in sugar.
11
Add eggs one at a time until fluffy.
12
Blend in pumpkin, cream and spices.
13
Pour into crust.
14
Bake until center no longer moves when pan is shaken, about 1 1/2 hours.
15
Sprinkle pecan topping over cheesecake, and bake for another 15 minutes.
16
Transfer to rack and cool.
17
Cover and refrigerate overnight.
18
Can be prepared 2 days ahead.

1561

kcal

Calories

103

Fat

141

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: 3/4 cup (175 ml) firmly packed brown sugar, 6 tbsp (90 ml) butter (3/4 stick, chilled), 1-1/2 cups (350 ml) chopped pecans, 1-1/2 cups (350 ml) graham cracker crumbs, and more.

Yes, Pumpkin Pecan 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.

Pumpkin Pecan Cheesecake

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