Pumpkin Pecan Cheesecake

5 from 4 votes

This pumpkin pecan cheesecake recipe has a pumpkin spice graham cracker crust, a no bake pumpkin cheesecake filling, and is topped with a pecan pie filling! This dessert would be absolutely stunning on your holiday table.

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 714kcal

Author: Karissa Parrish

Equipment

9 Inch Springform Pan
Food Processor
Electric Stand Mixer
Rubber Spatula
Small Saucepan

Ingredients

Graham Cracker Crust

16 graham crackers (about 2 ¼ cups)
¼ cup brown sugar
1 teaspoon pumpkin pie spice
9 tablespoons unsalted butter, melted

Pumpkin Cheesecake

1 ¼ cups heavy whipping cream
24 ounces block-style cream cheese, room temperature
½ cup sugar
1 ¼ cups pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Pecan Topping

½ cup brown sugar
¼ cup unsalted butter
¼ cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves

Whipped Cream

½ cup heavy whipping cream
1 tablespoon sugar
⅛ teaspoon vanilla extract

US Customary - Metric

Instructions

Graham Cracker Crust

Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, pumpkin pie spice, and melted butter.
Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides. Place the pan in the freezer while you make the cheesecake filling.

Pumpkin Cheesecake

In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
Add the pumpkin puree, pumpkin pie spice, vanilla extract, and cinnamon and mix on medium speed until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.

Pecan Topping

In a small saucepan over medium heat add the brown sugar and butter. Whisk occasionally until completely melted and the mixture is bubbling.
Remove the pan from the heat and whisk in the heavy whipping cream, corn syrup, vanilla extract, and salt. Once combined, whisk in the pecans. Transfer the mixture to a small bowl and cool completely in the refrigerator.

Assemble

In the bowl of an electric stand mixer using the whisk attachment, beat together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
Once the cheesecake has set, remove it from the pan and scrape on the pecan topping. Pipe on the whipped cream. I used my Wilton 6B piping tip. Place the cheesecake in the refrigerator for 15 minutes before slicing and serving.
Keep any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.

Notes

- Cheesecake Pan: This cheesecake is assembled in a 9-inch springform pan. Spray the pan with nonstick spray, line with a parchment paper circle, and then spray again. This will make removing the cheesecake super easy once set.

- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.

- Crust: Be sure to compact the crust into the prepared pan. I use my hands and the bottom of a ¼ measuring cup to help with this.

- Whipped Cream: Gently fold the whipped cream into the cheesecake batter using a rubber spatula. If you are too rough, the cheesecake might not set up properly.

- Chill Time: It will take at least 6 hours for the cheesecake to chill. If you can do it overnight, even better!

- Pumpkin: I highly recommend you use a canned pumpkin puree for this recipe instead of fresh. Fresh puree will prevent the cheesecake from setting up properly because it has too much extra water.

Nutrition