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pumpkin-pecan-cheesecake-recipe

Pumpkin Pecan Cheesecake

A delicious fall dessert combining creamy pumpkin cheesecake with a crunchy pecan topping.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Chill Time 4 hours
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • ¼ cup Sugar
  • ½ cup Butter, melted

Filling

  • 16 oz Cream cheese, softened
  • 1 cup Pumpkin puree
  • ¾ cup Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg

Topping

  • 1 cup Pecans, chopped
  • ½ cup Brown sugar
  • ¼ cup Butter, melted

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of the pan to form the crust.
  3. In a large bowl, beat cream cheese, pumpkin puree, and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla, cinnamon, and nutmeg.
  4. Pour filling over crust. Bake for 60 minutes or until center is set. Let cool to room temperature, then refrigerate for at least 4 hours.
  5. For the topping, mix pecans, brown sugar, and melted butter. Sprinkle over the chilled cheesecake before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 40g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Keywords

Cheesecake, Pecan, Pumpkin
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