Easy Pumpkin Cheesecake with Pecan Pie Topping Recipe

This extraordinary Pumpkin Cheesecake with Pecan Pie Topping brings together two beloved desserts in one showstopping creation. The spiced pumpkin filling sits atop a buttery gingersnap crust, while the decadent pecan pie topping adds a perfect sweet crunch. Ideal for fall gatherings, holiday celebrations, or whenever you’re craving something truly special, this dessert combines simple preparation with spectacular results that will have everyone asking for seconds.

Ingredients You’ll Need

• Gingersnap Cookies: Creates a warmly spiced foundation that complements the pumpkin filling perfectly. The slightly spicy notes elevate the entire dessert.
• Butter: Binds the crust together and adds richness. Use unsalted so you can control the overall salt level in the recipe.
• Cream Cheese: The star of any cheesecake, providing that signature tangy creaminess. Make sure it’s fully softened for a smooth texture.
• Sugars: Both white and brown sugars add sweetness while the brown sugar contributes deeper caramel notes that enhance the fall flavors.
• Eggs: Provide structure and richness to the cheesecake filling. Room temperature eggs incorporate more evenly into the batter.
• Pumpkin Puree: Adds that quintessential fall flavor and beautiful color. Be sure to use plain puree, not pie filling which contains additional ingredients.
• Vanilla Extract: Enhances all the other flavors in both the filling and topping. Use pure extract for the best flavor.
• Pumpkin Pie Spice: Delivers that perfect blend of warm spices that define pumpkin desserts. You can substitute with a homemade mix if you prefer.
• Pecans: The crown jewel of the topping, providing delicious nutty flavor and satisfying crunch. Toasting them enhances their flavor significantly.
• Corn Syrup: Helps create that classic pecan pie texture and prevents crystallization in the topping.
• Heavy Cream: Adds richness and helps create the perfect consistency in the pecan topping.

Variations

Want to customize this showstopper? Here are some delicious options:

• Alternative Crust: Swap the gingersnap cookies for graham crackers, vanilla wafers, or even chocolate cookies for a different flavor profile.
• Maple Pecan Topping: Replace the corn syrup with pure maple syrup for an even more autumnal flavor profile.
• Bourbon-Infused: Add a tablespoon of bourbon to either the cheesecake filling or the pecan topping (or both!) for a sophisticated twist.
• Chocolate Drizzle: Finish the chilled dessert with a drizzle of melted dark chocolate for an extra touch of decadence.
• Individual Servings: Make mini cheesecakes in a muffin tin with liners for perfect individual portions.

How to Make Pumpkin Cheesecake with Pecan Pie Topping

Step 1: Prepare the Crust

Preheat your oven to 350°F and lightly coat a 9-inch springform pan with nonstick spray. Mix crushed gingersnap cookies with melted butter until well combined. Press this mixture into the bottom and partially up the sides of your pan to form an even crust.

Step 2: Create the Filling

Beat the cream cheese until perfectly smooth and free of lumps. Add both sugars and mix until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until you have a smooth, uniform batter.

Step 3: Bake the Cheesecake

Pour the pumpkin mixture over your prepared crust and tap the pan gently on the counter to release any air bubbles. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool slowly for about an hour.

Step 4: Chill the Cheesecake

Remove the cheesecake from the oven and cool completely at room temperature. Then remove the outer ring of the springform pan and refrigerate overnight, or at minimum 3 hours until thoroughly chilled and set.

Step 5: Prepare the Pecan Topping

Toast the pecans in a 325°F oven for 7-10 minutes until fragrant. In a saucepan, combine butter, brown sugar, corn syrup, and heavy cream. Cook until the mixture begins to bubble, then stir in the toasted pecans, salt, and vanilla extract. Allow the topping to cool and thicken before spreading it over your chilled cheesecake.

How to Serve

This stunning dessert deserves a special presentation at your table. Here are some serving suggestions:

Perfect Pairings

Serve with a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream for an extra indulgent experience.

Beverage Companions

This cheesecake pairs beautifully with coffee, hot apple cider, or even a small glass of bourbon or spiced rum for the adults.

Presentation Ideas

A light dusting of powdered sugar around the edges of the serving plate creates an elegant presentation, or add a few whole pecans and cinnamon sticks as garnish for a festive touch.

Make Ahead and Storage

Storing Leftovers

Keep the cheesecake covered in the refrigerator for up to 5 days. The flavor actually improves after the first day as the spices meld together.

Freezing

This cheesecake freezes beautifully! Freeze the whole cheesecake or individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Add the pecan topping after thawing for the best texture.

Reheating

Allow frozen cheesecake to thaw overnight in the refrigerator. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.

FAQs

Final Thoughts

This Pumpkin Cheesecake with Pecan Pie Topping brings together the best of both worlds in one irresistible dessert. It’s the perfect way to elevate your holiday table or simply treat yourself to something special when the craving hits. The combination of creamy pumpkin cheesecake and crunchy, caramelized pecans creates a dessert that’s sure to become a treasured recipe in your collection. Go ahead and indulge – this is one dessert that’s absolutely worth every bite!

Print