Description
This Easy Pumpkin Cheesecake with Pecan Pie Topping combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin and a caramelized pecan topping. It’s a perfect dessert for fall gatherings or holiday celebrations, offering an irresistible blend of sweet, nutty, and spicy flavors in every bite.
Ingredients
Units
Scale
For the crust:
- 2 cups crushed gingersnap cookies
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 4 (8-ounce) blocks cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 4 large eggs, room temperature
- 1 (15-ounce) can plain pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
For the topping:
- 2 cups coarsely chopped pecans
- 4 tablespoons unsalted butter
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons corn syrup (light or dark)
- 1/3 cup heavy cream
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan and crust:
Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray. In a medium bowl, combine the crushed gingersnap cookies and melted butter. Stir well and pour the mixture evenly into the bottom of the spring-form pan. Firmly press the mixture to form a crust covering the bottom and slightly up the sides. - Make the cheesecake batter:
In the bowl of a stand mixer or using a hand mixer, beat the softened cream cheese until smooth. Add the sugar and brown sugar, mixing until well incorporated. Gradually add the eggs, mixing well after each addition. Then, mix in the pumpkin puree, vanilla extract, and pumpkin pie spice until fully combined. - Bake the cheesecake:
Pour the batter onto the prepared crust and gently tap the pan on the counter to remove any air bubbles. Bake for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack open the oven door, and let the cheesecake cool inside for 1 hour. Remove it from the oven and let it cool completely. Once cooled, remove the outer ring of the springform pan and refrigerate overnight or for at least 3 hours to firm up before serving. - Prepare the pecan topping:
Preheat the oven to 325°F. Place the chopped pecans on a rimmed baking sheet and bake for 7 to 10 minutes, until fragrant. In the meantime, combine the butter, brown sugar, corn syrup, and heavy cream in a medium saucepan over medium heat. Cook until the mixture becomes bubbly. Stir in the toasted pecans, salt, and vanilla extract. Let the mixture cool and thicken before pouring it evenly over the cooled cheesecake. - Serve and store:
Store the cheesecake tightly wrapped in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
Notes
- For the crust, if gingersnap cookies are not available, graham crackers or digestive biscuits can be used as substitutes.
- Ensure the cream cheese and eggs are at room temperature to create a smooth batter and avoid lumps.
- The cheesecake needs adequate chilling time in the refrigerator for it to set properly. Plan ahead to allow at least 3 hours for chilling, though overnight is ideal for the best results.
- For a less sweet topping, reduce the brown sugar in the pecan mixture slightly.
Nutrition
- Serving Size: 1 slice (1/12th of the cheesecake)
- Calories: 520
- Sugar: 35g
- Sodium: 310mg
- Fat: 39g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 145mg
