Pumpkin-Pecan Cheesecake
A luscious pumpkin cheesecake with a crunchy pecan graham cracker crust, infused with warm spices and topped with creamy sour cream. Perfect for autumn gatherings or holiday celebrations, this dessert offers a rich, spiced pumpkin flavor balanced by the sweetness of maple syrup and the crunch of toasted pecans.
Ingredients
- 1 1/2 cups graham cracker crumbs ⓘ
- 1 tablespoon sugar ⓘ
- 1/4 cup butter ⓘ
- 1/3 cup finely chopped pecans ⓘ
- 2 (8 oz.) packages cream cheese
- 3/4 cup sugar ⓘ
- 3 eggs ⓘ
- 1/2 cup whipping cream ⓘ
- 1 cup canned pumpkin ⓘ
- 2 tablespoons maple syrup ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/2 pint dairy sour cream ⓘ
- 3 Tbsp. sugar ⓘ
Instructions
- In a medium bowl, combine graham cracker crumbs, 1 tablespoon sugar, melted butter, and chopped pecans.
- Press the mixture into the bottom and about 1 1/2 inches up the sides of an ungreased 9-inch springform pan. Refrigerate.
- Preheat oven to 325°F (163°C).
- In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluffy.
- Beat in eggs and whipping cream.
- Stir in canned pumpkin, maple syrup, ground ginger, ground cinnamon, and ground nutmeg.
- Pour the filling into the chilled crust.
- Bake in the preheated oven for 55 to 60 minutes until set.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is at room temperature before mixing. If you don’t have graham cracker crumbs, crushed cookies or even vanilla wafers can work as a substitute. To enhance the flavors, consider adding a pinch of clove or allspice along with the ginger and cinnamon. This Pumpkin-Pecan Cheesecake is perfect for autumn gatherings like Thanksgiving.
Serving Suggestions
Serve the cheesecake chilled, topped with a dollop of whipped cream or a drizzle of maple syrup for extra sweetness. It pairs beautifully with a side of spiced apple compote or a simple green salad to balance the richness. For a fun twist, consider serving slices alongside Turkey Barbecue for a unique dessert option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To enjoy later, let the cheesecake come to room temperature before serving. If you prefer it warm, gently reheat individual slices in the microwave for about 15-20 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Pecan Cheesecake contains roughly 468 calories, with 6g protein, 41g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (54% of the Daily Value) and calcium (24% of the Daily Value), and a good source of iron and protein. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the cheesecake for later?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).