Pumpkin Cheesecake in a Pecan Crust

Indulge in the perfect fusion of fall flavors with this Pumpkin Cheesecake in a Pecan Crust. This decadent dessert features a buttery, nutty pecan and graham cracker crust that pairs beautifully with the creamy, spiced pumpkin cheesecake filling. Hints of cinnamon, ginger, and nutmeg bring out the cozy warmth of the pumpkin, while sour cream and cream cheese create a luscious, velvety texture. Baked to perfection and chilled for ultimate smoothness, this make-ahead treat is ideal for holiday gatherings or as a show-stopping finale to a festive dinner. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an irresistibly elegant presentation that screams autumn.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Pecans
• 0.5 cups Graham cracker crumbs
• 2 tablespoons Brown sugar
• 4 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 1 cup Granulated sugar
• 1 cup Canned pumpkin puree
• 3 units Large eggs
• 0.5 cup Sour cream
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, combine pecans, graham cracker crumbs, and brown sugar. Pulse until the pecans are finely ground.

Step 3

Add melted butter to the mixture and pulse until combined. The mixture should resemble wet sand.

Step 4

Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, then allow it to cool.

Step 5

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

Step 6

Add the pumpkin puree, mixing until fully incorporated.

Step 7

Beat in the eggs one at a time, ensuring each is fully combined before adding the next.

Step 8

Mix in the sour cream, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth.

Step 9

Pour the cheesecake batter over the cooled pecan crust.

Step 10

Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the center is set but still slightly jiggly.

Step 11

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 12

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 13

Serve the cheesecake chilled, garnished with whipped cream or a sprinkle of cinnamon, if desired.

Nutrition Facts

Serving size	(1458.2g)

Amount per serving	% Daily Value*
Calories	4738.0

Total Fat 364.0g	0%
Saturated Fat 157.3g	0%
Polyunsaturated Fat 34.3g
Cholesterol 1246.6mg	0%
Sodium 2753.5mg	0%
Total Carbohydrate 344.4g	0%
Dietary Fiber 24.4g	0%
Total Sugars 270.5g
Protein 72.0g	0%

Vitamin D 120IU	0%
Calcium 944.8mg	0%
Iron 14.2mg	0%
Potassium 1917.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 5.8%

Carbs: 27.9%