Pumpkin Cheesecake with Pecan Crust
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Pumpkin Cheesecake with Pecan Crust
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I've never been a fan of pumpkin pie, but I do LOVE pumpkin cheesecake. I think this is such a great update to the dessert we've all seen year after year.
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Ingredients
For the Crust
- 2 cups pecans plus more for garnish if desired
- 1/8 teaspoon salt
- 4 tablespoons butter softened
For the Cheesecake Filling
- 1 pound cream cheese softened, 2 - 8 ounce blocks
- 1/2 cup pure maple syrup
- 1 1/4 teaspoons pumpkin pie spice found in the baking aisle
- 3 eggs
- 1 cup pumpkin puree
For the Whipped Cream Topping
- 1/2 cup heavy cream
- 1 teaspoon pure maple syrup
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Instructions
- Preheat oven to 375 degrees F.
- In a food processor, process the pecans and salt together to the consistency of coarse crumbs. You could also chop by hand. Mix in the softened butter until the crust mixture comes together.
- Using your fingers, press the pecan crust into the bottom and sides of a pie pan until it's in one even layer. It helps if you get your fingers wet first. Bake the crust by itself until it turns a rich brown, about 10 to 15 minutes. When it's done, remove it from the oven and turn the temperature down to 350 degrees F.
- Meanwhile, use an electric mixer to beat together the cream cheese and maple syrup until smooth. Add in the pumpkin pie spice and then one by one, add each of the eggs. Lastly, add the pumpkin puree and beat together just until mixed.
- Pour the cream cheese mixture into the baked pie crust and stick it in the oven on 350 degrees F for 30 minutes. Lower the heat to 325 and bake until the edges of the cheesecake are puffed and begin to brown, about 10 to 15 minutes more. Put the pie in the fridge and let it cool completely for several hours before adding the whipped cream.
- To make the whipped cream, use an electric mixer to beat the cream and syrup together until fluffy. Use a pastry bag or cookie press with decorating tips to decorate the pie. See the picture just below for how I used the whipped cream to cover up some cracks in the surface! Garnish with chopped pecans if desired.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Pumpkin Cheesecake with Pecan Crust Amount Per Serving Calories 558 Calories from Fat 450 % Daily Value* Fat 50g77%Saturated Fat 20g125%Cholesterol 159mg53%Sodium 301mg13%Potassium 322mg9%Carbohydrates 23g8%Fiber 3g13%Sugar 17g19%Protein 8g16% Vitamin A 6025IU121%Vitamin C 1.6mg2%Calcium 126mg13%Iron 1.6mg9% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 558
- Calories from Fat 450
- % Daily Value*
- Fat 50g
- 77%
- Saturated Fat 20g
- 125%
- Cholesterol 159mg
- 53%
- Sodium 301mg
- 13%
- Potassium 322mg
- 9%
- Carbohydrates 23g
- 8%
- Fiber 3g
- 13%
- Sugar 17g
- 19%
- Protein 8g
- 16%
- Vitamin A 6025IU
- 121%
- Vitamin C 1.6mg
- 2%
- Calcium 126mg
- 13%
- Iron 1.6mg
- 9%
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