Pumpkin Cheesecake with Pecan Graham Cracker Crust
User Reviews
5
Pumpkin Cheesecake with Pecan Graham Cracker Crust
Description
This Pumpkin Cheesecake features a crust made from graham cracker crumbs mixed with sugar, chopped pecans, pumpkin pie spice, and melted butter pressed into a springform pan. The crust offers a flavorful and slightly crunchy base with autumnal notes. The cheesecake filling blends room temperature cream cheese with sugar, sour cream, and pureed pumpkin, seasoned with cinnamon, ginger, and cloves for warm spice accents. Eggs are incorporated carefully to maintain a smooth texture, and the mixture is poured over the crust.
The cheesecake is baked in a water bath at 300°F to promote even cooking and prevent cracking, cooking for one hour, then resting in the turned-off oven for an additional hour and a half to firm up gently. The result is a velvety, rich dessert with the moist texture characteristic of a traditional cheesecake and a bright pumpkin spice flavor.
Pumpkin Cheesecake is often served with freshly whipped cream sweetened softly with sugar and garnished with candied pecans, adding contrasting textures and flavors. It suits holiday celebrations and fall gatherings, delivering seasonal spice alongside creamy indulgence.
To ensure smoothness, cream cheese should be at room temperature, and eggs should be mixed gently to avoid overworking the batter. Avoid opening the oven during baking to maintain stable heat and moisture. The water bath is essential for the cheesecake’s delicate texture and even baking. Allow the cheesecake to cool completely before removing from the pan and serving.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup pecan finely chopped
- ½ teaspoon pumpkin pie spice
- 7 tablespoons unsalted butter melted
Cheesecake Mix
- 1 ½ pound cream cheese at room temperature
- 2 cups sugar
- ½ cup sour cream
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves ground
- 3 egg
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
To Decorate
- pecans optional, candied
Instructions
To Make the Crust
- In a medium bowl, stir together the graham cracker crumbs, sugar, chopped pecans and pumpkin pie spice. Pour in the melted butter and mix to combine.
- Spray a 10-inch springform pan with cooking spray. Press the mixture onto bottom and sides of the prepared pan. Double-wrap the outside of the pan with heavy-duty foil. Place in a large roasting pan.
- Preheat the oven to 300 degrees Fahrenheit.
For the Cheesecake Mix
- Using an electric mixer on medium speed, cream together the cream cheese, sugar and sour cream until fluffy.
- Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated.
- Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.Pour the cheesecake mix into the crust.
- Pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Bake for 1 hour. Turn off the oven and let the cheesecake sit in the oven for 1 ½ hours longer.
- Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool.
- Cover and refrigerate for 4 hours. Unmold releasing pan sides. Place the cheesecake on a platter and serve with whipped cream and caramelized pecans.
To Make the Whipping Cream
- In the bowl of an electric mixer fitted with the whisk attachment, add the whipping cream and sugar. Whisk until cream reaches stiff peaks.
Notes
- Bring cream cheese to room temperature for smooth, lump-free batter.
- Mix eggs into the batter carefully to avoid over mixing and maintain texture.
- Do not open the oven door during baking to prevent temperature drops.
- Use a water bath to ensure even cooking and prevent cracks.
- Allow the cheesecake to cool fully before removing from the pan or serving.
- Nutrition information is approximate and depends on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 884 kcal
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 83g | 28% |
| Protein | 10g | 20% |
| Fat | 58g | 89% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 229mg | 76% |
| Sodium | 547mg | 23% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
| Vitamin A | 6830IU | 137% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 157mg | 16% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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