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5.0 from 15 votes

Pumpkin Cheesecake with Pecan Graham Cracker Crust

Pumpkin Cheesecake is the absolute best fall treat and holiday dessert. This Pumpkin Cheesecake recipe features an irresistible pecan and graham cracker crust topped with rich and creamy pumpkin spiced cheesecake.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
1 hr 30 mins
Total Time
3 hrs
Servings: 8 servings
Calories: 884 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 2 cups Graham cracker crumbs
  • ¼ cup sugar
  • ¼ cup Finely chopped pecans
  • 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 ground cloves
  • 3 eggs
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
To Decorate
  • candied pecans (optional)

Instructions

To Make the Crust
    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat the oven to 300 degrees Fahrenheit.
For the Cheesecake Mix
  1. Using an electric mixer on medium speed, cream together the cream cheese, sugar and sour cream until fluffy. 
  2. Add the pumpkin puree, cinnamon, ginger and cloves and beat until well incorporated. 
  3. 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.
  4. 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.
  5. Remove from the oven and take the cheesecake from the water bath, remove the foil and allow to cool.
  6. 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
  1. 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

  • Make sure your cream cheese is at room temperature. Cold cream cheese is hard to mix to a smooth texture.
  • After each egg addition, make sure you do not over beat the cheesy mixture. 
  • Avoid opening the oven door when baking the cheesecake.
  • Do not over bake!  
  • Don't skip the water bath.
  • Let the cheesecake cool completely.
  • Nutrition facts are an estimate and will vary depending on the brand of ingredients used.

Nutrition Information

Calories 884kcal (44%) Carbohydrates 83g (28%) Protein 10g (20%) Fat 58g (89%) Saturated Fat 32g (160%) Cholesterol 229mg (76%) Sodium 547mg (23%) Potassium 295mg (8%) Fiber 1g (4%) Sugar 68g (136%) Vitamin A 6830IU (137%) Vitamin C 1.6mg (2%) Calcium 157mg (16%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 884

% 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.