Pumpkin Pecan Cheesecake
User Reviews
4.9
48 reviews
Excellent
Pumpkin Pecan Cheesecake
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There are no words to describe how decadent, and delicious, this Pumpkin Cheesecake with Praline Pecan Topping is. This recipe takes three of my favorite holiday desserts and combines them into one: pumpkin pie, cheesecake, and pecan pie.
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Ingredients
Crust:
- 9 Graham crackers full graham crackers, smashed or blended into crumbs
- 1/4 cup sugar
- 1/2 cup pecans chopped
- 1/2 cup shredded coconut
- 1/2 cup butter melted
Filling:
- 24 ounces cream cheese at room temperature
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 3 eggs + 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1 teaspoon pumpkin pie spice
- 2 tablespoons flour
- 1 teaspoon vanilla extract
Topping:
- 7 tablespoons butter no substitutes, divided
- 1 1/2 cups pecan halves
- 1 1/2 cups brown sugar
- 3 tablespoons flour
- 1 1/2 cups light corn syrup
- 1 cup evaporated milk
- Whipped Cream to taste
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Instructions
For crust:
- Preheat oven to 425-degrees. In medium bowl, combine graham cracker crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
- Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined.
- Pour into crust. Spread out evenly and place in the oven for 15 minutes, then reduce heat to 350 degrees and bake for 45 minutes (you may have to bake longer depending on elevation, just keep an eye on it). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
For topping:
- In a heavy saucepan over medium heat, melt 3 tablespoons of butter. Add pecans and cook for 5 minutes or until browned. Remove from heat and place pecans in a separate bowl. Set aside. Using the same saucepan, melt the remaining 4 tablespoons of butter.
- Whisk in brown sugar, flour, and corn syrup until thoroughly blended. Cook on high for 6-8 minutes until the sugar is dissolved and the sauce thickens. Remove from heat and let stand for 2 minutes. Stir in evaporated milk and pecans and allow to cool and thicken (about an hour).
- Once the sauce thickens, spoon over cheesecake and serve with whipped cream.
Nutrition Information
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Calories
693kcal
(35%)
Carbohydrates
83g
(28%)
Protein
7g
(14%)
Fat
40g
(62%)
Saturated Fat
18g
(90%)
Cholesterol
112mg
(37%)
Sodium
348mg
(15%)
Potassium
281mg
(8%)
Fiber
3g
(12%)
Sugar
74g
(148%)
Vitamin A
5146IU
(103%)
Vitamin C
2mg
(2%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 112mg | 37% |
| Sodium | 348mg | 15% |
| Potassium | 281mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 74g | 148% |
| Vitamin A | 5146IU | 103% |
| Vitamin C | 2mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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