Pumpkin Pecan Cheesecake 🎃🥧🌰 Rich, Spiced, and Crowned With a Buttery Pecan Topping

This cheesecake layers the creamy, spiced warmth of pumpkin cheesecake with a sweet, buttery pecan topping for an irresistible fall dessert. It’s decadent, festive, and a true centerpiece for holiday tables.

Ingredients (Serves 10–12)

For the crust

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the cheesecake filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • Pinch of cloves (optional)

For the pecan topping

  • ½ cup unsalted butter
  • 1 cup brown sugar, packed
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1½ cups pecan halves

Step 1: Prepare the crust

Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.

Step 2: Make the cheesecake filling

In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing just until incorporated. Mix in pumpkin purée, sour cream, heavy cream, cinnamon, ginger, nutmeg, and cloves until fully combined and silky.

Step 3: Bake the cheesecake

Pour filling over crust and smooth the top. Place springform pan in a larger roasting pan and pour in hot water until it comes halfway up the sides (water bath method). Bake for 55–65 minutes, until edges are set and the center has a slight jiggle.

Step 4: Cool and chill

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Transfer to fridge and chill at least 6 hours or overnight.

Step 5: Make the pecan topping

In a saucepan, melt butter over medium heat. Stir in brown sugar and cream, cooking until sugar dissolves and mixture is smooth. Remove from heat, stir in vanilla and pecans, and let cool slightly.

Step 6: Assemble and serve

Remove chilled cheesecake from pan. Spoon pecan topping over the cheesecake just before serving.

Flavor Variations

  • Add a splash of bourbon to the pecan topping for a boozy twist
  • Use a gingersnap crust instead of graham crackers for extra spice
  • Sprinkle a pinch of sea salt over the pecan topping for sweet-salty contrast
  • Mix mini chocolate chips into the pumpkin filling for a chocolate-pumpkin combo

Pro Tips

  • Soften cream cheese completely before mixing for a lump-free texture
  • Don’t overmix after adding eggs to prevent cracks
  • Make pecan topping right before serving so it stays glossy and fresh
  • Chill overnight for the best flavor and structure

Final Thoughts

Pumpkin Pecan Cheesecake is a holiday dessert powerhouse — creamy, spiced pumpkin base topped with buttery, nutty sweetness. It’s as beautiful as it is decadent.

Bake it. Chill it. Crown it with pecan perfection. 🎃🥧🌰

🎃 All-Purpose Pumpkin Recipes 🎃

Fall in love with pumpkin all over again! From cozy pies and muffins to cheesecakes, cookies, and savory twists, this collection covers every craving. Whether you’re baking for the holidays or just want a taste of autumn, you’ll find the perfect recipe here.

Explore All Pumpkin Recipes → – Savory and sweet ways to enjoy pumpkin in every meal.

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