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Kathy McDaniel
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Pumpkin pie may get all the Thanksgiving attention, but this Pumpkin Cheesecake Recipe has been one of my favorite holiday desserts for years. It’s rich and creamy, warmly spiced, and sits on a buttery graham cracker crust with chopped pecans for a little crunch and nutty flavor.
I made this cheesecake many times during my catering years for holiday events and fall dinner parties, and it was always one of those desserts that looked special without needing a lot of last-minute work. The filling is silky, the crust has just enough texture, and every bite tastes like autumn.
Best of all, cheesecake is meant to be made ahead. Bake it the day before, let it chill overnight, then add whipped cream and pecans before serving. Thanksgiving dessert: done.
The crust may be my favorite part in this recipe to be honest. It is what elevates this easy dessert to restaurant-worthy levels!
Finely chopped pecans add a toasted, nutty flavor and a bit more texture than a standard graham cracker crust. The nutty flavor complements the pumpkin and warm spices without making the cheesecake overly sweet or turning it into a pecan pie situation.
Pre-baking the crust only takes 10 minutes and helps set the crust before the creamy filling goes in.
There are a few things happening here that make a big difference.
The pecans toast as the crust bakes, giving the graham cracker crust deeper flavor. Sour cream balances the richness of the cream cheese and helps give the filling its creamy texture.
The cheesecake is also baked gently at a low temperature in a water bath. And instead of pulling it immediately from a hot oven, we let it cool gradually before chilling. Cheesecake takes its sweet time – rushing it is usually when trouble begins. The good news is, no babysitting is required. Just let it do its thing.
Homemade whipped cream and Candied Pecans make a simple but beautiful finishing touch.
A water bath gives the cheesecake a gentler baking environment and helps the filling cook more evenly and without cracks.
Double-wrap the bottom and outside of the springform pan with heavy-duty aluminum foil, bringing the foil high enough up the sides to protect the crust from water.
It sounds considerably fussier than it actually is. Once you have done it once, it becomes just another cheesecake step.
Do not wait for the entire cheesecake to become firm. The outer few inches should look set while the center still moves slightly when you gently nudge the pan. Think gentle wobble, not liquid sloshing.
The cheesecake continues to set as it slowly cools in the oven and later chills in the refrigerator. Overbaking until the center looks completely firm can give you a drier cheesecake.
This post was originally published in 2016 and has been updated with new step-by-step photos, clearer instructions, and a refined recipe with a pre-baked pecan crust and firmer structure.
The post Pumpkin Cheesecake Recipe with Pecan Graham Cracker Crust appeared first on Lemon Blossoms.
I made this cheesecake many times during my catering years for holiday events and fall dinner parties, and it was always one of those desserts that looked special without needing a lot of last-minute work. The filling is silky, the crust has just enough texture, and every bite tastes like autumn.
Best of all, cheesecake is meant to be made ahead. Bake it the day before, let it chill overnight, then add whipped cream and pecans before serving. Thanksgiving dessert: done.
Recipe Highlights
Why the Pecan Graham Cracker Crust Makes This Cheesecake So Good
The crust may be my favorite part in this recipe to be honest. It is what elevates this easy dessert to restaurant-worthy levels!
Finely chopped pecans add a toasted, nutty flavor and a bit more texture than a standard graham cracker crust. The nutty flavor complements the pumpkin and warm spices without making the cheesecake overly sweet or turning it into a pecan pie situation.
Pre-baking the crust only takes 10 minutes and helps set the crust before the creamy filling goes in.
Why This Pumpkin Cheesecake Recipe Works
There are a few things happening here that make a big difference.
The pecans toast as the crust bakes, giving the graham cracker crust deeper flavor. Sour cream balances the richness of the cream cheese and helps give the filling its creamy texture.
The cheesecake is also baked gently at a low temperature in a water bath. And instead of pulling it immediately from a hot oven, we let it cool gradually before chilling. Cheesecake takes its sweet time – rushing it is usually when trouble begins. The good news is, no babysitting is required. Just let it do its thing.
Ingredients You’ll Need
For the Pecan Graham Cracker Crust
For the Pumpkin Cheesecake Filling
For Serving
Homemade whipped cream and Candied Pecans make a simple but beautiful finishing touch.
How to Make Pumpkin Cheesecake
Why Use a Water Bath for Cheesecake?
A water bath gives the cheesecake a gentler baking environment and helps the filling cook more evenly and without cracks.
Double-wrap the bottom and outside of the springform pan with heavy-duty aluminum foil, bringing the foil high enough up the sides to protect the crust from water.
It sounds considerably fussier than it actually is. Once you have done it once, it becomes just another cheesecake step.
How Do You Know When Pumpkin Cheesecake Is Done?
Do not wait for the entire cheesecake to become firm. The outer few inches should look set while the center still moves slightly when you gently nudge the pan. Think gentle wobble, not liquid sloshing.
The cheesecake continues to set as it slowly cools in the oven and later chills in the refrigerator. Overbaking until the center looks completely firm can give you a drier cheesecake.
Chef Tips for a Creamy Cheesecake
Make-Ahead, Storage and Freezing
Take a look at these other pumpkin recipes:
My Favorite Kitchen Essentials
Frequently Asked Questions
This post was originally published in 2016 and has been updated with new step-by-step photos, clearer instructions, and a refined recipe with a pre-baked pecan crust and firmer structure.
The post Pumpkin Cheesecake Recipe with Pecan Graham Cracker Crust appeared first on Lemon Blossoms.
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