Pumpkin Pecan Cheesecake is the delicious epitome of the fall season. It’s a heavenly trio of creamy cheesecake, luscious pumpkin filling, and crunchy pecans.
More than just a dessert; this pumpkin cheesecake is a celebration of fall in every bite. From the crunchy pecan crust to the layered flavors of pumpkin and spices, this treat offers a delicious complexity that makes it perfect for a holiday meal, or any time you want and easy-to-make but still special dessert. Whether you’re making it for a family gathering or treating yourself, it’s a choice you won’t regret.
Why You’ll Love This Pumpkin Pecan Cheesecake Recipe
What sets this Pumpkin Pecan Cheesecake apart is the layering of textures and flavors. The crunchy pecan crust sets off the creamy cheesecake and velvety pumpkin filling. In one bite, you get the essence of fall, redolent with the intriguing flavors of cinnamon, ginger, and nutmeg.
The pecan crust is baked in the oven before adding the filling, but the cheesecake filling and pumpkin filling do not need to be baked. Once filled with the pumpkin cheesecake filling, you’ll let the cheesecake chill in the refrigerator to set the filling. So even though you do need to bake the crust, this pumpkin pecan cheesecake recipe is otherwise a no-bake cheesecake.
It’s the perfect cheesecake for Thanksgiving. And the cheesecake can be made up to 2 days ahead of time, which is great when you’re preparing a full Thanksgiving feast.
Ingredients You Need
To make this easy pumpkin cheesecake recipe, you only need some basic
- Pecans: Instead of traditional graham cracker crumbs, this crust is made with finely chopped pecans. Coarsely chopped pecans provide a bit of crunch on top of the cheesecake. You can substitute walnuts if pecans aren’t available.
- Sugar: Basic granulated sugar works well in both the crust and filling.
- Butter: Melted butter holds the crust together. You can use either salted or unsalted butter.
- Cream cheese: Use full-fat cream cheese for a rich texture and flavor. Make sure it’s at room temperature for easier mixing.
- Vanilla Extract: For that subtle background flavor. I really like the Native Vanilla extract.
- Eggs: Use large or extra-large eggs, and make sure they are at room temperature to ensure even mixing.
- Pumpkin puree: Be sure you are using 100 percent pumpkin, not pie filling, which has additional spices and sugar.
- Evaporated milk: This adds to the creaminess of the pumpkin filling. Don’t use sweetened condensed milk, which has added sugar and will make it too sweet.
- Spices: Cinnamon, ginger, and nutmeg, your fall-flavor champions.
How to Make It
Making a Pumpkin Pecan Cheesecake is pretty straightforward. It’s even easier than making a pumpkin pecan pie. The method to make this creamy pumpkin cheesecake can be broken down into a simple process. Here’s how to make this layered dessert.
- Make the crust: First, grease a 9-inch springform pan. Combine the finely chopped pecans, sugar, and melted butter. Firmly press the mixture into the bottom of the pan.
- Pre-bake the crust: Bake the crust for 8 minutes. Remove from the oven and let cool completely in the pan on a rack before adding the filling layers.
- Make the cream cheese layer: Beat the cream cheese, sugar, vanilla, and an egg together until smooth. Pour the cheesecake filling into the cooled crust and spread the mixture into an even layer.
- Make the pumpkin layer: Combine the eggs, pumpkin puree, evaporated milk, sugar, and spices. Pour the mixture over the cream cheese layer and spread evenly.
- Bake: Bake in a preheated for around an hour.
- Cool: Cool in the pan for 10 minutes, then use a knife to loosen the edges to prevent the cheesecake from sticking to the sides.
- Add the pecan topping: Add coarsely chopped pecans on top.
- Chill overnight: Chill the cheesecake in the refrigerator overnight to set the fillings.
More fall desserts you’ll love
Some of my other favorite fall desserts are Apple Galette and Apple Cider Donut Cake—they both make the most of fall’s bounty of apples. And of course, more the more pumpkin the better—try my other pumpkin recipes, Pumpkin Bundt Cake with a delicious coffee glaze, and Pumpkin Ice Cream with cinnamon.
Pumpkin Pecan Cheesecake
For the crust:
- 1 ½ cups finely chopped pecans
- 2 tablespoons sugar
- 2 tablespoons melted butter
For the cream cheese filling:
- 1 8-ounce package cream cheese, at room temperature
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg at room temperature, lightly beaten
For the pumpkin filling:
- 2 large eggs
- 1 15-ounce can pumpkin puree (100% pumpkin, not pie filling!)
- 1 cup evaporated milk
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch salt
- ½ cup chopped pecans
- Grease a 9-inch springform pan.
- To make the crust, combine the finely chopped pecans, sugar, and butter in a small bowl.
- Press the mixture into the bottom of the prepared pan.
- Place pan on a baking sheet and bake for 8 minutes at 400°F. Remove from the oven and let cool.
- For the cream cheese filling, in a medium bowl, beat the cream cheese, sugar, and vanilla together until smooth. Add the egg and beat on low until combined.
- For the pumpkin filling, in a medium bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg, and salt.
- Spread the cream cheese mixture over the cooled crust in an even layer.
- Pour the pumpkin filling over the cream cheese mixture and spread it into an even layer.
- Heat the oven to 350 °F and bake the cheesecake for 55 to 60 minutes, or until a knife inserted comes out clean.
- Remove from the oven and cool in the pan on a wire rack for 10 minutes
- Carefully run a knife around the edge of the springform pan to loosen the cheesecake, and continue to cool the cheesecake in the pan for another hour.
- Sprinkle the additional pecans over cheesecake and chill overnight before serving.