Pumpkin Pecan Cheesecake

A slice of pumpkin cheesecake on a plate with whipped cream and pecans.

4.50 from 6 votes

This decadent cheesecake provides all the flavors of fall combining pumpkin pie, cheesecake filling, and a crunchy pecan crust. It's the perfect dessert for your Thanksgiving table or for any celebratory fall meal.

Course Dessert

Cuisine American

Keyword cheesecake, gluten free pumpkin pie, thanksgiving dessert

Prep Time 25

Cook Time 8

Chilling time 2

Servings servings

Calories 128kcal

Author Robin @ All Ways Delicious

Ingredients

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

Instructions

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.

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