Pumpkin-Pecan Cheesecake

Ingredients

• 2 cups graham cracker crumbs (from 1 [13½-oz.] pkg.)
• ⅓ cup finely chopped pecans
• 5 Tbsp. unsalted butter, melted
• 3 Tbsp. light brown sugar
• 4 (8-oz.) pkg. cream cheese, softened
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 large eggs
• 1½ cups canned pumpkin (from 1 [15-oz.] can)
• 1½ Tbsp. fresh lemon juice (from 1 lemon)
• 1 cup packed light brown sugar
• ⅓ cup whipping cream
• ¼ cup unsalted butter
• ¼ tsp. kosher salt
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla extract

Instructions

1. 1Preheat the oven to 325°F. Mix the graham cracker crumbs, chopped pecans, melted butter, and brown sugar in a bowl until thoroughly combined.
2. 2Press the crumb mixture firmly into the bottom and 1.5 inches up the sides of an ungreased 9-inch springform pan. Bake for 8 to 10 minutes until lightly toasted, then remove from the oven and set aside.
3. 3Leave the oven turned on at 325°F.
4. 4Mix the softened cream cheese, granulated sugar, and vanilla extract in a stand mixer with a paddle attachment on medium speed for about 2 minutes until completely smooth.
5. 5Mix in the eggs one at a time, blending just until incorporated after each one. Scrape down the sides of the bowl as necessary.
6. 6Blend in the canned pumpkin and fresh lemon juice for about 30 seconds until no streaks remain. Pour the batter into the baked crust, noting that the pan will be very full.
7. 7Bake the cheesecake at 325°F for 1 hour to 1 hour and 10 minutes until the center is almost set. Turn off the oven and leave the cake inside with the door closed for 15 minutes.
8. 8Take the pan out of the oven and carefully run a knife around the outer edge to loosen the cake. Leave the sides of the pan on and let it cool completely on a wire rack for about 1 hour.
9. 9Cover the pan and chill in the refrigerator for 8 to 24 hours. Take off the sides and bottom of the springform pan, then move the cake to a serving platter.
10. 10Make the topping by combining the brown sugar, whipping cream, butter, and kosher salt in a small saucepan. Bring the mixture to a boil over medium heat while stirring frequently.
11. 11Let the mixture boil for 1 minute, stirring occasionally, then remove the pan from the heat. Whisk in the sifted powdered sugar and vanilla extract until smooth, then let it rest for 5 minutes while whisking occasionally.
12. 12Pour the warm topping over the chilled cheesecake, spreading it to within a quarter inch of the edge. Top with glazed pecans if desired, then refrigerate uncovered for about 20 minutes until the glaze sets.

Fast Categories