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Pumpkin-Pecan Cheesecake
Rich, spiced, and impossibly creamy, this dessert marries the best parts of pumpkin pie and classic cheesecake. You'll start with a buttery graham cracker and pecan crust that holds a smooth, warmly spiced pumpkin filling. Once baked and chilled, a sweet brown sugar glaze gets poured over the top for a glossy, decadent finish. It's a stunning centerpiece that'll have everyone at the table asking for a second slice.
Equipment
- Oven
- Stovetop
- Hand Mixer
- Saucepan
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
- 1Preheat the oven to 325°F. Mix the graham cracker crumbs, chopped pecans, melted butter, and brown sugar in a bowl until thoroughly combined.
- 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. Leave the oven turned on at 325°F.
- 3Beat 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. Make sure the cream cheese is fully softened first, as cold cream cheese will leave lumps in the batter.
- 4Mix in the eggs one at a time, blending just until incorporated after each one. Scrape down the sides of the bowl as necessary.
- 5Blend 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.
- 6Bake 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. This gradual cooling helps prevent the top from cracking.
- 7Take 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.
- 8Cover 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.
- 9Make 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.
- 10Let 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.
- 11Pour the warm topping over the chilled cheesecake, spreading it to within a quarter inch of the edge. Refrigerate uncovered for about 20 minutes until the glaze sets.
Notes
- Garnish: Top the finished cake with store-bought or homemade glazed pecans for extra crunch.
- Make ahead: You can bake the cheesecake up to 24 hours in advance. Wait to add the brown sugar glaze until the day you plan to serve it.
- Slicing: Run a sharp knife under hot water and wipe it dry between each cut for the cleanest slices.