Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake is the perfect marriage of two classic desserts—pumpkin pie and pecan pie—elevated with the rich, creamy texture of cheesecake. This indulgent dessert features a smooth and spiced pumpkin cheesecake filling that sits atop a buttery graham cracker crust. The crowning glory is a sweet, crunchy pecan topping that adds a delightful contrast to the creamy cheesecake. Ideal for holiday gatherings or as a fall-inspired treat, this cheesecake is sure to impress with its luxurious blend of flavors and textures.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

For the Pecan Topping:

• 1 cup pecan halves
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, then remove it from the oven and let it cool while you prepare the filling.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until well combined. Beat in the pumpkin puree, followed by the eggs, one at a time, mixing well after each addition. Add the vanilla extract, cinnamon, nutmeg, cloves, and ginger, and mix until everything is evenly incorporated.
4. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly in the oven for about an hour. This helps prevent cracking.
5. Make the Pecan Topping: While the cheesecake is cooling, prepare the pecan topping. In a medium saucepan, combine the brown sugar, melted butter, heavy cream, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3-4 minutes. Stir in the pecan halves and cook for another 2 minutes. Remove from heat and let it cool slightly.
6. Add the Topping: Once the cheesecake has cooled, pour the pecan topping over the top, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
7. Serve: Before serving, run a knife around the edges of the springform pan to release the cheesecake. Carefully remove the sides of the pan, slice, and serve.

This Pumpkin Pecan Cheesecake is a decadent and festive dessert that’s perfect for celebrating the flavors of fall. Its combination of creamy pumpkin cheesecake and rich pecan topping makes it an irresistible treat for any special occasion.