I can never decide on something sweet so I created this Pumpkin Pecan cheesecake, which is three-holiday desserts into one! This is one of my favorite fall desserts that combines a sweet and savory flavor with a creamy texture from the cheesecake filling. Warm spices are filled throughout the pumpkin cheesecake dessert making it a popular holiday treat everyone loves! Why make three separate holiday desserts when you can make one, extra delicious dessert? It really doesn’t get much better than this when you want to splurge on an incredibly delicious dessert. A great thing about this pumpkin cheesecake recipe is that it is so rich that one little slice will suffice. You will be able to feed at least 12 to 14 people with this. It is the perfect dessert combination!
Graham crackers – You will need nine graham crackers that are smashed and blended together into fine crumbs. It is best to make this from scratch rather than having a graham cracker crust store-bought. Sugar – Added for sweetness and balances out the flavors in the crust. Pecans – Chop the pecans using a food processor or a bag and hit them until they are chopped into small pieces. The chopped pecans will be used as a part of the crust and can be garnished over top of the caramel sauce. Coconut – If you don’t love coconut, you can leave it out and just have an extra ½ cup of graham crackers. Butter – Melt the butter ahead of time. This is going to hold the crust together like glue.
Cream cheese – Soften the full-fat cream cheese ahead of time by setting it out on the table at room temperature. Pumpkin puree – Use the canned pumpkin puree for convenience and time. This can of pumpkin is the perfect blend and flavor that you will need to give this cheesecake a fluffy filling. Yolk – Crack your egg and gently and carefully separate the yolk back and forth using the eggshell from the egg white. The yolk has more moisture and will give the cheesecake batter a boost of moisture and liquid. Sour cream – Adds more rich and creamy flavors. Sugar – Granulated sugar adds the sweetness we all love. Pumpkin pie spice – This is a combination of savory and sweet fall flavors that are mixed together. Make a homemade pumpkin pie spice version to always have on hand. Flour – This is a key ingredient in most desserts or baked goods. All-purpose flour is the ultimate ingredient that thickens and binds ingredients together creating the form or build of the recipe. Vanilla extract – Added in for flavor!
Butter – Melt the unsalted butter in the saucepan for a creamy and silky butter texture. Pecan – Take the pecan halves and add them to the butter mixture. Brown sugar – The sweet flavor from the light brown sugar gives a soft and moist blend to the topping. Flour – This will thicken the topping and give it depth. Light corn syrup – A favorite ingredient for this syrup topping. It is thick and creamy with a sweetness that will balance out the flavors. Evaporated milk – The magic ingredient! Another thickener that helps your syrup taste and feels silky smooth. You can also add more (½ cup or so) of evaporated milk and use it over pancakes. Whipped cream – Add in just the right amount of whipped cream to create a creamy mixture!
High-quality ingredients – It is best to have high-quality ingredients to ensure flavor and texture in your cheesecake. Room temperature – The cream cheese, dairy products, and eggs are best to leave out of the refrigerator to have at room temperature. Room temperature helps avoid lumps and ensures a smooth and creamy filling. Don’t overmix filling – You do not want to overmix the filling ingredients. Once the filling is creamed together, it is best to stop mixing. Overmixing can add air into the batter and can create cracks in the cheesecake. Prebake crust – Make the crust and prebake it in the oven for 8 to 10 minutes before adding in the filling. This will ensure the bottom of the crust does not become soggy. Don’t overbake – Overbaking your pumpkin cheesecake can result in having a dry cheesecake. The edges of the pumpkin cheesecake should be set but the center of the cheesecake is slightly jiggly when you take it out of the oven. The toothpick trick does not work on a cheesecake recipe. Cooling – Let the pumpkin cheesecake cool in the oven once the timer goes off. Leave the pumpkin cheesecake in the oven door ajar for about an hour. This way of cooling down will help prevent any cracks from forming on the pumpkin cheesecake. Slicing – When ready to slice the pumpkin cheesecake, use a sharp knife to cut through each slice. In between each slice, make sure to whip the blade of the knife before slicing again. This will ensure nice clean cuts in between.
Making ahead – You can make the pumpkin cheesecake ahead of time for up to two days. Make the pumpkin cheesecake and store it in the refrigerator or freezer for 48 hours. Refrigerator – This cheesecake can be kept in the fridge for 3-4 days. Make sure it is wrapped tightly in plastic wrap or stored in an airtight container so it doesn’t absorb other odors in the fridge. Freezer – If you would like to prepare this pumpkin cheesecake beforehand and freeze it, then we would suggest freezing it without the pecan topping. Make the pecan topping the day you are planning to serve.
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