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Easy Pumpkin Pecan Cheesecake Recipe
A guaranteed hit for any table, especially around the holidays, Pumpkin Pecan Cheesecake is as fun to make as it is to eat. Stick with me, friends, and I’ll take you through everything you need to know to make this the best dessert you’ve ever had!
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Why This Dessert Is Perfect for Thanksgiving
Its flavors resonate with the nostalgia of pumpkin pie but with an added richness and texture that elevate it to centerpiece status. Whether you’re hosting a small family gathering or a grand holiday feast, this dessert will make everyone at the table thankful.
Plus, it’s the ideal make-ahead dessert. Prepare it the day before, and after the big meal, you’ll have a stunning sweet treat ready to serve without lifting a finger. Your guests will leave raving about this new holiday favorite!
A Brief History of The Origins of Pumpkin Pecan Cheesecake
Cheesecake’s origins trace back to ancient Greece, where it was served to athletes during the first Olympic Games. Over centuries, it evolved, with each culture adding its unique twist. The American adaptation, particularly the New York-style cheesecake, became a staple in the 20th century.
Pumpkin pie, on the other hand, is deeply rooted in American history, especially during Thanksgiving, symbolizing the harvest and gratitude.
Pecan pie, with its Southern origins, showcases the rich flavors of pecans, a nut native to North America. Combining these three desserts into a Pumpkin Pecan Cheesecake brings together diverse culinary traditions, creating a dessert that’s both nostalgic and innovative.
Essential Tools for Pumpkin Pecan Cheesecake Success
- Springform Pan: Essential for easy removal of the cheesecake without damaging its sides.
- Food Processor: Ideal for crushing graham crackers and pecans to a fine consistency for the crust.
- Electric Mixer: Ensures a smooth, lump-free cheesecake batter.
- Roasting Pan: Used for the water bath, which helps in even baking and prevents cracks.
- Parchment Paper: Lining the pan ensures the cheesecake doesn’t stick and makes for easy cleanup.
- Aluminum Foil: Wrapping the springform pan prevents water from seeping into the crust during the water bath.
Common Mistakes to Avoid When Making a Pumpkin Pecan Cheesecake
- Using Cold Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature. This guarantees a smooth batter and prevents lumps.
- Overmixing the Batter: While it’s essential to mix until smooth, overmixing can incorporate too much air, leading to cracks on the surface.
- Skipping the Water Bath: Baking the cheesecake in a water bath provides gentle, even heat, reducing the risk of cracks and ensuring a creamy texture.
- Rushing the Cooling Process: Allow the cheesecake to cool gradually. Rapid temperature changes can cause the top to crack.
Flavor Profiles: Regional Pumpkin Cheesecake Styles
Pumpkin cheesecake variations abound across regions:
- Northeastern U.S.: Incorporates traditional pumpkin pie spices like cinnamon, nutmeg, and cloves, resulting in a warm, spiced flavor reminiscent of classic pumpkin pie.
- Southern U.S.: Often features a pecan crust or topping, adding a buttery crunch that complements the creamy pumpkin filling.
- Midwestern U.S.: Some versions include a layer of caramel or use brown sugar to enhance the sweetness and depth of flavor.
Serving Suggestions
Pair this decadent dessert with these delightful main courses:
Storing Your Leftovers
- Refrigeration: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to five days.
- Freezing: To freeze, place the cheesecake (whole or in slices) on a baking sheet and freeze until firm. Then, wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to two months.
- Thawing: When ready to enjoy, thaw the cheesecake in the refrigerator overnight.
In Conclusion
Friends, this Pumpkin Pecan Cheesecake Recipe is more than just dessert—it’s a celebration on a plate. With all the richness of cheesecake, the warmth of pumpkin spice, and the satisfying crunch of pecans, it’s the perfect ending to any meal.
So, what are we waiting for? Let’s get cooking!

Pumpkin Pecan Cheesecake Recipe
This Cheesecake is the perfect dessert that combines the best elements of three classics: pecan pie, pumpkin pie, and cheesecake. It features a rich, buttery pecan crust, a creamy pumpkin-infused cheesecake filling, and a touch of holiday spice.
Ideal for Thanksgiving or any special occasion, this cake will impress your guests with its flavor and texture.
5 from 5 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12 servings
Calories 888.1 kcal
Recipe Video
Recipe Ingredients
For the Crust:
- 5 ounces Graham Cracker Crumbs
- 10 ounces Pecans, chopped Pecans
- 3 tablespoons Light Brown Sugar
- 3 ounces Unsalted Butter, melted
For the Filling:
- 2 pounds Cream Cheese, softened
- 1 cup Canned Pumpkin
- 1 cup Sour Cream
- 1 cup Light Brown Sugar
- ½ cup Dark Brown Sugar
- 7 ounces Sweetened Condensed Milk
- 6 large Eggs
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- 4 tablespoons Unsalted Butter, melted
- 2 tablespoons Amaretto (optional)
For the Decoration:
- 1 cup Heavy Whipping Cream, whipped
- Candied Pecans (optional)
Recipe Instructions
Prepare the Crust:
Prepare a 9 inch springform pan by lining the bottom and sides with parchment paper, using nonstick spray to secure the paper.
For the crust, combine the graham cracker crumbs, pecans, sugar, and melted butter. Mix until the texture resembles wet sand. Press firmly into the prepared pan using a flat tool, then freeze for 1 hour.
Preheat Oven to 350°F (175°C)
Prepare the Filling:
Beat the softened cream cheese until smooth. Gradually mix in the pumpkin, sour cream, brown sugars, condensed milk, melted butter, and spices. Add eggs one at a time, ensuring each is fully incorporated. Mix in the Amaretto if desired.
Pour the filling into the cold mold with the prepared crust.
Place the pan in a roasting tray and create a water bath by adding hot water halfway up the sides of the pan.
Bake for 1 hour and 45 minutes. Remove from the oven and allow to cool in the water bath for 3-4 hours at room temperature, then refrigerate for at least 24 hours.
Carefully remove the cheesecake from the mold and transfer it to a serving plate.Decorate with whipped cream and candied pecans.
Slice with a hot, clean knife for neat servings.
Pro-Tips
For Extra Flavor
For an extra layer of flavor, consider adding a pecan caramel topping. In a saucepan over medium heat, melt butter and stir in brown sugar until dissolved. Add heavy whipping cream and chopped pecans, cooking until the mixture thickens. Once the cheesecake has cooled completely, pour the pecan caramel over the top, allowing it to drip down the sides for a visually stunning and delicious finish.
Bonus Pro-Tip: Avoid Overbaking
To prevent cracks in your cheesecake, avoid overbaking. The center should still have a slight jiggle when you turn off the oven. After baking, leave the cheesecake in the oven with the door slightly ajar for about an hour. This gradual cooling process helps prevent the top from cracking. Once it reaches room temperature, refrigerate it for at least four hours or overnight before serving.
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Nutrition
Calories: 888.1kcalCarbohydrates: 59.7gProtein: 13.51gFat: 68.53gSaturated Fat: 31.19gPolyunsaturated Fat: 7.64gMonounsaturated Fat: 23.28gTrans Fat: 0.4gCholesterol: 233.97mgSodium: 491.14mgPotassium: 444.64mgFiber: 3.31gSugar: 47.91gVitamin A: 5090.68IUVitamin C: 1.92mgCalcium: 228.42mgIron: 2.24mg
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Frequently Asked Questions About Pumpkin Pecan Cheesecake
1. What is Pumpkin Pecan Cheesecake?
Pumpkin Pecan Cheesecake is a rich dessert that combines the best elements of three classics: pumpkin pie, pecan pie, and cheesecake. It features a spiced pumpkin cheesecake filling, a crunchy pecan topping or crust, and the creamy texture of traditional cheesecake. This hybrid dessert offers the perfect balance of sweet, spiced, and nutty flavors, making it ideal for holiday gatherings.
2. Why is Pumpkin Pecan Cheesecake a popular holiday dessert?
This dessert embodies the essence of the holiday season. Its warm pumpkin spice flavors, creamy texture, and festive pecan crunch make it a comforting yet show-stopping dish. It pairs well with traditional holiday meals and is a great make-ahead option, allowing hosts to focus on other dishes. Plus, its visual appeal and blend of flavors capture the celebratory spirit of the season.
3. How should I store Pumpkin Pecan Cheesecake?
Store your Pumpkin Pecan Cheesecake in the refrigerator, tightly wrapped in plastic wrap or stored in an airtight container, for up to five days. Cooling it gradually to room temperature before refrigeration helps maintain its texture and prevents condensation from ruining the crust or topping.
4. Can Pumpkin Pecan Cheesecake be frozen?
Yes! To freeze, let the cheesecake cool completely, then wrap it in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to two months. Thaw it in the refrigerator overnight before serving. Freezing it in slices is another option for easier portioning.
5. What’s the best way to slice Pumpkin Pecan Cheesecake cleanly?
To achieve clean slices, dip a sharp knife in hot water before cutting and wipe the blade clean after each slice. This prevents the cheesecake from sticking to the knife and ensures neat edges, especially when cutting through the pecan topping or crust.
6. What type of crust works best for Pumpkin Pecan Cheesecake?
A graham cracker crust, often enhanced with finely chopped pecans, is traditional and works wonderfully. The nuts provide extra flavor and a satisfying crunch. Ensure the crust has a “wet sand” texture before pressing it into the pan to guarantee it holds together when sliced.
7. How do I prevent cracks in my Pumpkin Pecan Cheesecake?
Using a water bath during baking is key to preventing cracks. The gentle, even heat prevents the cheesecake from drying out or baking unevenly. Avoid overmixing the batter, as incorporating too much air can lead to cracks. Finally, cool the cheesecake gradually to minimize sudden temperature changes.
8. What toppings go well with Pumpkin Pecan Cheesecake?
Popular toppings include whipped cream, caramel drizzle, or candied pecans. A homemade pecan caramel topping, as described in the transcript, adds an extra layer of flavor. Simply combine butter, brown sugar, and heavy cream, and cook until thickened before adding pecans.
9. How do I know when Pumpkin Pecan Cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. This “jiggle test” ensures the cheesecake is cooked through but not overbaked, preserving its creamy texture. Letting it cool in the oven with the door slightly ajar helps finish the baking process gently.
10. What’s the importance of room-temperature ingredients?
Room-temperature ingredients, especially cream cheese and eggs, blend more smoothly, ensuring a lump-free batter. Cold ingredients can create a clumpy texture, leading to uneven baking and an unappealing cheesecake consistency. Let your ingredients sit out for at least four hours before beginning.
11. Can I use fresh pumpkin instead of canned for Pumpkin Pecan Cheesecake?
Yes, fresh pumpkin can be used, but it requires extra preparation. Puree the cooked pumpkin and strain it well to remove excess moisture, matching the consistency of canned pumpkin. The extra effort can add a fresher, more natural flavor to your cheesecake.
12. What spices should I use in the pumpkin filling?
Traditional pumpkin pie spices include cinnamon, nutmeg, ginger, and cloves. Pumpkin pie spice blends, which combine these spices, simplify the process. As Chef Jean-Pierre mentions, it’s best to keep the spices balanced, allowing them to complement the cheesecake rather than overpower it.
13. How should I cool Pumpkin Pecan Cheesecake after baking?
After removing it from the oven, leave the cheesecake in the roasting pan with the water bath to cool gradually. This prevents sudden temperature changes that can cause cracks. Once it reaches room temperature, refrigerate it for at least four hours or overnight to set completely.
14. Can I make Pumpkin Pecan Cheesecake without nuts?
Absolutely! Substitute the pecan crust or topping with a nut-free graham cracker crust or a streusel topping. You can also replace the pecans with allergy-friendly seeds, such as sunflower or pumpkin seeds, for added crunch.
15. How do I reheat frozen Pumpkin Pecan Cheesecake?
While cheesecake is typically served chilled, you can let frozen slices thaw in the refrigerator overnight for the best texture. If you prefer it slightly warm, allow a slice to sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it can compromise the texture.
16. Can I make mini Pumpkin Pecan Cheesecakes?
Yes! Use a muffin tin lined with cupcake liners for individual servings. Press the crust into the bottom of each liner, fill with the pumpkin cheesecake batter, and bake at a lower temperature for a shorter time. These are perfect for parties or portion control.
17. What makes Pumpkin Pecan Cheesecake different from pumpkin pie?
While both desserts feature pumpkin as a star ingredient, Pumpkin Pecan Cheesecake adds a creamy, tangy cheesecake layer and the nutty crunch of pecans. The texture is richer and creamier than pumpkin pie, making it an elevated option for special occasions.
18. Can I add alcohol to Pumpkin Pecan Cheesecake?
Yes! As Chef Jean-Pierre suggests, adding a splash of Amaretto or Grand Marnier enhances the flavor. The subtle warmth of the alcohol complements the spices and adds a gourmet touch. Use sparingly to avoid overpowering the other flavors.
19. How do I keep my pecans fresh for the cheesecake?
Store pecans in the freezer to prevent them from becoming rancid. Freezing preserves their natural oils and keeps them fresh for months. They can be used directly from the freezer, as the cold pecans process well in a food processor or crust mixture.
20. What’s the best pan size for Pumpkin Pecan Cheesecake?
A 9-inch springform pan is standard for most cheesecake recipes, including Pumpkin Pecan Cheesecake. Ensure the sides are tall enough to accommodate the cheesecake’s height, especially if you’re adding a pecan topping or caramel layer.
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Chef Jean-Pierre
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.9 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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