Pumpkin Pecan Cheesecake

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Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Prep 20 mins  Bake 1 hour   Chill 2 hours  Eat 3:20

Are you looking for a new twist on the Thanksgiving Pumpkin Pie?  Try this Pumpkin Pecan Cheesecake.  It’s outrageously good and your guests will thank you for the change.  I made it here with a flaky pie crust in our Pie Baking Class early this month, but it is equally good with a graham cracker crust.  You get to decide!

Perfect Pumpkin Pecan Cheesecake!

Perfect Pumpkin Pecan Cheesecake!

I’ve made this cheesecake a couple times recently.  Fortunately for my readers and unfortunate for me, you get a glimpse of a cheesecake gone wrong as well as the correct way to bake this cheesecake.

Avoid cracks like these in your Pumpkin Cheesecake by taking out of the oven when center jiggles

Avoid cracks like these in your Pumpkin Cheesecake by taking out of the oven when center jiggles

Knowing how long to bake your cheesecake can be tricky.  You cannot go by time alone.  The cheesecake is done when the middle is set but jiggles.  You want it to remain moist, but set.  You don’t want to see cracks in the top of the pie. Once it gets to that point, you can turn off the heat in your oven and let the pie cool in the warm oven. Or you can remove from the oven and let it sit on the counter until it cools.  You don’t want to put it in the refrigerator immediately!

Pumpkin Pecan Cheesecake for your Thanksgiving guests

Pumpkin Pecan Cheesecake for your Thanksgiving guests

Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Print this Recipe

Pumpkin Pecan Cheesecake

  • 1 pie crust dough or graham cracker crust
  • 3/4 cup pecans, toasted
  • 3 8 oz. pkgs cream cheese, softened
  • 1  cup sugar
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup whipped cream

1. Roll out pie crust to a 12″ circle.  Moisten  the sides of a 9″ springform pan with water and place the dough into the pan, pressing dough against the side of pan.  Place a sheet of foil over the dough and  bake at 350° for 10 minutes, just to set the crust.

2. Make filling: With electric mixer, combine cream cheese and sugar in bowl and mix until smooth.  Add eggs, pumpkin and spices.

3. Roughly chop pecans.  Place in bottom of pan over the crust.

4. Pour filling into the crust.  Bake for 50-60 minutes at 350° or until the top begins to darken.  The cheesecake will wiggle when done, as if it is not yet done in the center. You do not want cracks to form on the top – this means it is overbaked.  Take it out of the oven to sit until it is  room temp, then refrigerate for a couple hours or as long as possible before serving.

5. To serve, remove sides of pan.  Serve with whipped cream if desired.

Servings: 12

To view more Pumpkin recipes from L.A. Food Bloggers, click on the frog.



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