I love the flavors of the holiday season! Especially pumpkin! That’s why I’m in love with this pumpkin cheesecake recipe! I think it’s because they remind me of my grandma, baking pumpkin and pecan pies every Thanksgiving in the kitchen when I was growing up. I used to love to help my grandma measure all the ingredients, and of course do a little taste testing along the way. Those memories still make me smile today. Now I’m making my own holiday memories with my family.
I still love the flavors of pumpkin and pecan, along with the fond memories they bring back. I thought I’d put together a new holiday recipe that combines those two flavors into one delicious dessert, pumpkin cheesecake, yum!
I’m a sweet and salty fan, so glazed Pecans are a natural add to make a pecan crust. Nut crusts can be easy to burn though, so I knew I’d have to take some precautions to make sure the crust stayed moist and delicious.
I decided on a pumpkin cheesecake, instead of a pie. Cheesecakes usually get cooked in a water bath, and I decided that would be the perfect way to make sure my pecan crust turned out the way I wanted it to.
This pumpkin cheesecake recipe with a glazed pecan crust was a big hit with my family. My son came back for seconds. I’m sure I’m going to add this recipe to my holiday baking line up this year. Here’s the recipe:
Pumpkin Cheesecake Recipe With a Pecan Crust
Ingredients:
Glazed Pecan Crust:
- 2 cups (1 bag) glazed Pecans
- 1/4 cup melted unsalted butter
- 1 teaspoon cinnamon
Pumpkin cheesecake:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350`F.
2. Use a heavy bottom glass, or a rolling pin to crush the Glazed Pecans.
3. Mix the crushed pecans, the melted butter and the cinnamon into a small mixing bowl, and pat the crust in the bottom of a 9-Inch springform pan. Place the crust in the refrigerator to chill for about 30 minutes.
4. Combine the cream cheese and the sugar in a medium mixing bowl, and beat them together on low speed to soften the cream cheese.
5. Add the pumpkin, egg, spices, and vanilla to the bowl, and mix with a hand mixer on low to medium until all the ingredients are well mixed together.
6. Pour the cheesecake mixture over the chilled crust.
7. Put the springform pan into a little larger shallow baking dish, so it’s sitting flat. Put an about inch of water in the bottom of the larger baking dish. PLEASE NOTE: This is an important step. Nut crusts can easily burn in the oven. The water will help keep the crust moist, and keep it from burning. While the cheesecake is baking, check on it once in a while to make sure there is still water in the extra pan. If the pan runs out of water, pour a little more in.
8. Slide the whole thing in the oven and bake it for one hour.
9. Once the pumpkin cheesecake has finished baking remove it from the oven and let it sit on the counter to cool for about 15-20 minutes. Then cover it with plastic wrap and slide it in the refrigerator for at least 4 hours to chill and set up.
Once the cheesecake is chilled, spring the side of the pan to release the cheesecake. Slice it into 8 or more slices and serve.
The pumpkin cheesecake with a glazed pecan crust turned out rich and delicious. I loved the sweet and salty flavor the glaze pecans gave the crust. Yum! I’m definitely adding this recipe to my holiday line up this year.
Looking for more delicious fall recipes? Check out these Candy Corn Magic Bars
Or these Pumpkin Poke Cupcakes
Pin this Pumpkin Cheesecake recipe for later!
