Pumpkin Cheesecake With Pecan Crust

This pumpkin cheesecake is rich and creamy, with just the right balance of tangy cream cheese and spiced pumpkin. It’s baked on a buttery graham cracker and pecan crust, then topped with homemade whipped cream that takes it completely over the top.

If you’re looking for a Thanksgiving dessert that isn’t pumpkin pie but still screams autumn, this is it. Trust me, once you bring this to the table, no one will miss the pie.

Why You’ll Love This Recipe

• Perfect fall flavor: Pumpkin puree + warm spices make this cozy and festive.
• Creamy texture: Rich cream cheese filling bakes up smooth and velvety.
• Make-ahead friendly: Tastes even better after a night in the fridge.
• Show-stopping dessert: It looks bakery-worthy but is totally doable at home.

Equipment Needed

• 9-inch springform pan
• Food processor (or rolling pin + zip-top bag for crushing crackers)
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Cooling rack

Ingredients

Crust

• 18 graham crackers, crushed
• 1/3 cup chopped pecans
• 1/3 cup butter, melted
• 1 1/2 tablespoons brown sugar
• Pinch of salt

Filling

• 18 ounces cream cheese, softened
• 1/2 cup brown sugar
• 1 1/4 cups pumpkin puree
• 2 tablespoons granulated sugar
• 5 tablespoons Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 teaspoon lemon juice
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Topping

• 3/4 cup heavy cream
• 4 tablespoons powdered sugar
• Pinch of cinnamon
• 1/2 teaspoon vanilla extract

How to Make Pumpkin Cheesecake

Are you ready to make this easy fall dessert recipe? Gather all your ingredients, preheat your oven and get ready to whip up with this sweet treat.

1. Preheat your oven to 375°F. In a food processor, pulse graham crackers and pecans until fine crumbs form. Stir in melted butter, brown sugar, and a pinch of salt. Press firmly into the bottom of a greased 9-inch springform pan.

2. Bake for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 350°F.

3. In a large mixing bowl, beat cream cheese, brown sugar, and granulated sugar until smooth and fluffy. Add eggs one at a time, mixing well after each.

4. Stir in pumpkin puree, sour cream (or yogurt), vanilla, and lemon juice until smooth. Mix in flour, cinnamon, ginger, and nutmeg until just combined.

5. Pour filling over the cooled crust and smooth the top.

6. Bake at 350°F for 1 hour 15 minutes, or until the center is just set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove, then refrigerate for at least 4 hours, preferably overnight.

7. In a chilled bowl, whip heavy cream with powdered sugar, cinnamon, and vanilla until soft peaks form.

8. Spread or pipe whipped cream over the chilled cheesecake. Sprinkle with a light dusting of cinnamon. Slice and serve.

Variations

• Nut-free crust: Skip the pecans and use all graham cracker crumbs.
• Extra spice: Add a dash of cloves or allspice for bolder flavor.
• Shortcut topping: Use store-bought whipped topping if you’re short on time.

Storage Directions

• Refrigerator: Cover tightly and store for up to 5 days.
• Freezer: Wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

More Pumpkin Recipes

• Pumpkin Bundt Dump Cake
• Copycat Starbucks Pumpkin Cream Cheese Muffins
• Pumpkin Pecan Pie Dump Cake

Print

Pumpkin Cheesecake With Pecan Crust

This creamy pumpkin cheesecake is the ultimate fall dessert with warm spices, a crunchy graham cracker-pecan crust, and a fluffy whipped topping. Perfect for Thanksgiving or any autumn gathering.

Course Dessert

Cuisine American

Keyword Pumpkin Cheesecake, Pumpkin Cheesecake with Graham Cracker Crust, Pumpkin Cheesecake with Pecan Crust

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Chill Time 6 hours

Total Time 7 hours 40 minutes

Servings 10 Slices

Ingredients

For the Crust

• 18 graham crackers crushed
• 1/3 cup chopped pecans
• 1/3 cup butter melted
• 1 1/2 tablespoons brown sugar
• Pinch salt

For the Filling

• 18 ounces cream cheese softened
• 1/2 cup brown sugar
• 1 1/4 cups pumpkin puree
• 2 tablespoons granulated sugar
• 5 tablespoons Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 teaspoon lemon juice
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

For the Topping

• 3/4 cup heavy cream
• 4 tablespoons powdered sugar
• Pinch cinnamon
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F.
2. In a food processor, crush graham crackers and pecans until fine crumbs form. Stir in melted butter, brown sugar, and salt.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 350°F.
4. In a large bowl, beat cream cheese with brown sugar and granulated sugar until smooth.
5. Add eggs one at a time, mixing after each addition.
6. Mix in pumpkin puree, sour cream (or yogurt), vanilla, and lemon juice until combined.
7. Add flour, cinnamon, ginger, and nutmeg. Mix just until blended.
8. Pour filling over cooled crust and smooth the top.
9. Bake at 350°F for 1 hour 15 minutes, or until the center is just set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate until fully chilled.
10. To make the topping, whip the heavy cream with powdered sugar, cinnamon, and vanilla until soft peaks form.
11. Spread or pipe whipped topping over the chilled cheesecake. Sprinkle lightly with cinnamon before serving.

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