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Slice of pumpkin cheesecake on a plate.

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.