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Creamy Pumpkin Cheesecake Recipe with Easy Candied Pecans Topping

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A velvety smooth pumpkin cheesecake with a creamy texture and a crunchy candied pecans topping, perfect for holiday gatherings and cozy desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ¼ cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 24 oz (680g) cream cheese, softened
  • 1 cup (240g) pumpkin puree (canned or homemade)
  • ¾ cup (150g) granulated sugar (for filling)
  • ¼ cup (50g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • ½ cup (120ml) sour cream
  • 1 cup (120g) pecan halves
  • ¼ cup (50g) granulated sugar (for pecans)
  • 2 tablespoons unsalted butter (for pecans)
  • ½ teaspoon ground cinnamon (for pecans)
  • Pinch of salt (for pecans)

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool.
  2. Lower oven temperature to 325°F (160°C). Beat cream cheese until smooth (2-3 minutes). Add ¾ cup granulated sugar and brown sugar; mix until incorporated.
  3. Add pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves; beat until combined, scraping bowl occasionally.
  4. Add eggs one at a time, mixing gently after each addition to avoid over-beating.
  5. Sprinkle flour over mixture and fold in gently, then fold in sour cream.
  6. Pour filling over cooled crust and smooth top. Place pan on baking sheet.
  7. Bake 55-65 minutes until edges are set but center jiggles slightly.
  8. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  9. Remove from oven and chill in refrigerator at least 4 hours or overnight.
  10. To make candied pecans: Melt butter in small saucepan over medium heat. Stir in sugar, cinnamon, and salt until sugar dissolves and mixture bubbles.
  11. Add pecans and toss to coat. Cook 3-4 minutes, stirring constantly, until pecans are toasted and coating is glossy.
  12. Transfer pecans to parchment-lined baking sheet to cool and harden. Break apart clusters once cool.
  13. Before serving, sprinkle candied pecans generously on top of chilled cheesecake.

Notes

Use room temperature cream cheese, eggs, and sour cream for smooth blending. Avoid overmixing eggs to prevent cracks. Bake at lower temperature and cool gradually with oven door slightly open. Prepare candied pecans fresh for best crunch. For gluten-free crust, substitute graham crackers with almond flour. For dairy-free, use vegan cream cheese and butter substitutes.

Nutrition

Keywords: pumpkin cheesecake, candied pecans, creamy cheesecake, holiday dessert, pumpkin dessert, easy cheesecake recipe, fall dessert

Find it online: https://platebelle.com/creamy-pumpkin-cheesecake-recipe-with-easy-candied-pecans-topping/