Description
This delightful Pumpkin Pie Cheesecake combines the creamy richness of cheesecake with the warm flavors of pumpkin pie, topped with a crunchy pecan crumble.
Ingredients
Scale
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter
- melted
- 16 ounce cream cheese
- room temperature
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 15 ounce can pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ¼ cup brown sugar
- packed
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup chopped pecans
- ½ cup sugar
- 2 tablespoon butter
- melted
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix the crushed graham crackers, sugar, and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add the eggs, ½ cup sugar, and vanilla, mixing until fully incorporated. Pour this cheesecake layer over the crust.
- In a separate bowl, mix the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, cinnamon, nutmeg, and salt until smooth. Pour this pumpkin layer over the cheesecake layer in the pan.
- In a small bowl, combine the chopped pecans, sugar, and melted butter. Sprinkle the pecan topping evenly over the pumpkin layer.
- Bake the cheesecake in the preheated oven for about 30-35 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight.
- For the whipped topping, beat the heavy cream with the sugar and vanilla extract until soft peaks form. Serve on each slice of the cheesecake.
Notes
For best results, allow the cheesecake to chill overnight. The flavors develop beautifully after a day in the fridge.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 35 g
- Sodium: 310 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
Keywords: Pumpkin Pie Cheesecake, cheesecake, pumpkin dessert, Thanksgiving dessert, pecan topping