Pumpkin Cheesecake with Pecans and Spiced Whipped Cream Recipe

ByElara Stone
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Introduction

This pumpkin cheesecake is a perfect autumn dessert combining a spiced pumpkin filling with a creamy texture and a crunchy graham cracker crust. Topped with whipped cream and chopped pecans, it makes an impressive treat for any occasion.

A slice of pumpkin cheesecake on a white decorative plate with a crumbly light brown crust layer at the bottom and a thick orange pumpkin filling layer above it, topped with two swirls of white whipped cream sprinkled with chopped nuts, small pieces of nuts are scattered on the plate nearby. The background shows blurred small pumpkins and cinnamon sticks on a white marbled surface, with a silver fork resting on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (42g) packed light brown sugar
  • 1 tsp ground cinnamon
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (24g) all purpose flour
  • 15 oz can pureed pumpkin
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 4 large eggs, room temperature
  • 4 oz (113g) cream cheese, room temperature
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Chopped pecans (for garnish)

Instructions

  1. Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
  2. Step 2: In a small bowl, combine graham cracker crumbs, melted butter, brown sugar, and 1 tsp ground cinnamon. Press the mixture firmly into the bottom and up the sides of the springform pan.
  3. Step 3: Bake the crust for 10 minutes, then remove from the oven and let it cool.
  4. Step 4: Cover the outsides of the pan with aluminum foil to prevent water from a water bath from leaking in. Set the prepared pan aside.
  5. Step 5: Reduce oven temperature to 300°F (148°C).
  6. Step 6: In a large mixing bowl, beat 24 ounces cream cheese, 1 cup brown sugar, and flour on low speed until combined, scraping down the bowl sides as needed.
  7. Step 7: Add pumpkin puree, sour cream, vanilla extract, 2 tsp cinnamon, nutmeg, cloves, and ginger. Mix on low speed until smooth.
  8. Step 8: Add eggs one at a time, beating slowly and scraping the bowl sides after each egg is incorporated.
  9. Step 9: Pour the filling into the prepared crust and spread evenly.
  10. Step 10: Place the springform pan inside a larger pan and add warm water to the larger pan until it reaches halfway up the sides of the springform pan. Ensure water does not reach above the foil line.
  11. Step 11: Bake the cheesecake for 1 hour and 30 minutes. The edges should be set while the center remains slightly jiggly.
  12. Step 12: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
  13. Step 13: Crack the oven door and let the cheesecake cool inside for another 20 minutes.
  14. Step 14: Remove the cheesecake from the oven and chill in the refrigerator until firm, about 5-6 hours or overnight.
  15. Step 15: For the topping, beat 4 ounces cream cheese until smooth. Add cold heavy whipping cream, powdered sugar, vanilla extract, and cinnamon. Whip on high speed until stiff peaks form.
  16. Step 16: Remove the cheesecake from the springform pan and place it on a serving plate.
  17. Step 17: Pipe the whipped cream around the edges of the cheesecake and garnish with chopped pecans.
  18. Step 18: Refrigerate the cheesecake until ready to serve.

Tips & Variations

  • Use full-fat cream cheese and sour cream for the creamiest texture.
  • To prevent cracks, mix on low speed and avoid over-beating the batter.
  • Substitute pecans with toasted walnuts or almonds for a different crunch.
  • Make the cheesecake a day ahead to enhance flavors and ease serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to maintain moisture. Before serving, let it sit at room temperature for 15-20 minutes for the best texture. Whipped cream topping is best enjoyed fresh but can be stored refrigerated for a day.

How to Serve

A slice of pumpkin cheesecake sits on a white decorative plate with a white marbled texture underneath. The dessert has three layers: a crumbly brown crust at the bottom, a thick smooth orange-brown cheesecake layer in the middle, and two swirled dollops of white whipped cream on top, each sprinkled with small pieces of chopped nuts. Next to the slice, a fork holds a smaller piece of the cheesecake. In the blurred background, an orange pumpkin and a jar with cinnamon sticks are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, canned pumpkin pie filling contains added spices and sugar which can alter the flavor and texture. Use pure pumpkin puree for best results.

How do I avoid cracks on my cheesecake?

Mix the batter on low speed to avoid incorporating excess air, and use a water bath during baking to provide gentle, even heat. Also, avoid opening the oven door frequently while baking and cool the cheesecake gradually in the oven with the door cracked.

Print
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Pumpkin Cheesecake with Pecans and Spiced Whipped Cream Recipe

★★★★★

4.5 from 149 reviews
  • Author: Elara
  • Total Time: 7 hours 10 minutes
  • Yield: 10–12 servings 1x
Print Recipe

Description

This Pumpkin Cheesecake combines a spiced pumpkin filling with a buttery graham cracker crust, baked in a water bath for a creamy, crack-free texture. Topped with a smooth cinnamon-cream cheese whipped cream and chopped pecans, it’s a festive and decadent dessert perfect for autumn celebrations.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (42g) packed light brown sugar
  • 1 tsp ground cinnamon

Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (24g) all purpose flour
  • 15 oz can pureed pumpkin
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 4 large eggs, room temperature

Topping

  • 4 oz (113g) cream cheese, room temperature
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Chopped pecans for garnish

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Press this mixture firmly into the bottom and up the sides of the pan to form a uniform crust.
  2. Bake the Crust: Bake the crust for 10 minutes. Once done, remove it from the oven and allow it to cool while preparing the filling. Cover the outside of the springform pan tightly with aluminum foil to prevent water from leaking in during the water bath baking.
  3. Prepare for Baking Filling: Reduce the oven temperature to 300°F (148°C). Place the foil-wrapped springform pan aside.
  4. Make the Filling: In a large mixing bowl, blend cream cheese, light brown sugar, and flour on low speed until well combined, taking care to avoid incorporating too much air. Scrape down the sides to mix evenly. Add the pureed pumpkin, sour cream, vanilla extract, cinnamon, nutmeg, cloves, and ginger, and mix on low speed until smooth. Incorporate the eggs one at a time, mixing slowly and scraping the bowl between additions to maintain a smooth batter.
  5. Assemble and Bake: Pour the filling into the prepared crust and spread it evenly. Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring the water does not reach above the foil seal. This water bath helps to bake the cheesecake evenly and prevent cracking.
  6. Bake the Cheesecake: Bake for 1 hour and 30 minutes. The cheesecake edges should be set while the center remains slightly jiggly. Ovens vary, so monitor closely.
  7. Cool Gradually: Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. Then crack the oven door open and let it cool for an additional 20 minutes.
  8. Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Chill in the refrigerator for 5-6 hours or preferably overnight, until firm.
  9. Prepare the Topping: Once cooled and firm, remove the cheesecake from the springform pan and place it on a serving plate. In a large mixing bowl, beat the cream cheese until smooth. Add the cold heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Whip on high speed until stiff peaks form.
  10. Decorate and Serve: Pipe or spread the whipped cream evenly around the edge of the cheesecake. Sprinkle chopped pecans on top for garnish. Keep refrigerated until ready to serve for the best texture and flavor.

Notes

  • Room temperature ingredients help create a smooth batter and prevent lumps.
  • Be careful not to overmix the batter to avoid cracking during baking.
  • Using a water bath is essential to maintain moisture and prevent the cheesecake from cracking.
  • Covering the pan with foil tightly is important to keep water from leaking into the batter.
  • Chilling the cheesecake overnight improves texture and makes slicing cleaner.
  • Chilled heavy cream whips better and yields more stable peaks.
  • To add extra flavor, consider adding a splash of bourbon or maple syrup to the filling.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake, autumn dessert, holiday cheesecake, cream cheese dessert, spiced cheesecake, pumpkin recipe

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