This pumpkin pecan cheesecake combines the best of pumpkin pie and pecan pie in one delicious cheesecake, starting with a graham cracker crust and finished with a gooey caramel pecan topping. Each bite is full of creamy pumpkin cheesecake, toasted pecans, and pumpkin spice!
This pumpkin pecan cheesecake is the ultimate blend of baked pumpkin filling and buttery caramel pecan topping. The graham cracker crust adds the perfect crunch, while the caramel-coated pecans bring a rich, sweet flavor that feels like Fall in every bite.
It's a little bit of pumpkin pie, a little bit of pecan pie, and all-around indulgent! This dessert is bound to be a favorite on your holiday table.
For more pumpkin recipes, check out these chewy pumpkin cookies, chocolate pumpkin cheesecake, pumpkin spice cupcakes, and this pumpkin bread with cream cheese frosting.
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Why You'll Love This Recipe
- Creamy pumpkin cheesecake- The pumpkin layer has pure pumpkin puree plus cream cheese, sour cream, and heavy cream like my brown butter pumpkin cheesecake. This combination makes for the perfect cheesecake texture and flavor!
- Gooey caramel pecan topping- Crunchy pecans are folded into gooey salted caramel and then smothered all over the top of the cheesecake.
- The ultimate Fall dessert- With pumpkin and lots of cozy warm spices, this cheesecake is a big hit during the Fall season, especially at the dessert table on Thanksgiving!
Key Ingredients
- Graham cracker crumbs-ย You can buy pre-made graham cracker crumbs, blend graham crackers in a food processor, or crush them in with a rolling pin.
- Cream cheese- Full-fat bricks of cream cheese are best for cheesecake recipes. Low-fat and cream cheese spread make the cheesecake runny. Make sure it's room temperature.
- Granulated sugar- Adds sweetness to the filling and balances the tanginess of the cream cheese.
- Sour cream- Softens the texture of the cream cheese and supports the tangy flavor. Plain Greek yogurt works too.
- Cornstarch- Helps the filling set, prevents cracks, and makes cheesecake easier to cut.
- Pumpkin pie spice- This spice mix includes ground cinnamon, nutmeg, ginger, cloves, and allspice. You can buy it at the store or make your own.
- Eggs- Make sure they're room temperature so they incorporate smoothly.
- Pumpkin puree- Make sure to use canned pure pumpkin puree, not pumpkin pie filling that's pre-sweetened.
- Pecans- Use pecan halves for the topping. Chopped pecans get too submerged in caramel and lose their texture. You can toast them for a few minutes for a more nutty flavor.
- Caramel sauce- You can use store-bought or homemade salted caramel sauce.
For the full list of ingredients and quantities, see the recipe card at the bottom of this post.
Substitutions and Variations
- Graham cracker substitutions- The crust recipe works with different biscuits and cookies like Biscoff cookies and Nilla wafers.
- Use different nuts- If you don't have pecans, you can use walnuts.
- Add frosting or whipped cream- This cheesecake is delicious with a big dollop of homemade whipped cream. You could also pipe pumpkin cream cheese frosting, salted caramel buttercream, or brown butter cream cheese frosting around it.
Step by Step Instructions
Preheat the oven to 350ยฐF and line a 9-inch springform pan with parchment paper.
Make the Crust
Step 1: Stir graham cracker crumbs, brown sugar, salt, and melted butter together in a large bowl until sandy.
Step 2: Add the graham cracker mixture into the lined springform, pressing up the sides with the bottom of a measuring cup. Bake for 5 minutes.
Make the Cheesecake Filling
Lower the oven temperature to 325ยฐF. Then fill a roasting pan with hot water and place it on the bottom rack of the oven to act as a water bath.
Step 3: In a large mixing bowl, beat cream cheese, granulated sugar, and brown sugar together on medium speed until well blended. Scrape the sides of the bowl.
Step 4: Mix in the sour cream on low until smooth. Then beat in the vanilla extract, cornstarch, spices, and salt.
Step 5: Mix in the eggs one at a time on low speed. Scrape down the bowl after the second and third egg so nothing gets stuck to the bottom.
Step 6: Mix in the pumpkin puree on low, then fold gently with a rubber spatula to pop any air bubbles.
Step 7: Pour the cheesecake filling on top of the crust and bake. It's done when the edges look set and golden brown. The center will be puffed up and have a firm jiggle like Jell-O.
Step 8: Turn off the oven and crack open the door. Cool the cheesecake inside for 1 hour, then cool on the counter to room temperature. Run a butter knife between the sides of the pan and the crust to release tension.
Cover the cheesecake with aluminum foil and chill in the refrigerator for at least 6 hours or overnight.
Make the Pecan Topping
Step 9: Stir the pecans into the caramel sauce. If using homemade caramel, wait for it to cool before stirring in the pecans or they'll get chewy.
Step 10: Transfer the cooled cheesecake to a serving plate and pread the caramel pecan mixture on top. Slice and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Using room temperature dairy ingredients in helps ensure a smoother batter and reduce the risk of cracking. Take the eggs and dairy out of the fridge 1-2 hours before you start baking.
- Don't over-beat the eggs. For cheesecakes, combine the wet ingredients super well so there aren't any leftover chunks of cream cheese. However, the eggs need to be mixed on low speed so you don't add extra air to the batter. Too much air causes air bubbles that make the cheesecake rapidly rise and fall in the oven, causing cracks.
- Cool the cheesecake gradually. When cheesecakes cool, they shrink. If the temperature rapidly shifts from hot to cold, the cheesecake will contract and cause a big crack to form in the center. A gradual temperature change keeps this from happening!
Storage Tips
It's easiest to store the whole pumpkin pecan cheesecake in a large airtight container, like a cake carrier, in the refrigerator. It stays fresh for up to 5 days.
How to Freeze Cheesecake
Make sure to freeze the cheesecake once it's completely cool without the pecan topping. Wrap it in plastic wrap, then place it in a large freezer bag, and freeze for up to 3 months.
Frequently Asked Questions
I recommend canned pumpkin puree because fresh pumpkin tends to be too watery. If you use homemade pumpkin puree, squeeze some of the moisture out with a cheesecloth before you add it to the filling.
Absolutely! This cheesecake tastes great after a day or two in the fridge. Just wrap it tightly in plastic wrap without the topping and store it in the refrigerator. Make the topping the day of serving.
Using a water bath for baking cheesecake keeps the heat distribution gentle and even, helping you get that smooth, crack-free texture. The steam from the water adds humidity to the oven, which helps keep the top from drying out or getting a tough crust.
More Pumpkin Recipes to Try
๐ Recipe
Pumpkin Pecan Cheesecake with Caramel Topping
Equipment
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Ingredients
Graham Cracker Crust
- 200 grams graham cracker crumbs about 2 cups
- 56 grams unsalted butter melted
- 50 grams brown sugar light or dark
- ยผ teaspoon salt
Pumpkin Cheesecake
- 680 grams full-fat cream cheese room temperature
- 120 grams granulated sugar
- 60 grams brown sugar light or dark
- 120 grams sour cream room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon pumpkin pie spice
- ยฝ teaspoon salt
- 3 large eggs room temperature
- 318 grams pumpkin puree
Caramel Pecan Topping
- 100 grams pecans
- 200 grams caramel sauce
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a springform pan with parchment paper, set aside.
Graham Cracker Crust
- Stir graham cracker crumbs, brown sugar, and salt together in a large bowl. Pour in melted butter and stir.200 grams graham cracker crumbs, 56 grams unsalted butter, 50 grams brown sugar, ยผ teaspoon salt
- Firmly press the graham cracker mixture into the bottom and up the sides of the lined springform pan. Bake for 5-8 minutes.
- Remove the crust from the oven and lower the temperature to 325 degrees Fahrenheit (170 degrees Celsius).
Pumpkin Cheesecake
- Place a roasting pan on the bottom rack and fill with 4 cups of hot water. This is a water bath that keeps the cheesecake from cracking.
- Beat cream cheese and sugars together in a large bowl with an electric mixer or stand mixer on medium speed until creamy and lump-free. Scrape the sides of the bowl.680 grams full-fat cream cheese, 120 grams granulated sugar, 60 grams brown sugar
- Add the sour cream, mixing on low speed until smooth. Then beat in the vanilla, cornstarch, pumpkin spice, and salt.120 grams sour cream, 1 tablespoon vanilla extract, 1 tablespoon cornstarch, 1 tablespoon pumpkin pie spice, ยฝ teaspoon salt
- Mix in the eggs one at a time on low speed. Scrape down the sides and bottom of the bowl after eggs 2 and 3.3 large eggs
- Mix in the pumpkin puree on low. Once it's mostly mixed in, fold with a rubber spatula to pop air bubbles.318 grams pumpkin puree
- Pour the cheesecake filling on top of the crust. Smooth it out, then place the pan in the oven directly above the water bath. Bake for 60-70 minutes until the edges are set and the center is puffed and jiggles stiffly like Jell-O.
- Turn off the oven and crack open the door. Cool the cheesecake inside for 1 hour. Take it out of the oven and cool on top of it to room temperature.
- Cover the cheesecake with aluminum foil and chill in the refrigerator for at least 4 hours, but ideally overnight.
Caramel Pecan Topping
- In a medium bowl, stir the pecan halves into the caramel sauce.100 grams pecans, 200 grams caramel sauce
- Release the sides of the springform pan and transfer the cooled pumpkin cheesecake to a cake stand. Spread the caramel pecan mixture on top of the cheesecake, slice, and serve!
Megan Weimer
This recipe was delicious and my family raved about it!