Pecan Pie Pumpkin Cheesecake

⏱️ Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes (plus cooling)
• Servings: 12 servings

📝 Ingredients List

• 1 ½ cups graham cracker crumbs
• 1/3 cup melted butter
• 3 packages (8 oz each) cream cheese, softened
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 3 large eggs
• 1 cup chopped pecans
• ½ cup brown sugar
• 2 tbsp maple syrup
• 1 tbsp melted butter (for topping)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• 9-inch springform pan
• Mixing bowls
• Electric hand mixer or stand mixer
• Silicone spatula
• Measuring cups and spoons
• Small saucepan

Step-by-Step Beginner-Friendly Instructions

1. Prepare the Crust: Preheat your oven to 350°F. Mix graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan. Bake for 8 minutes and let cool.
2. Mix the Cheesecake: In a large bowl, beat the softened cream cheese, sugar, pumpkin, and spices until smooth. Add eggs one at a time, mixing on low speed until just combined. 🥧
3. Bake the Base: Pour the cheesecake batter over the crust and bake for 45 minutes or until the center is set but still slightly jiggly.
4. Prepare the Topping: While the cheesecake is in the oven, combine chopped pecans, brown sugar, maple syrup, and melted butter in a small bowl.
5. Final Bake: Carefully remove the cake from the oven, sprinkle the pecan mixture over the top, and bake for an additional 15 minutes. ✨
6. Cooling: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours before serving to ensure the perfect slice!

💡 Pro Tips

• Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature to prevent lumps in your batter.
• Perfect Slices: To get clean, professional slices, dip your knife in hot water and wipe it dry between each cut.
• Storage: Keep this cheesecake in an airtight container in the refrigerator for up to 5 days.

FAQ

Can I use store-bought crust? Yes, you can use a store-bought graham cracker crust to save even more time!

Can I make this ahead of time? Absolutely! This cheesecake actually tastes better after setting in the fridge overnight, making it a perfect make-ahead holiday dessert.