Pumpkin Pecan Cheesecake – A Creamy Holiday Delight

Table of Contents

• Key Takeaways
• Why You’ll Love This Pumpkin Pecan Cheesecake
• The Perfect Combination of Pumpkin and Pecan
• How to Achieve the Creamiest Cheesecake Texture
• Serving Suggestions and Pairings
• Make-Ahead and Storage Tips
• Notes & Tips

Key Takeaways

This Pumpkin Pecan Cheesecake is a delightful blend of creamy texture and nutty crunch. Perfect for holiday gatherings, it features a smooth pumpkin filling over a buttery pecan crust, finished with a tangy sour cream topping. It’s an elegant yet easy-to-make dessert that will impress your guests.

Why You’ll Love This Pumpkin Pecan Cheesecake

At Patricia Universe, we believe in creating recipes that bring people together, and this Pumpkin Pecan Cheesecake is no exception. The rich, spiced pumpkin flavor paired with the subtle crunch of pecans makes every bite heavenly. Whether you’re serving it at Thanksgiving or simply indulging in a fall treat, this cheesecake is bound to become a favorite.

The Perfect Combination of Pumpkin and Pecan

Pumpkin and pecans are a match made in dessert heaven. The earthy sweetness of pumpkin puree blends beautifully with the buttery crunch of pecans, creating a flavor profile that’s both rich and well-balanced. This cheesecake brings out the best in both ingredients, ensuring a smooth yet slightly crunchy texture that will delight your taste buds.

How to Achieve the Creamiest Cheesecake Texture

The secret to a perfectly creamy Pumpkin Pecan Cheesecake lies in the preparation. Make sure your cream cheese is fully softened before mixing to avoid lumps. Baking it in a water bath helps prevent cracks, and allowing it to cool gradually keeps the texture rich and smooth. A little patience goes a long way in achieving the best results.

Serving Suggestions and Pairings

To elevate the flavors even further, serve this cheesecake with a drizzle of caramel sauce and a sprinkle of extra pecans. A dollop of whipped cream or a scoop of vanilla ice cream makes for a delightful addition. For a cozy fall pairing, enjoy it with a warm spiced latte or a cinnamon-infused hot chocolate.

Make-Ahead and Storage Tips

Planning ahead? This Pumpkin Pecan Cheesecake can be made up to two days in advance and stored in the refrigerator. Simply cover it with plastic wrap or an airtight container to keep it fresh. It also freezes beautifully—just slice and wrap individual portions for a convenient treat anytime.

Notes & Tips

• Toast the pecans before adding them to the crust for an extra depth of flavor.
• For an ultra-smooth cheesecake, blend the ingredients at room temperature.
• If cracks appear, don’t worry—the sour cream topping will cover them beautifully.
• Let the cheesecake cool in the oven with the door slightly open to avoid sudden temperature changes.

For more amazing dessert ideas, visit Patricia Universe and explore our collection of comforting, seasonal treats.

Pumpkin Pecan Cheesecake – A Creamy Holiday Delight

Pumpkin Pecan Cheesecake is a creamy, spiced dessert perfect for fall gatherings. Made with a buttery pecan crust and rich pumpkin filling, it’s an irresistible treat for the holidays.

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Desserts

Cuisine: American

Keywords: cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, pumpkin pecan cheesecake, recipes for dinner

Servings: 8 servings

Author: Patricia

Ingredients

For the Crust

• 1 1/2 cups finely chopped pecans
• 1/4 cup granulated sugar
• 1/4 cup melted butter

For the Filling

• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger

For the Topping

• 1 cup sour cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• Chopped pecans for garnish

Instructions

Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. Mix chopped pecans, sugar, and melted butter in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool.

Make the Filling

1. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
2. Add eggs one at a time, beating after each addition.
3. Blend in the pumpkin, cinnamon, nutmeg, and ginger.
4. Pour the mixture over the crust and smooth the top.

Bake and Cool

1. Bake at 350°F (175°C) for 50-55 minutes, until set.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open.
3. Once cool, refrigerate for at least 4 hours.

Add the Topping

1. Mix sour cream, sugar, and vanilla, then spread over the chilled cheesecake.
2. Sprinkle with chopped pecans before serving.

Notes

For extra flavor, toast the pecans before making the crust. Serve chilled for the best texture.