Description
Indulge in a creamy pumpkin cheesecake topped with a rich pecan pie drizzle—the ultimate fall dessert that brings together two classics in one irresistible slice!
Ingredients:
For the Crust:
2 cups crushed gingersnap cookies
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
4 (8-ounce) blocks cream cheese, room temperature
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
4 large eggs, room temperature
1 (15-ounce) can pumpkin puree (plain)
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
For the Pecan Pie Topping:
2 cups coarsely chopped pecans
4 tablespoons unsalted butter
1/2 cup light brown sugar, firmly packed
2 tablespoons corn syrup
1/3 cup heavy cream
Pinch of salt
1 teaspoon vanilla extract
Directions:
Prepare the crust
Preheat oven to 350°F (175°C). Lightly spray a 9-inch springform pan with nonstick spray. Mix crushed gingersnap cookies with melted butter, then press firmly into the bottom of the pan.
Make the cheesecake filling
Beat cream cheese until smooth. Add both sugars and mix well. Blend in eggs one at a time. Stir in pumpkin puree, vanilla, and pumpkin pie spice until creamy. Pour over the crust.
Bake the cheesecake
Bake for 50–60 minutes, until edges are set but the center has a slight jiggle. Turn off oven, crack the door, and let cool slowly. Chill overnight for best texture.
Toast the pecans
The next day, preheat oven to 325°F (160°C). Spread pecans on a baking sheet and toast 7–10 minutes until fragrant.
Make the pecan topping
In a saucepan over medium heat, combine butter, brown sugar, corn syrup, and heavy cream. Stir until bubbling. Mix in toasted pecans, salt, and vanilla. Let cool slightly.
Assemble and serve
Pour the pecan topping over the chilled cheesecake, letting it drip beautifully down the sides. Slice and serve at room temperature.
Creamy, nutty, and perfectly spiced—this cheesecake is a showstopper for autumn and holiday tables.
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Step-by-Step Guide
Follow these detailed instructions for a flawless dessert. First, ensure all filling ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free batter. When preparing the crust, press the gingersnap mixture firmly and evenly up the sides of the springform pan to create a stable base. For the filling, beat the cream cheese and sugars for a full 3-4 minutes until completely smooth before adding the eggs one at a time, mixing just until incorporated. The key to preventing cracks is the slow cooling process: after baking, turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for one hour before transferring to the refrigerator to chill overnight.
Serving Suggestions
This rich cheesecake is perfect on its own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements it beautifully. For a festive touch, garnish individual slices with a sprinkle of cinnamon or a few extra toasted pecans. Pair with a cup of strong coffee, chai tea, or a dessert wine like a late-harvest Riesling to balance the sweetness.
How-to Summary
Create a gingersnap crust and press into a pan. Blend a smooth pumpkin cheesecake filling and bake until set with a slight jiggle. Cool slowly in the oven, then chill overnight. Prepare a buttery pecan pie topping and pour over the chilled cheesecake before serving.
Frequently Asked Questions
Can I use graham crackers instead of gingersnaps? Yes, but you’ll lose the signature spice. Use 2 cups of graham cracker crumbs and add 1 teaspoon of cinnamon to the crust mixture.
How do I store leftovers? Cover the cheesecake tightly and refrigerate for up to 5 days. The topping may soften slightly but will still be delicious.
Can I make this ahead of time? Absolutely. The cheesecake must chill overnight, making it ideal for preparing a day in advance. Add the pecan topping on the day of serving for the best texture.
My filling is lumpy. What happened? This is almost always due to using cold cream cheese or eggs. Ensure they are truly at room temperature before beginning.
Can I freeze this cheesecake? You can freeze the plain cheesecake (without topping) for up to 2 months. Thaw overnight in the refrigerator before adding the fresh pecan topping.
Common Mistakes to Avoid
- Using cold ingredients, which leads to a lumpy batter and uneven baking.
- Overmixing the batter after adding the eggs, which incorporates too much air and can cause cracking.
- Opening the oven door during the initial bake, which can cause the cheesecake to fall.
- Skipping the slow cool-down in the oven, which is crucial for preventing cracks.
- Adding the warm pecan topping to the cheesecake before it is fully chilled, which can make the topping soak in and soften the surface.
Conclusion
This Pumpkin Cheesecake with Pecan Pie Topping masterfully combines two beloved fall flavors into one stunning dessert. By following the detailed steps and tips, you can avoid common pitfalls and achieve a creamy, perfectly set cheesecake crowned with a rich, nutty drizzle. It’s a guaranteed crowd-pleaser that captures the essence of the season in every decadent slice.