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Pumpkin Cheesecake Pecan Crust: 1 Glorious Dessert

Pumpkin Cheesecake Pecan Crust
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A rich and creamy pumpkin cheesecake with a crunchy pecan crust, perfect for autumn celebrations. This dessert offers a delightful blend of pumpkin spice and warm flavors with a satisfying textural contrast.

Ingredients

Scale
  • For the Pecan Crust:
  • 1 ½ cups finely crushed pecans
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • For Topping (optional):
  • Whipped cream
  • Additional pecans for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine crushed pecans, granulated sugar, and melted butter for the pecan crust. Stir until the mixture resembles wet sand.
  3. Firmly press the pecan mixture into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until lightly browned. Remove from oven and let cool.
  5. In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar, mixing until well combined.
  6. Incorporate canned pumpkin puree, mixing until fully integrated.
  7. Add eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt to the mixture. Beat until smooth with no lumps.
  8. Pour the cheesecake filling over the cooled pecan crust in the springform pan.
  9. Carefully place the pan back into the oven and bake for 60-70 minutes, or until the center is set but slightly jiggly.
  10. Turn off the oven and crack the door. Allow the cheesecake to cool slowly in the oven for about 1 hour.
  11. Transfer the cheesecake to the refrigerator to cool for at least 1 additional hour.
  12. Once fully cooled, run a knife around the edge of the pan and release the springform to remove the cheesecake.

Notes

  • For best flavor, choose sugar pumpkins or pie pumpkins.
  • Avoid overmixing the filling ingredients to prevent cracks.
  • Use room temperature ingredients for a smooth filling.
  • Chill the cheesecake thoroughly, preferably overnight, for enhanced flavor and texture.
  • Feel free to add other spices like allspice or clove.

Nutrition

Find it online: https://sarecipe.com/pumpkin-cheesecake-pecan-crust/