Pumpkin Pecan Cheesecake

My contributions to my family’s out of control dessert table on Thanksgiving included Pumpkin Oatmeal Cookies with Cranberries and Walnuts and my famous Pumpkin Pecan Cheesecake.  I know, I know… I was contributing to the problem, but my Pumpkin Pecan Cheesecake has become a tradition for the last 5 years or so, and I get asked about it throughout the year.  As it gets closer and closer to Thanksgiving, I just get asked about it more.  I can’t just show up at my Aunt Debbie’s house empty handed and disappoint the masses.  Trust me, it would not be a good scene.

If you need to bring a dessert to some sort of social gathering this time of year, I highly suggest you make this.  It never fails to impress and it’s actually pretty simple to make.

Pumpkin Pecan Cheesecake


The Topping:

3/4 cup brown sugar

6 tablespoons butter (chilled)

1/2 cups pecans (chopped)

The Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons butter (melted)

The Cheesecake:

24 oz cream cheese

3/4 cup sugar

3/4 cup brown sugar

5 eggs

1 lb canned pumpkin

1/2 cup heavy whipping cream

1 teaspoon pumpkin pie spice

The Topping:

In a small bowl, cut the butter into the brown sugar until well mixed.  Stir in chopped pecans.  Set aside.

The Crust:

In a separate bowl, mix graham cracker crumbs, sugar and melted butter and press into the bottom of a 9” springform pan. Place in the refrigerator for now.

The Cheesecake:

Preheat oven to 325 F.

In mixer, beat cream cheese until smooth.

Add sugar and brown sugar.

Add eggs one at a time.

Blend in pumpkin, whipping cream and pumpkin pie spice.

Pour into crust.

Bake approximately 2 hours – until center of cake doesn’t move when pan is shaken.

Remove from oven and spread topping over your cake.  Bake for an additional 15 minutes.

Cool and refrigerate overnight.

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