Hey there, dessert lovers!
Are you in the mood for something sweet and a little fancy?
I’ve got a treat you won’t want to miss!
Today, I’m sharing my decadent pecan pie pumpkin cheesecake recipe.
It’s the perfect blend of creamy pumpkin and crunchy pecans.
Trust me, this dessert is a showstopper for any occasion!
Let’s dive into this deliciousness together!
Possible Ingredient Alternatives
For the pecan sandies in the crust, graham crackers or digestive biscuits can be used as alternatives. These options provide a similar texture and sweetness while accommodating those who may not have access to pecan sandies. Adjust the sugar in the crust accordingly, as these substitutes may be sweeter. Low-fat cream cheese can be replaced with Greek yogurt or a blend of ricotta and yogurt for a lighter, protein-rich option. Use the same amount and strain the yogurt if it’s too wet. For a dairy-free version, silken tofu or cashew cream can be used, though the texture may be slightly different. Pure pumpkin puree can be substituted with butternut squash or sweet potato puree for a similar consistency and flavor profile. These alternatives offer comparable nutritional benefits and can be used in equal amounts.
| Preparation Time | 20-30 minutes |
| Cooking Time | 70-90 minutes |
| Total Time | 120-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3700-4100
- Protein: 40-50 g
- Fat: 220-250 g
- Carbohydrates: 400-450 g
Ingredients
For the crust:
- 11 oz pecan sandies (finely crushed in a food processor)
- 2 tbsp sugar
- 1/4 cup chopped pecans
- 4 tbsp melted butter (I like Kerrygold for this)
For the cheesecake:
- 4 pkgs low-fat cream cheese (8 oz each, softened at room temperature)
- 4 large eggs (room temperature for better mixing)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 tsp pumpkin spice
- 2 tsp vanilla
- 1 1/4 cups sugar (granulated white sugar)
- 1/4 tsp ground cloves
- 15 oz pumpkin puree (I use Libby’s pumpkin puree)
For the pecan sauce:
- 1 tsp vanilla
- 2 cups chopped pecans
- 1/2 cup butter (unsalted is best for controlling saltiness)
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/3 cup cream (heavy cream for richness)
Step 1: Prepare the Crust
In a medium bowl, combine cookie crumbs, ground pecans, sugar, and melted butter.
Stir together until well incorporated.
Take a 9-inch springform pan and press the mixture into the bottom, extending slightly up the sides if desired for additional crust coverage.
This step is based on personal preference, so feel free to customize the crust thickness to your liking.
Step 2: Mix the Cheesecake Filling
In a large mixing bowl, begin by beating the cream cheese until it becomes creamy and smooth.
Gradually add sugar and vanilla, continuing to beat until the mixture is silky smooth.
Incorporate the eggs one at a time, ensuring to beat well after each addition and scrape down the sides of the bowl to ensure even consistency.
Step 3: Add Pumpkin and Spices
Once the base filling is smooth, beat in the pumpkin puree along with your choice of spices.
This will give the cheesecake its distinctive pumpkin flavor.
Once everything is evenly mixed, pour the filling over the prepared crust in the springform pan.
Step 4: Bake the Cheesecake
Preheat your oven to 325 degrees Fahrenheit.
Place the cheesecake in the oven and bake for 70-80 minutes.
The cake is ready when the edges are golden and the center is slightly jiggly but almost set.
Once baked, remove from the oven and allow to cool completely.
Step 5: Prepare the Pecan Sauce
While the cheesecake cools, make the pecan sauce.
In a medium saucepan over medium heat, combine brown sugar, butter, and cinnamon.
Bring the mixture to a boil and let it cook for 2 minutes.
Stir in pecans and vanilla, and continue cooking for an additional 3 minutes until the sugar is fully dissolved.
Remove from heat and gently stir in the heavy cream.
Allow the sauce to cool for about 10 minutes until it thickens slightly.
Step 6: Assemble and Serve
Run a knife around the edge of the springform pan to release the cheesecake’s sides and transfer it to a serving platter.
Spoon the cooled pecan sauce over the cheesecake, ensuring it’s evenly covered.
Refrigerate the assembled cheesecake for at least 30 minutes to allow the sauce to set.
Once set, slice and serve your delicious pumpkin cheesecake.
Store any leftovers in the refrigerator to maintain freshness.
