Name: Pumpkin Pecan Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 3 (8 ounce) packages cream cheese, softened; 1 (15 ounce) can pumpkin puree; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup chopped pecans; 1/4 cup packed light brown sugar; 2 tablespoons all-purpose flour; 2 tablespoons unsalted butter, melted

Description

A rich and creamy pumpkin cheesecake topped with a crunchy pecan streusel, perfect for fall holidays.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 (15 ounce) can pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped pecans
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted

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Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in 1/2 cup melted butter until crumbs are moistened. Press mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes. Remove from oven and let cool.
In a large bowl, beat cream cheese until smooth. Beat in pumpkin puree and 3/4 cup granulated sugar until well combined.
Beat in eggs one at a time, mixing well after each addition. Stir in cinnamon, nutmeg, and cloves.
Pour the pumpkin mixture over the prepared crust.
In a small bowl, combine chopped pecans, brown sugar, and flour. Stir in 2 tablespoons melted butter until mixture is crumbly. Sprinkle the pecan streusel evenly over the pumpkin filling.
Bake for 50-60 minutes, or until the center is almost set. The edges should be firm, but the center should still jiggle slightly.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Remove from oven and let cool completely on a wire rack.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

For a smoother cheesecake, ensure your cream cheese and eggs are at room temperature.
To prevent cracking, avoid over-baking the cheesecake.
Serve chilled.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg