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Best Pumpkin Pie Spice Cheesecake with Easy Pecan Crust

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A creamy, spiced pumpkin cheesecake with a buttery pecan crust that adds texture and warmth. This no-water-bath recipe yields a crack-free top and silky filling, perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 2 cups pecan halves (toasted for extra flavor, but raw works too)
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream, room temperature
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • ¼ cup toasted pecan pieces (for garnish)
  • Caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan with butter, then line the bottom with a circle of parchment paper.
  2. Spread the pecan halves on a baking sheet and toast for 8-10 minutes, until fragrant. Let them cool for 5 minutes.
  3. In a food processor, pulse the cooled pecans, granulated sugar, brown sugar, flour, and salt until the pecans are finely ground and the mixture looks like wet sand. Add the melted butter and vanilla, then pulse until it clumps together when pressed.
  4. Transfer the crust mixture to your prepared pan. Press it firmly into the bottom and about 1 inch up the sides. Use the bottom of a measuring cup for even pressure. Bake for 12 minutes at 350°F (175°C). Let it cool while you make the filling. Reduce the oven temperature to 300°F (150°C).
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
  6. Add the granulated sugar and brown sugar. Beat on medium speed for another 2 minutes until light and fluffy. Scrape the bowl again.
  7. Add the pumpkin puree, vanilla extract, and all the spices (pumpkin pie spice, cinnamon, nutmeg, ginger). Beat on low speed until just combined.
  8. Add the eggs one at a time, beating on low speed after each addition until just combined.
  9. In a small bowl, whisk together the heavy cream and flour until smooth. Pour this into the batter and mix on low speed until just combined.
  10. Pour the filling over the cooled crust. Use a spatula to smooth the top evenly. Gently tap the pan on the counter a few times to release any air bubbles.
  11. Bake at 300°F (150°C) for 55-65 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  12. Turn off the oven and crack the door open. Let the cheesecake sit in the warm oven for 1 hour. Then remove it from the oven and let it cool completely on a wire rack—about 2 hours.
  13. Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  14. When ready to serve, beat the heavy cream, powdered sugar, and vanilla in a cold bowl until stiff peaks form. Pipe or spread it on top of the chilled cheesecake.
  15. Sprinkle toasted pecan pieces over the whipped cream and drizzle with caramel sauce. Run a hot knife under warm water, dry it, then slice for clean pieces.

Notes

Make sure cream cheese, eggs, and heavy cream are at room temperature to avoid lumps. Do not overmix the batter to prevent cracks. The cheesecake is done when the edges are set and the center jiggles slightly. For clean slices, use a hot knife. The cheesecake can be made 1-2 days ahead and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake, pecan crust, pumpkin pie spice, fall dessert, Thanksgiving dessert, no water bath cheesecake

Find it online: https://eliplate.com/best-pumpkin-pie-spice-cheesecake-with-easy-pecan-crust/