Best Pumpkin Pecan Cheesecake

    (90)
    5 hours

    A pumpkin cheesecake filling, made from pumpkin puree, dark brown sugar, butter, eggs and cream cheese is used to fill a biscuit base, before being baked and topped with a delicious sugared pecan topping.


    86 people made this

    Ingredients
    Makes: 1 23cm round cheesecake

    • 55g pecans, chopped
    • 4 tablespoons dark brown soft sugar
    • 2 tablespoons softened unsalted butter
    • 225g cream cheese, softened
    • 5 tablespoons dark brown soft sugar
    • 2 eggs
    • 215g pumpkin puree
    • 1 (23cm) prepared digestive biscuit base

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:4hr chilling  ›  Ready in:5hr 

    1. Combine pecans and 4 tablespoons dark brown soft sugar; cut in butter with knives until mixture is crumbly. Set aside.
    2. Preheat oven to 180 C / Gas 4.
    3. Beat cream cheese at high speed of an electric mixer until smooth. Add 5 tablespoons dark brown soft sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree. Pour mixture into biscuit base.
    4. Bake at 180 C / Gas 4 for 40 minutes.
    5. Sprinkle pecan mixture over cheesecake. Bake for 5 additional minutes or until butter and sugar melt. Cool on a wire rack. Cover and chill for at least 4 hours.

    Ingredients

    Pumpkin puree can be purchased online. If you're feeling a little adventurous, add a pinch of cinnamon, ground nutmeg and ground cloves to the mix.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (90)

    Reviews in English (66)

    by
    44

    Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So, so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping, in fact I had a little left over.  -  26 Nov 2008  (Review from Allrecipes US | Canada)

    by
    43

    I make this every Thanksgiving and there is never a slice left. Even if you don't like cheesecake or pumpkin pie you will love this. I always double the pecan and brow sugar topping...I like it to completely cover the pie. Happy Eating ;~) My husband always ask if I'm going to make that Pumkin Pecan Cheesecake again. He loves it.  -  16 Feb 2001  (Review from Allrecipes US | Canada)

    by
    34

    I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory, which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake, so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan, which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night, I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES, ELEANOR! Thank you so much for sharing!!!  -  05 Dec 2005  (Review from Allrecipes US | Canada)

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