Best Pumpkin Pecan Cheesecake

Best Pumpkin Pecan Cheesecake

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About this recipe: 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.

Eleanor Johnson

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

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.


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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