Pumpkin pecan cheesecake

    2 hours

    A deliciously moreish cheesecake! A digestive biscuit base enriched with pecans, is topped with a spiced pumpkin cheesecake filling and then baked. It's perfect for dessert with a dollop of whipped cream.

    106 people made this

    Serves: 8 

    • 85g digestive biscuit crumbs
    • 40g pecans, pulsed in a food processor until ground
    • 2 tablespoons caster sugar
    • 1/8 teaspoon ground ginger
    • 50g unsalted butter, melted
    • 225g cream cheese, softened
    • 165g dark brown soft sugar
    • 3 eggs, beaten
    • 425g pumpkin puree
    • 120ml whipping cream
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt

    Prep:25min  ›  Cook:35min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4.
    2. To Make Base: In a medium bowl combine digestive biscuit crumbs, pecans, caster sugar and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 23cm quiche dish. Set aside.
    3. To Make Filling: In a large mixing bowl combine cream cheese and dark brown soft sugar. Beat until smooth, then add eggs, pumpkin and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves and salt. Pour mixture into biscuit base.
    4. Bake in preheated oven for 35 to 40 minutes, until set in centre. Chill before serving. Garnish with whipped cream and pecan halves if desired.

    Cheesecake tips

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    Reviews & ratings
    Average global rating:

    Reviews in English (88)


    Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well, I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the filling before adding the spices, the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear!  -  14 Oct 2006  (Review from Allrecipes US | Canada)


    hello humans. this is one of my favorite recipes from this site. i don't like cheesecake very much and i love this recipe. i've made this for people that aren't crazy about pumpkin pie and they love it. it's good enough that it really doesn't need the whipped cream on top. other than that, you can't go wrong with this recipe. the only downside to it so far have been the whole humans with their "when are you making that again?" in their annoying human voices. end transmission.  -  01 Oct 2003  (Review from Allrecipes US | Canada)


    This is a good recipe. However, next time I will add a little more cream cheese and a little less pumpkin.  -  02 Jan 2001  (Review from Allrecipes US | Canada)