Pumpkin pecan cheesecake

Pumpkin pecan cheesecake


105 people made this

About this recipe: 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.

Carolyn Rothwell

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

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

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