Pumpkin Cheesecake with Pecan Graham Cracker Crust Recipe

One of the best parts of autumn is all the pumpkin desserts. Like the Pumpkin Cheesecake Swirl Oat Bars, this Pumpkin Cheesecake is a favorite fall dessert and a lovely finish to Thanksgiving dinner.

This easy homemade cheesecake balances pumpkin and warm spices with an incredibly creamy, silky texture.

How To Make Pumpkin Cheesecake

Make the pecan graham cracker crust

• Combine graham cracker crumbs, finely chopped pecans, sugar, pumpkin pie spice, and melted butter.
• Press the mixture firmly into the bottom (and slightly up the sides, if desired) of a prepared springform pan. Using the bottom of a small measuring cup helps pack the crust tightly.
• Double-wrap the outside of the springform pan with heavy-duty foil to prevent leaks, then place the pan inside a roasting pan for the water bath.

Make the pumpkin cheesecake mix

• With an electric mixer, beat cream cheese, sour cream, and sugar until light and fluffy.
• Add pumpkin puree and spices and mix until fully incorporated.
• Add eggs one at a time, mixing well after each addition, and scrape down the bowl as needed.
• Pour the filling into the prepared crust and place the springform pan in the roasting pan.
• Carefully pour hot water into the roasting pan to come about 1 inch up the sides of the springform pan.
• Bake the cheesecake at 300°F (150°C) for about 1 hour.
• Turn the oven off and leave the cheesecake inside for 90 minutes to cool gradually.
• Remove from the oven, take the pan out of the water bath, unwrap the foil, and allow the cheesecake to cool completely.
• Chill in the refrigerator for several hours (at least 4) before unmolding. Serve topped with whipped cream and optional candied pecans.

How To Make A Cheesecake Water Bath

• A water bath is simply a larger baking pan with hot water that surrounds the springform pan. It creates a humid oven environment that prevents the cheesecake from drying out, browning too much, sinking, or cracking.

How To Prevent Your Pumpkin Cheesecake From Leaking

• Wrap the outside bottom and sides of the springform pan with heavy-duty aluminum foil to prevent water from seeping into the crust during the water bath.

What is a Springform Pan?

• A springform pan has removable sides that allow you to release the cheesecake gently without inverting the pan, which preserves the cake’s shape and presentation.

Can I Freeze Cheesecake?

• Yes. Cheesecake freezes well for up to 3 months.
• To freeze: loosen the cake from the springform base with a sharp knife, transfer to a parchment-lined sheet pan, and freeze uncovered until firm.
• Wrap the firm cheesecake tightly in aluminum foil, place it in a resealable freezer bag, and return to the freezer.

Try these other pumpkin favorites:

• Pumpkin Pancakes
• Pumpkin French Toast Bake
• Pumpkin Cake with Caramel Cream Cheese Frosting
• Pumpkin Pecan Cheesecake

This post was first published in 2016 and has been updated to improve reader experience. The recipe remains the same.

Pumpkin Cheesecake with Pecan Graham Cracker Crust

Pumpkin Cheesecake is a classic fall and holiday dessert with a pecan-graham crust and a rich, creamy pumpkin-spiced filling.

Prep 30 mins

Cook 1 hr

Oven Cooling 1 hr 30 mins

Total 3 hrs

Makes 8 servings

Equipment

• 10-inch springform pan

Ingredients

Crust

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup finely chopped pecans
• 1/2 teaspoon pumpkin pie spice
• 7 tablespoons unsalted butter, melted

Cheesecake Mix

• 1 1/2 pounds cream cheese, room temperature
• 2 cups sugar
• 1/2 cup sour cream
• 1 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 eggs

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons sugar

To Decorate

• Candied pecans (optional)

Instructions

To Make the Crust

1. In a medium bowl, stir together graham cracker crumbs, sugar, chopped pecans, and pumpkin pie spice. Add melted butter and mix until combined.
2. Spray a 10-inch springform pan and press the mixture into the bottom and slightly up the sides. Double-wrap the outside with heavy-duty foil and place in a large roasting pan.
3. Preheat the oven to 300°F (150°C).

For the Cheesecake Mix

1. Using an electric mixer on medium speed, cream together the cream cheese, sugar, and sour cream until fluffy.
2. Add pumpkin puree, cinnamon, ginger, and cloves and beat until well combined.
3. Scrape the bowl and add the eggs one at a time, beating after each addition. Pour the filling into the crust.
4. Pour hot water into the roasting pan to reach about 1 inch up the sides of the springform pan. Bake for 1 hour. Turn off the oven and let the cheesecake sit in the oven for 1 1/2 hours longer.
5. Remove from the oven, lift the cheesecake out of the water bath, remove foil, and let cool.
6. Cover and refrigerate for at least 4 hours. Release the pan sides, transfer cheesecake to a platter, and serve with whipped cream and candied pecans if desired.

To Make the Whipping Cream

1. In a chilled mixing bowl with the whisk attachment, combine heavy cream and sugar. Whisk until stiff peaks form. Use to top slices when serving.

Notes

• Bring cream cheese to room temperature for a smooth filling.
• Don’t overbeat after adding eggs to avoid incorporating too much air.
• Avoid opening the oven while baking and cooling.
• Use a water bath to ensure a crack-free, creamy cheesecake.
• Nutrition facts are estimates and will vary based on ingredients used.

Nutrition

Calories: 884 kcal, Carbohydrates: 83 g, Protein: 10 g, Fat: 58 g, Saturated Fat: 32 g, Cholesterol: 229 mg, Sodium: 547 mg, Potassium: 295 mg, Fiber: 1 g, Sugar: 68 g, Vitamin A: 6830 IU, Vitamin C: 1.6 mg, Calcium: 157 mg, Iron: 2.1 mg

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