Celebrate Fall with this heavenly Pumpkin Cheesecake. This rich and creamy dessert combines the unique flavors of pumpkin, cream cheese and spices that is a divine treat. Topped with Candied Pecans and an store bought caramel brings this Pumpkin Cheesecake to new heights and is sure to become a holiday favorite.
I have been making this Pumpkin Cheesecake for at least 10 years! It’s ALWAYS a favorite, and is even loved by those who do not usually like pumpkin pie.
OTHER OPTION: Use ground up ginger snap cookies for the crust.
Making the crust is easy with just a few ingredients, pressed in the bottom and up the sides of a springform pan, baked 6 to 8 minutes.
The rich and creamy filling has all the ingredients for a great pumpkin pie with the addition a cream cheese. Beat together the cream cheese, granulated sugar and brown sugar until fluffy. Beat in the eggs, pumpkin and milk. Add the remaining cornstarch, cinnamon and nutmeg; beat well and pour into the prepared pan. Bake 55 to 60 minutes.
Add the sweetened sour cream topping and bake another 10 minutes. Cool and refrigerate several hours or overnight.
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Pumpkin Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 (15 ounce) pumpkin puree
- 2/3 cup evaporated milk
- 2 tablespoons cornstarch
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Sour Cream Topping
- 1 (16 ounce) sour cream, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the Candied Pecans
- 2/3 cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
- Optional: store bought caramel ice cream topping
For the Crust:
Preheat oven to 350 degrees. Combine the graham cracker crumbs, butter, sugar and cinnamon. Press into the bottom and 1-inch up the sides of a 9-inch springform pan. Bake 6 to 8 minutes Do not allow to brown
For the Pumpkin Cheesecake Filling:
In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy. Beat in egg, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat until all ingredients are smooth and combined. Pour onto crust.
TIP: For protection I always place my cheesecake on a cookie sheet. Bake 55 to 60 minutes or until edge is set and center still moves slightly.
For the Sour Cream Topping:
In a small bowl stir together the sour cream, sugar and vanilla. Spread over warm cheesecake. Bake 10 to 15 minutes. Cool on wire rack. Refrigerate several hours or overnight. Remove side of pan.
For the Candied Pecans:
Spread pecans on a sheet pan. Preheat oven to 350°. Place pecans in oven and toast (about 3-5 minutes). In a small saucepan add toasted pecans, sugar and water. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed. Pour pecans (separated) onto a piece of parchment paper to cool. Decorate cheesecake or pour into a bowl for the guests to decorate their piece. Also add a bowl of store bought caramel ice cream topping.
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