Description
A delightful blend of pumpkin and pecan flavors in a creamy cheesecake.
Ingredients
- For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/2 cup unsalted butter, melted
- For the Cheesecake Layer: 24 oz cream cheese, softened, 1 cup sugar, 3 large eggs, 1 tsp vanilla extract
- For the Pumpkin Layer: 1 1/2 cups pumpkin puree, 1/2 cup brown sugar, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves
- For the Streusel Topping: 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup unsalted butter, cold and cubed, 1/2 cup chopped pecans
- For the Caramel Drizzle (optional): Store-bought or homemade caramel sauce for drizzling
Instructions
- Start by preheating your oven to 325°F (165°C) and greasing your 9-inch springform pan thoroughly.
- In a medium-sized bowl, combine the graham cracker crumbs and sugar. Pour the melted butter into the mixture and stir until the crumbs are fully coated. Press this mixture evenly into the bottom of the prepared springform pan. Bake this crust for about 10 minutes.
- In a large mixing bowl, beat the softened cream cheese with the sugar until it becomes light and fluffy. Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract.
- In a separate bowl, mix together the pumpkin puree, brown sugar, and spices.
- In another bowl, mix the flour and brown sugar, then add the cold butter and pecans.
- Bake for 50-60 minutes until the center of cheesecake is set but jiggly. Let cool to room temperature before refrigerating.
Notes
Best served chilled, and can be made a day in advance for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 200 mg
- Protein: 7 g