The first time I tried Pumpkin Pecan Cheesecake, I couldn’t believe how rich and cozy it tasted. The smooth pumpkin filling with the crunch of pecans felt like fall on a plate. It was love at first bite.

I kept thinking, why not make this at home for the holidays? The mix of creamy cheesecake and warm spices makes it feel so special. Plus, the pecans add that little surprise crunch we all love.

Now, every time I bake it, the smell fills the kitchen and everyone waits around the oven. It’s sweet, nutty, and perfectly spiced. Honestly, it’s the kind of dessert that makes people ask for seconds.

So, let’s make this Pumpkin Pecan Cheesecake together. I’ll walk you through it step by step, and by the end, you’ll have a dessert that feels like a warm hug.

Why You’ll Love This Recipe

Fall Flavor Extravaganza: The combination of pumpkin, spices, and toasted pecans brings a warm, festive flavor to your dessert table.
Creamy and Indulgent: The cheesecake filling is rich, smooth, and velvety with a perfect balance of sweetness.
Easy to Make: Despite the seemingly sophisticated presentation, this recipe is easy to follow and can be made with simple ingredients.
Perfect for Special Occasions: From holiday dinners to casual get-togethers, this cheesecake is a crowd-pleaser that will impress your guests.
Make-Ahead Friendly: Prepare this dessert a day or two in advance to save time and allow the flavors to fully develop.

Required Kitchen Tools

Here’s a list of the basic tools you’ll need to make this delicious Pumpkin Pecan Cheesecake:

9-inch Springform Pan: This is essential for making sure your cheesecake holds its shape while also being easy to remove from the pan once it’s set.
Hand or Stand Mixer: For making the smooth, creamy cheesecake filling.
Mixing Bowls: To combine the graham cracker crumbs, melted butter, and cream cheese.
Rubber Spatula: To scrape down the sides of the mixer bowl and incorporate all ingredients evenly.
Whisk: For beating the eggs and mixing the pumpkin butter into the cheesecake filling.
Oven: To bake the cheesecake evenly at a controlled temperature.

Ingredients

Here’s what you’ll need to make this mouthwatering dessert (exact measurements are in the recipe card below):

For the Pecan Topping:

½ cup chopped pecans: Toasted pecans add a rich, nutty crunch to the cheesecake and balance the creamy filling.
¼ cup packed brown sugar: This sweetener caramelizes as it bakes, creating a lovely topping that complements the pumpkin filling.
2 tablespoons butter, softened: Adds richness and binds the pecans and brown sugar together for a smooth, sticky topping.

For the Pumpkin Cheesecake Filling:

1 (8 ounce) package cream cheese, softened: The base of any good cheesecake, providing that creamy texture.
⅓ cup packed brown sugar: Sweetens the filling while contributing to the depth of flavor.
2 large eggs: Helps set the cheesecake as it bakes, giving it structure and stability.
¾ cup pumpkin butter: Adds both the iconic fall pumpkin flavor and a smooth texture to the filling. (If you can’t find pumpkin butter, you can substitute with canned pumpkin puree and add a little extra sugar and spices.)
Prepared graham cracker crust: A buttery, crisp crust forms the base of this cheesecake and adds a crunchy contrast to the creamy filling.

Variations for Pumpkin Pecan Cheesecake

Spices: If you want to customize the flavor profile, add a pinch of ground cinnamon, nutmeg, or ginger to the filling. These spices enhance the warmth of the pumpkin and create a more traditional fall flavor.
Caramel Drizzle: For an extra indulgent touch, drizzle caramel sauce over the cheesecake before serving.
Use Walnuts or Almonds: If you prefer a different nut, swap the pecans for walnuts or slivered almonds to give the topping a different flavor and texture.
Add Chocolate Chips: For a richer flavor, fold in some mini chocolate chips into the pumpkin cheesecake filling before baking.
Dairy-Free Version: Use non-dairy cream cheese and dairy-free butter for a dairy-free version of this cheesecake without sacrificing flavor or texture.

Step-by-Step Instructions

1. Prepare the Pecan Topping

Start by preparing the pecan topping so it can cool and set while the cheesecake bakes.

In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar and cook for 1-2 minutes, until the mixture thickens and becomes bubbly.
Add the chopped pecans and mix until they’re evenly coated with the sugary mixture.
Remove from heat and set aside to cool.

2. Prepare the Graham Cracker Crust

This easy, no-bake crust will provide a crunchy base for the rich cheesecake filling.

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are coated and the mixture holds together when pressed.
Press the graham cracker mixture into the bottom of your springform pan, creating an even layer.
Bake the crust for about 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.

3. Make the Pumpkin Cheesecake Filling

Now for the fun part—the creamy, pumpkin-flavored cheesecake filling!

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the brown sugar and continue to beat until fluffy and combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the pumpkin butter and mix until fully incorporated. Be sure to scrape down the sides of the bowl to ensure everything is evenly combined.
Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.

4. Bake the Cheesecake

It’s time to bake the cheesecake to perfection!

Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but slightly jiggly. It’s important not to overbake the cheesecake, as this can lead to cracks in the filling.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.

5. Add the Pecan Topping

Once the cheesecake has cooled, top it with the pecan mixture.

Gently spoon the cooled pecan topping over the top of the cheesecake, spreading it out evenly to cover the surface.

6. Chill the Cheesecake

For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, or overnight. This allows the filling to firm up and lets the flavors meld together.

How to Serve Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake is a stunning dessert on its own, but here are a few ways to take it to the next level:

Top with Whipped Cream: A dollop of freshly whipped cream pairs perfectly with the rich pumpkin flavor.
Serve with Caramel Sauce: Drizzle warm caramel sauce over the top for an extra touch of sweetness.
Add Chocolate Shavings: For a chocolatey twist, sprinkle grated chocolate on top just before serving.
Pair with Coffee or Hot Apple Cider: This dessert is perfect for a cozy fall evening with a cup of coffee, tea, or spiced apple cider.

Storing Pumpkin Pecan Cheesecake

Unbaked Cheesecake: If you want to prepare the cheesecake in advance, you can assemble the cheesecake (without the topping) and refrigerate it for up to 2 days before baking.
Baked Cheesecake: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing Cheesecake: You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Nutrition Information (per serving)

Nutrient	Amount
Calories	410
Total Fat	30g
Saturated Fat	9g
Cholesterol	80mg
Sodium	270mg
Total Carbs	35g
Dietary Fiber	2g
Sugars	24g
Protein	5g