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Pumpkin Cheesecake on a cake platter with caramel pecan and whipped cream.
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4.94 from 16 votes

Pumpkin Pecan Cheesecake

There are no words to describe how decadent, and delicious, this Pumpkin Cheesecake with Praline Pecan Topping is. This recipe takes three of my favorite holiday desserts and combines them into one: pumpkin pie, cheesecake, and pecan pie. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Pumpkin, Pumpkin Cheesecake
Servings: 16
Calories: 693kcal
Author: Erica Walker

Ingredients

Crust:

  • 9 graham crackers full graham crackers, smashed or blended into crumbs
  • 1/4 cup sugar
  • 1/2 cup pecans chopped
  • 1/2 cup shredded coconut
  • 1/2 cup butter melted

Filling:

  • 24 ounces cream cheese at room temperature
  • 15 ounces pumpkin puree (not pumpkin pie filling)
  • 3 eggs + 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract

Topping:

  • 7 tablespoons butter no substitutes, divided
  • 1 1/2 cups pecan halves
  • 1 1/2 cups brown sugar
  • 3 tablespoons flour
  • 1 1/2 cups light corn syrup
  • 1 cup evaporated milk
  • Whipped cream to taste

Instructions

For crust:

  • Preheat oven to 425-degrees. In medium bowl, combine graham cracker crumbs, sugar, pecans, and coconut. Add melted butter and mix until all crumbs become moist with butter. Press down flat into a 9-inch springform pan. Set aside.
    Pressed Pumpkin Cheesecake crust in a springform pan.

For filling:

  • Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices. Add flour and vanilla. Beat together until well combined.
    Bowl of Pumpkin Cheesecake batter. Mixing whisk on the side.
  • Pour into crust. Spread out evenly and place in the oven for 15 minutes, then reduce heat to 350 degrees and bake for 45 minutes (you may have to bake longer depending on elevation, just keep an eye on it). Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
    Baked Pumpkin Cheesecake in a springform pan.

For topping:

  • In a heavy saucepan over medium heat, melt 3 tablespoons of butter. Add pecans and cook for 5 minutes or until browned. Remove from heat and place pecans in a separate bowl. Set aside. Using the same saucepan, melt the remaining 4 tablespoons of butter.
    Pot of pecan and butter for Pumpkin Cheesecake topping.
  • Whisk in brown sugar, flour, and corn syrup until thoroughly blended. Cook on high for 6-8 minutes until the sugar is dissolved and the sauce thickens. Remove from heat and let stand for 2 minutes. Stir in evaporated milk and pecans and allow to cool and thicken (about an hour).
    Pot of Caramel pecan Pumpkin Cheesecake topping.
  • Once the sauce thickens, spoon over cheesecake and serve with whipped cream.
    Pumpkin Cheesecake on a cake platter with caramel pecan and whipped cream.

Video

Nutrition

Calories: 693kcal | Carbohydrates: 83g | Protein: 7g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 348mg | Potassium: 281mg | Fiber: 3g | Sugar: 74g | Vitamin A: 5146IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 2mg