Pumpkin Pie Cheesecake with Pecans
This pumpkin pie cheesecake is a luxurious twist on the traditional Thanksgiving pie. A velvety smooth spiced pumpkin filling in a pecan and graham cracker crust makes the perfect autumn dessert—and a Thanksgiving treat.
Servings: 10
Calories: 328kcal
Ingredients
For the Crust
- 18 graham crackers, broken into pieces (or 2 cups crumbs)
- ⅓ cup chopped pecans
- 1½ Tbs. brown sugar
- Pinch salt
- 5 Tbs. butter, melted
For the Filling
- 18 oz. cream cheese, softened
- ½ cup light brown sugar
- 2 Tbs. granulated sugar
- 1½ Tbs. all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ tsp. grated nutmeg
- 4 large eggs
- 1¼ cups pumpkin purée
- 5 Tbs. Greek yogurt or sour cream
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
For the Topping
- ¾ cup heavy or whipping cream
- ¼ cup powdered sugar
- Pinch cinnamon
- ½ tsp. vanilla extract
Instructions
- Make the crust: Position a rack in the center of the oven and heat to 375°F. Pulse the graham crackers, nuts, brown sugar, and salt in a food processor until blended and the crumbs are uniform. Transfer to a medium bowl ; add the melted butter. Mix until evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Bake for 10 minutes, or until just set. Remove from the oven and let cool.
- Make the filling: In a large bowl and using an electric mixer, beat the cream cheese on medium speed until smooth. In a separate bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Beat in the pumpkin, yogurt, lemon juice and vanilla.
- Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles.
- Bake until the top of the cake center is set (the cake may just barely begin to crack), 1 hour 15 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools).
- Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.
- Make the topping: When ready to serve, combine the cream, sugar, cinnamon and vanilla in a medium bow and beat with an electric beater until soft peaks form.
- Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Add your topping and/or garnish, if using. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice. Serve with the whipped cream.
Notes
The cake can also be frozen for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and fi rm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
Nutrition
Serving: 16g | Calories: 328kcal | Carbohydrates: 49.5g | Protein: 6.2g | Fat: 12.3g | Cholesterol: 25.2mg | Sodium: 410.2mg | Sugar: 19.2g