Best 16 Pecan Pumpkin Cheesecake Recipes

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Indulge in a culinary masterpiece that harmonizes the rich, nutty flavor of pecans with the smooth, velvety texture of pumpkin and the decadent creaminess of cheesecake. Our Pecan Pumpkin Cheesecake journey begins with a buttery graham cracker crust, providing a sturdy base for the luscious filling. The filling boasts a delightful blend of cream cheese, pumpkin puree, sugar, vanilla, and spices, achieving a perfect balance of sweetness and warmth. Topped with a generous layer of pecan streusel, this cheesecake captivates the senses with its irresistible aroma and tantalizing texture. Alongside the classic version, we present enticing variations that cater to diverse preferences. For a touch of elegance, try the Pumpkin Cheesecake with Gingersnap Crust, where the spicy kick of gingersnaps complements the pumpkin filling beautifully. If you seek a gluten-free option, the Pumpkin Cheesecake with Almond Crust offers a delightful alternative with its nutty, subtly sweet crust. And for those who love a burst of chocolate, the Chocolate Pumpkin Cheesecake combines the best of both worlds, featuring a rich chocolate crust and a luscious pumpkin filling. No matter your choice, each cheesecake promises an unforgettable dessert experience, perfect for festive gatherings, special occasions, or simply as a sweet treat to satisfy your cravings.

Here are our top 16 tried and tested recipes!

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST



Keto Pumpkin Cheesecake with Almond Pecan Crust image

This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!

Provided by DRJILL2

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h45m

Yield 16

Number Of Ingredients 13

1 cup almonds
1 cup pecans
2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
3 tablespoons butter, melted
3 (8 ounce) packages low-fat cream cheese, at room temperature
⅔ cup granular sucralose sweetener (such as Splenda®)
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
  • Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
  • Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g

PUMPKIN PECAN NO-BAKE CHEESECAKE PIE



Pumpkin Pecan No-Bake Cheesecake Pie image

Trying to come up with a pumpkin cheese ball, didn't work out into my favor but came out with a wonderful pie instead. With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust. Such a wonderful turn-out on a mistake.

Provided by Melissa Goff

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

2 (8 ounce) packages reduced-fat cream cheese, softened
¾ cup white sugar
1 (15 ounce) can pure pumpkin (such as Libby's®)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon vanilla extract
½ cup chopped pecans, divided
1 (9 inch) prepared graham cracker crust
½ cup whipped topping, or to taste

Steps:

  • Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
  • Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
  • Refrigerate until set, 4 hours.
  • Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 48.7 g, Cholesterol 31.8 mg, Fat 23.6 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 9.4 g, Sodium 469.9 mg, Sugar 33.2 g

VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST



Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust image

It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!

Provided by SarahRosenkrantz

Categories     Fruits and Vegetables     Vegetables     Squash

Time 7h40m

Yield 8

Number Of Ingredients 14

1 cup finely chopped pecans
1 cup crushed vegan gingersnap cookies
3 tablespoons margarine, melted
1 pound non-dairy cream cheese
1 (15 ounce) can pumpkin puree
1 cup white sugar
½ (12 ounce) package silken tofu, drained
3 tablespoons unbleached all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon baking soda
⅛ teaspoon salt, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
  • Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
  • Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g

PECAN PUMPKIN CHEESECAKE



Pecan Pumpkin Cheesecake image

I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

1 cup graham cracker crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup maple syrup
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1-1/2 teaspoons pumpkin pie spice
TOPPING:
1 cup heavy whipping cream
3/4 cup maple syrup
1/2 cup chopped pecans, toasted
Whipped cream, optional

Steps:

  • Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.

Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

PECAN CRUNCH PUMPKIN-CHEESECAKE PIE



Pecan Crunch Pumpkin-Cheesecake Pie image

Make and share this Pecan Crunch Pumpkin-Cheesecake Pie recipe from Food.com.

Provided by nsomniak6

Categories     Pie

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 17

1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 egg, lightly beaten
1 pastry dough, for deep-dish pie (recipe below)
1 1/4 cups canned pumpkin
1 cup half-and-half or 1 cup light cream
1/2 cup packed brown sugar
2 eggs, lightly beaten
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, softened
3/4 cup coarsely chopped pecans
sweetened whipped cream

Steps:

  • In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
  • Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
  • In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
  • Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
  • Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.

Nutrition Facts : Calories 494.7, Fat 32.9, SaturatedFat 12.6, Cholesterol 119.8, Sodium 443, Carbohydrate 44.7, Fiber 3.1, Sugar 27.4, Protein 8

PUMPKIN CHEESECAKE IN A PECAN CRUST



Pumpkin Cheesecake in a Pecan Crust image

This is from the November, 1996 issue of Bon Appetit Magazine. We have it every Thanksgiving instead of pumpkin pie. You can use any kind of cookie crumbs you like for the crust; this year I used Keebler Cashew Shortbread Sandies and they were fabulous.

Provided by Chocolatl

Categories     Cheesecake

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups vanilla wafer crumbs
3/4 cup ground pecans
4 tablespoons melted butter
2 tablespoons golden brown sugar, packed
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups pumpkin puree
1 1/2 cups packed golden brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
3 large eggs
chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
  • Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
  • Filling: Beat cream cheese until smooth.
  • Add pumpkin, sugar, vanilla and spice, and beat until well blended.
  • Add eggs one at a time, beating just until blended after each addition.
  • Pour filling into crust (filling will extend above crust).
  • Bake until top is golden and center is softly set, about 1 1/4 hours.
  • Cool on rack.
  • Cover and chill overnight.
  • Remove pan sides.
  • Garnish cake with chopped pecans.

Nutrition Facts : Calories 775.3, Fat 53, SaturatedFat 25.7, Cholesterol 188.1, Sodium 461.7, Carbohydrate 66, Fiber 2, Sugar 30.8, Protein 11.9

PUMPKIN-PECAN CHEESECAKE



Pumpkin-Pecan Cheesecake image

Categories     Cake     Cheese     Nut     Dessert     Bake     Thanksgiving     Cream Cheese     Pecan     Pumpkin     Fall     Chill     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For praline
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans
For crust
2 cups gingersnap cookie crumbs (about 9 ounces)
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
3 tablespoons bourbon
2 teaspoons vanilla extract

Steps:

  • Make praline:
  • Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
  • Make crust:
  • Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
  • Make filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
  • Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
  • Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

PUMPKIN-BOURBON CHEESECAKE WITH GRAHAM-PECAN CRUST & CREME!



Pumpkin-Bourbon Cheesecake With Graham-Pecan Crust & Creme! image

I have made this cheesecake 3 times with excellent results but I have put in my notes in the recipe an error of judgement on my part which I have listed. This is a very interesting recipe and I hope that anyone using this recipe will enjoy it as much as we do. This recipe will freeze for 3 months very well just pull out for a couple of hours before serving and enjoy!

Provided by oilpatchjo

Categories     Dessert

Time 2h

Yield 16 slices, 16 serving(s)

Number Of Ingredients 25

3 ounces graham crackers (5 whole crackers broken into large pieces})
3 tablespoons sugar
2 ounces pecans
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter (melted)
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon table salt
15 ounces pumpkin
1 1/2 lbs cream cheese (cut into 1-inch chunks and left to soften at room temperature, about 30 minutes)
1 teaspoon vanilla extract
5 large eggs (left at room temperature, about 30 minutes)
1 cup heavy cream
1/4 cup Bourbon
1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 teaspoons Bourbon

Steps:

  • CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch. springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack
  • FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin see instructions below In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and bourbon and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours see note. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes.Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
  • TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
  • STEP -BY-STEP: Drying Pumpkin with Paper Towels Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towels. I did this method twice but I left the pumpkin on the paper toweling overnight I would not recommend that as I found out after making this cheesecake twice for gifts then once for ourselves the cheesecake was too dry. In future I will follow the directions set out!
  • In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
  • Brown Sugar and Bourbon Cream:When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake.
  • Note:Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream is a grand addition.

PUMPKIN PECAN CHEESECAKE



Pumpkin Pecan Cheesecake image

You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 cups finely chopped pecans
2 tablespoons sugar
2 tablespoons butter, melted
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg, lightly beaten
PUMPKIN FILLING:
2 eggs
1-1/4 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup chopped pecans

Steps:

  • In a small bowl, combine the pecans, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer., Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 24g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 126mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN CHEESECAKE WITH PECAN CRUST



Pumpkin Cheesecake with Pecan Crust image

A combination of cheesecake and pumpkin pie. For lovers of both!

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 cup butter, softened
1 cup chopped pecans
2 (8 ounce) packages cream cheese, softened
5 cups frozen whipped topping, thawed
2 cups confectioners' sugar
2 teaspoons vanilla extract
2 (3.5 ounce) packages instant vanilla pudding mix
½ cup milk
3 cups pumpkin puree
4 teaspoons pumpkin pie spice
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.
  • Bake in preheated oven for 15 minutes. Set aside to cool.
  • In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
  • In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.

Nutrition Facts : Calories 562.5 calories, Carbohydrate 53.6 g, Cholesterol 66 mg, Fat 37.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 492.3 mg, Sugar 33.9 g

PUMPKIN PECAN CHEESECAKE



Pumpkin Pecan Cheesecake image

Combine the flavors of three favorites into one luscious dessert! This recipe features pumpkin, pecans, and cheesecake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 12

Number Of Ingredients 15

2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tablespoons butter, melted
3 tablespoons brown sugar
4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
4 eggs
1 1/2 cups canned pumpkin
4 1/2 teaspoons lemon juice
1 cup packed light brown sugar
1/3 cup whipping cream
1/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  • Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice. Pour over crust. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
  • In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Let stand 5 minutes, stirring occasionally. Remove side of springform pan; place cheesecake on serving plate. Pour topping over cheesecake, spreading to within 1/4 inch of edge. Garnish with pecan halves, if desired.

Nutrition Facts : Calories 495, Carbohydrate 39 g, Fat 4, Fiber 1 g, Protein 7 1/2 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 361 mg

PUMPKIN CHEESECAKE WITH GINGERSNAP-PECAN CRUST



PUMPKIN CHEESECAKE WITH GINGERSNAP-PECAN CRUST image

Categories     Cake     Cheese     Dessert     Bake     Thanksgiving     Fall

Number Of Ingredients 13

CRUST
1 1/2 c. ground ginger snaps
1 1/2 c. toasted pecans
1/4 c. brown sugar
1/2 stick unsalted butter
FILLING
4 - 8oz pkgs cream cheese
1 2/3 c. sugar
1 1/2 c. canned pumpkin
9 Tbsp whipping cream
1 tsp cinnamon
1 tsp allspice
4 large eggs

Steps:

  • Preheat over to 350 degrees F. Finely grind cookies, pecans and sugar in food processor. Add melted butter & press into & up sides of 9" springform pan with 2 3/4" sides. Beat cream cheese & sugar; transfer 3/4 c to small bowl, cover and refrigerate. Add pumpkin, 4 Tbsp cream, cinnamon & allspice to remaining mixture. Add eggs, one at a time. Pour into crust. Bake 1 hr 15 min. Cool 10 minutes. Run small knife around edge to loosen. Cool, cover & refrigerate. Bring remaining 3/4 c. cream cheese to room temperature. Add remaining 5 Tbsp whipping cream to mix. Pour over cooled cake and spread evenly.

BEST PUMPKIN PECAN CHEESECAKE



Best Pumpkin Pecan Cheesecake image

This cheesecake recipe is a new addition to our Thanksgiving menu.

Provided by JJOHN32

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 11

Number Of Ingredients 8

½ cup chopped pecans
¼ cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
2 eggs, beaten
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  • Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
  • Bake for 40 minutes.
  • Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 35.1 g, Cholesterol 61.8 mg, Fat 19.1 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 7.5 g, Sodium 216 mg, Sugar 26.7 g

PUMPKIN, PECAN, CHEESECAKE PIE RECIPE - (4/5)



Pumpkin, Pecan, Cheesecake Pie Recipe - (4/5) image

Provided by Niecer

Number Of Ingredients 35

Flaky Pie Crust
Adapted from Tish Boyle, with my revisions
2 1/2 cups all-purpose flour, chilled
1 tablespoon granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen
1/4 cup lard or vegetable shortening, frozen
6 to 8 tablespoons ice-cold water ( I add 1 tablespoon apple cider vinegar and remove 1 tablespoon water in all pie crust recipes - it tenderizes the crust)
Cheesecake Layer
8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 egg
Pumpkin Pie Layer
1 2/3 cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge)
1 cup heavy cream (you can use evaporated milk, if you prefer)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs, lightly beaten
Pecan Pie Topping
1 cup mix of whole and coarsely chopped pecans
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/3 cup light or dark corn syrup
1 teaspoon vanilla extract
2 eggs beaten
1/2 teaspoon salt
2 tablespoons melted butter

Steps:

  • MAKE AND PARBAKE PIE SHELL: 1. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing. 2. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk - gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform - it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use. 3. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that's about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using. 4. Transfer the crust to a 9 1/2 to 10-inch deep-dish pie pan (if you don't use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Fold overhang over and crimp as you please. Place shell in the freezer and preheat oven to 400 degrees F. 5. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn't get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F. DIRECTIONS FOR PIE: 1. Preheat oven to 350 degrees F. In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth. 2. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. 3. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, the 2 lightly beaten eggs, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform. 4. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Freeze for 15 to 20 minutes. 5. Combine the eggs, sugars, melted butter, corn syrup, vanilla extraxt and salt in a bowl. Stir in pecans. Remove pie from freezer and carefully spoon the pecan layer over the pumpkin layer. 6. Place pie on the middle rack of your preheated oven. Cover edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. Keep checking every 20 minutes. 7. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven. In one oven I used, it took 75 minutes, in another, 60 - so keep checking for it to be sturdy, but still a tad jiggly in the middle). The the pecan pie topping should be dark and bubbling a bit. 7. IMPORTANT - Let cool at room temperature, then refrigerate for several hours before slicing and serving. Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. It may not look a beautiful, dark orange, but rather a yellowish color. No worries, still tastes awesome! 8. Drizzle with melted chocolate or chocolate ganache for extra decadence! *Alternate Pecan Pie Topping and Directions (this is the first recipe I played with..for a more crunchy than gooey topping) Pecan Pie Crunch Topping 1 1/4 cup mix of whole and coarsely chopped pecans 1/4 cup firmly packed light brown sugar 1/4 cup firmly packed dark brown sugar 2 tablespoons light or dark corn syrup 1 teaspoon vanilla extract 4 tablespoons melted butter Directions after Pumpkin Layer above - Step 7 7. After pie has been in oven for 50 - 60 minutes, remove from the oven and remove silver foil around edges of crust. Sprinkle pecan pie topping evenly over top - the pumpkin pie layer will sink a bit because the pecan goo is heavy, do not worry! Place back in the oven and bake for an additional 15 to 20 minutes, until a toothpick inserted in center comes out clean and the pecan pie topping is bubbly. Let cool at room temperature, then refrigerate for several hours before serving. 8. Drizzle with melted chocolate or chocolate ganache for extra decadence!

PUMPKIN BUNDT WITH CHEESECAKE PECAN FILLING



Pumpkin Bundt with Cheesecake Pecan Filling image

If Mother Nature could have a cake for each season, this pumpkin Bundt cake would be for fall. It's so good it makes it worth the effort of making homemade pumpkin puree. Super moist, the cake has all the fall spices and smells amazing as it bakes. The cream cheese center is a nice surprise. The frosting, along with the pecans,...

Provided by Linda Kauppinen

Categories     Cakes

Time 1h20m

Number Of Ingredients 27

THE CAKE
3 c cake flour
1 c sugar
3/4 c dark brown sugar/packed
3 c pumpkin, fresh puree
2 Tbsp pure vanilla extract
1/2 c oil of your choice
3 large eggs (room temperature)
1/4 c water
2 tsp baking soda
1 tsp salt, kosher
2 tsp cinnamon*
2 tsp nutmeg (fresh ground)*
1/4 tsp cloves, ground*
*Cooks Note: If you choose to use pumpkin spice instead of the cinnamon, nutmeg and cloves, use 2 1/2 tsp pumpkin pie spice
THE CHEESECAKE FILLING
8 oz cream cheese (room temp)
2 large eggs (room temp)
4 Tbsp all-purpose flour
3 Tbsp powdered sugar (more or less according to your taste)
1 tsp vanilla
THE ICING ON THE CAKE
4 oz cream cheese (room temp)
1/4 c buttermilk (room temp)
3/4 c powdered sugar (to taste)
1 tsp pure vanilla extract
1/4 c pecans finely, chopped

Steps:

  • 1. Preheat oven to 325 degrees. Have all your ingredients out and at room temperature.
  • 2. In medium mixing bowl, sift all your dry ingredients (flour, baking soda &a spices) together. Set aside.
  • 3. In a separate mixing bowl, combine fresh pumpkin, sugar, brown sugar, vanilla, eggs, oil & water and whisk until well combined.
  • 4. Take your dry ingredients and gradually combine with pumpkin mixture until fully incorporated.
  • 5. Do not over stir, but just enough until you have no lumps.
  • 6. Ingredients for the filling should be at room temperature. In small mixing bowl, add all ingredients for filling into bowl and mix well until light and fluffy.
  • 7. Pour half your batter into a bundt pan.
  • 8. Add your filling on top of the batter.
  • 9. Then pour remaining batter over the filling. Put in oven and bake for approximately 1 hour or until toothpick comes out clean.
  • 10. While cake is baking, prepare frosting and chop pecans.
  • 11. You want frosting thin enough so it will drizzle easily on the cake when cooled.
  • 12. Once icing drizzled on cake add chopped pecans.

PUMPKIN PECAN CHEESECAKE



Pumpkin Pecan Cheesecake image

A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.

Provided by Eleanor Johnson

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 8

½ cup chopped pecans
¼ cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
⅓ cup packed brown sugar
2 eggs
¾ cup pumpkin butter
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.
  • Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes.
  • Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 36.8 g, Cholesterol 67.9 mg, Fat 20.3 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 221 mg, Sugar 28.3 g

Tips:

  • Use high-quality cream cheese. This will ensure that your cheesecake is smooth and creamy.
  • Make sure the cream cheese is at room temperature before you start mixing it. This will help it blend smoothly with the other ingredients.
  • Don't overmix the cheesecake batter. Overmixing can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Allow the cheesecake to cool completely before serving. This will help it set properly.

Conclusion:

This pecan pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. The pumpkin puree and pecan filling give it a unique and flavorful twist that is sure to please everyone. With its creamy texture and rich flavor, this cheesecake is sure to be a hit at your next gathering.

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