Pumpkin-Pecan Cheesecake

I think it’s obvious… I like cheesecake.  I talk about it all the time…  I mean,  I posted a recipe for Sinful or Guilt-free Cheesecake, and, also made cheesecake in a jar? Yeah, you can say I’ve got it bad…

Well it’s that time of year, again… so here is another goodie for ya, Pumpkin-Pecan Cheesecake. I think the name says it all.


This is basically, the same recipe I used for the Sinful Cheesecake, minus a couple of ingredients, and adding the pumpkin and spices. I got the idea for the topping from Mrs Happy Homemaker.

Pumpkin-Pecan Cheesecake  from Lady With the Red Rocker

For crust:
1¾ cups nilla wafer cookies
6 Tablespoon unsalted butter
3 Tablespoon packed brown sugar
Pinch salt

For filling:
3- 8oz pk cream cheese
1-1/3 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
3 eggs

For topping:
1 cup packed brown sugar
1/3 cup butter
1/3 cup heavy whipping cream
1-1/3 cup pecans

Pre-heat oven to 325°.

For crust: Blend together ingredients for crust until crumbly. Press into bottom of 9? spring-form pan. Bake for 8 minutes at 325°. (For a softer crust, do not pre-bake.)

For filling: Cream together, cream cheese and sugar until smooth, scraping bowl a few times. Stir in pumpkin, spices, and vanilla. Beat in eggs one at a time, scraping bowl after each egg. Pour batter into prepared crust in spring-form pan. Bake for 50 to 60 minutes at 325°, until set in center. After the cheesecake is done baking, leave cheesecake in the oven for about 1 hour with door slightly open. Prepare topping.

For topping: In a sauce pan combine brown sugar and butter, stir over low-medium heat until bubbly. Stir in whipping cream and nuts. Pour hot topping over cheesecake and chill for 4 to 8 hours, or overnight, before removing the spring-form ring. Store in refrigerator.

To print this recipe click Pumpkin Pecan Cheesecake.

Look at all that caramelly goodness on top!


Have a great Thanksgiving, every-peeps!

Linked to these parties.


Pumpkin-Pecan Cheesecake — 44 Comments

  1. This looks amazing. I think I need a second breakfast now. I would like to wish you a happy Thanksgiving. I don’t know you had a chance to enter my Breaking Dawn 66 etsy shop giveaways, but if you have time after the turkey stop by, it ends Sat. night.

  2. I’m not big on cheesecake, but even I have to admit this looks yummy! Thanks so much for linking up to Things I’ve Done Thursday!!

    Sew Rugged @ bear rabbit bear

  3. Boy does that sound deLISH! I love anything made with pumpkin, and I’m a cheesecake-a-haulic too, so put the two together and I’m sold! So glad you linked up at Shine On Fridays!!

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  5. Thank you so much for sharing this last week on Thingamajig Thursday! This looks so yummy. I pinned it so I wouldn’t forget that I so want to make this for Christmas.

    Hope to see you again.


  6. Made this for Thanksgiving. It was so good I’m making it again for Christmas. Thank you for the recipe. Words can’t describe how good this was

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  8. I would like to say that this is the best cheesecake ever! I am a baker on the side, and although I haven’t made many cheesecakes ( I stick with regular cakes, cupcakes etc) , ive tasted a bazillion of them and this tops them all!!! I had a great time making this, easy to follow directions, delicious and all around fabulous. Everyone is raving about it. Thank you so much for sharing.

  9. I have only made cheesecake once before and that called for baking in a larger pan of water. Is that the same for this or just put the springform pan on the rack? Sorry, I am new to this!

    • Hi Stephanie!
      No, you do not have to bake this cheesecake with the pan of water. (I actually never do this.) The pan of water helps the top of the cake from cracking. Since, I usually put some kind of toppings on my cheesecakes, I don’t take the time to do the water baths. Hope this helps! :)

      • Thanks! I wondered what the point was for it. I am so excited for this…I will post how it turns out!! I am bringing it for Thanksgiving dinner :)

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