Updated Recipe
Here is the perfect dessert for pumpkin lovers. Creamy Pumpkin Cheesecake with Candied Pecans has all the cozy and comforting flavors of fall. With a silky smooth texture, the combination of pumpkin with cream cheese is hard to resist.
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This is an ideal dessert for the holidays when you are looking for a showstopper. Follow the easy steps for making this cheesecake recipe and you will have a decadent dessert that will impress your guests.
Looking for dessert inspiration for the holidays? This pie is sweet, delicious, and rich - https://tenpoundcakecompany.com/butterscotch-chess-pie-recipe/
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Top Tips for a Perfect Cheesecake
These 6 major tips will help ensure your cheesecake is a work of art without any cracks.
- Make sure the cream cheese is at room temperature. This aids in the mixing and helps to eliminate lumps in the batter.
- Mix the ingredients with a paddle attachment at medium speed and only until everything is mixed. Beating the ingredients at a high speed and a long length of time will incorporate air bubbles into the mix. These bubbles will expand and contract while baking, causing cracks.
- Use a low oven temperature, 325 degrees, to bake the cheesecake. Low and slow baking allows trapped air and steam to gradually disperse.
- Use a bain marie or water bath to bake the cheesecake. Put a foil wrapped springform pan in another larger pan and add hot water to surround the cheesecake. While the air temperature of the oven is 325 degrees, the water can only get as hot as 212 degrees at which point it will boil and turn into steam. The water helps to moderate the temperature at which the cheesecake bakes which helps to eliminate cracks.
- Watch for clues that your cheesecake is baked correctly. The outer edges of the cheesecake will be set but the center may still have a slight wobble. This is okay because carry-over cooking will set the center. If the cheesecake is overbaked, it will be dry from moisture loss.
- Let the cheesecake cool gradually. Turn off the oven and prop open the door with a wooden spoon handle for an hour. Sudden changes in temperature can cause the cheesecake to contract which allows cracks to form. A gradual transition between baking and cooling will allow the cheesecake to slowly and gently contract.
Cheesecake Ingredients
Cheesecake
full-fat block cream cheese - If you are making a cheesecake, commit to full-fat cream cheese. Low-fat cream cheese tends to have more moisture resulting in a less dense texture. Make sure the cream cheese is at room temperature.
granulated sugar - to sweeten the dessert but also complement the tanginess of the cream cheese
cornstarch - helps to stabilize the batter and prevent cracks.
spice blend - cinnamon, ground ginger, nutmeg
flavorings - vanilla extract and orange zest
pumpkin puree - Use pure pumpkin puree and not pumpkin pie filling.
eggs - Cheesecake is a custard at heart. The eggs provide richness, smoothness, and structure.
heavy cream - Cream helps soften the texture of the cream cheese.
Crust
dry ingredients - graham cracker crumbs and crushed pretzels
light brown sugar
unsalted butter - melted
spice blend - cinnamon, ground ginger, nutmeg, and kosher salt
Candied Pecans
pecan halves
egg white - binds the spices and sugar to the nuts
brown sugar
orange zest
spice blend - cinnamon, cardamom, and kosher salt
Step-by-Step Instructions
Take the cream cheese out of the refrigerator and let it come to room temperature. It takes about 45 minutes. Preheat the oven to 325 degrees.
Cheesecake Crust
Made of graham cracker crumbs, crushed pretzels, and brown sugar, the crust has warm spices of fall like cinnamon, ground ginger, and nutmeg. It smells heavenly when it is baking in the oven, all buttery and toasty!
- Prepare the springform pan. Line the outside bottom of the pan with aluminum foil, extending it up the sides of the pan. Repeat this 2 more times. It may seem excessive, but this helps to prevent water from leaking into the pan.
- Combine the dry ingredients - graham cracker and pretzel crumbs, light brown sugar, and spices. Add the melted butter and combine everything until the fine crumbs are coated.
- Press the graham cracker crust into the pan making sure it is an even layer.
- Bake the crust for 8 minutes at 325 degrees.
Cheesecake Filling
- Zest the orange and set aside.
- Place the cream cheese in a large mixing bowl. With a stand mixer or a hand mixer, start to mix the cream cheese at medium speed. Remember using a high speed will incorporate air which leads to cracks.
- After 2-3 minutes, add the cornstarch and the granulated white sugar. The cream cheese will start to become smoother.
- After 2-3 minutes, add the fresh orange zest, spice blend cinnamon, and vanilla extract to the cream cheese mixture. Mix again for 2-3 minutes.
- Add the pumpkin puree and mix just until it is incorporated.
- Add the eggs, one at a time to the pumpkin mixture. Stop mixing when the eggs are incorporated.
- Lastly add the heavy cream, mixing until you don't see any streaks of cream.
- Pour the filling onto the prepared crust in the springform pan.
- Place the pan on a rimmed sheet pan or a roasting pan and on the center rack in the preheated oven. Pour boiling water into the pan - least 1 inch in depth.
- Bake the cheesecake for 1 hour and 20 minutes. The sides of the cheesecake will feel set but the middle may jiggle a little.
- Turn off the oven and prop open the oven door with a wooden spoon. Leave the cheesecake to cool for one hour. It is better to leave the cheesecake in the refrigerator overnight.
Candied Pecans
While the cheesecake is baking, prepare the pecans. Coat a sheet pan with non-stick cooking spray to prevent the nuts from sticking.
- Combine the brown sugar with the cinnamon, cardamom, orange zest, and kosher salt.
- Whip the egg white with a whisk until slightly foamy. Add the vanilla extract.
- Combine the dry ingredients with the egg white. Add the pecans and stir until the nuts are completely coated. Place on the sheet pan.
- Bake in the oven for 12-15 minutes. The egg whites will be foamy but will collapse when you stir the pecans on the sheet pan. Place back in the oven for another 10 minutes.
- The nuts should look sandy, not wet and sticky. Place back in the oven for a couple of minutes if need be. Just don't walk away. They burn quickly. Let cool. Once the nuts have cooled for 5-10 minutes, separate them to use as a garnish for the cheesecake.
Finishing the Cheesecake
Once the cheesecake has cooled to room temperature, put the springform pan in the refrigerator for at least 4 hours. It is better to let the cheesecake chill over night. This allows the cheesecake filling to continue to set up.
Use a sharp knife or an offset spatula to loosen the cheesecake from the sides of the pan. Very slowy release the buckle on the side of the pan so the sides of the cheesecake are gently separated.
FAQs
Store your cooled cheesecake in an airtight container in the fridge or covered with plastic wrap. It will stay fresh for several days.
Yes, cheesecakes can be frozen. Make sure to store the cheesecake in an airtight container. It is easier to freeze individual slices. Decorate with the candied pecans after the cake is thawed.
I like to serve the cheesecake a little cooler than room temperature. I remove it from the refrigerator about 20 minutes before serving. The flavor is more pronounced when the cheesecake has warmed up a bit.
Of course. Use the cumulative amount of the spices. For example for the cheesecake batter, use 1 ½ teaspoons of pumpkin pie spice mix.
This is a great make ahead recipe. Make it the night before and let it chill in the refrigerator overnight.
Serving Suggestions
Serve the pumpkin cheesecake with a dollop of whipped cream, a sprinkle of cinnamon, and maybe even a drizzle of caramel sauce. It's a decadent dessert that everyone will enjoy and savor.
Crowd Pleaser
This Creamy Pumpkin Cheesecake with Candied Pecans will be a fall favorite in your household, bringing the warm flavors of pumpkin, spice, and caramelized nuts to the dessert table. It's rich, festive, and easy to make ahead - a recipe that's as convenient as it is delicious.
It's the perfect dessert for Thanksgiving, Friendsgiving, or any fall gathering. With its rich, velvety texture, this cheesecake pairs beautifully with the crunchy, caramelized pecans on top making it a crowd-pleasing option that everyone will love.
If you try this pumpkin cheesecake recipe, leave a comment below to share your baking success!
Recipe
Creamy Pumpkin Cheesecake with Candied Pecans
Equipment
- 1 9-inch springform pan
- 1 rimmed sheet pan or roasting pan With sides at least 2-inches high.
- 1 medium bowl
- 1 mixer with paddle attachment stand or hand held
- 1 rubber spatula
- 1 sheet pan
- 1 small whisk
- 1 small bowl
Ingredients
Crust
- ¾ cup graham cracker crumbs (2.6 ounces/74 grams)
- ¾ cup crushed pretzels (2 ounces/56 grams)
- 3 tablespoons light brown sugar, packed
- 6 ounces unsalted butter, melted (3 ounces/84 grams)
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon kosher salt
- ⅛ teaspoon nutmeg
Cheesecake Batter
- 24 oz full fat, block style cream cheese, room temperature (3 8-ounce packages, 678 grams)
- 2 eggs
- ½ cup heavy cream (4 ounces/120 ml)
- 1 can pure pumpkin puree (15 ounces/425 grams)
- ¼ cup cornstarch (1.2 ounces/33 grams)
- 1 ½ cups granulated sugar (12 ounces/341 grams)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ⅛ teaspoon nutmeg
Candied Pecans
- 2 cups pecan halves (8 ounces/227 grams)
- 1 egg white
- ½ teaspoon vanilla extract
- ¾ cup light brown sugar, packed (6 ounces/170 grams)
- ½ teaspoon orange zest
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon kosher salt
Instructions
Crust
- Preheat oven to 325°
- Wrap the bottom of the springform pan in foil 3 times. This prevents water from seeping into the pan. You may think 3 times is excessive, but I have found leakage even when the pan is wrapped twice.
- Mix the dry ingredients first - graham cracker crumbs, crushed pretzels, brown sugar and spices. Make sure everything is evenly distributed. Add the melted butter and mix until the crumbs are completed coated. Press into the bottom of the prepared pan. I use a potato masher to press everything together. You could also use the bottom of a measuring cup or a glass.
- Bake in the oven for 8 minutes until the top is golden brown and feels dry. Set aside to cool while the filling is prepared.
Cheesecake Filling
- The cream cheese should be room temperature. This is important so that the cheesecake batter is smooth without lumps. Also, you will not have to mix the batter as much to incorporate all the ingredients.
- One of the keys to making a cheesecake that does not crack on the top is to watch how long you mix the ingredients. Only combine the ingredients until they are incorporated. Mixing too long will incorporate too much air into the batter.
- Zest the orange and set aside.
- Add the cream cheese to a mixing bowl. At medium speed, mix the cream cheese while adding the sugar and cornstarch. The batter will start to get smoother with the addition of the sugar. After 2-3 minutes, add the spices, vanilla extract, and orange zest. Mix until it is completely incorporated. Use a rubber spatula to scrape the sides of the bowl.
- Add the pure pumpkin puree to the bowl and mix with cream cheese, mixing just until combined. Scrape the sides of the bowl with a rubber spatula.
- Add the eggs, one at a time to the pumpkin mixture. Make sure to mix the batter completely before adding the second egg. Scrape the sides of the bow after each addition. Stop mixing when the eggs are incorporated.
- Lastly pour in the cream and stir until the filling is very smooth and you don't see any streaks of white. Give the filling a last stir with a rubber spatula to make sure everything is incorporated.
- Pour the filling onto the prepared crust in the springform pan.
- Have some boiling water ready to use as a water bath. Place the filled springform pan on a sheet pan or in a roasting pan on the center rack in the oven. Pour the water into the pan (roasting pan or sheet pan) until the water is at least an inch deep. The water bath will help to regulate the temperature at which the cheesecake bakes.
- Bake for one hour and twenty minutes. The sides of the cheesecake will feel set but the middle will still be jiggly.
- Shut off the oven, leaving the cheesecake on the rack. Prop open the door to the oven with a wooden spoon. Leave the cheesecake to cool for one hour. This helps to prevent cracking on the top. The cheesecake will be room temperature at the end of the hour.
- After 1 hour and the cheesecake has cooled, place it in the refrigerator and chill for at least four hours. It is better to leave the cheesecake in the refrigerator overnight.
Candied Pecans
- Prepare the pecans while the cheesecake is baking. Coat a sheet pan with non-stick cooking spray
- Combine the brown sugar with the cinnamon, cardamom, orange zest, and kosher salt in a small bowl.
- Whip the egg white with a whisk until slightly foamy. Add the vanilla extract.
- Combine the dry ingredients with the egg white. Add the pecans and stir until the nuts are completely coated. Place on the sheet pan.
- Bake in the oven for 12-15 minutes. The egg whites will be foamy but will collapse when you stir the pecans on the sheet pan. Place back in the oven for another 10 minutes.
- The nuts should look sandy, not wet and sticky. Place back in the oven for a couple of minutes if need be. Just don't walk away. They burn quickly. Let cool. Once the nuts have cooled for 5-10 minutes, separate them to use as a garnish for the cheesecake.
Notes
- Make sure the cream cheese is at room temperature. This aids in the mixing and helps to eliminate lumps in the batter.
- Mix the ingredients with a paddle attachment at medium speed and only until everything is mixed. Beating the ingredients at a high speed and a long length of time will incorporate air bubbles into the mix. These bubbles will expand and contract while baking, causing cracks.
- Use a low oven temperature, 325 degrees, to bake the cheesecake. Low and slow baking allows trapped air and steam to gradually disperse.
- Use a bain marie or water bath to bake the cheesecake. Put a foil wrapped springform pan in another larger pan and add hot water to surround the cheesecake. While the air temperature of the oven is 325 degrees, the water can only get as hot as 212 degrees at which point it will boil and turn into steam. The water helps to moderate the temperature at which the cheesecake bakes which helps to eliminate cracks.
- Watch for clues that your cheesecake is baked correctly. The outer edges of the cheesecake will be set but the center may still have a slight wobble. This is okay because carry-over cooking will set the center. If the cheesecake is overbaked, it will be dry from moisture loss.
- Let the cheesecake cool gradually. Turn off the oven and prop open the door with a wooden spoon handle for an hour. Sudden changes in temperature can cause the cheesecake to contract which allows cracks to form. A gradual transition between baking and cooling will allow the cheesecake to slowly and gently contract.
Nutrition
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