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a slice of pumpkin cheesecake with pecans and caramel sauce

Pumpkin Pecan Cheesecake with Caramel Sauce

This Pumpkin Pecan Cheesecake has all of your favorite pumpkin pie flavors in an ultra-rich cheesecake. The gooey caramel topping and crunchy pecans add texture and a decadent flair to the dessert.
The rich, creamy cheesecake gets baked on a crisp vanilla cookie crust enriched with warm pumpkin pie spices.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 16 minutes
Total Time: 1 hour 36 minutes
Servings: 16 servings
Calories: 504kcal
Author: Pat Nyswonger

Ingredients

For the Crust, bottom only

  • 18 to 24 vanilla cookies or gingersnaps about 200 grams
  • 6 ounces cold butter diced

Cheesecake filling:

  • 4 packages cream cheese 8 oz. each
  • 1-½ cups sugar
  • 1 tablespoon vanilla extract
  • 15 oz. canned puree pumpkin
  • ½ cup heavy whipping cream
  • 1 tablespoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon freshly ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground alspice
  • 3 eggs room temperature

Topping:

Instructions

For the Crust:

  • Adjust the oven rack to lower-middle position and heat the oven to 350°F.
  • Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan.  Spray the paper and the pan bottom with oil spray.
  • Place the cookies in a food processor and pulse until they break into fine crumbs.  Add the butter over the top and pulse to combine. 
  • Tip the mixture into the prepared pan and press against the bottom of the pan.  Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.

For the filling:

  • Reduce the oven temperature to 325°F.  
  • Bring a pot of water to a simmer.  You will use this for a water bath.
  • Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
  • Stop the motor and scrape down the sides.  Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla.
    Beat on medium speed until creamy, about 3 minutes.   Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.  
  • Stop the mixer and add the pumpkin puree then stir in the cream and the spices.  Beat on medium speed for 1 minute until well incorporated.
  • Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
  • With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. Mix until the eggs are well incorporated.  Scrape down the sides and bottom of the bowl. 
    Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended.  Keep the mixer speed on low to prevent incorporating air into the batter.
  • In order to make the springform pan leak-proof, set the pan into an oven-proof bag.  You can use either a large turkey bag or crockpot liner.  Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.  
  • Pour the cheesecake batter into the crust, smoothing out the top.  Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.  
  • Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
  • Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly.  If you have an instant read thermometer it should read 145-150°F.
  • Remove the pan from the oven and let the cheesecake cool in the pan of hot water.  When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours.  Overnight is best.  

To Serve:

  • Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan.  Gently peel away the parchment paper around the side of the cake.  
  • To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake.  A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
  • When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
  • Slice the cake with a thin knife dipped into hot water. 

Notes

  • If you like a firmer cheesecake, drain the pumpkin by spooning it into a fine-mesh strainer and allowing it sit for 30 minutes to drain off some of the liquid.  Or scoop into a piece of cheesecloth, tie it together with string and hang from your kitchen faucet for 30 minutes.
  • Use a cookie of your choice, good options are Oreo sandwich cookies, shortbread, vanilla wafers, gingersnaps, graham crackers, or pretzels.  You will need 1-1/2 cups of crumbs.
  • Adding a parchment collar to the inside of the pan and letting it extend beyond the top edge of the pan ensures that the batter will not overflow during baking.
  • Make sure the cream cheese and eggs are at room temperature.  
  • While the cream cheese, sugar, and vanilla are mixing, break the eggs into a bowl and either whisk them together or leave them whole.  If bubbles occur in the eggs while whisking, pour the eggs through a strainer.  
  • Add the eggs in portions, beating only until mixed before adding the next portion.
  • You don't need an instant-read thermometer to bake this cheesecake, however, using one will guarantee that you have the optimum temperature for a super creamy texture. If you overbake the cheesecake, the texture will not be as smooth and creamy. ThermoWorks has a thermometer that reads the temperature in 1-second so you don't have to hold the oven door open for long.

Nutrition

Serving: 1 | Calories: 504kcal | Carbohydrates: 59g | Protein: 5g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 292mg | Fiber: 2g | Sugar: 48g