Pumpkin Pecan Cheesecake

Last weekend felt like fall, so it was the perfect time to try a recipe with pumpkin. It’s a perfectly over-the-top pumpkin pecan cheesecake. It starts with a graham cracker crust, then a layer of rich pumpkin butter, a layer of pumpkin-infused cheesecake, and finished with whipped cream and candied pecans. Decadence.

Pumpkin Pecan Cheesecake Recipe

Crust
1/2 cup unsalted butter, melted
1 3/4 cups graham cracker crumbs
3 Tbsp. granulated sugar

Cheesecake
1 lb. cream cheese
1 1/4 cups granulated sugar
2 Tbsp. sour cream
8 oz. pure pumpkin puree
3 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3/4 cup pumpkin butter

Topping
Whipped cream
Candied pecans

Preheat oven to 325 degrees F {165 degrees C}. For the crust, place graham crackers in a plastic bag, seal, and roll with a rolling pin. In a bowl, mix butter, graham cracker crumbs, and sugar with a fork until all crumbs are fully-coated. Pour crumb mixture into a 9-inch springform pan, and press firmly along bottom and 1 inch up sides of pan. Place pan on a baking sheet. Bake until golden, 14-16 minutes. Let cool while preparing filling.

For the filling, beat cream cheese and sugar until fluffy. Add sour cream, pumpkin puree, eggs, vanilla, salt, cinnamon, ginger, and cloves. Beat until just combined. Wrap springform pan in foil, and place in a deep roasting pan. Spread pumpkin butter along bottom of crust. Pour in filling. Place roasting pan in the oven, and use a bain marie {fill roasting pan halfway up sides of the foil-covered springform pan with water}.This will help the cheesecake cook evenly and prevent cracking. Bake until outside of cheesecake is set but center is still jiggly, about 1 hour 30 minutes. Turn off oven, and leave cheesecake inside oven for 1 hour. Remove from oven. Refrigerate until firm, at least 4 hours or overnight. When ready to serve, bring cheesecake to room temperature, about 30 minutes, and unmold. Top with sweetened whipped cream and candied pecans. I couldn’t wait; I made it in the morning and enjoyed it in the evening.