Easy Pumpkin Pecan Cheesecake Recipe

Pumpkin season is here! It’s time to whip up some good pumpkin treats for the family. And if you’re looking for just the perfect one, I highly suggest this pumpkin pecan cheesecake from Well Done on YouTube. Who doesn’t love pecans? And if you combine them with luscious pumpkin puree, you might have the perfect fall dessert in town. 

RELATED: Easy Pumpkin Pecan Crunch Recipe

This dessert, particularly, is a crowd-pleaser. It may take a while to make it, but I’m telling you, it’s worth it! This will surely become a staple in your home every fall season. Try this today and see for yourself. Check out the video below to learn how to make this fantastic dessert. 

Ingredients:

For the Pie:

• 2 cups Graham cracker crumbs
• 1/3 cup finely chopped pecans
• 5 tbsp butter, melted
• 3 tbsp light brown sugar
• 4 pkg (8 oz) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tbsp lemon juice

Praline Topping:

• 1 cup firmly packed brown sugar
• 1/3 cup whipping cream
• 1/4 cup butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• coarsely chopped glazed pecans and fresh sage leaves for garnish

Directions:

Step 1

Preheat the oven to 325 degrees F. Next, combine 2 cups of Graham cracker crumbs, 3 tbsp light brown sugar, 1/3 cup finely chopped pecans, and 5 tbsp melted butter in a large mixing bowl. Mix well, then transfer to a springform cake pan. Push the mixture to the bottom to form the crust, then bake it in the preheated oven for ten minutes. Add 4 pkg softened cream cheese in your stand mixer followed by 1 cup granulated sugar and 1 tsp vanilla extract. Turn on the stand mixer and add four eggs at a time. After this, add 1 1/2 cups canned pumpkin and 1 1/2 tbsp lemon juice. Continue mixing until everything is combined.

[social_warfare]

Step 2

Now, transfer the cream cheese mixture over the prepared crust and bake it for one hour at 325 degrees F. After baking, let it cool for one hour, then cover it with cling wrap and chill for eight to twenty-four hours. In the meantime, make the praline topping. In a small saucepan over medium heat, add 1 cup of firmly packed brown sugar, 1/3 cup whipping cream, and 1/4 cup butter. Stir until everything is melted and combined, then boil for a minute. Once boiling, remove it from the heat and stir in 1 cup of powdered sugar and 1 tsp vanilla extract. Spread it over the chilled cheesecake and garnish it with some glazed pecans and fresh sage leaves. Serve and enjoy!

Easy Pumpkin Pecan Cheesecake Recipe