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Creamy Pumpkin Cheesecake with Pecan Crumble

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A rich and creamy pumpkin cheesecake with a buttery graham cracker crust and a crunchy pecan crumble topping. This easy dessert is perfect for fall gatherings and holidays, with a smooth, crack-free texture and warm spices.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 24 ounces (three 8-ounce blocks) cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • ¼ cup heavy cream
  • 1 cup chopped pecans
  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon pumpkin pie spice
  • 4 tablespoons cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ¼ teaspoon salt. Pour in melted butter and stir until moistened. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 325°F (163°C).
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add 1 cup granulated sugar and ½ cup brown sugar; beat for 2 minutes until light and creamy. Add pumpkin puree and beat until combined.
  3. Add eggs one at a time, beating on low speed after each addition just until yolk disappears. Add vanilla, pumpkin pie spice, cinnamon, and ¼ teaspoon salt; beat on low until combined. Sprinkle 2 tablespoons flour over top and beat on low until just incorporated. Pour in heavy cream and mix on low until smooth. Scrape bowl and stir by hand.
  4. Pour filling over cooled crust. Tap pan on counter to release air bubbles. Place springform pan on a baking sheet. Bake at 325°F (163°C) for 55-65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let cheesecake sit in warm oven for 1 hour. Remove and cool completely on a wire rack, about 2 hours.
  5. While cheesecake cools, make pecan crumble. Preheat oven to 350°F (175°C). In a small bowl, combine chopped pecans, ¼ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, and ½ teaspoon pumpkin pie spice. Add cold butter cubes; use fingers or pastry cutter to work butter into dry ingredients until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake for 10-12 minutes, stirring halfway. Let cool completely.
  6. Once cheesecake has cooled to room temperature, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Just before serving, run a knife around edge of pan, release springform sides, and sprinkle pecan crumble generously over top. Slice with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are essential for a smooth filling. Do not overmix after adding eggs to prevent cracks. The jiggle test indicates doneness: center should wobble like Jell-O. Cool slowly in the oven with door cracked to avoid cracks. Add pecan crumble just before serving to maintain crunch. Cheesecake can be made 1-2 days ahead and tastes better the next day. For gluten-free, use gluten-free graham crackers and 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese, vegan butter, and coconut cream.

Nutrition

Keywords: pumpkin cheesecake, pecan crumble, fall dessert, Thanksgiving dessert, easy cheesecake, no water bath cheesecake

Find it online: https://elvafood.com/creamy-pumpkin-cheesecake-with-pecan-crumble-easy-dessert/