Creamy Pumpkin Cheesecake with Pecan Caramel Topping
Recipe by:This Pumpkin Pecan Cheesecake blends creamy pumpkin spice filling with gooey pecan pie topping for a nostalgic holiday dessert everyone will love.
Ingredients
Biscoff Crust
- 32 Biscoff cookies one 8-ounce package
- 5 tablespoons (84 grams) salted butter melted
Pumpkin Cheesecake Filling
- 32 ounces (908 grams) full-fat cream cheese room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) light brown sugar lightly packed
- 1 can pumpkin puree 15 ounces
- 3 tablespoons (23 grams) all-purpose flour
- ⅓ cup (77 grams) sour cream room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 large eggs room temperature
Sticky Pecan Topping
- 1 cups (100 grams) pecan halves
- 4 tablespoons (56 grams) butter
- ¼ cup (55 grams) light brown sugar lightly packed
- ½ cup (118 ml) dark corn syrup
- ¼ cup (60 ml) heavy cream warmed
- 1 teaspoon (5 ml) vanilla extract
Instructions
Biscoff Crust
- Preheat oven to 350°F (177°C).
- Pulse the Biscoff cookies into fine crumbs using a food processor. Stir in the melted butter until evenly combined.32 Biscoff cookies, 5 tablespoons salted butter
- Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Lower the oven temperature to 325°F (163°C).
Pumpkin Cheesecake Filling
- Beat the cream cheese, granulated sugar, and brown sugar in a large bowl on medium-high speed for 2–3 minutes, until smooth and fluffy.32 ounces full-fat cream cheese, 1 cup granulated sugar, ½ cup light brown sugar
- Add the pumpkin, flour, sour cream, vanilla, and spices. Mix on low speed until the color is uniform.1 can pumpkin puree, 3 tablespoons all-purpose flour, ⅓ cup sour cream, 2 teaspoons vanilla extract, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Scrape the bottom and sides of the bowl, then add one egg and mix it in on low speed until just combined. Scrape the bottom and sides of the bowl again, then add the next egg. Repeat with the remaining eggs. Do not overmix.4 large eggs
- Pour the batter into the cooled crust and smooth the top, then place the springform pan inside a silicone pan wrap or nest it in a 10-inch cake pan.
- Place your 9-inch springform pan inside a silicone pan wrap or nest it inside a 10-inch cake pan. This protects the cheesecake from water without needing to wrap it in foil.
- Bring 4-6 cups of water to a boil in a kettle or large pot. Carefully pour the hot water into the roasting pan, around the outer edge, until there is about 1 inch of water in the pan.
- Transfer the roasting pan to the oven and bake for 80-90 minutes, or until the edges are puffed and set and the center wobbles slightly when gently shaken. If you're using an instant thermometer to check doneness, the middle of the cheesecake should be 150°F (66°C).
- Turn off the oven, crack the door, and leave the cheesecake undisturbed on the rack to cool. After 10 minutes, carefully run a knife around the edge to loosen the cheesecake. Then let it continue to cool in the oven for one hour.
- Remove from the oven, take the pan out of the water bath, and let cool at room temperature for another hour.
- Refrigerate for at least 4 hours, preferably overnight.
Sticky Pecan Topping
- Preheat oven to 350°F (177°C). Toast pecan halves on a baking sheet for 6–8 minutes until fragrant. Cool for 5–10 minutes, then coarsely chop.1 cups pecan halves
- Melt the butter in a saucepan over medium heat. Stir in the brown sugar and corn syrup and cook, stirring constantly, until bubbling and smooth (about 2 minutes).4 tablespoons butter, ¼ cup light brown sugar, ½ cup dark corn syrup
- Slowly stir in the warm heavy cream, then reduce to medium-low heat and simmer for 2–3 minutes, stirring often. (A gentle boil is good, but if it comes to a rolling boil with large bubbles, reduce to low heat.) Once it is glossy and thick enough to coat a spoon, remove the pan from the heat. It will continue to thicken as it cools.¼ cup heavy cream
- Stir in the vanilla and chopped pecans.1 teaspoon vanilla extract
- Let the topping cool for 5–10 minutes until slightly thickened but still pourable. Spoon over the chilled cheesecake and spread gently.
- Chill the topped cheesecake for at least 30 minutes before slicing.
Notes
Pumpkin Spice:
You can substitute the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice, and ½ teaspoon ground cinnamon. The flavor will be slightly different but still warmly spiced and balanced. Storage:
Store the cheesecake tightly covered in the refrigerator for up to 5 days. For the best texture, add the pecan topping the day you plan to serve, or store it separately and warm it slightly before spooning it on top. Freezing:
The cheesecake (without topping) can be frozen for up to 1 month. Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator.
You can substitute the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice, and ½ teaspoon ground cinnamon. The flavor will be slightly different but still warmly spiced and balanced. Storage:
Store the cheesecake tightly covered in the refrigerator for up to 5 days. For the best texture, add the pecan topping the day you plan to serve, or store it separately and warm it slightly before spooning it on top. Freezing:
The cheesecake (without topping) can be frozen for up to 1 month. Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator.
Nutrition
Calories: 526kcal | Carbohydrates: 50g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 348mg | Potassium: 257mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5226IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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