Pumpkin Pecan Cheesecake Dessert Recipe

Table of Contents

• Key Takeaways
• Why You’ll Love This Dessert Recipe
• The Perfect Fall Cheesecake for Any Occasion
• Tips for Creating a Smooth, Creamy Finish
• Why Pumpkin and Pecan Are a Match Made in Heaven
• How Betty Cooks Elevates Classic Dessert Recipes
• Serving Suggestions for This Show-Stopping Treat
• Notes & Tips

Key Takeaways

This pumpkin pecan cheesecake dessert recipe brings together the comforting flavors of fall in one rich and creamy slice. It’s a showstopper that’s perfect for the holidays, easy enough to prep ahead, and indulgent enough to impress any crowd.

Why You’ll Love This Dessert Recipe

If you’re searching for dessert recipes that combine flavor, texture, and ease, this pumpkin pecan cheesecake hits all the marks. With a spiced pumpkin filling and a buttery pecan-studded crust, it brings all the cozy vibes to your holiday table. It’s a go-to for sweet easy recipes, especially when you need something festive that doesn’t skimp on decadence.

The Perfect Fall Cheesecake for Any Occasion

This rich dessert recipe is more than just a seasonal favorite—it’s a versatile option that works for Thanksgiving, family gatherings, or simply to satisfy a weekend craving. The combination of quick and easy recipes with rich autumn flavors makes this a must-have addition to your collection.

Tips for Creating a Smooth, Creamy Finish

To get the creamiest cheesecake texture, ensure your cream cheese is fully softened before mixing. Incorporate each egg individually and avoid overbeating to keep the texture light. For dessert recipes like this, patience is key—cool the cheesecake slowly and let it chill completely before adding the pecan topping.

Why Pumpkin and Pecan Are a Match Made in Heaven

The sweet, earthy flavor of pumpkin paired with the nutty crunch of pecans makes this dessert irresistible. This recipe joins the best of air fryer desserts easy recipes with classic baking charm, proving that some combinations are simply meant to be. It’s a great alternative to traditional pumpkin pie.

How Betty Cooks Elevates Classic Dessert Recipes

At Betty Cooks, we believe that dessert recipes should be both comforting and easy to follow. Betty takes inspiration from timeless holiday flavors and adds her signature touch to create this unforgettable pumpkin pecan cheesecake.

Serving Suggestions for This Show-Stopping Treat

Top with whipped cream and a sprinkle of cinnamon for a picture-perfect slice. This cheesecake is also ideal for dinner recipes that need a sweet finish or for food receipt easy recipes you want to share at gatherings. It’s great paired with hot cider or strong coffee!

Notes & Tips

Make sure to refrigerate the cheesecake for at least 4 hours before serving. This step ensures the filling sets properly and makes slicing a breeze. Store leftovers in an airtight container for up to five days.

Pumpkin Pecan Cheesecake Dessert Recipe

A rich and creamy pumpkin pecan cheesecake that’s perfect for holiday dessert recipes and more.

Prep Time25 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Desserts

Cuisine: American

Keywords: air fryer desserts easy recipes, dessert recipes, dinner recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes

Servings: 12 servings

Author: Betty

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup brown sugar
• 1/3 cup butter, melted

Filling

• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Topping

• 1/2 cup chopped pecans
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted

Instructions

Crust

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, brown sugar, and melted butter.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes. Set aside to cool.

Filling

1. In a large bowl, beat the cream cheese until smooth.
2. Add sugar and vanilla extract, then mix in the canned pumpkin.
3. Beat in eggs one at a time, mixing well after each addition.
4. Add cinnamon and nutmeg. Mix until fully combined.
5. Pour filling over the crust in the springform pan.

Baking and Topping

1. Bake for 60 to 70 minutes or until the center is set.
2. Let cool completely on a wire rack before refrigerating.
3. In a small bowl, mix chopped pecans, brown sugar, and melted butter.
4. Sprinkle topping evenly over the chilled cheesecake before serving.

Notes

Make sure the cheesecake is completely chilled before adding the pecan topping. Best served cold.