One thing that I love about a cheesecake is that is has to be made ahead of time. That makes it the perfect make-ahead dessert. This is not your typical cheesecake. It has a buttery shortbread crust and is lighter than your average cheesecake.

Take the cake out of the oven when the top looks set, but the middle still jiggles. Let the cake come to room temperature, and cover and chill in the fridge. You can make this up to three days ahead of time. I like to arrange the ring of pecans on the top and serve with whipped cream and an extra dusting of cinnamon.

Pumpkin Pecan Cheesecake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 10-inch cheesecake

Serving Size: 1 slice

Pumpkin Pecan Cheesecake

Ingredients

    For the crust:
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • For the filling:
  • 2 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 2 teaspoons vanilla
  • 1/3 cup whole pecans
  • For serving:
  • whipped cream (optional)

Directions

Preheat oven to 350°F. Butter 10-inch springform pan; set aside.

To prepare crust, combine butter and sugar in bowl of electric mixer; mix until soft and fluffy, about 5 minutes. Add vanilla and flour. Press into bottom and up the sides of prepared pan. Chill until ready to fill.

Using same bowl, beat cream cheese and sugar until fluffy. Add eggs 1 at a time. Add pumpkin puree, cinnamon, nutmeg, ginger and vanilla; beat until completely smooth. Pour into crust.

Gently arrange pecans around edge of cheesecake.

Bake 45 minutes to 1 hour; the middle will still jiggle but set up as it cools. Cool completely on wire rack, and refrigerate overnight.

Garnish with whipped cream immediately before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

31 thoughts on “Pumpkin Pecan Cheesecake

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  1. Mary Newsom said:

    How much ground ginger??

    • realbutter said:

      Hi Mary. We’ve updated the recipe to include 1/2 teaspoon of ground ginger. Enjoy the recipe!

  2. I wanted to ask about how much ginger. The recipe above say 1/ teaspoons. Is there a number missing or is the / mark just a typo?

    Thank you!

    • realbutter said:

      Hi Sandee. We’ve updated the recipe to include 1/2 teaspoon of ground ginger. Enjoy the recipe!

  3. Gertrude said:

    What is a clove of butter?? have never heard this in regard to butter before.

    • realbutter said:

      Hi Gertrude, this recipe calls for 1 cup (2 sticks of butter) to make the crust. Let us know if you have any other questions about the recipe!

  4. michelle said:

    Can sweet potatoes be used instead as my family doesny like pumpkin

    • realbutter said:

      Michelle – We have not tested this substitution, but sweet potato puree should produce similar results.

  5. Leanne S. said:

    When you say one can of pumpkin puree, do you mean one regular sized can or one large can? I’m very anxious to make this recipe!

    • realbutter said:

      Leanne – The recipe calls for 1 cup pumpkin puree.

      • Leanne S. said:

        Haha wow, thank you for correcting me! Idk how I misread that. Looking forward to making this for family next week!

  6. Leanne S. said:

    Haha wow, thank you for correcting me! Idk how I misread that! Looking forward to making this for family next week!

  7. Wanda said:

    Any substitute ideas that work for the egg allergic that you know work?

    • realbutter said:

      Wanda – We have not tested this recipe with any egg substitutes. What about recreating it as a no bake pie in a jar? You could use the graham cracker crust from our Key Lime Pie in a Jar recipe (http://goboldwithbutter.com/?p=3461), omit the eggs from the pumpkin filling and sweeten with maple syrup instead of sugar. And top with whipped cream and pecans.

  8. Becca said:

    I have never cooked a cheesecake. At what point do you remove from the pan?

    • realbutter said:

      Becca – Remove from the pan after the cheesecake has cooled completely (preferably after it has been refrigerated overnight). To loosen the cheesecake from the sides of the pan, run a thin metal spatula around the inside rim and then gently transfer to a plate.

  9. April Pickett said:

    Can you use store bought deep dish pie crust?

    • realbutter said:

      April – It depends on the baking directions for the pie crust. The cheesecake has to bake for 45 minutes to 1 hour, which may be too long for some store bought crusts. Refer to the baking directions on the package. For best results, we recommend using a crust made with real butter.

      • April Pickett said:

        Thanks. Also, in the beginning it says “I like to arrange the ring of pecans on the top and serve with whipped cream and an extra dusting of cinnamon.” but in the recipe it says to put on before you bake. Can you clarify.

        • realbutter said:

          April – The pecans should be arranged on top before baking.

  10. Tami said:

    Is the pan used for this recipe a springform pan or a traditional pie plate?

    • realbutter said:

      Tami – This recipe calls for a springform pan.

  11. Charlene said:

    If I substitute granulated sugar for brown sugar will this cause a problem with recipe?

    • realbutter said:

      Charlene – Granulated sugar is recommended. Brown sugar holds more moisture than granulated sugar, so it may change the texture slightly.

  12. Teresa said:

    A bit of advice. Make sure you leave at least an inch from the top of your pie pan when putting in your filling. It will run over if you don’t.

  13. Danielle C said:

    Do you have to use a springform pan?

    • realbutter said:

      Danielle – Yes, a springform pan is needed for this recipe.

  14. Jeannie said:

    Is there a way to lessen the fat content of this recepe? What if I have to leave the salt out? My husband is on a very low sodium diet.
    Thank you.

    • realbutter said:

      Hi Jeannie – This recipe doesn’t call for any salt, so that will be fine. You could use a low-fat or fat-free cream cheese in place of the original, keeping in mind that the texture and final results might be affected.