Luscious pumpkin cheesecake paired with pecan and caramel flavors throughout. Silky pumpkin cheesecake made with layers of caramel topping, pecan flavored crust, pecan buttercream frosting, and some more caramel and nuts on top. Beautiful fall dessert for your holiday dinner.
Pecan Caramel Pumpkin Cheesecake
There is something about cheesecakes that is so irresistible. It makes a beautiful dessert for any occasion and holiday.
Every year, I like to make a new version of pumpkin cheesecake. A traditional pumpkin pie is just fine for a Thanksgiving menu but why stop there? Why not take it to another level and bring out a pumpkin cheesecake instead?
With all the traditional turkey and side dishes that I make for the holiday, I feel like dessert is something I can put my own spin on. So I often go for a pumpkin cheesecake.
Cheesecakes make an impressive dessert and look much harder to make than it actually is. Best part is that the whole cheesecake or parts of it can be made ahead of time.
Although, the best part of it I would actually be the taste. This dessert has a beautiful combination of fall classic flavors like pumpkin and pecans and combined with caramel as well. Smooth, silky texture of the cheesecake with a little crunch of pecans is very pleasant.
Caramel flavors that are present throughout this cheesecake are mild and beautifully mixed. There is a layer of caramel topping over the pecan flavored crust, in the middle of the cheesecake itself, and drizzled over the top.
You will find crushed pecans mixed in with the graham cracker crust and in the frosting. The frosting on this cheesecake is actually pecan buttercream. It’s so good, you’ll want to spread it on everything.
Before making the cheesecake:
Before making the cheesecake, prepare the springform first. There have been a few occasions when my springform let in some water so now, I always wrap it in aluminum foil. Even thought only one of my forms that tends to let in water, I take the extra step to wrap all of them.
Wrapping the form with foil on the outside will lower the chances of water getting in. Do note that there is still a chance the form will let in a little bit of water. It won’t ruin your cheesecake though.
Get two long (about 20 inches long) sheets of aluminum foil and place them criss-cross on the counter. Place an empty baking springform in the center. Gently bring up all the edges, covering the springform up the sides. Rub the sides and bottom to secure foil flush with the baking form. (Be firm but gently so you don’t rip the foil.) Spray inside of the springform with some oil spray.
How to make pumpkin cheesecake:
Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Set it aside for crust and frosting.
For crust, mix graham crackers, cinnamon, and pecan crumbs until evenly combined. Then, pour in melted butter and mix everything very well.
Spread crumbs evenly all over the bottom of the springform pan and press it in firmly.
When preparing the cheesecake batter, start by beating softened cream cheese for a couple of minutes. It will be light and fluffy.
Begin adding eggs, one at a time, and then add sour cream, pumpkin puree, sugar, and vanilla.
Remember to stop mixer and scrape sides and bottom of the bowl every couple of additions.
Set speed to low and add corn starch and cinnamon.
Drizzle some caramel all over the crust and pour in half of the cheesecake all over the top. Drizzle some caramel over the batter and pour in remaining batter evenly. Make sure it’s spread evenly and set the pan inside a bigger roasting pan.
Carefully pour water into the roasting pan, enough to cover cheesecake about half way up the springform.
Carefully place the roasting pan in the oven and bake according to the recipe.
How to make pecan frosting:
You will need a paddle and the whisk attachments for the stand up mixer.
First, beat softened butter with paddle attachment in an electric mixer, on medium-high speed, for a couple of minutes. Scrape sides and bottom of the bowl, add heavy cream, and beat for another couple more minutes until light and fluffy.
Switch to whisk attachment, set speed to low, and pour in powdered sugar, pecan crumbles, and cinnamon. Beat on low until sugar is incorporated and raise the speed to medium-high. Beat for 3-4 more minutes.
Spread a thin layer of frosting over the top of the cold cheesecake. Transfer most of frosting into a piping bag and decorate the cheesecake.
Here are some more cheesecakes you will enjoy:
Creme Brulee Pumpkin Cheesecake
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Pecan Caramel Pumpkin Cheesecake
Ingredients
For Crust:
- 1 1/4 cups graham cracker crumbs
- 1/2 cup pecan crumbs
- 4 tbsp butter melted
- 1/4 tsp cinnamon
- 4 tbsp caramel topping
For Cheesecake:
- 24 oz cream cheese room temperature
- 1 cup pumpkin puree
- 1 cup white granulated sugar
- 2 Tbsp sour cream
- 2 eggs room temperature
- 2 tsp cinnamon
- 2 Tbsp corn starch
- 4 Tbsp caramel topping to drizzle in the middle
- 1 tsp vanilla
Frosting:
- 1/2 cup unsalted butter room temperature
- 1/2 cup salted butter room temperature
- 2 1/2 cups powdered sugar
- 2 tbsp heavy whipping cream
- 3/4 cup pecan crumbs
- 1 tsp cinnamon
Topping:
- 1 cup crushed pecans
- 1/2 cup caramel topping
Instructions
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.)
- Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Set it aside for crust and frosting.
Crust:
- In a small bowl, combine graham cracker crumbs, cinnamon, and pecan crumbles, mix very well. Add melted butter and mix until all evenly incorporated.
- Spread crumb mixture in the bottom of the springform pan, evenly, and press it over the bottom and a little up the sides.
- Drizzle caramel topping over the crust.
Cheesecake:
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add eggs, one at the time, beating after each addition.
- Add pumpkin puree, vanilla, sugar, and sour cream, beat until incorporated. Scrape sides and bottom on the bowl.
- Lower speed and add cinnamon and corn starch. Make sure that all ingredients are well combined. Scrape sides and bottom on the bowl and beat for a few more seconds, until all smooth.
- Pour half of the cheesecake batter into the pan with crust, over the caramel. Drizzle some more caramel over the cheesecake batter. Pour in remaining cheesecake batter evenly over the top. Make sure the batter is spread evenly in the pan.
- Set the pan inside a bigger roasting pan. Carefully pour water into the roasting pan, enough to cover cheesecake about half way up the springform.Carefully place the roasting pan in the oven.
- Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 15 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
- Cool cheesecake for an hour and then place in the refrigerator. Refrigerate for about 4 hours before adding the frosting.
Frosting:
- You will need a paddle and the whisk attachments for the stand up mixer.
- First, beat softened butter with paddle attachment in an electric mixer, on medium-high speed, for a couple of minutes. Scrape sides and bottom of the bowl, add heavy cream, and beat for another couple more minutes until light and fluffy.
- Switch to whisk attachment, set speed to low, and pour in powdered sugar, pecan crumbles, and cinnamon. Beat on low until sugar is incorporated and raise the speed to medium-high. Beat for 3-4 more minutes.
- Spread a thin layer of frosting over the top of the cold cheesecake. Transfer most of frosting into a piping bag and decorate the cheesecake around the edges, leaving some room in the center for the nuts.
- Spread pecan in the center and drizzle caramel topping over the top of the cheesecake
Notes
Nutrition
Kristin says
Planning to make this is a few weeks. I’ve never had to bake a cheesecake in a roasting pan with water? Will this still turn out if I don’t? I don’t have a roasting pan. Thanks.
LyubaB says
A water bath helps to protect the delicate cheesecake while it’s baking in the oven. It enables the cheesecake not to crack on top and also ensures it will come out smooth and creamy.
Margaret says
This was as beautiful as it was delicious. A real showstopper. My family gave it 25/10 !!!
LyubaB says
Wow! I am so glad your family loved it! 🙂
Brenda says
I made this for Thanksgiving. It really grew on me. Everyone ate too much food and I brought most of this home. Almost threw it out! But kept it and it grew so much on me. I LOVE it! I treated myself to a small slice every day and it was the ultimate comfort food. It cheered me so much, it changed my whole view of the world! wink 😉 It is so satisfying! Such a delight! Thank-you. Will definitely make it again and again. What an interesting idea to put ground pecans in the frosting. I never would have thought of that. Will use that again.
LyubaB says
I am so glad you liked it, and it’s always good to treat yourself!
Trin says
This recipe includes caramel sauce as an ingredient everywhere, but has no recipe for the actual caramel sauce. Bit confusing.
LyubaB says
I actually just used a store-bought caramel sauce in this recipe. If you would like to make your own caramel sauce you can use the directions from my ultimate caramel cake at this link.
https://www.willcookforsmiles.com/ultimate-caramel-cake-and-60-birthday-cakes-collection/
Inna says
What kind f caramel do you recommend? Is there a brand you like?
LyubaB says
I really like the gighirardelli salted caramel it comes in a glass jar or a plastic squeeze bottle and is sometimes with the ice cream toppers.
NATALIA says
Sorry , found it:)
LyubaB says
Hope you liked it, Natalia!
NATALIA says
can you please specify the size of the spring form for this recipe
Jennifer says
Just wondering if I make the frosting ahead of time should I store it in the fridge or keep out?
LyubaB says
Hi, Jennifer
You will want to store it in the refrigerator and take it out 15 or 20 minutes before using it to soften.
Angie Siegrist says
Excellent!!! Takes some time but well worth it!
LyubaB says
Thanks, Angie! I am so glad you liked it!
Sherry says
What size can of pumpkin puree should I use?
LyubaB says
Hi Sherry, you use 1 cup pumpkin puree which is also 8 oz
Jana says
I’m trying a variation of this recipe now — sounds and looks delightful! However, I am confused by the paragraph that mentions adding pumpkin puree, sugar and “vanilla” — yikes!…vanilla is not an ingredient listed…guess we will find out if it is missing something….shame I did not notice this before I started. So I am not doing the frosting, instead I’m doing fresh whipped cream with pecans and caramel drizzle (guess I will use “vanilla” in the whipped cream!) — will let you know how it goes — would love to know if vanilla was intended ingredient and if I should adjust – thanks!
LyubaB says
I am so sorry, that was a typo that is now fixed. 1tsp of vanilla was suppose to go into the cheesecake itself. I hope yours turned out well!
Michaela Stroud says
Made this for Thanksgiving, and oh my goodness, it was absolutely divine. 10 out of 10 would eat again.
lyuba says
Wow, that’s awesome to hear! I’m so happy your family enjoyed it 🙂
Catherine Sand says
OMG!!! This was my first try at cheesecake in probably 25 years and WOW! It was incredible. Complete silence at Thanksgiving dinner table after the first bite. Love!
What do you have up your sleeve for a Christmas cheesecake?
Catherine
lyuba says
YAY! I’m so happy to hear that!!
I’m so sorry to be a little late but here is a couple Christmas cheesecakes that I have: https://www.willcookforsmiles.com/christmas-cheesecake-cranberry-jam-white-chocolate-mousse-cheesecake/
https://www.willcookforsmiles.com/peppermint-cheesecake/
Happy holidays!!