Pumpkin Pecan Cheesecake
Hola! If there’s one dessert that captures both the warmth of fall and the decadence of holiday gatherings, it’s this pecan caramel pumpkin cheesecake. I still remember being in my mama’s kitchen in Orlando, swirling caramel over fresh-baked desserts while abuela taught me the magic of toasted pecans. This cheesecake feels like home and celebration in every bite: velvety pumpkin filling, buttery pecan crust, a touch of caramel, and clouds of nutty frosting. It’s the kind of treat that makes Thanksgiving tables sparkle and dessert parties unforgettable. If you’ve been searching for the perfect pumpkin cheesecake with pecans and caramel sauce, this one is for you.
Quick Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 1 hour 25 minutes |
| Cool Time | 5 hours |
| Total Time | 6 hours 45 minutes |
| Servings | 12 |
| Difficulty | Intermediate |
| Cuisine | American |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Perfect Fall Dessert: Creamy pumpkin cheesecake paired with pecans and caramel brings cozy autumn flavors straight to your table.
- Holiday Showstopper: Its layered look, caramel drizzle, and pecan topping make it the centerpiece of any Thanksgiving or holiday dinner.
- Balanced Sweetness: The pecan crust adds nuttiness that balances the rich caramel and creamy cheesecake filling beautifully.
- Make-Ahead Friendly: Since it needs several hours to chill, it’s easy to prep the day before your party or big dinner.
- Versatile Presentation: Dress it up with extra caramel swirls, whipped cream, or candied pecans for a dessert that looks bakery-quality.
Pecan Caramel Pumpkin Cheesecake Recipe
- Total Time: 6 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Silky pumpkin cheesecake with a pecan crust, caramel drizzle, creamy pecan buttercream frosting, and crunchy pecan topping. A perfect fall dessert for Thanksgiving or holiday parties.
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 (for drizzle)
- 1 tsp vanilla extract
For 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
For Topping:
- 1 cup crushed pecans
- 1/2 cup caramel topping
Instructions
1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap with foil. Place inside a larger roasting pan.
2. Make crust: mix graham crumbs, pecan crumbs, cinnamon, and melted butter. Press into pan bottom and sides. Drizzle with caramel.
3. Beat cream cheese until smooth. Add eggs one at a time. Mix in pumpkin puree, sugar, vanilla, and sour cream. Add cinnamon and cornstarch.
4. Pour half the batter over crust, drizzle caramel, then add remaining batter. Smooth top.
5. Bake cheesecake in a water bath for 70–75 minutes. Turn off oven, crack door, and rest 10 minutes.
6. Remove from oven, cool 15 minutes, loosen sides with a greased knife. Chill 1 hour at room temperature, then 4 hours in fridge.
7. Make frosting: beat butters until fluffy, add cream, then whip in powdered sugar, pecan crumbs, and cinnamon.
8. Spread frosting over cheesecake, pipe edges, top with pecans, and drizzle caramel before serving.
Notes
Use full-fat cream cheese for best results.
Toast pecans for deeper nutty flavor.
Prepare a day ahead for easier serving and decorating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 798
- Sugar: 46g
- Sodium: 437mg
- Fat: 56g
- Saturated Fat: 25g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 145mg
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 (for drizzle)
- 1 tsp vanilla extract
For 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
For Topping:
- 1 cup crushed pecans
- 1/2 cup caramel topping
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Graham cracker crumbs | Use honey-flavored for a sweeter crust, or cinnamon grahams for extra spice. |
| Pecan crumbs | Toast pecans before pulsing for deeper nutty flavor. |
| Cream cheese | Always soften to room temperature for a smooth, lump-free batter. |
| Pumpkin puree | Use pure pumpkin, not pumpkin pie filling, to control sweetness. |
| Corn starch | Helps stabilize the cheesecake and prevent cracks. |
| Caramel topping | Warm slightly before drizzling so it spreads evenly. |
| Butter | A mix of salted and unsalted balances the frosting’s flavor. |
Step-by-Step Instructions
- Preheat and Prepare Pan: Set oven to 325°F and grease a 9-inch springform pan. Wrap the pan in foil if worried about leaks. Place it inside a larger roasting pan.
- Make the Crust: Combine graham cracker crumbs, pecan crumbs, cinnamon, and melted butter. Press mixture evenly into pan bottom and slightly up the sides. Drizzle with caramel.
- Prepare Cheesecake Batter: Beat cream cheese until smooth. Add eggs one at a time, then mix in pumpkin puree, sugar, vanilla, and sour cream. Finally, add cinnamon and cornstarch.
- Layer with Caramel: Pour half the batter over the crust. Drizzle caramel, then add the remaining batter, spreading evenly.
- Bake in Water Bath: Place springform inside roasting pan, then fill roasting pan halfway with hot water. Bake 70–75 minutes. Turn off oven, crack door, and let cheesecake rest 10 minutes.
- Cool and Chill: Remove from oven, let rest 15 minutes, then loosen sides with a greased knife. Cool for 1 hour, then refrigerate 4 hours.
- Make Frosting: Beat butters until fluffy, add heavy cream, then whip in powdered sugar, pecan crumbs, and cinnamon until light and creamy.
- Frost and Decorate: Spread a thin frosting layer over cheesecake, then pipe edges. Fill center with pecans and drizzle caramel topping generously.
Helpful Tips
- Use a water bath to prevent cracks and ensure creamy texture.
- Always cool completely before frosting, otherwise buttercream will melt.
- Line the bottom of your springform pan with parchment for easy serving.
- Drizzle caramel right before serving to keep it glossy and fresh-looking.
Expert Tips for the Best Results
- Room Temperature Ingredients: Ensure eggs and cream cheese are fully softened for a silky batter.
- Don’t Overmix: Mix until just combined to avoid incorporating too much air, which can cause cracks.
- Water Bath Safety: Wrap foil tightly around your pan to prevent leaks, or use a silicone wrap.
- Chill Overnight: For best flavor, let the cheesecake set in the fridge overnight before decorating.
Recipe Variations
- Chocolate Pecan Cheesecake: Add 1/2 cup melted chocolate to the batter for a richer twist.
- Maple Caramel Pumpkin Cheesecake: Swap caramel with maple caramel sauce for a cozy, earthy sweetness.
- No-Bake Version: Use a no-bake pumpkin cheesecake filling with the same crust and toppings.
- Mini Cheesecakes: Make individual servings using muffin tins, perfect for dessert parties.
Make Ahead & Freezer Tips
This cheesecake is ideal for making ahead. Refrigerate it up to 2 days before frosting. You can also freeze it tightly wrapped (without frosting) for up to 2 months. Thaw overnight in the refrigerator, then add frosting and toppings just before serving.
Serving Suggestions
Serve chilled on a cake stand or rustic wooden board for holiday flair. Add whipped cream rosettes or caramel swirls for presentation. Garnish each slice with a whole pecan for a bakery-style finish.
Pairing Ideas
Pair with coffee or pumpkin spice lattes for a cozy afternoon treat. A glass of sweet Riesling or sparkling apple cider complements the rich caramel. For sides, serve alongside spiced cookies or chocolate truffles.
Storage and Reheating Tips
Refrigerate leftovers covered for up to 4 days. For freezing, wrap slices in plastic and store up to 2 months. Reheat gently in the microwave for 15 seconds, or bring to room temperature before enjoying for best texture.
Frequently Asked Questions (FAQs)
Can I make this cheesecake without a water bath?
Yes, but the water bath helps with even baking and prevents cracks. If skipping, reduce oven temp by 15°F and keep a close eye on it.
Can I use store-bought caramel sauce?
Absolutely, though homemade caramel adds a deeper flavor. Choose a thick sauce so it doesn’t run off the cheesecake.
What if my cheesecake cracks?
No worries, frosting and toppings will cover cracks beautifully. Cracks don’t affect flavor.
Can I use low-fat cream cheese?
You can, but it won’t be as rich or creamy. Full-fat cream cheese is best for texture and flavor.
How do I know when the cheesecake is done?
The center should jiggle slightly but edges should be set. It will firm up as it cools.
Can I skip the frosting?
Yes, but the pecan buttercream adds a special nutty sweetness. You can also just top with caramel and pecans if you prefer lighter topping.
Can I make this gluten-free?
Yes, use gluten-free graham crackers for the crust and ensure other ingredients are certified gluten-free.
Love comfort food? Check out our Best Libby’s Pumpkin Roll.
Nutrition Info
| Serving Size | 1 slice (1/12 of cheesecake) |
|---|---|
| Calories | 798 kcal |
| Protein | 7 g |
| Carbohydrates | 72 g |
| Fat | 56 g |
| Fiber | 3 g |
| Sugar | 46 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This pecan caramel pumpkin cheesecake is the ultimate fall-themed cheesecake recipe, perfect for Thanksgiving desserts or any holiday gathering. With its nutty crust, velvety pumpkin filling, and decadent caramel topping, it’s guaranteed to impress your guests and become a family favorite.
