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Pumpkin Cheesecake Day Graham Pecan Crust

A smooth and creamy pumpkin cheesecake with a buttery graham cracker and pecan crust, topped with caramel sauce, perfect for fall gatherings and holidays.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Holiday
Calories: 420
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs Use finely crushed for best results.
  • 1/2 cup finely chopped pecans Can substitute with walnuts or omit for nut-free.
  • 1/3 cup unsalted butter, melted Alternatively, use salted butter and adjust salt in recipe.
For the filling
  • 24 oz full-fat cream cheese, softened Ensure cream cheese is at room temperature to avoid lumps.
  • 1 cup granulated sugar
  • 3 large eggs, room temperature Add eggs one at a time for best texture.
  • 1 cup canned pure pumpkin puree Do not use pumpkin pie filling.
  • 2 tsp pumpkin pie spice
  • 1 cup sour cream Can substitute with plain Greek yogurt.
  • 1 to taste caramel sauce For drizzling before serving.

Method
 

Make and Bake the Crust
  1. Preheat the oven to 325°F. Stir together the graham cracker crumbs, chopped pecans, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside.
Mix the Creamy Filling
  1. In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth for 2 to 3 minutes.
Add the Eggs and Pumpkin
  1. Add the eggs one at a time on low speed, mixing just until combined. Then add the pumpkin puree and pumpkin pie spice, mixing until smooth. Finally, mix in the sour cream until fully blended.
Bake in a Water Bath
  1. Wrap the outside of the springform pan tightly in heavy-duty foil. Pour the filling over the crust and set the pan in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 65 minutes, or until the edges are set and a 2-inch area in the center jiggles slightly.
Cool Slowly and Chill
  1. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. Remove from the water bath, let cool completely at room temperature, then refrigerate uncovered for 1 hour before covering and chilling for at least 4 hours or overnight.
Slice and Serve
  1. Just before serving, drizzle with caramel sauce. Use a warm, clean knife for neat slices.

Notes

For best texture, ensure all ingredients are at room temperature before use. This cheesecake is best made ahead of time and stored in the refrigerator. It pairs perfectly with hot coffee or spiced tea.