As the crisp air of autumn settles in, my cravings shift to warm, comforting desserts that embrace the season. This Baked Pumpkin Cheesecake with Candied Pecans is the epitome of fall indulgence, effortlessly blending the rich, creamy goodness of cheesecake with the cozy flavors of pumpkin and cinnamon. It’s not just a delightful treat; it’s a showstopper for any gathering, while the simple preparation ensures you’re spending less time in the kitchen and more time creating cherished memories with loved ones. Plus, the crunchy candied pecans add a touch of sweetness that takes this cheesecake over the top! Are you ready to bring the essence of autumn into your kitchen? Let’s get started!

Why is this pumpkin cheesecake special?

Decadent Flavor: This pumpkin cheesecake is infused with warm spices and creamy goodness, making each bite a true autumn delight.
Easy Prep: With straightforward steps, you can whip up this showstopper dessert without stress, allowing you to focus on enjoying time with family and friends.
Unique Topping: The crunchy candied pecans add a sweet, nutty crunch that perfectly complements the smooth cheesecake, elevating your dessert experience.
Versatile Serving: Pair it with whipped cream or a drizzle of caramel sauce for an extra-rich treat, or serve it alone for a simple yet impressive dessert choice.
Customizable Options: Swap out the pumpkin for sweet potato puree or choose gluten-free biscuits for the crust, ensuring everyone can enjoy this creamy masterpiece.

Pumpkin Cheesecake with Candied Pecans Ingredients

For the Crust

Crushed Lotus Biscuits or Graham Crackers – These provide the perfect base structure for the crust; swap with Oreo crumbs for a unique flavor twist.
Superfine Granulated Sugar – Adds a touch of sweetness to both the crust and the cheesecake; consider using brown sugar for a deeper flavor.
Ground Cinnamon – Infuses a warm and comforting spice; can be replaced with pumpkin spice for an extra seasonal note.
Unsalted Butter – Binds the crust ingredients together; for a dairy-free option, coconut oil works wonderfully.

For the Cheesecake Filling

Cream Cheese – This is the primary ingredient, giving the cheesecake its rich and creamy texture; try low-fat or vegan cream cheese if desired.
Eggs – Essential for structure; you can use flaxseed eggs or aquafaba as a vegan alternative.
Pumpkin Puree – The key flavor base that gives this cheesecake its signature taste; homemade or canned varieties both work well.
Maple Syrup – Sweetens the pecan topping with a unique flavor; honey is a great substitute if needed.

For the Pecan Topping

Pecan Halves – These add a delightful crunch to the cheesecake, but feel free to substitute walnuts or almonds for a different texture.
Ground Allspice, Nutmeg, Cloves – Enhance the aromatic profile of the cheesecake; adjust or omit based on your spice preference.

This Pumpkin Cheesecake with Candied Pecans is a delightful blend of flavors that captures the essence of fall, enticing you to taste it!

Step‑by‑Step Instructions for Pumpkin Cheesecake with Candied Pecans

Step 1: Prepare the Crust
Preheat your oven to 350°F (160°C Fan). In a mixing bowl, combine crushed Lotus biscuits or graham crackers with superfine granulated sugar and ground cinnamon. Pour in melted unsalted butter and stir until well combined. Press this mixture firmly into the bottom and sides of a 10-inch springform pan, creating a uniform crust. Bake it in the preheated oven for about 10 minutes until lightly golden and fragrant.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy—about 2 minutes. Gradually add the sugar while continuing to mix, ensuring it’s fully incorporated. Add the eggs one at a time, mixing well after each addition. Once combined, gently fold in the pumpkin puree along with ground spices like cinnamon, allspice, nutmeg, and cloves until the mixture is completely smooth and silky.

Step 3: Bake the Cheesecake
Pour the creamy pumpkin cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Place the springform pan in the oven and bake for approximately 1 hour. Keep an eye on the cheesecake, looking for a slight wobble in the center when you gently shake the pan—it should appear set around the edges but still slightly jiggly in the middle.

Step 4: Cool and Chill
Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool down gradually for about an hour. After cooling to room temperature, cover the cheesecake and refrigerate it for at least 4 hours, but overnight is best for allowing the flavors to meld beautifully and achieving the perfect texture.

Step 5: Prepare the Pecan Topping
While the cheesecake is chilling, prepare the candied pecan topping. In a medium saucepan over medium heat, combine the pecan halves, maple syrup, and a pinch of spices. Stir the mixture continuously for about 15 minutes until the maple syrup thickens and coats the pecans in a glossy glaze. Remove from heat and allow to cool slightly.

Step 6: Assemble and Serve
Once the cheesecake has fully chilled, carefully release it from the springform pan and transfer it to a serving plate. Spoon the cooled candied pecan mixture around the edge of the cheesecake, creating a beautiful and inviting presentation. For an extra touch, consider serving with a dollop of whipped cream or a drizzle of caramel sauce, if desired.

What to Serve with Pumpkin Cheesecake with Candied Pecans

There’s nothing quite like the sweet, spiced aroma of fall wafting through your kitchen as you serve this delightful dessert.

Whipped Cream: A scoop of freshly whipped cream softens the cheesecake’s richness, adding a light and airy texture that balances the flavors beautifully.
Caramel Sauce: A drizzle of warm caramel elevates this dessert into pure indulgence, creating a luscious pairing that enhances the cozy flavors of autumn.
Cinnamon Coffee: A warm cup of spiced coffee or cinnamon latte complements the cheesecake perfectly, offering a cozy twist that resonates with the dessert’s warm spices.
Apple Cider: Serve this cheesecake alongside a glass of apple cider, whether warm or chilled, to highlight the fruity notes and embrace the fall season.
Pecan Tart: Pairing with a crunchy pecan tart creates a delightful contrast; both desserts feature nuts and warmth that enhance each other’s textures and nutty flavors.
Pumpkin Spice Latte: An iconic fall drink, this café treat complements the cheesecake’s pumpkin flavor while providing a comforting, cozy experience every bite.
Roasted Sweet Potatoes: The natural sweetness and creaminess of roasted sweet potatoes or a sweet potato mash can balance the dessert’s rich profile, creating a homey meal.
Vanilla Ice Cream: A scoop of vanilla ice cream adds a cold contrast that beautifully melds into the warmth of the cheesecake, creating a delightful, creamy experience.
Ginger Snap Cookies: The spicy crunchiness of ginger snaps adds a whimsical, crunchy texture to each bite, enhancing the overall autumn-inspired feel of your dessert table.
Mulled Wine: Serve this delightful cheesecake with a glass of warm mulled wine for an elegant pairing that harks to chilly evenings by the fire, enriching your experience.

Storage Tips for Pumpkin Cheesecake with Candied Pecans

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.

Freezer: If you’d like to keep your pumpkin cheesecake longer, wrap it tightly in plastic wrap and aluminum foil before freezing. It can last in the freezer for up to 2 months.

Thawing: When ready to enjoy, thaw the cheesecake overnight in the fridge. For the best texture, add the candied pecan topping just before serving.

Reheating: While cheesecake is typically served chilled, you can warm individual slices gently in the microwave for about 10-15 seconds if desired.

Pumpkin Cheesecake with Candied Pecans Variations

Let your creativity shine with these delightful twists on our pumpkin cheesecake, perfect for customizing to your taste!

Sweet Potato Purée: Swap pumpkin puree for sweet potato puree for a different flavor profile that still celebrates the season. It brings a sweeter, earthier note while remaining just as creamy.
Gluten-Free Crust: Use gluten-free cookies to create the crust for those with gluten sensitivities. This way, everyone can enjoy this seasonal treat without worry!
Nut-Free Topping: Replace the pecans with sunflower seeds for a nut-free option. They add crunch without compromising flavor, making this cheesecake accessible for all!
Spiced Rum: For an adult twist, add a splash of spiced rum to the cheesecake filling. It enhances the warm spices and adds depth, making each slice feel even more indulgent.
Vegan Option: Combine vegan cream cheese with silken tofu for a dairy-free cheesecake. Sweeten with maple syrup, and enjoy a plant-based version that’s just as rich and delicious!
Chocolate Drizzle: Drizzle melted chocolate over the top for an elegant finish that pairs beautifully with pumpkin. It becomes a delightful contrast to the sweet, spiced cheesecake!
Add Zest: Incorporate a teaspoon of orange or lemon zest into the filling for brightness. This subtle citrus note complements the spices and adds a refreshing twist!
Bourbon Pecan Topping: Mix a splash of bourbon into your pecan topping for an irresistible caramel-like flavor. This elevates your dessert to another level of cozy autumn delight.

For more cozy fall flavors, check out our Pumpkin Sugar Cookies with Cream Cheese Frosting or treat yourself to Maple Pumpkin Coffee alongside your cheesecake!

Make Ahead Options

These delicious Pumpkin Cheesecake with Candied Pecans are perfect for busy cooks looking to save time! You can prepare the cheesecake filling and crust up to 24 hours in advance; simply cover them tightly and refrigerate them separately. This allows the flavors to meld beautifully while ensuring your cheesecake remains creamy and fresh. The candied pecans can also be made ahead and stored in an airtight container for up to 3 days. To finish, simply bake the cheesecake and allow it to chill overnight for the best results. When you’re ready to serve, add the pecan topping for that crunchy, sweet finish that makes this dessert a cozy fall favorite!

Expert Tips for Pumpkin Cheesecake

Wobble Check: Use the “wobble test” to discern doneness; the center should have a slight jiggle yet be set around the edges for perfect pumpkin cheesecake texture.
Chill Time: Allowing your cheesecake to chill overnight enhances flavor and improves the overall smoothness, making each bite a delight.
Cooling Gradually: Don’t rush the cooling process after baking; letting it cool in the oven with the door ajar prevents cracks and ensures a creamy finish.
Customize Wisely: Feel free to swap spices according to your taste, but keep essential ingredients like pumpkin puree consistent for the classic pumpkin cheesecake essence.
Perfect Presentation: Let the pecan topping cool slightly before pouring it onto the cheesecake; this ensures a lovely glossy finish that enhances its appeal.

Pumpkin Cheesecake with Candied Pecans Recipe FAQs

How do I choose ripe pumpkin for my cheesecake?
Absolutely! For the best flavor, select a pumpkin that feels heavy for its size and has a smooth, unblemished skin. Look for a deep, rich orange color, which indicates ripeness. You can use canned pumpkin puree for convenience, but if you’re going fresh, sugar pumpkins are the sweetest choice.

How should I store leftover pumpkin cheesecake?
Very! To keep your pumpkin cheesecake fresh, store it in an airtight container in the refrigerator for up to 4 days. Make sure it’s fully cooled before storing, and it’s best to add the candied pecans just before serving to maintain their crunch.

Can I freeze pumpkin cheesecake?
Yes, you can! Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. To enjoy, thaw it in the fridge overnight and add the candied pecan topping just before serving for the best texture and flavor.

What if my pumpkin cheesecake cracks while baking?
Don’t worry! This can happen. For a creamier texture and to prevent cracks, ensure you cool your cheesecake gradually by leaving the oven door slightly ajar after baking. Additionally, using room temperature ingredients, especially the cream cheese, helps achieve a smooth batter that bakes evenly.

Are there any dietary considerations for this recipe?
Certainly! If anyone has nut allergies, you can omit the candied pecans or substitute them with seeds like pumpkin or sunflower seeds for a similar crunch. For dairy-free options, choose vegan cream cheese and coconut oil, and replace eggs with flaxseed eggs or aquafaba for a plant-based alternative.

How long should I chill the cheesecake for maximum flavor?
For the best results, I recommend chilling your pumpkin cheesecake for at least 4 hours, but letting it chill overnight allows the flavors to meld beautifully, resulting in a richer taste and smoother texture that everyone will love!