Pumpkin Pecan Cheesecake


by: Miss Measurement

Easy Recipe for layered Pumpkin Pecan Cheesecake


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serves: 12


3 cups Granulated Sugar

1/2 teaspoon Cream of Tartar

1 cup Water

2 cups Pecan Halves


1 inch Graham Cracker Crust 10- Springform Pan.

3 large Eggs

3 tablespoons Unsalted Butter, melted

1/2 cup Granulated Sugar

1 cup Dark Corn Syrup

1 teaspoon Vanilla Extract

2 1/2 lbs Light Cream Cheese, at room temperature

1 cup Granulated Sugar

4 large Eggs, lightly beaten

3 Egg Yolks, lightly beaten

2 tablespoons Flour

2 teaspoons Ground Cinnamon

1 teaspoon Ground Cloves

1 teaspoon Ground Ginger

1 cup Heavy Whipping Cream

1 tablespoon Vanilla Extract

1 can (1 lb) Mashed Pumpkin

Nutrition Facts
Pumpkin Pecan Cheesecake

Servings Per Recipe: 12

Amount per Serving

Calories: 957

  • Total Fat: 56.1 g
  •     Saturated Fat: 24.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 280 mg
  • Sodium: 396 mg
  • Total Carbs: 108.1 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 101.8 g
  • Protein: 12.4 g

how is this calculated?

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1.  In a small saucepan, combine all the ingredients, except the pecans.

2.  Heat on medium low and stir until the sugar dissolves.

3.  Drop the pecans in the syrupy mixture and remove with a skimmer

4.  Place on wax paper to cool.

5.  Set aside.

6.  Preheat oven 350 F

7.  In a medium bowl, combine the eggs, melted butter, sugar, corn syrup and vanilla. Mix well.

8.  Pour into your Springform pan.

9.  Cover with the glazed pecans.

10.  Bake for 20 minutes and remove from the oven.

11.  Preheat oven 425 F

12.  In a large bowl, beat together the cream cheese, sugar, eggs and yolks.

13.  Add the flour, cinnamon, cloves and ginger.

14.  Beat in the whipping cream and vanilla, then add the mashed pumpkin and beat until thoroughly combined.

15.  Pour the mixture over the pecan layer and bake for 15 minutes.

16.  Reduce the oven temperature to 275 F and bake for 1 hour. Remove from the oven and allow the cake to cool for at least 5 hours before serving.

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