Ingredients
Pecan Crust
- 1 sleeve honey graham crackers
- 1 cup pecans
- 2 Tbsp butter, melted
Pumpkin Cheesecake
- 24 oz 3 packages cream cheese
- 1 1/2 cup light brown sugar, lightly packed
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 1 15 oz can pumpkin puree
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 tsp cloves
Caramel Whipped Cream
- 1 cup (8oz) heavy whipping cream
- 1/3 cup caramel
Method
Pecan Crust
- Preheat the oven to 325F (163C) conventional (no fan) and grease a 9" or 10" springform pan.
- Crush the graham crackers and pecans in a food processor, until they become fine crumbs. Add the butter to the food processor and blend until evenly distributed between the crumbs.1 sleeve honey graham crackers, 1 cup pecans, 2 Tbsp butter melted
- Press the crumbs into the prepared pan evenly, going up the sides just about halfway. Place the crust in the oven to bake for 10 minutes while you make the batter.
Pumpkin Cheesecake
- In the bowl of a stand mixer, use a flat beater to beat the cream cheese with sugar at medium-high speed for a few minutes, until it looks fluffy.24 oz 3 packages cream cheese, 1 1/2 cup light brown sugar lightly packed
- Add in only three eggs and beat another five minutes at a low-medium speed. Add in the next three eggs, one at a time, beating 1-2 minutes between each egg, at a low-medium speed, until the batter is thick and creamy.6 large eggs room temperature
- Add in the vanilla, pumpkin puree and spices and beat until they're fully combined.1 tsp vanilla extract, 1 15 oz can pumpkin puree, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp cloves
- Remove the crust from the oven and pour the batter over the crust. Bake the cheesecake for about 60 minutes, until the edges are slightly browned and the center is only a little jiggly.
- Turn the oven off and leave the door open, allowing the cheesecake to cool in the open oven for 15 minutes.
- Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours, or overnight.
Caramel Whipped Cream
- Use a hand or stand mixer with a whisk attachment to beat the heavy cream until stiff peaks form. Don't overbeat. Add in 1/4 cup caramel and beat just until it's combined.1 cup (8oz) heavy whipping cream, 1/3 cup caramel
- Top the chilled cheesecake with the caramel whipped cream and use the rest of the caramel to make swirls on top.
- Top with extra pecans.
Notes
- Store refrigerated in an airtight container for up to a week
Nutrition
Serving: 1gCalories: 526kcalCarbohydrates: 34gProtein: 18gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 176mgSodium: 465mgFiber: 1gSugar: 29g