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Foods with Flavor Pumpkin Cheesecake with caramel, and nut crust. Mouthwatering dessert recipes.

Pumpkin Cheesecake with Optional Nut Crust

Foods With Flavor
Deliciously light and fluffy Pumpkin Cheesecake with Optional pecans or walnuts in the crust. I topped this with caramel and whip cream, but is personal preference. I prefer this plain or with whip cream.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Turn oven off and crack door 1 inch 30 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 Large Slices
Calories

Equipment

  • 1 10 Inch Spring Form Pan 9 inch can work too.
  • 1 Large pan for water bath

Ingredients
  

Graham Cracker and Nut Crust

  • 1 1/2 Cup Graham Crushed Crackers 165 grams
  • 1/2 Cup Crushed pecans or walnuts, optional 60 grams
  • 6 tbsp unsalted butter 84 grams

Pumpkin Cheesecake

  • 5 8 oz Cream Cheese 1134 grams
  • 1 Cup Sugar (3/4 C to make it less sweet) 225 grams
  • 1/3 Cup Packed Light Brown Sugar ( 1/4 C to make less sweet) 78g
  • 4 large Eggs
  • 15 oz Pumpkin Puree 431 grams
  • 1/3 Cup Heavy Cream
  • 1/4 Cup Sour Cream 61 grams
  • 2 tbsp Ground Cinnamon 5 grams
  • 1/2 tsp Ground Nutmeg 2 grams
  • 1/2 tsp Ground Ginger 2 grams
  • 1/12 tsp Ground Allspice 2 grams

Instructions
 

Crust

  • preheat oven to 350 degrees
  • mix graham crackers, nuts, and butter into bowl (use 1/2 Cup more graham cracker if you do not use nuts
    1 1/2 Cup Graham Crushed Crackers, 6 tbsp unsalted butter, 1/2 Cup Crushed pecans or walnuts, optional
  • lightly spray 10 inch spring form pan with oil
  • press graham and nut mixture into bottom of pan. I used a large flat spatula
  • bake at 350 degrees fahrenheit for 7 minutes
  • let cool before adding cheesecake mixture

Pumpkin Cheesecake

  • Boil water for water bath
  • Whip cream cheese, sugar until light and fluffy
    5 8 oz Cream Cheese, 1/3 Cup Packed Light Brown Sugar ( 1/4 C to make less sweet), 1 Cup Sugar (3/4 C to make it less sweet)
  • add pumpkin puree and mix
    15 oz Pumpkin Puree
  • add heavy cream, sour cream, vanilla and spices and mix
    1/3 Cup Heavy Cream, 1/4 Cup Sour Cream, 2 tbsp Ground Cinnamon, 1/2 tsp Ground Nutmeg, 1/2 tsp Ground Ginger, 1/12 tsp Ground Allspice
  • add eggs and mix until just combined
    4 large Eggs
  • add mixture to cooled spring form pan
  • add spring form pan to water bath and cover spring form pan 1/2 way with boiling water
  • bake at 350 degrees fahrenheit for 70 minutes
  • turn off oven, crack the oven door 1 inch and cook for 30 minutes
  • let cool for 2 hours
  • slice and serve for warm and fluffy, otherwise chill for 30 minutes after cooling

Notes

Remember recipes are guides.  Baking does need to be a little more exact.  Feel free to add a little less sugar, spices and remove nuts from crust.  I hope you enjoy!