Pumpkin Cheesecake Recipe with Pecan Graham Cracker Crust

I made this cheesecake many times during my catering years for holiday events and fall dinner parties, and it was always one of those desserts that looked special without needing a lot of last-minute work. The filling is silky, the crust has just enough texture, and every bite tastes like autumn.

Best of all, cheesecake is meant to be made ahead. Bake it the day before, let it chill overnight, then add whipped cream and pecans before serving. Thanksgiving dessert: done.

💡 Why the Pecan Graham Cracker Crust Makes This Cheesecake So Good

The crust may be my favorite part in this recipe to be honest. It is what elevates this easy dessert to restaurant-worthy levels!

Finely chopped pecans add a toasted, nutty flavor and a bit more texture than a standard graham cracker crust. The nutty flavor complements the pumpkin and warm spices without making the cheesecake overly sweet or turning it into a pecan pie situation.

Pre-baking the crust only takes 10 minutes and helps set the crust before the creamy filling goes in.

🧑‍🍳 Why This Pumpkin Cheesecake Recipe Works

There are a few things happening here that make a big difference.

The pecans toast as the crust bakes, giving the graham cracker crust deeper flavor. Sour cream balances the richness of the cream cheese and helps give the filling its creamy texture.

The cheesecake is also baked gently at a low temperature in a water bath. And instead of pulling it immediately from a hot oven, we let it cool gradually before chilling. Cheesecake takes its sweet time – rushing it is usually when trouble begins. The good news is, no babysitting is required. Just let it do its thing.

📝 Ingredients You’ll Need

For the complete list of ingredients and exact quantities, check the printable recipe card below.

For the Pecan Graham Cracker Crust

• Graham cracker crumbs: You can buy crumbs or finely crush whole graham crackers. A food processor makes this task a breeze.
• Pecans: Finely chopping the nuts is key here. You want the pecans to become part of the crust. Large pieces can make cutting the cheesecake a bit difficult.
• Granulated sugar: Just enough to lightly sweeten the crust.
• Pumpkin pie spice: Adds a little extra warmth to the crust.
• Unsalted butter: Melted butter binds the crumbs together and adds richness and flavor. If you only have salted butter at home, no worries. You can still make this recipe with great results.

For the Pumpkin Cheesecake Filling

• Cream cheese: Use full-fat brick-style cream cheese and bring it to room temperature. Softened cream cheese blends smoothly without needing excessive mixing.
• Granulated sugar: The filling is sweet but still allows the tang of the cream cheese and the pumpkin flavor to come through.
• Sour cream: Adds richness and a subtle tang while helping create that smooth, creamy cheesecake texture.
• Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Cinnamon, ginger and ground cloves: Just enough warm spice to make the cheesecake taste like fall without overpowering the pumpkin.
• Vanilla extract and salt: Both round out the flavor of the filling. Salt is especially helpful in a rich dessert because it keeps the sweetness from tasting flat.
• Eggs: Add the eggs last and mix gently. Once the eggs go in, we don’t want to whip unnecessary air into the batter.

For Serving

Homemade whipped cream and Candied Pecans make a simple but beautiful finishing touch.

✅ How to Make Pumpkin Cheesecake

Scroll down to the printable recipe card below for detailed instructions and cooking times.

1. Prepare the Pecan Graham Cracker Crust: Combine the graham cracker crumbs, sugar, finely chopped pecans and pumpkin pie spice. Stir in the melted butter until evenly moistened.
   
   Press the mixture firmly into the bottom and slightly up the sides of a prepared springform pan. The bottom of a measuring cup works beautifully for getting an even, compact crust.
   
   Bake the crust for 10 minutes, then let it cool slightly while you prepare the filling.

2. Make the Pumpkin Cheesecake Filling: Beat the softened cream cheese just until completely smooth. Add the sugar and mix until incorporated, scraping down the bowl as needed.
   
   Add the sour cream, pumpkin puree, cinnamon, ginger, cloves, vanilla and salt and mix on low speed until smooth.
   
   Add the eggs one at a time, mixing on low speed only until each egg disappears into the batter.

3. Fill the Crust: Pour the pumpkin cheesecake filling over the pre-baked pecan graham cracker crust and smooth the top.

4. Prepare the Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.

5. Bake: Bake until the edges are set but the center still has a gentle wobble.
   
   Turn off the oven, crack the oven door slightly and leave the cheesecake inside for about 1 hour.

6. Cool and Chill: Remove the cheesecake from the water bath and carefully remove the foil.
   
   Let it finish cooling at room temperature, then refrigerate for at least 6 hours. Overnight is even better.
   
   Before serving, remove the springform ring and decorate with whipped cream and candied pecans.

💧 Why Use a Water Bath for Cheesecake?

A water bath gives the cheesecake a gentler baking environment and helps the filling cook more evenly and without cracks.

Double-wrap the bottom and outside of the springform pan with heavy-duty aluminum foil, bringing the foil high enough up the sides to protect the crust from water.

It sounds considerably fussier than it actually is. Once you have done it once, it becomes just another cheesecake step.

⏲️ How Do You Know When Pumpkin Cheesecake Is Done?

Do not wait for the entire cheesecake to become firm. The outer few inches should look set while the center still moves slightly when you gently nudge the pan. Think gentle wobble, not liquid sloshing.

The cheesecake continues to set as it slowly cools in the oven and later chills in the refrigerator. Overbaking until the center looks completely firm can give you a drier cheesecake.

❄️ Make-Ahead, Storage and Freezing

• Make Ahead: Pumpkin cheesecake is an ideal make-ahead dessert. I prefer making 1-2 days before serving so it has plenty of time to chill and set.
• Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
• Freezing: Freeze the cheesecake without the whipped cream topping. Wrap the fully chilled cheesecake tightly and freeze for up to 3 months. Individual slices can also be wrapped and frozen.
• Thawing: Thaw overnight in the refrigerator and add whipped cream and pecans before serving.

💛 Conscious Bites

Your priorities, your recipe. Learn about Intentional Cooking.

Time & Convenience: Cheesecake requires patience, but almost all of that time is hands-off. Making it ahead means one less dessert to worry about while you’re preparing Thanksgiving dinner.

Finances: Homemade cheesecakes are made with budget-friendly staples and are much more affordable than buying one at a bakery or fancy restaurant.

Community, Culture & Tradition: Holiday desserts have a way of becoming part of our memories. I served this pumpkin cheesecake at holiday events during my catering years, and it is still one of those desserts that immediately feels like a celebration.

Pumpkin Cheesecake with Pecan Graham Cracker Crust

5 from 2 reviews

Chef Kathy McDaniel Developed & tested in her kitchen

This creamy Pumpkin Cheesecake Recipe combines a silky pumpkin-spiced filling with a buttery pecan graham cracker crust. Make it a day ahead for an easy, elegant Thanksgiving dessert.

Print Pin

Prep 30 minutes mins

Cook 1 hour hr 10 minutes mins

Cooling + Chilling 8 hours hrs

Total 9 hours hrs 40 minutes mins

Makes 12 servings

Ingredients 

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Pecan Graham Cracker Crust

• ▢ 2 cups graham cracker crumbs
• ▢ ¼ cup sugar
• ▢ ¼ cup finely chopped pecans
• ▢ ½ teaspoon pumpkin pie spice
• ▢ 7 tablespoons unsalted butter, melted

Pumpkin Cheesecake Filling

• ▢ 24 ounces cream cheese, full-fat, softened to room temperature
• ▢ 1 ½ cups sugar
• ▢ ½ cup sour cream
• ▢ 1 cup pumpkin puree
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon ground ginger
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon salt, fine
• ▢ 1 teaspoon vanilla extract, pure
• ▢ 3 large eggs

Whipped Cream

• ▢ 1 cup heavy whipping cream, cold
• ▢ 2 tablespoons sugar

For Decorating

• ▢ Candied Pecans, optional

Instructions 

Make the Crust

1. Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. Wrap the bottom and outside of the pan securely with two layers of heavy-duty aluminum foil.
2. In a medium bowl, combine the graham cracker crumbs, sugar, pecans and pumpkin pie spice. Add the melted butter and stir until evenly moistened.
3. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
4. Reduce the oven temperature to 300°F.

Make the Pumpkin Cheesecake Filling

1. Using an electric mixer on low to medium-low speed, beat the cream cheese until completely smooth, scraping down the sides and bottom of the bowl as needed.
2. Add the sugar and mix just until combined. Add the sour cream, pumpkin puree, cinnamon, ginger, cloves, salt and vanilla and mix on low speed until smooth.
3. Add the eggs one at a time, mixing on low speed only until each egg is incorporated. Avoid overmixing.
4. Pour the cheesecake filling into the prepared crust and smooth the top.

Bake

1. Place the springform pan inside a large roasting pan. Carefully pour enough hot water into the roasting pan to reach about 1 inch up the sides of the springform pan.
2. Bake for 55 to 70 minutes, or until the edges are set and the center still has a gentle wobble when the pan is lightly nudged.
3. Turn off the oven and crack the oven door slightly. Leave the cheesecake inside the oven for 1 hour.
4. Remove the cheesecake from the water bath and carefully remove the foil. Let cool at room temperature for about 1 hour.
5. Cover and refrigerate for at least 6 hours, preferably overnight.

Make the Whipped Cream

1. Add the cold whipping cream and sugar to the bowl of an electric mixer fitted with the whisk attachment. Whip until stiff peaks form.
2. Remove the chilled cheesecake from the springform pan. Top with whipped cream and candied pecans, if desired, before serving.

Chef’s Notes

• Cream cheese: Use full-fat brick-style cream cheese for the creamiest texture.
• Room temperature ingredients: Make sure the cream cheese is completely softened before mixing to prevent lumps. Bring your eggs to room temperature so they incorporate easily.
• Don’t overmix: After adding each egg, mix only until just incorporated.
• No peeking: Don’t open the oven door while the cheesecake bakes. Cheesecakes are sensitive to sudden temperature changes and can crack.
• Is it ready yet? The cheesecake is ready when the edges are set but the center still has a slight wobble.
• Do not skip the cooling and chilling time: The cheesecake continues to set as it cools.
• Clean cut: For the cleanest slices, use a sharp knife warmed under hot water, dry it, and wipe it clean between cuts.
• Nutrition facts are an estimate and will vary depending on the brand of ingredients used.

Nutrition

Calories: 564 kcal, Carbohydrates: 48 g, Protein: 7 g, Fat: 39 g, Saturated Fat: 22 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 0.3 g, Cholesterol: 149 mg, Sodium: 399 mg, Potassium: 204 mg, Fiber: 1 g, Sugar: 38 g, Vitamin A: 4563 IU, Vitamin C: 1 mg, Calcium: 107 mg, Iron: 1 mg

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This post was originally published in 2016 and has been updated with new step-by-step photos, clearer instructions, and a refined recipe with a pre-baked pecan crust and firmer structure.