Autumn Harvest Pumpkin Pecan Cheesecake
Indulge in the rich, comforting flavors of Autumn with this Autumn Harvest Pumpkin Pecan Cheesecake. The luscious cream cheese batter yields a delightful tang that perfectly complements a warm swirl of spiced pumpkin. The toasted pecan crust adds a crunchy texture and a nutty richness, enhancing every bite with its satisfying presence. This cheesecake is not just a dessert; it’s an experience that embodies the essence of fall, making it the perfect centerpiece for holiday gatherings and family celebrations. Each slice is adorned with a silky maple glaze, creating a harmonious balance between sweetness and spice. Enjoy a slice of this seasonal wonder that promises to be a showstopper at your table.
N/A
Servings
262.5
Calories
18
Ingredients
Ingredients
Pecan halves
2 cups (toasted)
Unsalted butter
1/4 cup (melted)
Sugar
3 tablespoons (for crust)
Salt
1/4 teaspoon (for crust)
Cream cheese
5 (8 ounce) packages (softened)
Granulated sugar
1 1/2 cups
Large eggs
5 (at room temperature)
Large egg yolks
2 (at room temperature)
All-purpose flour
3 tablespoons
Cinnamon
1 teaspoon
Dry ginger
1/2 teaspoon
Cloves
1/4 teaspoon
Sour cream
1/2 cup
Canned 100% pumpkin
1 cup
Grade A maple syrup
1/2 cup
Lemon zest
1 teaspoon
Cracked black pepper
1/4 teaspoon
Chopped pecan halves
1/4 cup
Instructions
1
Preheat your oven to 350°F (175°C). Wrap the outer bottom and sides of a 9-inch springform pan tightly with two layers of aluminum foil to prevent water from seeping in during the water bath baking.
2
For the crust, pulse the pecan halves in a food processor until they resemble coarse crumbs. Add the melted unsalted butter, sugar, and salt, processing until everything is well combined. Press this mixture evenly into the bottom of the prepared springform pan, creating a firm layer.
3
Bake the crust in the center of the oven for 12-15 minutes, until golden brown and aromatic. Once done, allow it to cool while you prepare the filling.
4
In a large mixing bowl, beat the cream cheese using an electric mixer with a paddle attachment on medium speed for 2-3 minutes until fluffy. Gradually add in 1 1/2 cups of sugar, mixing well. Lower the speed and add the eggs and egg yolks one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl as needed.
5
Stir in the sour cream, then gently fold in the flour, cinnamon, ginger, and clove until the mixture is smooth and well blended.
6
Reserve 1/4 of the batter in a small bowl and stir in the 1 cup of canned pumpkin to create the pumpkin swirl mixture.
7
Pour half of the plain batter over the cooled crust, smoothing it out. Next, spoon the pumpkin mixture into the center, leaving a border of plain batter around the edges. Top with the remaining plain batter.
8
Using the reserved pumpkin batter, drop spoonfuls over the top. Use a skewer or toothpick to swirl the toppings together artistically.
9
Lower the oven temperature to 325°F (160°C). Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
10
Bake for 1 1/2 to 2 hours, or until the cheesecake rises slightly and the top is lightly browned. Once done, turn off the oven, open the door, and let the cheesecake cool slowly inside for an hour.
11
Remove the cheesecake from the water bath and refrigerate overnight to firm up.
12
To prepare the maple glaze, simmer the maple syrup in a small saucepan over medium heat, reducing it by half for about 5-10 minutes. Stir in the lemon zest, cracked black pepper, and chopped pecans until the glaze is syrupy.
13
Allow the glaze to cool slightly before serving. Drizzle over each slice for a delightful finish.
Nutrition Information
19.4g
Fat
20g
Carbs
5.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Harvest Pumpkin Pecan Cheesecake?
It is a seasonal dessert featuring a toasted pecan crust, a creamy cheesecake base with a spiced pumpkin swirl, and a silky maple glaze.
How many packages of cream cheese are needed?
The recipe requires five 8-ounce packages of softened cream cheese.
What ingredients are in the pecan crust?
The crust is made from 2 cups of toasted pecan halves, 1/4 cup of melted unsalted butter, 3 tablespoons of sugar, and 1/4 teaspoon of salt.
How do I prepare the springform pan for baking?
Wrap the outer bottom and sides of a 9-inch springform pan tightly with two layers of aluminum foil to prevent water from entering during the water bath.
At what temperature should the crust be baked?
The pecan crust should be baked at 350°F (175°C) for 12-15 minutes until golden brown.
Why do I need to use room temperature eggs?
Room temperature eggs and egg yolks incorporate more easily into the batter, ensuring a smooth and fluffy texture.
What spices are added to the cheesecake filling?
The filling is spiced with 1 teaspoon of cinnamon, 1/2 teaspoon of dry ginger, and 1/4 teaspoon of cloves.
What type of pumpkin should I use?
The recipe calls for 1 cup of canned 100% pumpkin; do not use pumpkin pie filling which has added spices and sugar.
How is the pumpkin swirl created?
Reserve 1/4 of the plain batter, mix it with the canned pumpkin, and then drop spoonfuls over the top of the cheesecake, using a skewer to swirl them artistically.
What is the purpose of the water bath?
A water bath (bain-marie) helps the cheesecake bake evenly and prevents the surface from cracking by providing a moist environment.
How deep should the water be in the roasting pan?
Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
What is the baking temperature for the cheesecake filling?
Lower the oven temperature to 325°F (160°C) when baking the cheesecake with the water bath.
How long does the cheesecake need to bake?
The cheesecake should bake for 1 1/2 to 2 hours until it rises slightly and the top is lightly browned.
How should the cheesecake be cooled after baking?
Turn off the oven, open the door, and let the cheesecake cool slowly inside for one hour before removing it from the water bath.
How long should I refrigerate the cheesecake?
The cheesecake should be refrigerated overnight to allow it to firm up completely.
What are the ingredients for the maple glaze?
The glaze contains 1/2 cup of Grade A maple syrup, 1 teaspoon of lemon zest, 1/4 teaspoon of cracked black pepper, and 1/4 cup of chopped pecan halves.
How do I prepare the maple glaze?
Simmer the maple syrup in a saucepan for 5-10 minutes until reduced by half, then stir in the zest, pepper, and pecans.
Why is black pepper included in the glaze?
Cracked black pepper adds a subtle, sophisticated heat that complements the sweetness of the maple syrup and the spices in the pumpkin.
How many calories are in one serving?
Each serving of this cheesecake contains approximately 262.5 calories.
What is the fat content of this dessert?
There are approximately 19.4 grams of fat per serving.
Does the cheesecake contain any flour?
Yes, 3 tablespoons of all-purpose flour are folded into the batter to help stabilize the structure.
What type of mixer should be used?
An electric mixer with a paddle attachment is recommended for beating the cream cheese until fluffy.
Can I use sour cream in this recipe?
Yes, the recipe includes 1/2 cup of sour cream to add a delightful tang and creamy texture.
What size pan is required?
A 9-inch springform pan is required for this recipe.
Is the pecan crust processed or chopped?
The pecan halves should be pulsed in a food processor until they resemble coarse crumbs.
How do I ensure the filling is smooth?
Beat the cream cheese first until fluffy, then add sugar and eggs one at a time, ensuring each is fully incorporated before adding the next.
How much sugar is used in the filling?
The cheesecake filling uses 1 1/2 cups of granulated sugar.
What type of maple syrup is best?
Grade A maple syrup is recommended for its high quality and flavor profile in the glaze.
Is there lemon in this recipe?
Yes, 1 teaspoon of lemon zest is added to the maple glaze to provide a bright, citrusy balance.
What tags describe this recipe?
This recipe is tagged as cheesecake, pumpkin, pecan, dessert, autumn, holiday, maple glaze, and spiced cheesecake.