Well I’m back from a week long hiatus in the mountains. I’m grateful to be blessed with such a great family to spend the Thanksgiving holiday with. I’ve ate some amazing food, rested some, and had plenty of time to think of new recipes to post for the upcoming week. But one recipe has stood out in my mind.
Cheesecake! Need I say more?
If I had to pick only one dessert to eat for the rest of my adult life, it would be creamy delicious cheesecake. I honestly love all types and flavors, but this pumpkin cheesecake recipe with pecan topping is as good as it gets.
I made this version for Thanksgiving dinner and it was a huge hit. Even those family members who normally don’t like cheesecake were going back for seconds. That equals success in my book.
If you’ve never tried to make a homemade cheesecake before, you’re missing out. You would be amazed how truly easy it is to prepare. However, there is one crucial rule that you must follow. You must always whip your cream cheese and sugar before adding any other ingredients. I personally whip my cream cheese by itself for a few minutes before even adding my sugar to the mixer.
Once I was in a hurry and I didn’t follow this rule and I ended up with a lumpy, not so creamy cheesecake. The taste was still good, but the texture was off. Way off. So please learn from my mistakes and whip that cream cheese. 🙂
I promise if you try this recipe you won’t be disappointed. It’s as good as it looks.
- 1 sleeve (approx. 2 cups) cinnamon flavored graham crackers, finely crushed
- 3 Tablespoons dark brown sugar
- 1 stick melted salted butter
- Cheesecake filling:
- 3 (8 ounce each) cream cheese, softened
- 1½ cups sugar
- 1 (15 ounce) canned pumpkin
- 3 large eggs
- ½ teaspoon vanilla
- ¼ cup sour cream
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- 8 ounce whole pecans
- ½ cup white sugar
- ½ teaspoon ground cinnamon'
- 1 egg white
- 1 tablespoon water
- Caramel sundae topping
- Pulse graham crackers in food processor until finely chopped
- Add cinnamon and butter, mix well
- Press graham cracker mix into the bottom of a 9inch springform pan, set aside
- In a mixer, whip cream cheese on medium speed until light and fluffy
- Add sugar and blend on medium speed for 3 to 4 minutes
- Add eggs one at a time while mixer is still running
- Add the remaining ingredients, mix well
- Pour into springform pan, covering graham cracker crust
- Place springform pan on cookie sheet and place in oven
- Bake at 350 for 1 hour or until done
- Whisk egg white with water in a medium sized mixing bowl, until foamy
- In a separate bowl mix sugar and cinnamon together
- Place pecans in egg mixture then into the sugar mixture, coating evenly
- Place pecans on a cookie sheet covered with parchment paper and bake at 250 for 1 hour, turning pecans every 10 to 15 minutes, until done
- Place toasted pecans on top of cooled cheesecake and drizzle with caramel sauce
- Let cheesecake setup in refrigerator for 4 to 5 hours before serving