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Pumpkin Cheesecake with caramel, and nut crust.

Pumpkin Cheesecake with Nut Crust

John Whitehead
A Fall Favorite-Pumpkin Cheesecake with Nut Crust
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
30 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Dessert
Cuisine American

Equipment

  • 1 10 inch Spring Form Pan 9 inch Spring Form Pan
  • 1 Large pan for water bath
  • 1 Mixing bowl
  • Stand or Hand Mixer

Ingredients
  

Graham Cracker and Nut Crust

  • 1½ Cup Graham Crackers Crushed 165 grams
  • ½ Cup Crushed pecans or walnuts 60 grams
  • 6 tbsp unsalted butter 84 grams

Pumpkin Cheesecake

  • 5 8 oz cream cheese 1134 grams
  • 1 Cup sugar or 3/4 C to make less sweet 225 grams
  • ⅓ Cup packed light brown sugar 1/4 C to make less sweet 78 grams
  • 4 large eggs
  • 15 oz pumpkin puree 431 grams
  • ⅓ Cup heavy cream
  • ¼ Cup sour cream 61 grams
  • 2 tbsp ground cinnamon 5 grams
  • ½ tsp ground nutmeg 2 grams
  • ½ tsp ground ginger 2 grams
  • ½ tsp ground allspice 2 grams

Instructions
 

Crust

  • preheat oven to 350 degrees
    1½ Cup Graham Crackers Crushed
  • mix graham crackers, nuts, and butter into bowl (use 1/2 Cup more graham cracker if you do not use nuts
    ½ Cup Crushed pecans or walnuts, 6 tbsp unsalted butter
  • 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 ℉ for 7 minutes
  • let cool before adding cheesecake mixture

Pumpkin Cheesecake

  • Boil water for water for the water bath
  • Whip cream cheese, sugar until light and fluffy
    5 8 oz cream cheese, 1 Cup sugar or 3/4 C to make less sweet, ⅓ Cup packed light brown sugar 1/4 C to make less sweet
  • add pumpkin puree and mix
    15 oz pumpkin puree
  • add heavy cream, sour cream, vanilla and spices and mix
    ⅓ Cup heavy cream, ¼ Cup sour cream, 2 tbsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, ½ tsp ground allspice
  • add eggs and mix until just combined
    4 large eggs
  • Add mixture to cool spring form pan
  • add spring form pan to water bath and cover spring form pan 1/2 way with boiling water
  • bake at 350 ℉ 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. I topped with caramel and real whip cream.

Notes

Feel free to add a little less sugar, spices and remove nuts from crust.  I hope you enjoy!
Bold & Tasty
Keyword best cheesecake, cheesecake, fall cheesecake, nut crust, pumpkin cheesecake