When you think of fall desserts, pumpkin pie might come to mind. But this creamy pumpkin pecan cheesecake takes autumn flavors to the next level. With its velvety cheesecake base, spiced pumpkin layer, and nutty pecan topping, it’s a dessert that feels festive, comforting, and unforgettable.

why you’ll love creamy pumpkin pecan cheesecake bliss

This cheesecake blends two holiday classics into one show-stopping dessert. The rich cheesecake base balances perfectly with warm pumpkin spices. Chopped pecans in the crust add a nutty crunch that makes each bite exciting. The final garnish of whipped cream and toasted pecans makes it look stunning on any dessert table. Whether it’s Thanksgiving or just a cozy fall evening, this dessert brings seasonal joy to every slice.

If you love cozy fall bakes, you should also try this Delightful Cinnamon Donut Bread packed with warm cinnamon flavor.

how to make creamy pumpkin pecan cheesecake bliss

The crust starts with graham cracker crumbs, brown sugar, and pecans mixed with melted butter. Press it firmly into your springform pan and bake for a few minutes until golden.

Next, whip up the cheesecake filling. Softened cream cheese blends with sugar and vanilla for sweetness, and eggs make it creamy and rich. Sour cream gives it that classic tang that makes cheesecakes irresistible.

For the pumpkin layer, stir pumpkin puree with cinnamon, nutmeg, ginger, and brown sugar. Spread it gently over the cheesecake base so you get two distinct layers that bake beautifully together.

The cheesecake bakes low and slow to keep it smooth. Let it cool gradually in the oven before chilling in the fridge overnight. The next day, decorate with whipped cream and pecans for a picture-perfect dessert that’s ready to impress.

Ingredients:

For the Crust:
1 ½ cups graham cracker crumbs
½ cup finely chopped pecans
¼ cup brown sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:
24 oz cream cheese, softened
¾ cup granulated sugar
2 tsp vanilla extract
3 large eggs
½ cup sour cream

For the Pumpkin Layer:
1 cup canned pumpkin puree
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 tbsp brown sugar

Topping (Optional but Delicious):
1 cup chopped pecans (toasted for extra flavor)
Whipped cream
Whole pecans for garnish

Directions:

Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, chopped pecans, brown sugar, and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes and cool.
Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Stir in sour cream. Spread over crust.
In a small bowl, mix pumpkin puree, cinnamon, nutmeg, ginger, and brown sugar. Spread gently over cheesecake layer.
Bake 60–70 minutes until center is just set. Turn off oven, crack door, and cool for 1 hour.
Refrigerate at least 4 hours or overnight.
Before serving, top with whipped cream, toasted pecans, and whole pecans.

tips for success

Use room-temperature cream cheese for a silky smooth filling.
Toast the pecans before adding them for maximum flavor.
Chill overnight to let flavors fully develop.

creative variations

Pumpkin Caramel Cheesecake: Drizzle warm caramel sauce over the top before serving for extra indulgence.
Pumpkin Brownie Cheesecake: Add a brownie base instead of a graham cracker crust for a richer twist.

For a handheld version of this dessert, check out these Pumpkin Cheesecake Cookies that combine pumpkin spice with creamy cheesecake filling.

serving suggestions

Serve with a drizzle of maple syrup for added autumn sweetness.
Pair with a hot pumpkin spice latte or apple cider for a cozy treat.
Plate with chocolate shavings for a gourmet look.

Create a fall dessert platter by serving slices of this cheesecake alongside Cinnamon Donut Bread for a mix of textures and flavors.

storing leftovers

Store covered in the fridge for up to 5 days. To freeze, wrap slices tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.

Creamy Pumpkin Pecan Cheesecake Bliss