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Irresistible Pumpkin Pecan Cheesecake

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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time(overnight recommended) 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar

For the Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

For the Pecan Topping

  • 1/2 cups chopped pecans
  • 1/4 cup brown sugar
  • 2 tbsp melted butter

Instructions
 

  • Make the Crust
    Mix crumbs, melted butter, and sugar. The mixture should clump when squeezed, like beach sand right at the shoreline. Press hard into your pan; the firmness ensures the future structural integrity of each slice.
  • Prepare the Filling
    Beat the cream cheese on medium until silky. Add sugar and vanilla, scrape down the bowl, and only then introduce the eggs — gently, one at a time. Overmixing introduces air, and air equals cracks.
  • Bake in a Water Bath
    Slide the pan into a larger roasting dish. Pour boiling water around it until halfway up the sides. If you’ve ever baked a cheesecake without a water bath, you probably know why this step matters. The steam cradles the cheesecake, protecting it from harsh heat shifts.
  • Add the Pecan Topping
    After 45 minutes, the edges will be set, but the center should still wobble a bit — like the soft center of a perfectly baked flan. Add your topping and return to the oven for 10 minutes.
  • Cool Slowly
    Turn off the oven, crack the door, and let the cheesecake decompress for an hour. This step is like letting a stressed-out friend breathe before asking them to move.