Pumpkin Pecan Cheesecake Recipe

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Most Helpful Positive Review

Nov 03, 2003

I make this every Thanksgiving and there is never a slice left. Even if you don't like cheesecake or pumpkin pie you will love this. I always double the pecan and brow sugar topping...I like it to completely cover the pie. Happy Eating ;~) My husband always ask if I'm going to make that Pumkin Pecan Cheesecake again. He loves it.

—JULSNBEEB

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Most Helpful Critical Review

Jan 15, 2009

I think something must have been left out of this recipe because it never rose ...it came out of the oven and it was still about an inch high....very disappointing.

—BONNIE575

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66 Ratings

Dec 05, 2005

I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory, which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake, so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan, which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night, I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES, ELEANOR! Thank you so much for sharing!!!

—MCBARTKO

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Nov 26, 2008

Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So, so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping, in fact I had a little left over.

—spacecoaster

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Dec 15, 2005

This is one of the best cheesecakes my family and I have ever tasted. It is so smooth and the pumpkin flavor is not too overwhelming...it's just right. I did double the topping because I like the crumb topping to cover the entire cheesecake. The left over pumpkin butter is also a huge bonus! This is also a wonderful treat, my husband would eat it by the spoonful if I would let him.

—JENFOO78

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Nov 14, 2002

My husband took 2 bites of this cheesecake and said "I'm in love". I like it because it only calls for 8 oz. of cream cheese. Some pumpkin recipes call for 3 or more 8 oz packages of cream cheese. I don't feel so guilty eating this one. I'm taking it to a Thanksgiving dinner to which we are invited.

—paisley21

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Dec 28, 2010

OMG!! I do not normally take time to rate the stuff I make on here but OMG these were SO SO good!! I doubled the topping, poured into cupcake liners (with a gindersnap cookie layed into the bottom for a no fuss crust) baked for 15 minuted, added the topping and baked for another 7 minutes. These are better than sex. Will make over and over!

—angela

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Nov 11, 2002

I don't like pumpkin pie....but this pumpkin cheesecake is fantastic! Rich and spicy, and wonderful with a whipped cream topping!

—STANISLAVA

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Nutrition

Calories
340 kcal
17%

Carbohydrates
36.8 g
12%

Cholesterol
73 mg
24%

Fat
20.3 g
31%

Fiber
1.2 g
5%

Protein
4.5 g
9%

Sodium
221 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Pecan Cheesecake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 340
Calories from Fat: 182

% Daily Value *
Total Fat 20.3g 31 %
Saturated Fat 8.1g 41 %
Cholesterol 73mg 24 %
Sodium 221mg 9 %
Potassium 118mg 3 %
Total Carbohydrates 36.8g 12 %
Dietary Fiber 1.2g 5 %
Protein 4.5g 9 %
Sugars 28.3g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 6 %
Iron 12 %
Thiamin 7 %
Niacin 11 %
Vitamin B6 4 %
Magnesium 5 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.