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Pumpkin Pecan Cheesecake

 Pumpkin Pecan Cheesecake
You're sure to draw compliments with this delectable homemade dessert from Lorraine Darocha. In Mountain City, Tennessee, she prepares it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.
10-12 ServingsPrep: 25 min. Bake: 65 min. + chilling


  • 1-1/2 cups finely chopped pecans
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 egg, lightly beaten
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/2 cup chopped pecans


  • In a small bowl, combine the pecans, sugar and butter. Press onto
  • the bottom and 3/4 in. up the sides of a greased 9-in. springform
  • pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.

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Pumpkin Pecan Cheesecake (continued)

Directions (continued)

  • In a small bowl, beat the cream cheese, sugar and vanilla until
  • smooth. Add egg; beat on low speed just until combined. Spread
  • over crust. In another bowl, combine the eggs, pumpkin, milk,
  • sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese
  • layer.
  • Reduce heat to 350°. Bake for 55-60 minutes or until a knife
  • inserted into pumpkin layer comes out clean. Cool on a wire rack
  • for 10 minutes. Carefully run a knife around the edge of pan to
  • loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight.
  • Remove sides of pan before cutting. Refrigerate leftovers. Yield:
  • 10-12 servings.