Pumpkin Pecan Cheesecake Pie
Pumpkin Pecan Cheesecake Pie is the ultimate autumn delight, featuring a luscious pumpkin cheesecake filling nestled in a buttery graham cracker crust, crowned with crunchy toasted pecans. This indulgent dessert is perfect for holiday gatherings or cozy nights at home, delivering warmth and sweetness with every bite. With a stunning presentation, it’s sure to impress your guests and become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup pecans, coarsely chopped
- 1 (15 oz) can pumpkin puree
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup whipped cream (for topping)
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter in a bowl. Press into a pie pan to form the crust.
- Toast pecans on a baking sheet for about 8-10 minutes until fragrant.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing well. Stir in pumpkin puree, cinnamon, and nutmeg.
- Fold half of the toasted pecans into the filling and pour mixture into the prepared crust.
- Bake for 45-50 minutes until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least four hours or overnight. Serve with whipped cream and remaining toasted pecans on top.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg