Pumpkin & Pumpkin Pecan Recipe

Preheat and prepare pan

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan with two layers of heavy-duty foil (to prevent water bath leaks) or place the pan in a large ovenproof roasting pan for the water bath later.

In a medium bowl, combine 1.5 cups graham cracker crumbs, 1/4 cup light brown sugar, 1 tsp ground cinnamon and 1/8 tsp salt. Stir to distribute evenly.

Add 6 tbs melted unsalted butter to the crumb mixture and mix until the crumbs are evenly moistened and hold together when pinched.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to compress the crust. Bake for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool while you make the filling.

Room temperature and mixing order

Ensure the 4 cups (about four 8-oz packages) of cream cheese are fully softened at room temperature (at least 30 minutes) so the filling will be smooth and lump-free. Pre-measure all ingredients.

In a large mixing bowl (or stand mixer fitted with the paddle), beat the softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping the bowl down as needed.

Add 1.25 cups granulated sugar and 1/2 cup light brown sugar to the cream cheese. Beat on medium speed until combined and smooth, another 1–2 minutes. Scrape down the bowl.

Add 1 1/2 cups pumpkin puree, 1/2 cup sour cream, and 1/2 cup heavy cream. Mix on low-medium just until incorporated and uniform in color. Scrape the bowl again.

Add the 4 large eggs one at a time, mixing on low speed and scraping the bowl between each egg. Do not overbeat after the eggs are added — you want a smooth but not aerated batter.

Add 2 tsp vanilla extract, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, 1/2 tsp salt, and 1 tbs fresh lemon juice. Mix on low until evenly distributed and the batter is smooth.

Give the batter a final scrape and gentle fold to ensure no streaks of cream cheese remain. Pour the filling into the prepared crust and smooth the top with an offset spatula.

Place the filled springform pan into a larger roasting pan. Carefully pour hot water (from the tap or kettle) into the roasting pan until it reaches about halfway up the outside of the springform (about 1 inch/2.5 cm). Be careful not to splash water onto the cheesecake surface.

Bake in the preheated 325°F (160°C) oven for 60–70 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle (about the consistency of gelatin). Avoid overbaking to prevent cracks.

When done, turn off the oven and crack the oven door open. Let the cheesecake sit in the oven, undisturbed, for 1 hour to cool slowly (this minimizes cracking).

While the cheesecake is in the oven for its final hour of slow cool (or while it comes to room temperature), prepare the pecan topping: In a small saucepan over medium heat, combine 1/2 cup light brown sugar, 4 tbs unsalted butter and 2 tbs light corn syrup. Stir until the sugar dissolves and the mixture is melted and bubbling gently, about 2–3 minutes. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt.

Stir in 1.5 cups chopped pecans until evenly coated. Allow the mixture to cool slightly so it thickens but is still pourable (2–3 minutes).

When the cheesecake has completed the 1-hour slow cool in the oven and is stable but still slightly warm on top, carefully spoon the pecan mixture over the center of the cheesecake and gently spread toward the edges (it will not cover the entire rim). Return the cheesecake (no water bath needed this time) to the oven and bake at 325°F (160°C) for an additional 8–12 minutes to set the topping. Watch closely to prevent burning — pecans should be glossy and set.

Alternatively, for a slightly softer topping, spoon the pecan mixture onto the fully cooled cheesecake and chill until set (no additional baking).

After the cheesecake has finished baking (and after the pecan topping step if used), remove it from the oven. If you used a water bath, carefully lift the springform pan from the roasting pan and peel off the foil if used. Place the cheesecake on a cooling rack and let cool to room temperature (about 1 hour).

Run a thin knife around the edge of the cheesecake to loosen it from the pan sides, then re-secure the springform lock. Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until thoroughly chilled and firm. For best texture and flavor, chill 8–12 hours.

Before serving, release the springform and transfer the cheesecake to a serving plate. For the Pumpkin Pecan version the pecan topping will be glossy and set; for the plain Pumpkin version, you can top slices with optional whipped cream and a sprinkle of pumpkin pie spice.

For a garnish, whip 1 cup heavy cream with 2 tbs powdered sugar and 1 tsp vanilla extract to soft peaks just before serving. Dollop or pipe onto each slice.

Slice with a hot, clean knife (dip the knife in hot water and wipe dry between cuts) for clean slices. Store leftovers covered in the refrigerator up to 4 days. For best flavor, bring slices to just below room temperature before serving.