Creamy Pumpkin Pecan Cheesecake

    1 hour 20 minutes

    This is a very old cheesecake recipe and it seems like there are a lot of ingredients, but it is worth the effort.

    181 people made this

    Serves: 16 

    • 3/4 cup sweet biscuit crumbs
    • 1/2 cup ground pecans
    • 2 tablespoons white sugar
    • 2 tablespoons brown sugar
    • 65g butter, melted
    • 3/4 cup (150g) white sugar
    • 3/4 cup tinned pumpkin
    • 3 egg yolks
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 680g cream cheese
    • 3/8 cup (75g) white sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons thickened cream
    • 1 tablespoon cornflour
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon lemon essence

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Combine the crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar and the melted butter or margarine and mix well. Firmly press mixture into one 23cm springform pan.
    3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground nutmeg, ground ginger and salt in a medium bowl. Mix well and set aside.
    4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 3/8 cup (75g) white sugar and mix well. Add the whole egg, remaining egg yolk and the cream, beating well. Add cornflour and vanilla and lemon essences, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
    5. Bake for 50 to 55 minutes. Do not overbake. Centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (144)


    Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wait to bring it home for Thanksgiving this year. The crust is extra-fancy tasting with the pecans. You can taste the highly recognizbale cheesecake flavor and harmonious blend of pie spices with each bite. The extra effort pays off in the end. I cooked mine in a water bath, cracked the oven door open after turning off the stove, and chilled over night. Thanks for the wonderful recipe!  -  24 Nov 2003  (Review from Allrecipes USA and Canada)


    I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake, the pumpkin flavor is not overpowering. I made one with graham cracker crust and the other with ginger snaps and the ginger snap was much better. I also suggest doing 1.5X the crust recipe. It makes the perfect amount.  -  19 Nov 2007  (Review from Allrecipes USA and Canada)


    Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time!  -  25 Oct 2004  (Review from Allrecipes USA and Canada)