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Pumpkin Cheesecake With Caramelized Pecan Topping

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“What a wonderful way to end your fall dinner. This cheesecake would be especially good at Thanksgiving. Using a straight-sided glass to press crumb mixture onto bottom and up sides of springform pan will make that job a little easier. This cheesecake is best if made a day ahead and adding the topping about 30 minutes before serving. I haven't included cooling time in the prep or cook time. This recipe is originally from Southern Living.”
READY IN:
1hr 11mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
  2. Bake crust at 325° for 8 minutes. Cool on a wire rack.
  3. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
  4. Add eggs, 1 at a time, beating until blended after each addition.
  5. Stir in cinnamon, nutmeg, and cloves.
  6. Pour mixture into prepared crust.
  7. Bake at 325° for 40 minutes or until almost set.
  8. Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
  9. Cool completely on a wire rack.
  10. Cover and chill 8 hours.
  11. Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
  12. Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
  13. Let stand 10 minutes before serving.
  14. Store in refrigerator.

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