Pumpkin Pecan Cheesecake

Vegetarian
Health score
3%
Pumpkin Pecan Cheesecake
540 min.
12
661kcal

Suggestions


Indulge in the rich and creamy delight of Pumpkin Pecan Cheesecake, a dessert that perfectly captures the essence of fall. This vegetarian treat is not only a feast for the eyes but also a celebration of flavors that will leave your taste buds dancing with joy. With its luscious pumpkin filling, velvety cream cheese, and a hint of warm spices, this cheesecake is the ultimate way to satisfy your sweet cravings.

Imagine a buttery graham cracker crust, enhanced with finely chopped pecans, providing a delightful crunch that complements the smoothness of the cheesecake. Each slice is a harmonious blend of sweet and savory, making it an ideal dessert for gatherings, holidays, or simply a cozy night in. The addition of a rich caramel-like topping, made from brown sugar and whipping cream, elevates this dessert to a whole new level of decadence.

Not only is this Pumpkin Pecan Cheesecake a showstopper, but it also serves 12, making it perfect for sharing with family and friends. With a preparation time of 540 minutes, including chilling, you can take your time to create this masterpiece. So, roll up your sleeves and get ready to impress your guests with a dessert that is as delightful to make as it is to eat. Your kitchen will be filled with the warm, inviting aromas of fall, and your loved ones will be begging for seconds!

Ingredients

  • cups graham cracker crumbs 
  • 0.3 cup pecans finely chopped
  • tablespoons butter melted
  • tablespoons brown sugar 
  • 32 oz cream cheese softened
  • cup granulated sugar 
  • teaspoon vanilla 
  •  eggs 
  • 1.5 cups pumpkin puree canned
  • 4.5 teaspoons juice of lemon 
  • cup brown sugar light packed
  • 0.3 cup whipping cream 
  • 0.3 cup butter 
  • cup powdered sugar 
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • hand mixer
  • spatula
  • springform pan

Directions

  1. Heat oven to 325°F. In small bowl, mix crust ingredients. Press on bottom and 1 1/2 inches up side of 9-inch springform pan.
  2. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  3. Beat cream cheese, sugar and 1 teaspoon vanilla with electric mixer on medium until smooth. Beat in eggs, one at a time, just until blended. Beat in pumpkin and lemon juice.
  4. Pour over crust.
  5. Bake 1 hour to 1 hour 10 minutes or until edge is set 2 inches from edge of pan (center will jiggle). Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool 30 minutes. Refrigerate 6 hours.
  6. In 1-quart saucepan, heat 1 cup brown sugar, the whipping cream and 1/4 cup butter to boiling over medium heat, stirring often. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla.
  7. Let stand 5 minutes, stirring occasionally.
  8. Remove side of springform pan; place cheesecake on serving plate.
  9. Pour topping over cheesecake, spreading to within 1/4 inch of edge.
  10. Garnish with pecan halves, if desired.

Nutrition Facts

Calories661kcal
Protein4.98%
Fat56.07%
Carbs38.95%

Properties

Glycemic Index
23.42
Glycemic Load
20.32
Inflammation Score
-10
Nutrition Score
12.041304329167%

Flavonoids

Cyanidin
0.33mg
Delphinidin
0.22mg
Catechin
0.22mg
Epigallocatechin
0.17mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.07mg
Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:660.94kcal
33.05%
Fat:42.08g
64.73%
Saturated Fat:23.13g
144.57%
Carbohydrates:65.76g
21.92%
Net Carbohydrates:64.1g
23.31%
Sugar:54.69g
60.76%
Cholesterol:161.09mg
53.7%
Sodium:428.12mg
18.61%
Alcohol:0.23g
100%
Alcohol %:0.14%
100%
Protein:8.4g
16.8%
Vitamin A:6223.61IU
124.47%
Vitamin B2:0.32mg
18.65%
Selenium:11.96µg
17.09%
Phosphorus:164.73mg
16.47%
Calcium:127.74mg
12.77%
Manganese:0.21mg
10.54%
Vitamin E:1.48mg
9.87%
Iron:1.6mg
8.87%
Vitamin B5:0.86mg
8.64%
Magnesium:30.32mg
7.58%
Potassium:260.95mg
7.46%
Vitamin K:7.59µg
7.23%
Zinc:1.06mg
7.09%
Fiber:1.66g
6.64%
Folate:25.65µg
6.41%
Vitamin B6:0.12mg
5.86%
Vitamin B1:0.08mg
5.66%
Copper:0.11mg
5.54%
Vitamin B12:0.33µg
5.42%
Vitamin B3:0.79mg
3.97%
Vitamin D:0.4µg
2.66%
Vitamin C:2.08mg
2.53%