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Pumpkin Cheesecake with Pecan Crumble

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Perfect for the holiday season, this elegant cake recipe will have you hooked with your first bite. With a silky texture that will remain with you forever, Pumpkin Cheesecake with Pecan Crumbles is a slice of heaven. Impress your guests at the holiday dinner table with this scrumptious cake recipe.
For the crust
  Ginger cookie crumbs 3 Cup (48 tbs) (gluten free)
  Butter 4 Tablespoon, melted
  Sugar 2 Tablespoon
For the batter
  Light cream cheese 24 Ounce
  Dark brown sugar 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Teaspoon
  Low fat sour cream 1 Cup (16 tbs)
  Eggs 5
  Can pumpkin puree 15 Ounce
  Pumpkin pie spice 1 Tablespoon
For the crumble
  Bisquick 1⁄2 Cup (8 tbs) (gluten free)
  Brown sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
  Butter 4 Tablespoon, cold and diced
  Pecans 1⁄2 Cup (8 tbs)

1. Preheat the oven to 325°F. Line the exterior of a 10 inch spring form pan with foil; place it on a baking sheet to prevent any leaking into the oven.

2. To make the crust – In a large bowl mix all of the crust ingredients together until the mixture resembles wet sand.
3. Dump the mixture into the bottom of the pan and press the mixture firmly along the bottom and up the sides of the pan.
4. Bake the crust for 10 minutes. Carefully remove it from the oven and let it cool.
5. To make the batter – In a mixer, cream together the cream cheese, brown sugar and vanilla until light and fluffy.
6. Turn the mixer off, scrape down the sides of the bowl, then add the sour cream and beat until thoroughly combined.
7. Add in the eggs one at a time until all the ingredients are incorporated. Scrape down the bowl again and add in the pumpkin puree and pumpkin pie spice, beat on medium speed for 5 minutes.
8. Pour the batter into the prepared crust and bake for 60 minutes.
9. To make the pecan crumble – stir together the Bisquick, brown sugar, and cinnamon until well combined.
10. Add in the butter into the dry mixture and mix with hands. Stir in the pecans and set aside in the refrigerator.
11. Evenly sprinkle the pecan crumble over the cheesecake and raise the oven temperature to 350°F bake for an additional 15 minutes.
12. Remove the cake from the oven, let it cool completely then cover it and refrigerate for at least 6 hours.

13. Serve Pumpkin Cheesecake for dessert.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
95 Minutes
Ready In: 
115 Minutes

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Average: 4.3 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 687 Calories from Fat 207

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 10.5 g52.3%

Trans Fat 0 g

Cholesterol 147.8 mg49.3%

Sodium 1128.9 mg47%

Total Carbohydrates 99 g32.9%

Dietary Fiber 4.2 g17%

Sugars 49.9 g

Protein 23 g45.6%

Vitamin A 143.7% Vitamin C 4%

Calcium 43.7% Iron 24.3%

*Based on a 2000 Calorie diet

Pumpkin Cheesecake With Pecan Crumble Recipe Video