Pumpkin Cheesecake with Pecan-Infused Crust and Homemade Vanilla Whipped Cream


My family absolutely loved this pumpkin cheesecake with a pecan-infused crust and homemade whipped cream. Get your dessert fix but keep portion size small to limit calorie and fat intake. Although this dessert is not a “health food” by any means, pumpkin is rich in fiber, vitamin A, and antioxidants.



  • 3/4 cup all-purpose flour
  • 3/4 cup finely chopped pecans (I placed pecan halves in the food processor which worked very well)
  • 3 tablespoons granulated sugar
  • 2 tablespoons brown sugar (I used dark brown sugar but either is fine)
  • 1 Tablespoon vanilla extract
  • 6 tablespoons unsalted butter, melted


  • 3 (8-ounce) packages (full fat) cream cheese, at room temperature
  • 1 3/4 cup fresh pumpkin puree (or 1 (15-ounce) can pureed pumpkin)
  • 3 large eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar (I used superfine sugar)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 Tablespoon vanilla extract

Whipped cream topping (optional)-

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon vanilla extract


  1. Combine all the crust ingredients except the butter in a medium bowl. Stir in butter. Press onto the bottom and slightly up the edges (about 1/4 inch) of a greased 9-in. springform pan. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
  2. Place cream cheese in food processor and process until smooth (you can also beat well using a mixer but I found that the food processor made for a significantly smoother texture). If using fresh pumpkin, puree this in the food processor as well after removing the cream cheese. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices to cream cheese. Add flour and vanilla. Beat together until well combined.
  3. Pour into crust and spread evenly in pan. Bake for 1 hour or until edges are set and middle is somewhat firm. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
  4. When ready to serve, make the whipped cream if desired. Place the heavy cream in a chilled glass bowl. Whip until slightly thickened until stiff peak begin to form. Add the powdered sugar and vanilla. Whip until peaks form, taking care not to over-beat them (they will become lumpy).



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