Pumpkin Pecan Cheesecake

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This luscious Pumpkin Pecan Cheesecake combines a rich filling, crunchy maple pecan topping, and salted caramel.

Hello, folks! Happy Monday. Oh happy cheesecake Monday, precisely. I am going to keep it super short and sweet today. Besides, who needs a lot of words when two wonderful things are involved?

a. Apparently, this delicious Pumpkin Pecan Cheesecake;

b. New photos of Daisy as promised in the previous post.

Few Notes on Pumpkin Pecan Cheesecake:

  • It is not overly sweet, as well as this Butterscotch Apple Cheesecake. Most similar recipes would call at least 1 cup of sugar for the filling when I used just 1/3 of a cup. I also didn’t add any sugar into the base because why yes – the crumbs are sweet enough themselves! This cheesecake has plenty of sweetness though coming from the topping and caramel;
  • The texture of the cheesecake is light, mousse-like, not as dense as you probably prefer, but it’s delightful;
  • The buttery and crunchy pecan maple topping is a perfect way to balance the delicate texture of the cheesecake. It is also a super addictive snacking material;
  • The salted caramel with a distinctive maple flavour is everything!

Daisy & Caramel

Talking about this caramel, Daisy 100% approved. I wanted to take a shot with her and cheesecake, but she didn’t show any interest in it. Instead, she was impressed with the caramel. She literally couldn’t stop returning to that bowl 4 times, within a few minutes. That must have been the maple flavour; she’s Canadian after all! (Or could have been cream and butter.) Isn’t it her face is just so cute and hilarious?

Anyway, I hope you like this caramel too as well as this delightful Pumpkin Pecan Cheesecake.

See you very soon (And most likely, I will be with my first Christmas recipe.)

Pumpkin Pecan Cheesecake

Recipe by Ben | HavocinthekitchenCourse: DessertDifficulty: Easy


Prep time


Cooking time


Baking Time



This luscious Pumpkin Pecan Cheesecake combines a rich filling, crunchy maple pecan topping, and salted caramel.


  • Cheesecake Base:
  • ~ 1 and 1/2 cups graham honey crumbs (or other type)

  • ~ 1/3 cup melted butter (~ 5 tbsp. and 1 tsp.)

  • Cheesecake Filling:
  • 500 gr. cream cheese, room temperature

  • 2 cups pure pumpkin pure (not the pie filling)

  • 1/3 cup light brown sugar

  • 1 tbsp. of mixed spices such as cinnamon, cardamom, nutmeg, and ginger

  • 4 eggs, room temperature

  • Maple Pecan Topping:
  • 4 tbsp. butter

  • 1/2 cup light brown sugar

  • 4 tbsp. maple syrup

  • a good pinch of salt

  • 3 cups pecans, toasted

  • Salted Caramel:
  • 2 tbsp. water

  • a good pinch of salt

  • 1 and 1/4 cup light brown sugar

  • 6 tbsp. butter

  • 2 tbsp. maple syrup

  • 1/2 cup heavy cream (35%)

  • maple flavour, optional


  • Cheesecake Base:
  • To make the crust, combine the melted butter with the graham crumbs. Press into a 20 cm (~27 for a thinner and larger cheesecake) spring form pan. Bake the crust for about 7-8 minutes at 170 degrees C (350 degrees F) then remove and completely cool.
  • Reduce the oven temperature to 150 degrees C (300 F). Place a pan filled with water on the lower rack of the oven.
  • Cheesecake Filling:
  • In a large bowl beat with an electric mixer on low speed the cream cheese with the pumpkin pure, spices, and sugar for 2-3 minutes until the sugar has incorporated.
  • Add the eggs (one at a time) and beat 30 seconds each time, to incorporate.
  • Pour the filling into the cooled crust. Slightly tap the pan a few times around the bottom – this will help to release the bubbles and decrease the possibility of cracking it.
  • Bake the cheesecake for about 1 hour. Check the cheesecake – the edges of the cheesecake should look firm and set while the center remains slightly fudgy. If it doesn’t look like that yet, bake it for another 5-10 minutes. Turn the oven off and leave the cheese for another 10-15 minutes inside (You can open the door if you’re afraid of overcooking it).
  • Remove the cheesecake from the oven and let completely cool. Refrigerate overnight then lose the baking pan and, using the help of a knife if necessary, release the cheesecake.
  • Maple Pecan Topping:
  • In a pan combine the butter, sugar, maple syrup, and salt over medium heat. Cook about 7-10 minutes, to thicken. Add the pecans and cook 3-5 minutes, stirring occasionally. If using, add the maple flavour. Remove and arrange on a baking sheet, in a s ingle layer, to cool and set. Brake or chop before serving.
  • Salted Caramel:
  • In a saucepan with thick bottom combine the water, maple syrup, salt, and sugar. Melt, stirring, and when the sugar is dissolved, stop stirring. Cook about 10 minutes to thicken.
  • Add the butter, let it melt 1 minute. Stir in the creams and maple flavour, if using. Simmer for 5 minutes and off heat. Cool and keep refrigerated.

7 thoughts on “Pumpkin Pecan Cheesecake

  1. Shashi says:

    H wow- Ben – I agree wholeheartedly with Marissa- this is indeed a showstopper! What a glorious dessert! I love cheesecake that’s not too sweet and love that you used only 1/3 a cup of sugar in this! And I simply LOVE your pairing of creamy Pumpkin Cheesecake with that crunchy topping and luscious salted caramel sauce! Simply decadent!
    Shashi recently posted…By: John / Kitchen RiffsMy Profile

  2. Marissa says:

    What a showstopper of a cheesecake, Ben! My mouth is literally watering thinking of a slice with that thick, rich salted caramel sauce! I can see why Daisy approves. (And she’s getting so big! Such a sweet kitty…)

  3. David @ Spiced says:

    Haha! If you sat me down next to that cheesecake, then your pictures would look a lot different – mainly you wouldn’t have a cheesecake left to take a picture of! This flavor profile is right up my alley with the pumpkin + pecan + maple + caramel! Yum! Great pics of the kitty, but I have to know, where is the pup??
    David @ Spiced recently posted…Slow Cooker Hot ChocolateMy Profile

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