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American Cuisine Dessert Recipes

Pumpkin Pecan Cheesecake – A Cheesecake Factory Copycat Recipe

Nothing screams FALL season more than pumpkin spice and pecan pie. So why not combine those favorites and create the ultimate fall dessert – a decadent Pumpkin Pecan Cheesecake!

Moreover, the Pumpkin Pecan Cheesecake is THE PERFECT dessert for Thanksgiving. The best part, you no longer have to make both pecan and pumpkin pie for Thanksgiving because this has both desserts in one! Needless to say, the Pumpkin Pecan Cheesecake is destined to be the new family favorite dessert for the holidays.



What is Pumpkin Pecan Cheesecake?

I wish I could claim this brilliant dessert idea, but this Pumpkin Pecan Cheesecake is a copycat recipe from the Cheesecake Factory. With that said, the Cheesecake Factory only sells the Pumpkin Pecan Cheesecake for a limited time, starting in September. However, you can enjoy this fall dessert year-round in the comfort of your own kitchen by using my recipe.

As previously mentioned, the Pumpkin Pecan Cheesecake is a combination of desserts. It takes inspiration from a pecan pie, pumpkin pie, and a classic cheesecake. Thus creating a pumpkin cheesecake with a layer of pecan pie filling.

The Pumpkin Pecan Cheesecake has a graham cracker crust with a layer of pecan pie filling, topped with a layer of pumpkin spice cheesecake, then a layer of pecan caramel, and finished with whipped cream.

A 9 inch Pumpkin Pecan Cheesecake missing a giant slice with pecan caramel oozing down the sides.

Is your mouth salivating yet?

Good, let’s get baking!



My Pumpkin Pecan Cheesecake Inspiration

Traditionally, my recipes are inspired by my travels around the United States and the world. Though there is traveling involved in some capacity, this recipe is slightly different from my typical travel inspirations.

How is it different? Every year for my sister’s birthday, she orders Pumpkin Pecan Cheesecake from the Cheesecake Factory. Given that our birthdays are just two days apart, I am usually enjoying a slice of Pumpkin Pecan Cheesecake. So this Pumpkin Pecan Cheesecake copycat recipe is mostly dedicated to her.

With that said, when our friends traveled from Germany to the United States, we realized how much the Cheesecake Factory is highly valued by outside visitors. Out of all the restaurants in the area, all they wanted was an American dinner at the Cheesecake Factory.

Even when family members come into town, we find ourselves always making our way to the Cheesecake Factory. Whether it’s to enjoy a full meal or just to order a slice of cheesecake, people from all around the world and the United States will travel to the Cheesecake Factory for a “sweet” American meal.



List of Ingredients for Pumpkin Pecan Cheesecake

Here are the ingredients for every layer and component in this decadent fall dessert.

A slice of Pumpkin Pecan Cheesecake with pecan caramel oozing down the sides.


Graham Cracker Crust

  • Graham cracker crumbs
  • Unsalted butter
  • Sugar
  • Ground cinnamon


Pecan Pie Filling

  • Sugar
  • All-purpose flour
  • Light corn syrup
  • Unsalted butter
  • Eggs
  • Pecans


Pumpkin Cheesecake

  • Cream cheese
  • Sugar
  • Cornstarch
  • Pumpkin pie spice
  • Eggs
  • Vanilla extract
  • Sour cream
  • Pumpkin puree


Pecan Caramel

  • Sugar
  • Unsalted butter
  • Heavy cream
  • Salt
  • Vanilla extract
  • Pecans


Whipped Cream

  • Heavy cream
  • Powdered sugar



How to Make Pumpkin Pecan Cheesecake

Though this Pumpkin Pecan Cheesecake is a copycat recipe from the Cheesecake Factory, every element is from my recipes spent in professional pastry kitchens, such as the Four Seasons and the Bellagio. Additionally, this dessert is slightly complex due to several steps and time, but trust me, it is well worth it in the end!


For the Graham Cracker Crust

Preheat the oven to 325° F. Coat a 9″ inch springform cake pan with baking spray and line the bottom with parchment paper (see note for demonstration below). Set aside.

In a mixing bowl with a paddle attachment, combine the graham cracker crumbs, sugar, and ground cinnamon. Melt the unsalted butter and slowly pour it into the mixing bowl with it running.

Once the graham cracker crust is mixed well, pour half into the springform cake pan. First, work on creating a solid base and then add more graham cracker crust to line up the sides of the cake pan. To help create an even layer, try using a measuring cup to gently press the crust into the pan.

Partially bake the crust in the oven for 10 minutes. Then place the cake pan in the freezer.

a whole 9 inch Pumpkin Pecan Cheesecake with graham, cracker crust on the entire sides, pecan caramel and whipped cream on top.


For the Pecan Pie Filling

Roughly chop the pecans and toast them in the oven at 325° for 5-7 minutes. Set aside.

In a mixing bowl, whisk together the sugar and all-purpose flour. Then combine the corn syrup with the paddle attachment. Slowly add the melted butter and the eggs one at a time.

Next, fold in the toasted pecans and scrape the bottom of the bowl to make sure the filling is completely mixed well. Remove the cake pan from the freezer and pour the filling into the graham cracker crust.

Cover the cake pan with aluminum foil and bake at 325°F for 25 minutes. The foil helps prevent the graham cracker crust from getting too dark and burning.

Remove the cake pan from the oven and let it cool to room temperature. Place the cake pan in the refrigerator to let the pecan pie filling completely set for at least one hour. When you can lightly press on the pecan pie filling and it does not move, it has set.


For the Pumpkin Cheesecake

The pumpkin cheesecake batter can be made a day ahead.

Keep oven at 325°F.

In a mixing bowl, briefly beat the (room temperature) cream cheese to quickly soften it up. In a separate small bowl, whisk together the sugar, cornstarch, and pumpkin pie spice. Then add it into the mixing bowl and combine well with the cream cheese.

Add the vanilla extract and the eggs one at a time. Make sure you scrape the bowl to mix the ingredients well. Add the sour cream and the pumpkin puree.

At this time, the batter should be mixed thoroughly and smooth – no lumps. Pour the batter on top of the set pecan pie filling. (If the pecan pie filling collapses when you add the pumpkin cheesecake, it did not set completely).

Bake uncovered for 1 hour and 20 minutes. Since every oven is different, I always check the cheesecake after one hour but make sure you check quickly so it does not collapse. The cheesecake is perfectly baked when the edges are golden brown, the center is slightly jiggly, and if you touch the top, it is not sticky.

Let the cheesecake rest for 5 minutes in the oven with the door slightly open. This helps prevent the cheesecake from collapsing in the middle. If you think your cheesecake is almost completely baked, you can turn the oven off and leave the cheesecake inside for 5 more minutes.

Remove the cheesecake from the oven and cool completely. Then place the cheesecake in the refrigerator for at least 6 hours.


For the Pecan Caramel

The pecan caramel must be made after the cheesecake has set in the refrigerator for 6 hours.

Roughly chop the pecans and toast them in the oven at 325° for 5-7 minutes. Set aside. Warm up the heavy cream in a microwave or on the stove.

In a stainless steel medium saucepan, make a dry caramel by heating up the pan over medium heat. When the saucepan is hot, slowly sprinkle the sugar over the pan. When the sugar crystals start to melt, slowly add more until all of the sugar has dissolved.

When the caramel begins to turn into a golden amber color, whisk in the cubed unsalted butter a few pieces at a time. Continue to whisk the butter until it is mixed well. Add the salt and vanilla extract.

While whisking, carefully pour the warm heavy cream into the caramel. Once the cream is mixed well, let the caramel come to a low boil for one minute. Turn the heat off and add the chopped, toasted pecan pieces.

Let the pecan caramel cool to just room temperature. Then carefully pour a layer on top of the cheesecake. Do not let it set or it will be difficult to pour and/or spread over the cheesecake. Let the Pumpkin Pecan Cheesecake set in the refrigerator for one more hour.


For the Whipped Cream

Last but not least – make a homemade whipped cream.

In a mixing bowl with the whisk attachment, slowly start whisking the heavy cream and powdered sugar together. Gradually increase the speed until the whipped cream has medium peaks.

Pipe the whipped cream along the edges of the cheesecake or decorate as you desire. You can also just serve whipped cream on the side.

Enjoy!

A slice of Pumpkin Pecan Cheesecake in focus with the whole cake in the background.



Tips & Tricks

Here are a few tips and tricks for the Pumpkin Pecan Cheesecake.


Parchment Paper

Through trial and error, I found the parchment paper to be essential when baking the Pumpkin Pecan Cheesecake. The pecan pie filling can sometimes seep through the graham cracker crust, especially if it’s too thin. So the parchment paper helps as a barrier to keep the crust from sticking to the springform pan.

To make a parchment paper circle, check out my video below.


Do Not Rush – Take Your Time!

This dessert does take a lot of downtime. So do not feel like you have to make everything in one day. A lot of these components can be made a day ahead and/or the next day.

For example, you can pre-bake the graham cracker crust, make the pecan pie filling, and the pumpkin cheesecake batter, all in one day. On the next day, you can bake the two layers. Then on the day of serving, finish with the pecan caramel and whipped cream.



More Dessert Recipes!

Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake

Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 2 hours
Additional Time: 9 hours
Total Time: 11 hours 40 minutes

Combining three fan favorites, pumpkin pie, pecan pie, and cheesecake to create the best fall dessert ever - Pumpkin Pecan Cheesecake!

Ingredients

For the Graham Cracker Crust

  • 2 1/2 cup graham cracker crumbs
  • 10 tablespoons unsalted butter, melted
  • 1/4 cup + 1 tablespoon sugar
  • 1  1/4 teaspoon ground cinnamon

For the Pecan Pie Filling

  • 1/2 cup sugar
  • 3 tablespoon + 1 teaspoon all-purpose flour
  • 1 cup corn syrup
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 cup pecans, toasted and chopped

For the Pumpkin Cheesecake

  • 1  1/2 pounds (24 oz.) cream cheese, room temperature
  • 3/4 cup + 3 tablespoon sugar
  • 3 tablespoons cornstarch 
  • 1  1/2 tablespoon pumpkin pie spice
  • 3 eggs
  • 1  1/2 teaspoon vanilla extract
  • 1  1/2 c + 2 tablespoons sour cream
  • 1  1/4 cup pumpkin puree 

For the Pecan Caramel

  • 1/2 cup sugar
  • 3 tablespoons butter, cubed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream

Whipped Cream

  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

For the Graham Cracker Crust

  1. Preheat oven to 325° F. Coat a 9″ inch springform cake pan with baking spray and line the bottom with parchment paper. Set aside.
  2. In a mixing bowl with a paddle attachment, combine the graham cracker crumbs, sugar, and ground cinnamon. Melt the unsalted butter and slowly pour it into the mixing bowl and combine well.
  3. Press the graham cracker crumbs evenly on the base and the sides of the cake pan. To help create an even layer, try using a measuring cup to gently press the crust into the pan.
  4. Partially bake the crust in the oven for 10 minutes. Then place the cake pan in the freezer.

For the Pecan Pie Filling

  1. Roughly chop the pecans and toast them in the oven at 325° for 5-7 minutes. Set aside.
  2. In a mixing bowl, whisk together the sugar and all-purpose flour. Then switch to a paddle attachment, add the corn syrup, and combine well. Slowly add the melted butter and the eggs one at a time.
  3. Fold in the toasted pecans and scrape the bottom of the bowl to make sure the filling is completely mixed well. Remove the cake pan from the freezer and pour the filling into the graham cracker crust.
  4. Cover the cake pan with aluminum foil and bake at 325°F for 25 minutes. Remove the cake pan from the oven and let it cool to room temperature. Place the cake pan in the refrigerator to let the pecan pie filling completely set. At least one hour.

For the Pumpkin Cheesecake

  1. Keep oven at 325°F.
  2. In a mixing bowl, beat the (room temperature) cream cheese to quickly soften it up. In a separate small bowl, whisk together the sugar, cornstarch, and pumpkin pie spice. Then add it into the mixing bowl and combine well with the cream cheese.
  3. Add the vanilla extract and the eggs one at a time. Make sure you scrape the bowl in between additions. Finally, mix in the sour cream and pumpkin puree.
  4. At this time, the batter should be mixed thoroughly and smooth – no lumps. Pour the batter on top of the set pecan pie filling. (If the pecan pie filling collapses when you add the pumpkin cheesecake, it did not set completely).
  5. Bake uncovered for 1 hour and 20 minutes. The cheesecake is perfectly baked when the edges are golden brown, the center is slightly jiggly, and if you touch the top, it is not sticky.
  6. Let the cheesecake rest for 5 minutes in the oven with the door slightly open. This helps prevent the cheesecake from collapsing in the middle. If you think your cheesecake is almost completely baked, you can turn the oven off and leave the cheesecake inside for 5 more minutes.
  7. Remove the cheesecake from the oven and cool completely. Then place the cheesecake in the refrigerator for at least 6 hours.

For the Pecan Caramel

  1. The pecan caramel must be made after the cheesecake has set in the refrigerator for 6 hours.
  2. Roughly chop the pecans and toast them in the oven at 325° for 5-7 minutes. Set aside. Warm up the heavy cream in a microwave or on the stove.
  3. In a stainless steel medium saucepan, make a dry caramel by heating the pan over medium heat. When the saucepan is hot, slowly sprinkle the sugar over the pan. When the sugar crystals start to melt, slowly add more until all of the sugar has dissolved.
  4. When the caramel begins to turn into a golden amber color, whisk in the pieces of unsalted butter a few at a time. Continue to whisk the butter until it is mixed well. Add the salt and vanilla extract.
  5. While whisking, carefully pour the warm heavy cream into the caramel. Once the cream is mixed well, let the caramel come to a low boil for one minute. Turn the heat off and add the chopped, toasted pecan pieces.
  6. Let the pecan caramel cool to just room temperature. Then carefully pour a layer on top of the cheesecake. Do not let it completely set or it will be difficult to pour and/or spread over the cheesecake.
  7. Let the Pumpkin Pecan Cheesecake set in the refrigerator for one more hour.

For the Whipped Cream

  1. In a mixing bowl with the whisk attachment, slowly start whisking the heavy cream and powdered sugar together. Gradually increase the speed until the whipped cream has medium peaks.
  2. Pipe the whipped cream along the edges of the cheesecake or decorate as you desire. You can also just serve whipped cream on the side.

Notes

Make sure you use parchment paper on the base of the springform cake pan because the pecan pie filling can seep through the graham cracker crust. Especially if the crust is too thin. The parchment paper helps as a barrier to keep the crust from sticking to the springform pan.


This dessert does have a lot of rest time. So do not feel like you have to make everything in one day. The pecan pie filling and pumpkin cheesecake can be made a day ahead.

When you are baking the cheesecake, always check the cheesecake after one hour because every kitchen oven is different - but make sure you check quickly so it does not collapse.

When you let the cheesecake rest in the oven with the door slightly open, it helps prevent the cheesecake from collapsing in the middle.

Recommended Products

As an Amazon Associate and member of other affiliate programs, when you click on the link you will have the option to purchase a product at no extra cost to you, but I would receive a small commission. I want to thank everyone for following and supporting us on all of “Our Sweet Adventures” and for cooking with my recipes on "Christina's Culinary Creations".

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2 COMMENTS

  • Carol Westrich

    Oh my! That looks like a slice of heaven 😁
    I don’t even want to know how many calories are in it. Good thing I do the turkey trot on Thanksgiving morning 😂

    • oursweetadventures
      AUTHOR

      Haha I don’t want to know either, but that’s awesome you do a Turkey Trot on Thanksgiving morning! We should look into doing one of those too.

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