This pumpkin cheesecake is layered with a crunchy graham cracker crust, a creamy pumpkin spice center, and topped with the richest bourbon caramel pecan topping. This pumpkin cheesecake needs a seat at your Friendsgiving or Thanksgiving gathering this year!
Now that Halloween is over, I think we have finally reached the point where it is socially acceptable to write ‘cozy night in’ down for Saturday night plans, are you with me?! I spent last weekend trying out new chili recipes, planning Thanksgiving with my mom and cozying up on the couch while football is on.
I look forward to these fall weeks all year. I’m breaking out all of my favorite baking necessities and planting a home for my Smeg stand mixer. All. Season. Long.
We always have classics like mac and cheese and green bean casserole, but this year I felt like we needed something a little different. My entire family pretty much requests a cheesecake as their birthday ‘cake’ so it felt only natural to try out a pumpkin cheesecake and man it didn’t disappoint. Cheesecake Factory, you better watch out. I’m coming for you with this one!
The base is a graham cracker crust filled with a classic cheesecake center with a pumpkin spice kick and topped with the most decadent bourbon caramel pecan topping. I could put those saucy bourbon caramel pecans on just about anything. With this recipe you still get all the classic cheesecake feel, with all the fall flair.
I’ll be the first one to tell you that cheesecake is a bit more delicate than any other desserts. To prevent those dreaded cracks on top of your cheesecake do NOT skip the period of time where the cheesecake will cool inside of the oven, yes inside of the oven (with the door cracked!). It’s weird, I know, but this will help your cheesecake from cooling too quickly and cracking on you.
A cheesecake is finished baking once the outside edges are set and the middle jiggles slightly. Sort of like jello or flan. It shouldn’t be liquidy though! Also, if your cheesecake does start to crack this can mean that it is starting to overcook. Start the cooling down process immediately. But don’t worry too much about those cracks, it will still taste scrumptious!
Once your cheesecake is finished cooling in the oven (about an hour or so), let the cheesecake look at room temperature until no longer hot. Transfer your cheesecake to the refrigerator for 4 hours or overnight. Serve up on your favorite cake stand with plenty of bourbon caramel pecan topping!
For the Crust:
For the Cheesecake:
For the Bourbon Caramel Pecan Topping:
Preheat oven to 350 F.
For Bourbon Caramel Pecan Topping: