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Velvety pumpkin cheesecake combines everything that’s cozy about autumn with a showstopper dessert finish. Between the buttery spiced biscuit base, silky pumpkin-spiced filling, and the cluster of glossy candied pecans on top, this recipe brings bakery-level flavor and texture to your own kitchen.
From the very first time I baked this on Halloween, my family hovered by the fridge impatiently—now it is our most-requested fall dessert and a Thanksgiving essential.
Ingredients
- Crushed lotus biscuits or graham cracker crumbs: The key to a flavorful crust with a hint of caramel. Choose fresh cookies for best results.
- Superfine or caster sugar: Ensures a smooth base and luscious filling. Opt for pure cane sugar if possible.
- Spices: Cinnamon allspice nutmeg cloves ginger These are the backbone of fall flavor so make sure your jars are fresh
- Unsalted butter: Melted to bind the crust Give it a sniff for freshness
- Cream cheese: Full-fat and spreadable for extra silky texture Avoid any that look watery or gritty
- Eggs: Use large freshest possible and at room temperature for proper mixing
- Pumpkin puree: Adds creaminess and fall flavor. Go for 100 percent pure pumpkin without additives.
- Pecan halves: Choose whole fresh glossy pecans for best crunch and appearance
- Maple syrup: Use pure maple for that deep fall sweetness and shiny candy coating
- Salt: Just a touch brings out the other flavors
Step-by-Step Instructions
- Make the Biscuit Base:
- Crush lotus biscuits or graham crackers finely and mix with sugar and all of the spices for the base. Stir in melted unsalted butter until everything feels like damp sand then pour into the bottom of your springform pan. Press firmly and evenly up the sides with the bottom of a measuring cup. Set aside.
- Prepare the Cheesecake Filling:
- Using a large mixing bowl or stand mixer beat cream cheese until light no lumps remain and it is smooth. Add sugar gradually and beat again until combined. Crack in the eggs one at a time mixing gently just to incorporate—do not rush this or you can introduce air bubbles. Once smooth add pumpkin puree and all spices. Beat again until all streaks disappear and the batter flows easily.
- Bake the Cheesecake:
- Pour the batter onto the prepared base smoothing the top with a spatula. Place the pan on the center rack of your preheated oven. Bake at 350 F until the edges look set and the center still has a gentle wobble—about one hour. Start checking after 50 minutes with a very gentle shake of the pan. When done let cool on a rack to room temperature—this will help prevent cracks—then chill in the fridge at least four hours.
- Candy the Pecans:
- Place pecan halves, maple syrup, spices and salt in a wide shallow pan. Heat over medium until the syrup starts bubbling then lower the heat and simmer about fifteen minutes. The syrup will thicken and coat the pecans in a shiny candy shell. Remove the nuts and let them cool slightly before arranging around the edge of the cheesecake.
- Unmold and Decorate:
- Once fully chilled, run a thin knife along the edge of the pan to loosen the cake. Release the springform sides and transfer the cheesecake to a serving platter if you wish. Arrange pecans in a neat ring on top and return to the fridge until serving.
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My personal favorite part is the glossy pecan trim biting into the crunchy candied nuts against creamy pumpkin cheesecake is a pure joy. My sister and I always sneak an extra pecan as we decorate and it has become our little tradition.
Storage Tips
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. To freeze wrap slices tightly in plastic then in foil and freeze for up to two months. Thaw overnight in the fridge for best texture.
Ingredient Substitutions
If you cannot find Lotus biscuits graham crackers work wonderfully for the base. For nut allergies skip the pecans and top with whipped cream or pepitas toasted with cinnamon sugar. You can swap maple syrup for honey in the candied nuts if preferred but go for real maple if possible.
Serving Suggestions
Serve chilled for the creamiest texture. For holidays garnish with extra cinnamon or a swirl of whipped cream. I love to slice extra candied pecans for the side so everyone gets the perfect crunch.
A Little History
Pumpkin cheesecake blends the traditions of American autumn pies and classic New York cheesecakes. The spiced gingersnap or Biscoff base pays homage to both traditions and the candied nuts echo the flavors of classic Thanksgiving pralines.
Recipe FAQs
- → What makes the biscuit base unique?
The base uses Lotus Biscoff biscuits or graham crackers, combining spiced notes with buttery richness for a flavorful crust.
- → How do I achieve a smooth cheesecake filling?
Softened cream cheese, gradual sugar incorporation, and gentle mixing with eggs and pumpkin puree ensure a silky texture.
- → How can I tell when the cheesecake is done baking?
Check for a gentle wobble in the center. The edges should be set, but the middle should slightly jiggle when shaken.
- → What is special about the pecan trim?
Pecan halves are coated in maple syrup and spices, cooked until candied, then arranged on top for a glossy, crunchy accent.
- → Can I make this dessert ahead of time?
Yes, chilling for several hours after baking improves flavor and texture, making it perfect to prepare in advance.
- → Are there alternatives to Lotus Biscoff biscuits?
Graham crackers work well, though the flavor will be less spiced. Adjust sugar and spices as needed for balance.