{Maria's Küche} Pumpkin Pecan Cheesecake

Pumpkin Pecan Cheesecake, the perfect Thanksgiving dessert

Thanksgiving is my favorite holiday. So when I moved to the UK and missed my first Thanksgiving with the family ever, I knew that was a feeling I was never willing to repeat. I now return each year from Thursday-Monday, and then again for a longer period at Christmas. It’s exhausting. But we have a long-standing tradition on Black Friday where we go Feather bowling at the Cadieux Café in Detroit and I just can’t miss it.

Normally I’d bake for Thanksgiving, but seeing as how I arrive off the plane to the dinner table, I usually bake my pumpkin pecan cheesecake for celebrations with friends here in London. Dangerously decadent but oh-so-addictive, be sure you have lots of friends or family to share it with before you find yourself having a million-calorie party on your own. But hey for Thanksgiving that’s allowed!

Pumpkin Pecan Cheesecake

Yields: 10-12 slices


  • 3 cups (420g) Gingersnap Cookie crumbs
  • 1 ½ tsp ground cinnamon
  • 6-8 tbsp (114g) unsalted butter, melted


  • 3- 8oz pk (670g) cream cheese
  • 1-1/3 cup (266g) sugar
  • 1 tin canned pumpkin
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 3 eggs


  • 1 cup (170g) packed brown sugar
  • 1/3 cup (75g) butter
  • 1/3 cup (75mL) heavy whipping cream/double cream
  • 1-1/3 (154g) cup pecans

Pre-heat oven to 325°F/165°C


For crust: 

In a medium bowl, stir together cookie crumbs and cinnamon to blend. Add butter, stirring until crumbs stick together. Invert the bottom of a 9-inch spring-form pan so the bottom is facing up (as this will make cake removal easier). Grease the pan with unsalted butter. Press the crumb mixture evenly onto the bottom and bake until crust is set, approximately 10 minutes. Cool.  

For filling: 

Pulse together, cream cheese and sugar until smooth, scraping the bowl a few times. Stir in pumpkin, spices, and vanilla. Beat in eggs one at a time, scraping bowl after each egg. Pour batter into prepared crust in spring-form pan. Bake for 50 to 60 minutes (sometimes longer depending on your oven) at convection 325°F/165°C, until set in center. Turn the oven off an leave the cheesecake in the oven for about 1 hour with the door slightly open. Prepare topping when the hour is almost up. 

For topping:

In a saucepan combine brown sugar and butter, stir over low-medium heat until bubbly. Stir in whipping cream and nuts. Pour hot topping over cheesecake and chill for 4 to 8 hours, or overnight, before removing the spring-form ring. Store in refrigerator.

*Cheesecake normally tastes better the second day and when kept at cold temperatures. So if you can, prepare a few days in advance before consumption.