Pumpkin Cheesecake (+ Other Holiday Recipes)

Today I’ve got a tasty new recipe for you that happens to be the final installment in our blogger #RealFoodHoliday progressive dinner series! I don’t know about you, but I’ve personally never been a fan of pumpkin pie (is anyone really?), but I do LOVE some pumpkin cheesecake. I think this is such a great update to the traditional dessert we’ve all seen year after year, and with the pecan crust you can easily accommodate any gluten-free guests you might be entertaining.

Pumpkin Cheesecake & Other Holiday Recipes on 100 Days of #RealFood #Thanksgiving #pumpkin

#RealFoodHoliday

Before we dive into the recipe though, I’m excited to share what this whole holiday progressive dinner thing is all about. A few of us food bloggers thought it would be a fun idea to take turns sharing a different real food recipe that you could add to your holiday table this year. And since I happen to be the last one on the list, here is a little summary of what’s been featured so far:

Pumpkin Cheesecake & Other Holiday Recipes on 100 Days of #RealFood #Thanksgiving #pumpkin

Pumpkin Cheesecake on 100 Days of #RealFood

Pumpkin Cheesecake with Pecan Crust

I've never been a fan of pumpkin pie, but I do LOVE pumpkin cheesecake. I think this is such a great update to the dessert we've all seen year after year.
4.2 from 13 votes
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Print Recipe
Servings: 8 people

Ingredients
  

For the Crust

  • 2 cups pecans plus more for garnish if desired
  • 1/8 teaspoon salt
  • 4 tablespoons butter softened

For the Cheesecake Filling

For the Whipped Cream Topping

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a food processor, process the pecans and salt together to the consistency of coarse crumbs. You could also chop by hand. Mix in the softened butter until the crust mixture comes together.
  • Using your fingers, press the pecan crust into the bottom and sides of a pie pan until it's in one even layer. It helps if you get your fingers wet first. Bake the crust by itself until it turns a rich brown, about 10 to 15 minutes. When it's done, remove it from the oven and turn the temperature down to 350 degrees F.
  • Meanwhile, use an electric mixer to beat together the cream cheese and maple syrup until smooth. Add in the pumpkin pie spice and then one by one, add each of the eggs. Lastly, add the pumpkin puree and beat together just until mixed.
  • Pour the cream cheese mixture into the baked pie crust and stick it in the oven on 350 degrees F for 30 minutes. Lower the heat to 325 and bake until the edges of the cheesecake are puffed and begin to brown, about 10 to 15 minutes more. Put the pie in the fridge and let it cool completely for several hours before adding the whipped cream.
  • To make the whipped cream, use an electric mixer to beat the cream and syrup together until fluffy. Use a pastry bag or cookie press with decorating tips to decorate the pie. See the picture just below for how I used the whipped cream to cover up some cracks in the surface! Garnish with chopped pecans if desired.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Pumpkin Cheesecake with Pecan Crust
Amount Per Serving
Calories 558 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 20g125%
Cholesterol 159mg53%
Sodium 301mg13%
Potassium 322mg9%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 17g19%
Protein 8g16%
Vitamin A 6025IU121%
Vitamin C 1.6mg2%
Calcium 126mg13%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Pumpkin Cheesecake & Other Holiday Recipes on 100 Days of #RealFood #Thanksgiving #pumpkin

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91 thoughts on “Pumpkin Cheesecake (+ Other Holiday Recipes)”

  1. 1 star
    This is the first recipe from 100 Days that did not receive rave reviews from my family. I served it today at Thanksgiving. I wish I had went with my regular homemade pumpkin pie.

    1. Hi Rhonda, I’m sorry to hear it wasn’t a hit. Could you please let us know why it didn’t receive good reviews from your family? Was it taste, texture, etc.? I know when it comes to those classic recipes that are usually loaded with sugar, it can be a little different to get used to when it’s a real food approved recipe. – Nicole

  2. Hi, Lisa!! Just wanted to let you know that we made your lemon blueberry cheesecake from your cookbook today and it was TO DIE FOR!!! We put your homemade whipped cream and raspberries on top. I was in cheesecake heaven!!

  3. 5 stars
    Happy Thanksgiving 100 Days Team! I’ve made this before and it is AMAZING! My deep pie dish that I used to use broke this year. Have you ever tried making this in a spring form cheesecake pan? Any tips for using a pan like that would be helpful as I only have shallow pie pans.

  4. Please excuse me if this has been asked before. But, could I double the recipe and use a springform pan? Thank you for your help! :)

  5. Hmm, maybe m using a deeper pan, but my cheesecake has been in for at least twice the amount of time and is still not set. Smells yummy so I’m hoping that it still works out. Anyone else have this trouble?

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