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Autumn Pumpkin Cheesecake with Savory Twist

This cheesecake features a creamy, velvety texture with a graham cracker crust topped with toasted pecans. The filling combines roasted pumpkin, cream cheese, and warm spices, with a subtle saltiness and brown sugar sweetness, resulting in a rich, complex dessert with a smooth appearance and inviting aroma.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams Graham cracker crumbs for crust
  • 100 grams unsalted butter melted
  • 300 grams cream cheese softened
  • 1 cup brown sugar
  • 1 cup pumpkin purée roasted or canned
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon smoked sea salt or regular sea salt
  • 60 grams toasted pecans for topping

Equipment

  • Mixer or hand whisk
  • Springform pan
  • Mixing bowls
  • Rubber spatula
  • Baking tray
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine Graham cracker crumbs with melted butter and mix until evenly coated. Press this mixture firmly into the bottom of a springform pan, creating an even crust. Bake for 10 minutes to set the crust, then remove and let cool slightly.
  2. While the crust cools, beat the softened cream cheese and brown sugar together in a large bowl using a mixer until smooth and creamy, about 2-3 minutes. The mixture should be light and fluffy, with no lumps remaining.
  3. Add the pumpkin purée to the cream cheese mixture and continue mixing until fully combined, resulting in a rich orange-colored filling. Then, incorporate the eggs one at a time, mixing gently after each addition, until the mixture is smooth and homogeneous.
  4. Pour in the ground cinnamon, ginger, smoked sea salt, and stir gently to evenly distribute the spices throughout the filling. Taste a small amount and adjust seasoning if needed. Once ready, pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
  5. Place the springform pan on a baking tray and bake in the preheated oven for 55-60 minutes, until the edges are set and the center slightly jiggles when shaken. The aroma of spices and pumpkin will fill your kitchen as it bakes.
  6. Remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight to set fully and develop flavors.
  7. Once chilled and set, sprinkle the toasted pecans on top of the cheesecake for a crunchy finish. Slice and serve the dessert cool, allowing the flavors to shine through its creamy texture and balanced savory sweetness.

Notes

For extra flair, garnish with a dusting of cinnamon or a drizzle of caramel. Keep leftovers refrigerated and enjoy within 3 days for the best texture.