Pumpkin Cheesecake With Caramel Pecan Topping


 (Colin Erricson)

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  • Servings


Pumpkin, spices and pecans make a winning combination. In fact, with this much flavor, you’ll want to make these often. Tips Graham wafer crumbs can be purchased ready-made, but if you can’t find them, you’ll need about two 43⁄4- by 21⁄4-inch (11.5 by 5.5 cm) wafers to make 1⁄2 cup (125 mL). Toasting pecans intensifies their flavor. Spread chopped pecans in a single layer on a baking sheet. Bake at 350°F (180°C) for 5 to 7 minutes or until lightly browned. Let cool, then measure.



  • 1⁄2 cup graham wafer crumbs
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoon butter, melted
  • 1 package cream cheese, softened (8 oz)
  • 1/4 cup granulated sugar
  • 2 tablespoon packed brown sugar
  • 1 egg, at room temperature
  • 1 1/3 cup canned pumpkin purée
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon heavy or whipping (35%) cream


  • 1 tablespoon butter
  • 1/4 cup packed brown sugar
  • 2 tablespoon heavy or whipping (35%) cream
  • 1/3 cup chopped pecans, toasted
  • 1/2 teaspoon vanilla extract


Step 1

  • Crusts: In a small bowl, combine graham wafer crumbs, sugar and cinnamon. Stir in butter.

Step 2

  • Place a paper liner in each well. Spoon about 11⁄2 tsp (7 mL) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.

Step 3

  • Filling: In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in granulated sugar and brown sugar until smooth. Reduce mixer speed to low and beat in egg and pumpkin until just combined. Beat in flour, cinnamon and cream just until smooth (do not overbeat). in sugar until stiff peaks form.