Food and Recipes Recipes Pumpkin-Pecan Cheesecake The added layer of nutty pecan flavor in this pumpkin cheesecake will have you reaching for another slice. Test Kitchen Professional Pam Lolley combined the flavors of three holiday favorites—pumpkin pie, pecan pie, and cheesecake—to create this luscious holiday dessert. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 5, 2018 Print Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 25 mins Total Time: 11 hrs 32 mins Yield: 12 servings Ingredients Pie 2 cups graham cracker crumbs 1/3 cup finely chopped pecans 5 tablespoons butter, melted 3 tablespoons light brown sugar 4 (8-oz.) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs 1 1/2 cups canned pumpkin 1 1/2 tablespoons lemon juice Praline Topping 1 cup firmly packed brown sugar 1/3 cup whipping cream 1/4 cup butter 1 cup powdered sugar, sifted 1 teaspoon vanilla extract Garnishes: coarsely chopped glazed pecans, fresh sage leaves Directions Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.) Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping: Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately. Pour praline topping slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired. Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set. Print