Kicking off the holiday season with a weekend full of Christmas decorating and recipe developing…while of course eating all the Thanksgiving leftovers! Including this pumpkin cheesecake with shortbread crust & brandy pecans.
Every Thanksgiving for as long as I can remember, I’ve made a pumpkin cheesecake. To be honest, I’m not that much of a pumpkin pie fan. But, this pumpkin cheesecake? Very much into it.
I added a few special touches to this year’s pumpkin cheesecake – a buttery shortbread crust and sweet caramel pecans flavored with brandy to spoon over top. The cheesecake itself is light and fluffy, flavored with warming spices and a splash of vanilla. I top it with very softly whipped cream and of course the pecans (which are completely optional, but highly recommended).
The key is to use room temperature ingredients for a creamy cheesecake batter. The cheesecake can be made up to two days in advance so it’s easy to get out of the way if you’re making this for a dinner party or holiday gathering.
It’s very decadent and the perfect holiday dessert to make all season long! Especially alongside this leftover turkey & dumpling soup…which is exactly my plan over here tonight. Enjoy!
PrintPumpkin Cheesecake with Shortbread Crust & Brandy Pecans
pumpkin cheesecake with a buttery shortbread crust and topped with whipped cream & sweet brandy pecans
yield: 1 (9″) cheesecake
Ingredients
Shortbread Crust
- 1 ½ sticks (6 oz) unsalted butter, softened
- ¼ cup + 2 tbsp brown sugar
- ¼ tsp kosher salt
- 1 ½ cups all-purpose flour
Pumpkin Cheesecake
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 3 eggs + 1 egg yolk, room temperature
- 15 oz pumpkin puree
- 2 oz sour cream
- 1 tbsp pure vanilla extract
Brandy Pecans (optional)
- 4 tbsp (2 oz) unsalted butter
- ½ cup brown sugar
- 3 tbsp water
- 1 tbsp brandy
- 1 cup toasted pecans, chopped
- ¼ tsp kosher salt
Whipped Cream
- 1 cup heavy cream
- ¼ cup granulated sugar
Instructions
Shortbread Crust
- Combine the softened butter, brown sugar, and salt in the bowl of a stand mixer. Using a paddle attachment, cream together until light and fluffy.
- Add the flour. Mix until the dough comes together, scraping down the sides of the bowl as needed.
- Press the shortbread into a 9” springform pan to form a flat, even layer.
Pumpkin Cheesecake
- Preheat the oven to 350°F. Add the softened cream cheese to the bowl of a stand mixer. Using a paddle attachment, beat until smooth. Whisk the sugars, flour, and spices together in a small bowl. Add to the cream cheese and mix until combined.
- Mix in the eggs one at a time. Add the pumpkin puree, sour cream, and vanilla extract. Scrape down the sides of the bowl and mix again until smooth.
- Pour the cheesecake batter on top of the shortbread crust. Bake for 1 hour until set. Turn off the oven, crack the oven door, and allow the cheesecake to sit for 15 more minutes. Transfer the cheesecake to a cooling rack and cool completely. Cover the cheesecake and chill for at least 3 hours or overnight.
- Slice the cheesecake and top with the brandy pecans and whipped cream (recipes below).
Brandy Pecans
- Let the butter melt in a sauté pan over medium-high heat. Whisk in the brown sugar, water, and brandy. Bring the mixture to a simmer. Cook for about 3 minutes until thickened.
- Stir in the pecans and salt. Cook for another minute or so. Turn off the heat. Allow to cool just slightly so it’s still “spoon-able”.
Whipped Cream
- Add the cream to the bowl of a stand mixer. Using a whisk attachment, beat the cream until foamy.
- Add the sugar. Continue to beat until soft peaks form. Do not overbeat or else the whipped cream will be stiff.
