Indulge in the flavors of fall with this pumpkin cheesecake. Topped with a caramel pecan sauce and homemade whipped cream, this delicious fall dessert is perfect for serving alongside a glass of hot coffee or apple cider. You can even make the cheesecake a day in advance if you’re planning a get-together with friends and family. Decadent and delicious, this pumpkin cheesecake recipe is a pumpkin lover’s dream come true!
Prepare 9 in. springform pan with vegetable pan spray and wrap bottom of pan in heavy-duty aluminum foil.
In medium bowl, stir together graham cracker crumbs and 3 tablespoons sugar. Stir in melted butter until combined. Press mixture into prepared pan. Bake for 10 minutes, remove from oven and cool.
For filling, beat cream cheese with electric mixer in large bowl until light and fluffy. Beat in pumpkin and eggs, one at a time. Beat in sugar, vanilla, cinnamon and nutmeg until mixture is smooth. Pour into cooled crust.
Place cheesecake on jelly roll pan. Fill jelly roll pan with about 1/2 in. water. Bake 68 to 74 minutes or until center of cheesecake jiggles only slightly. Turn off oven and leave in oven with door closed 1 additional hour. Cool and refrigerate at least 4 hours or overnight.
For caramel pecan sauce, melt butter and brown sugar in a medium saucepan. Add 1/4 cup heavy cream, lower heat to medium, and gently boil 1 minute. Remove from heat; stir in pecans and salt. Cool slightly.
To prepare whipped cream, in a large mixing bowl, whip remaining 3/4 cup heavy cream and powdered sugar on high speed with electric mixer until stiff peaks form.
To serve, loosen edges of cheesecake from sides of pan before removing outer ring. Serve cheesecake with warm caramel pecan sauce and whipped cream.