Pecan Pie Pumpkin Cheesecake with Graham Cracker Crust

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, chopped pecans, brown sugar, and melted butter. Press into the bottom of the prepared pan.

In a large bowl, beat cream cheese and granulated sugar until smooth.

Add eggs, one at a time, beating well after each addition.

Stir in pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and cloves until well combined.

Pour batter over the prepared crust and smooth the top with a spatula.

Sprinkle chopped pecans evenly over the top.

Bake for 60-65 minutes, or until the center is almost set.

Turn off the oven and let cheesecake cool in the oven with the door closed for 1 hour.

Remove from oven and refrigerate overnight.

Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 95 minutes

Kcal: 420 kcal | Servings: 12 servings