Skip to main content ← Back to Recipes 
Pumpkin Cheesecake with Pistachio Biscochito Crust and Pecan Brittle
Pistachio Biscochito Crust Ingredients
- 1 ½ cups biscochito cookies, crushed
- ½ cup pistachios, finely chopped
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Pecan Brittle Ingredients
- 1 cup pecans, chopped
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
Pumpkin Cheesecake Filling Ingredients
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Directions
- Preheat oven to 350°F (175°C).
- Combine crushed biscochito cookies, chopped pistachios, and sugar.
- Stir in melted butter until the mixture resembles coarse crumbs.
- Press mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10-12 minutes until set. Let cool completely.
- In a heavy-bottomed saucepan, combine sugar and water over medium heat.
- Cook without stirring until the mixture turns a deep amber color.
- Remove from heat, stir in butter, baking soda, vanilla, salt, and pecans.
- Quickly pour onto a parchment-lined baking sheet and spread out.
- Let cool and harden, then break into pieces.
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in pumpkin puree, flour, cinnamon, ginger, nutmeg, salt, and vanilla.
- Fold in sour cream until smooth.
- Pour the filling over the cooled crust.
- Bake at 325°F (160°C) for 60-70 minutes, or until the center is just set.
- Turn off oven, crack the door open, and let cool gradually.
- Refrigerate for at least 4 hours or overnight.
- Top the cheesecake with broken pecan brittle pieces before serving.
- Optional: garnish with whipped cream and extra pistachios.
