Description

This Brown Sugar Pumpkin Cheesecake with a Pistachio Macaroon Crust is a decadent autumn dessert perfect for holiday gatherings. Featuring a crunchy, buttery pistachio and coconut crust, a spiced pumpkin cheesecake filling, and topped with a crunchy pistachio coconut crumble alongside whipped cream, this cheesecake combines rich textures and warm flavors for a festive treat.

Ingredients

Scale

Pistachio Macaroon Crust

1 1/2 cups shelled pistachios, roasted (unsalted preferred)
3/4 cup unsweetened finely shredded coconut
2 tablespoons brown sugar
8 to 10 tablespoons unsalted butter, melted

Pumpkin Cheesecake

4 (8-ounce) blocks cream cheese, at room temperature
2 cups loosely packed brown sugar
1 (15-ounce) can pure pumpkin puree
5 large eggs, lightly beaten
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Pistachio Coconut Crumble

3 tablespoons unsalted butter
5 tablespoons brown sugar
3/4 cup pistachios, coarsely chopped
2/3 cup unsweetened flaked coconut

For serving

Whipped cream

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Instructions

Preheat Oven: Preheat the oven to 325 degrees Fahrenheit to prepare for baking the crust and cheesecake.
Make the Crust: Blend the pistachios in a food processor until fine crumbs form but not so much that the nuts turn into butter. Combine the ground pistachios with shredded coconut, brown sugar, and melted butter in a bowl until the mixture is moist and cohesive. Press evenly into the bottom of a 9-inch springform pan.
Bake the Crust: Bake the crust in the preheated oven for 15 minutes, then remove and allow it to cool completely.
Prepare the Filling: Using an electric mixer, beat the cream cheese and brown sugar until smooth and fully combined. Add pumpkin puree and mix until incorporated. Incorporate eggs, vanilla extract, spices (cinnamon, ginger, nutmeg, cloves), and salt, mixing just until combined and scraping the bowl as needed.
Assemble Cheesecake: Pour the pumpkin cheesecake batter evenly over the cooled pistachio crust in the springform pan.
Use a Water Bath: Place the springform pan on a large baking sheet with a lip and pour hot water to come about one-quarter up the sides of the pan. This water bath helps prevent cracking and ensures even baking.
Bake the Cheesecake: Bake for 1 hour and 45 minutes, then turn off the oven. Slightly open the oven door for some heat to escape, close the door, and let the cheesecake sit inside the warm oven for an additional hour.
Cool and Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate overnight or at least 6 to 8 hours until fully set.
Make the Pistachio Coconut Crumble: Heat a large skillet over medium heat and melt the butter. Stir in the brown sugar and cook until bubbly. Add coarsely chopped pistachios and flaked coconut, cooking while stirring occasionally for 2 to 3 minutes. Spread mixture on parchment paper to cool, then crumble.
Serve: Top chilled cheesecake slices with whipped cream and sprinkle with the pistachio coconut crumble for a crunchy finishing touch.

Notes

Using a water bath while baking helps prevent cracks and ensures a smooth, creamy cheesecake texture.
If the crust mixture feels too dry, add an additional 1 to 2 tablespoons of melted butter to help it bind well.
Ensure cream cheese is at room temperature for a smooth batter without lumps.
This cheesecake tastes best after chilling overnight to allow flavors to fully develop and texture to set.
Use unsalted pistachios to control salt content in the crust and topping.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 480
Sugar: 30g
Sodium: 210mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 8g
Cholesterol: 130mg