Description

This Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust is a rich and creamy fall dessert featuring a nutty, sweet crust made from pistachios and coconut. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, the pumpkin cheesecake offers a luscious texture enhanced by a crunchy pistachio coconut crumble topping and whipped cream.

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 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

Prepare the crust: Preheat the oven to 325°F. Add pistachios to a food processor and blend until finely ground but not turning into butter. In a bowl, mix the ground pistachios with shredded coconut, brown sugar, and 8 to 10 tablespoons melted unsalted butter until moistened. If too dry, add an extra 1 to 2 tablespoons melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake the crust for 15 minutes, then remove and let it cool.
Make the pumpkin cheesecake batter: Using an electric mixer, beat cream cheese and brown sugar until fully combined and smooth. Add pumpkin puree and mix until combined. Beat in the lightly beaten eggs, vanilla extract, cinnamon, ground ginger, freshly grated nutmeg, ground cloves, and salt until just combined. Scrape down the sides and bottom of the bowl as needed to ensure everything is well mixed.
Assemble and bake the cheesecake: Pour the batter over the cooled pistachio crust. Place the springform pan on a large baking sheet with edges and add hot water to the sheet to reach 1/4 the height of the pan (water bath). Bake for 1 hour and 45 minutes at 325°F. After baking, turn off the oven and open the door slightly to release some heat, then close it and let the cheesecake sit inside for 1 hour. Remove from oven and cool completely, then refrigerate overnight or for at least 6 to 8 hours before serving.
Prepare the pistachio coconut crumble: Heat a large skillet over medium heat and melt butter. Stir in brown sugar and cook until bubbles form. Add chopped pistachios and flaked coconut, cooking and stirring occasionally for 2 to 3 minutes until toasted and fragrant. Transfer the mixture to parchment paper to cool, then crumble it into small pieces.
Serve: Top chilled cheesecake slices with whipped cream and sprinkle generously with the pistachio coconut crumble for added crunch and flavor.

Notes

Using a water bath helps prevent cracks in the cheesecake by providing gentle, even heat.
Ensure cream cheese is at room temperature for a smooth, lump-free batter.
If pistachios are salted, omit adding any additional salt in the crust or batter to balance flavors.
Refrigerating the cheesecake overnight improves texture and flavor development.
The crumble adds a delightful crunchy contrast but can be omitted if preferred.

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 420
Sugar: 27g
Sodium: 220mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 7g
Cholesterol: 110mg