If you’re craving a dessert that perfectly marries the rich, nutty sweetness of pecan pie with the creamy, warmly spiced comforts of pumpkin cheesecake, then you’re in for a treat! This Pecan Pie Pumpkin Cheesecake Recipe brings both flavors together in one luscious slice that’s sure to wow your family and friends. From a buttery, crunchy crust to layers of decadent pecan filling and silky pumpkin cheesecake, every bite feels like fall wrapped up in a cozy, indulgent hug. Whether you’re serving it for a holiday feast or just because you deserve something extraordinary, this recipe will quickly become a beloved staple on your dessert table.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this sensational dessert. Each, simple on its own, plays a crucial role in building layers of flavor, texture, and that stunning autumnal color that’s impossible to resist.
- Vanilla wafer crumbs or graham cracker crumbs: Provides a crisp and fragrant base for your crust that perfectly supports the rich fillings.
- Light brown sugar: Adds subtle caramel notes and helps bind the crust ingredients together.
- Unsalted butter: Melts into the crust mixture, giving it a tender, buttery crunch.
- Dark brown sugar: Brings deep molasses flavor critical to the luscious pecan pie filling.
- Light corn syrup: Ensures the pecan filling has that classic glossy, gooey texture without overpowering sweetness.
- Eggs: Provide structure and richness for both the pecan filling and cheesecake layers.
- Chopped pecans: Offer a toasty crunch and nutty aroma that are signature to the pecan pie part of this dessert.
- Cream cheese: The star of the cheesecake layer, contributing creaminess and tang that balances out the sweet pecan topping.
- Pumpkin puree: Brings seasonal earthiness and moisture, plus that warm orange hue we all love.
- Evaporated milk: Adds smoothness to the pumpkin cheesecake and helps achieve a velvety consistency.
- Sour cream: Brightens the cheesecake with a slight tang and adds a lovely sheen on top when baked.
- Dulce de Leche: (optional but recommended) Adds a caramel richness that pairs beautifully with the pecans and pumpkin flavors.
How to Make Pecan Pie Pumpkin Cheesecake Recipe
Step 1: Preheat and Prepare the Crust
Start by heating your oven to 325°F—this moderate temperature lets everything cook gently without cracking. Mix your chosen vanilla wafer or graham cracker crumbs with light brown sugar and melted unsalted butter until the mixture holds together when pressed. Press this base firmly into the bottom of a springform pan, ensuring an even layer that will crisp up just right. Bake it for 6 minutes to set the crust and then let it cool completely; a cooled crust helps prevent sogginess when the fillings are added.
Step 2: Make the Pecan Filling
The magic layer of pecan pie starts with combining dark brown sugar, light corn syrup, butter, eggs, chopped pecans, and vanilla extract in a saucepan. Gently simmer this mixture while stirring until it thickens into a glossy, sticky filling that’s rich with no graininess. Patience here pays off because this filling is the decadent glue between the crust and creamy cheesecake layers.
Step 3: Assemble the Pecan Layer
Once your pecan filling has cooled slightly, pour it evenly over your prepared crust in the springform pan. This sticky, nutty layer will start to set as it cools but still remains melt-in-your-mouth perfect once baked with the cheesecake layer.
Step 4: Prepare the Pumpkin Cheesecake Mixture
In a large bowl, whisk together cream cheese with sugars, pumpkin puree, evaporated milk, eggs, cornstarch, cinnamon, and nutmeg until the mixture is completely smooth. This step is essential for that silky texture and balance of spice that feels just right against the pecan’s sweetness.
Step 5: Bake with a Water Bath
Pour the pumpkin cheesecake mixture over the pecan layer carefully to avoid mixing the layers. Place your springform pan inside a larger baking dish or roasting pan, then fill the outer pan with hot water halfway up the sides of your springform pan to create a water bath. This method prevents cracking and gently cooks the cheesecake into creamy perfection. Bake for about an hour, and then carefully spread a sour cream mixture on top and continue baking for an additional 10 to 15 minutes. The sour cream adds a glossy finish and subtle tangy contrast.
Step 6: Cool and Refrigerate Overnight
Once baked, turn off the oven and leave the cheesecake inside to cool gradually for at least an hour. This slow cooling helps prevent cracks. Then, chill the whole cheesecake in the refrigerator overnight to let all the flavors marry and set beautifully for slicing.
How to Serve Pecan Pie Pumpkin Cheesecake Recipe
Garnishes
Top each slice with toasted pecan halves for extra crunch and gorgeous presentation. A dollop of freshly whipped cream dusted with cinnamon or nutmeg enhances the spicy warmth of the pumpkin. For a richer touch, drizzle some warm caramel or dulce de leche over the top to echo the filling flavors.
Side Dishes
This cheesecake truly shines as the star of the show, but pairing it with a cup of hot spiced apple cider or a smooth latte elevates the experience even more. For a lighter contrast, a simple mixed green salad with tangy vinaigrette can help balance the dessert’s richness on your holiday table.
Creative Ways to Present
You can serve this cheesecake as a large centerpiece or slice it into mini versions in cupcake liners for a fun party treat. Another idea is layering it in clear jars for individual servings, showcasing the beautiful nutty and pumpkin layers through the glass.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or foil and keep it refrigerated. It stays fresh for up to 4 days, allowing the flavors to deepen even more as it rests in the fridge.
Freezing
You can freeze this cheesecake for up to one month. Wrap it securely in plastic wrap, then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving for the best texture and taste.
Reheating
This dessert is best enjoyed chilled, but if you prefer it slightly warm, let it sit at room temperature for 30 minutes before serving. Avoid microwaving as that can alter the creamy texture.
FAQs
Can I make the crust gluten-free?
Absolutely! Substitute vanilla wafer or graham cracker crumbs with gluten-free cookie crumbs or ground nuts for a safe, delicious crust without compromising flavor.
What type of pumpkin puree is best?
Use pure canned pumpkin puree—not pumpkin pie filling—to control the spices and sweetness yourself, ensuring that perfect pumpkin flavor in your cheesecake layer.
Can I use pecan halves instead of chopped pecans?
Yes, pecan halves can be used for a chunkier texture, but chopping them finely helps distribute the nutty crunch more evenly throughout the filling.
Is the water bath necessary when baking this cheesecake?
While not absolutely mandatory, baking in a water bath greatly improves the texture by preventing cracks and drying, resulting in a creamy, smooth cheesecake every time.
Can this recipe be made ahead for Thanksgiving?
Definitely! This Pecan Pie Pumpkin Cheesecake Recipe actually improves after chilling overnight and can be made up to two days in advance, making your holiday prep easier and stress-free.
Final Thoughts
This Pecan Pie Pumpkin Cheesecake Recipe is truly a showstopper dessert that brings the best of two iconic fall favorites into one unforgettable creation. It’s creamy, nutty, and perfectly spiced, promising to delight anyone lucky enough to indulge. I encourage you to make it your new go-to for special occasions or whenever you want a slice of autumn magic on your plate!
Print
Pecan Pie Pumpkin Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes plus overnight chilling
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Pumpkin Cheesecake is a decadent dessert combining the rich, nutty flavors of pecan pie with the creamy, spiced pumpkin cheesecake layer. Featuring a buttery crumb crust, a luscious pecan topping, and a smooth pumpkin cream cheese filling, it’s perfect for festive gatherings and autumn celebrations.
Ingredients
Crust
- 1 1/2 cups vanilla wafer crumbs or graham cracker crumbs
- 1/4 cup light brown sugar
- 6 tablespoons unsalted butter, melted
Pecan Filling
- 1 cup dark brown sugar
- 2/3 cup light corn syrup
- 1/3 cup unsalted butter
- 3 large eggs
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1/4 cup evaporated milk
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Topping
- 1/2 cup sour cream
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup dulce de leche (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and filling.
- Prepare Crust: In a mixing bowl, combine the vanilla wafer or graham cracker crumbs with light brown sugar and melted unsalted butter. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 6 minutes until it sets. Remove from oven and allow it to cool completely.
- Make Pecan Filling: In a saucepan over medium heat, mix together dark brown sugar, light corn syrup, butter, eggs, chopped pecans, and vanilla extract. Simmer gently while stirring, cooking until the mixture thickens slightly, ensuring not to scramble the eggs or burn the mixture.
- Assemble Pecan Layer: Pour the cooled pecan filling evenly over the pre-baked crust, spreading it out to cover the crust completely.
- Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in pumpkin puree, evaporated milk, cornstarch, ground cinnamon, and nutmeg until the mixture is smooth and homogenous.
- Add Cheesecake Layer: Pour the pumpkin cheesecake batter gently over the pecan filling layer in the springform pan, taking care not to mix the layers.
- Bake Cheesecake: Place the springform pan into a water bath by situating it inside a larger pan filled with hot water halfway up the sides. Bake for about 1 hour, until the cheesecake is set but still slightly jiggly in the center.
- Apply Sour Cream Topping and Finish Baking: Mix sour cream with sugar and vanilla extract. Spread this mixture evenly over the cheesecake surface and return it to the oven to bake an additional 10 to 15 minutes to set the topping.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually over about an hour. Then, refrigerate the cheesecake overnight to fully develop flavors and ensure firm texture.
- Serve: Optionally drizzle with dulce de leche before slicing and serving for added richness and sweetness.
Notes
- Using a water bath helps prevent cracks in the cheesecake and ensures even baking.
- Allow the crust to cool fully before adding filling to prevent sogginess.
- For best results, use room-temperature cream cheese and eggs to avoid lumps in the batter.
- The dulce de leche topping is optional but adds a luxurious caramel flavor complementing the pumpkin and pecans.
- Store leftovers covered in the refrigerator for up to 4 days.
