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
Scale
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.
