why make this recipe
Pecan Pie Pumpkin Cheesecake is a delicious dessert that combines two favorite treats into one remarkable dish. The creamy cheesecake base mixed with pumpkin and warm spices offers a nostalgic autumn flavor, while the pecan pie topping adds a crunchy sweetness. This dessert is perfect for holidays, gatherings, or any time you’re craving a rich, satisfying treat that will impress your guests.
how to make Pecan Pie Pumpkin Cheesecake
Ingredients :
- 1¾ cups vanilla wafer crumbs (made from vanilla wafer cookies) or graham cracker crumbs
- ¼ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
- ⅔ cup dark brown sugar, packed
- ⅔ cup light corn syrup
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1½ cups pecans, chopped
- 1 teaspoon vanilla extract
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup dark brown sugar, packed
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- ⅔ cup evaporated milk
- 2 tablespoons cornstarch
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 (16 ounce) sour cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (13.4 ounces) can Dulce de Leche or homemade
- ⅔ cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
Directions :
- Preheat oven to 325°.
- Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar in a bowl.
- Add the melted butter, stirring to combine.
- Press the mixture evenly into the bottom and up the side (about 1-inch or halfway up) of a 9-inch springform pan.
- Bake for 6 minutes and let cool. Leave the oven on.
- In a medium saucepan, stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans, and vanilla.
- Bring the pecan mixture to a boil, reduce the heat, and simmer for 6 to 8 minutes or until thickened. Set aside to cool.
- Pour the pecan pie filling onto the prepared crust.
- In a large mixing bowl, add cream cheese, sugars, eggs, pumpkin, evaporated milk, cornstarch, cinnamon, and nutmeg. Beat until creamy.
- Place the cheesecake in a baking pan with a 2-inch rim and add hot water to the baking pan (2 inches deep).
- Bake at 325° for 1 hour. The cheesecake should be set around the edges and wobbly in the center.
- For the sour cream layer, stir together sour cream, sugar, and vanilla in a small bowl. Spread over the warm cheesecake and bake for an additional 10 to 15 minutes.
- After baking, turn off the oven and leave the cheesecake inside for 1 hour with the door closed.
- Remove the cheesecake from the oven and cool it to room temperature. Cover with plastic wrap and refrigerate for several hours (preferably overnight).
- The next day, release the sides and run a knife around the edge to help remove it.
- To remove the bottom of the pan, use a knife or frosting spatula to slide under the cheesecake.
- Toast the pecans in a small skillet on medium-high heat, stirring occasionally until fragrant.
- Turn off the heat and add sugar and water, stirring until combined. Turn the heat back on to thicken the syrup.
- Transfer pecans to parchment paper to cool, separating them with a utensil.
- To prepare the Dulce de Leche, heat in the microwave until spreadable.
- Spread it over the cheesecake and decorate with cooled pecans.
- Store in the refrigerator. Makes 1 (9-inch) cheesecake.
how to serve Pecan Pie Pumpkin Cheesecake
Serve your Pecan Pie Pumpkin Cheesecake chilled, directly from the refrigerator. Slice it into generous pieces and consider garnishing with whipped cream or extra pecans on top for added presentation. This dessert pairs beautifully with a cup of coffee or hot cocoa, making it an excellent choice for any occasion.
how to store Pecan Pie Pumpkin Cheesecake
To store your cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator, where it will remain fresh for up to a week. If you want to store it for a longer time, you can freeze individual slices in airtight containers for up to 3 months.
tips to make Pecan Pie Pumpkin Cheesecake
- Make sure cream cheese is fully softened for a smooth batter.
- Don’t skip the hot water bath; it helps create a creamy texture.
- For extra flavor, consider adding a pinch of ground ginger or allspice to the cheesecake mixture.
- Allow the cheesecake to chill overnight for the best flavor and texture.
variation
You can swap the pumpkin puree for sweet potato puree to create a unique twist on the flavors. You may also add chocolate chips to the cheesecake batter for extra sweetness.
FAQs
Can I use store-bought Dulce de Leche?
Yes, store-bought Dulce de Leche is a convenient option that works perfectly for this recipe.Can I make this cheesecake gluten-free?
Yes, use gluten-free vanilla wafers or graham crackers for the crust.How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle to it. This means it will firm up as it cools.
Pecan Pie Pumpkin Cheesecake
Ingredients
Method
- Preheat oven to 325°F.
- Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar in a bowl.
- Add the melted butter, stirring to combine.
- Press the mixture evenly into the bottom and up the side (about 1-inch or halfway up) of a 9-inch springform pan.
- Bake for 6 minutes and let cool. Leave the oven on.
- In a medium saucepan, stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans, and vanilla.
- Bring the pecan mixture to a boil, reduce the heat, and simmer for 6 to 8 minutes or until thickened. Set aside to cool.
- Pour the pecan pie filling onto the prepared crust.
- In a large mixing bowl, add cream cheese, sugars, eggs, pumpkin, evaporated milk, cornstarch, cinnamon, and nutmeg. Beat until creamy.
- Place the cheesecake in a baking pan with a 2-inch rim and add hot water to the baking pan (2 inches deep).
- Bake at 325°F for 1 hour. The cheesecake should be set around the edges and wobbly in the center.
- For the sour cream layer, stir together sour cream, sugar, and vanilla in a small bowl. Spread over the warm cheesecake and bake for an additional 10 to 15 minutes.
- After baking, turn off the oven and leave the cheesecake inside for 1 hour with the door closed.
- Remove the cheesecake from the oven and cool it to room temperature. Cover with plastic wrap and refrigerate for several hours (preferably overnight).
- The next day, release the sides and run a knife around the edge to help remove it.
- To remove the bottom of the pan, use a knife or frosting spatula to slide under the cheesecake.
- Toast the pecans in a small skillet on medium-high heat, stirring occasionally until fragrant.
- Turn off the heat and add sugar and water, stirring until combined. Turn the heat back on to thicken the syrup.
- Transfer pecans to parchment paper to cool, separating them with a utensil.
- To prepare the Dulce de Leche, heat in the microwave until spreadable.
- Spread it over the cheesecake and decorate with cooled pecans.
- Store in the refrigerator.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]