Pecan Pie Pumpkin Cheesecake
Indulge in the delightful union of flavors with our Pecan Pie Pumpkin Cheesecake, a creamy dessert that brings together the best elements of cheesecake and pecan pie. This show-stopping treat features a buttery vanilla crust layered with rich pumpkin cheesecake and topped with a sweet pecan filling. Perfect for festive gatherings or cozy family dinners, this cheesecake will not only satisfy your sweet tooth but also impress your guests with its stunning presentation. The combination of warm spices and nutty crunch creates an irresistible experience that you won’t want to miss!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Serves 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1¾ cups vanilla wafer crumbs (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
- 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
- 2/3 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
- ⅔ cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
- Preheat oven to 325°F (163°C).
- For the crust, mix vanilla wafer crumbs, light brown sugar, and melted butter; press into a springform pan and bake for 6 minutes.
- Prepare the pecan filling by heating dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla in a saucepan until thickened; set aside to cool.
- In a bowl, beat cream cheese with granulated sugar, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
- Pour the cooled pecan filling over the crust; then add cheesecake batter on top.
- Wrap the pan in foil and place it in a water bath; bake for 1 hour.
- Mix sour cream with sugar and vanilla; spread over warm cheesecake and return to oven for 10 minutes.
- Cool completely and refrigerate for several hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 24g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://tastyplatepath.com/pecan-pie-pumpkin-cheesecake/