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Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake
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Indulge in the delightful combination of two classic desserts with our Pecan Pie Pumpkin Cheesecake. This creamy, rich treat layers a smooth pumpkin cheesecake filling on top of a decadent pecan pie layer, all nestled in a buttery crust. Perfect for holiday gatherings or as a special weekend dessert, this cheesecake offers an exquisite blend of flavors that will impress your family and friends. With its nutty pecans and warm spices, every bite is a celebration of autumn. Follow our simple instructions to create this show-stopping dessert that’s sure to be the star of any occasion.

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
  • 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
  • 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
  • 1 (13.4 ounces) can Dulce de Leche or homemade
  • ⅔ cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the vanilla wafer crumbs or graham cracker crumbs with light brown sugar.
  3. Pour in melted butter and stir until well combined.
  4. Press this mixture evenly into the bottom and about halfway up the sides of a 9-inch springform pan.
  5. Bake for 6 minutes. Once baked, let it cool while keeping the oven on.
  6. In a medium saucepan, mix together dark brown sugar, light corn syrup, melted butter, eggs, chopped pecans, and vanilla extract.
  7. Bring this mixture to a boil over medium heat. Once boiling, reduce heat and simmer for about 6 to 8 minutes until thickened.
  8. Set aside to cool at room temperature before pouring onto prepared crust.
  9. In a large mixing bowl, add softened cream cheese, granulated sugars, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg.
  10. Beat everything together until completely smooth and creamy.
  11. Carefully pour the cheesecake filling over the cooled pecan pie filling in your crust.
  12. Wrap the springform pan in foil to prevent leaking. Place it inside a larger baking pan. Add hot water to this larger pan until it's about two inches deep.
  13. Bake at 325°F (163°C) for one hour. The edges should be set while the center remains slightly wobbly.
  14. In a small bowl, mix sour cream with granulated sugar and vanilla extract. Spread this mixture over warm cheesecake gently. Bake for an additional 10 to 15 minutes without removing from oven. After baking time is up, turn off oven but let cheesecake sit inside for one hour with door closed.
  15. Remove from oven and place on cooling rack until reaching room temperature. Cover with plastic wrap and refrigerate for several hours or overnight.
  16. The next day, release sides of springform pan carefully; run a knife around edges if needed.
  17. In a small skillet over medium-high heat, add pecans; toast them while stirring occasionally until fragrant but not burnt.
  18. Remove from heat then add granulated sugar and water. Stir until combined; return heat until syrup thickens around pecans.
  19. If using canned Dulce de Leche: Heat in microwave-safe dish for about 30 seconds until easily spreadable.
  20. Spread warmed Dulce de Leche on top of cooled cheesecake without going over edges. Decorate with toasted pecans before serving.

Nutrition

Find it online: https://kitchenwithmaya.com/pecan-pie-pumpkin-cheesecake/