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Pecan Pie Pumpkin Cheesecake Recipe

Pecan Pie Pumpkin Cheesecake Recipe
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★★★★★

5.2 from 16 reviews

This Pecan Pie Pumpkin Cheesecake is a decadent dessert that combines a rich pumpkin cheesecake with a buttery pecan pie filling, all nestled in a vanilla wafer crust. Topped with sweet sour cream, creamy Dulce de Leche, and candied pecans, this cheesecake is perfect for autumn celebrations and holiday gatherings.

Ingredients

Scale

For the Crust

  • 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

For the Pecan Pie Filling

  • 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

For the Pumpkin Pie Cheesecake Filling

  • 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

For the Sweet Sour Cream Topping

  • 1 (16 ounce) sour cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

For the Topping

  • 1 (13.4 ounces) can Dulce de Leche or homemade

For the Candied Pecans

  • ⅔ cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

  1. Prepare the Pan: Cut parchment paper to fit the bottom and sides of the springform pan with tabs for easy removal. Spray the pan with non-stick cooking spray and press the parchment paper inside to stick. Alternatively, line the pan with heavy-duty foil to prevent water from leaking during the water bath baking.
  2. Make the Crust: Preheat oven to 325°F (163°C). Combine vanilla wafer or graham cracker crumbs with light brown sugar. Stir in melted butter until well combined. Press mixture evenly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 6 minutes and then let cool while keeping the oven on.
  3. Prepare the Pecan Pie Filling: In a medium saucepan, mix dark brown sugar, light corn syrup, melted butter, eggs, chopped pecans, and vanilla extract. Bring to a boil, then reduce heat to simmer and cook for 6 to 8 minutes until thickened. Remove from heat and allow to cool to room temperature. Pour the filling over the cooled crust evenly.
  4. Make the Pumpkin Cheesecake Filling: In a large mixing bowl, beat together softened cream cheese, granulated sugar, dark brown sugar, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until creamy and smooth.
  5. Bake the Cheesecake: Wrap the springform pan with foil and place it in a larger baking pan with a 2-inch rim. Pour hot water into the larger pan to create a water bath, about 2 inches deep. Bake at 325°F (163°C) for 1 hour or until edges are set but center is still slightly wobbly.
  6. Add the Sour Cream Topping: Mix sour cream, granulated sugar, and vanilla extract in a small bowl. Spread evenly over the warm cheesecake. Return to the oven and bake an additional 10 to 15 minutes. Once done, turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
  7. Cool and Chill: Remove cheesecake from oven and transfer to a cooling rack. Let it cool to room temperature, then cover with plastic wrap and refrigerate for several hours or overnight for best results.
  8. Release the Cheesecake: The next day, run a knife around the edges to loosen the cheesecake from the pan. Using the parchment tabs, carefully lift the cheesecake off the bottom of the pan if desired.
  9. Prepare the Candied Pecans: Toast pecan halves in a skillet over medium-high heat until fragrant, stirring occasionally. Turn off heat and add sugar and water, stir until combined. Keep stirring and briefly return heat after pan cools to thicken the syrup and coat pecans fully. Transfer to parchment paper and separate pecans while cooling.
  10. Add the Dulce de Leche Topping and Garnish: Warm Dulce de Leche in a microwave-safe bowl for about 30 seconds until spreadable. Spread it evenly over the top of the chilled cheesecake, avoiding edges. Decorate with cooled candied pecans.
  11. Store: Refrigerate the finished cheesecake until ready to serve. This recipe yields one 9-inch cheesecake.

Notes

  • Use heavy-duty foil to wrap the springform pan to prevent water bath leaks.
  • The pecan pie filling should be thickened before adding the pumpkin cheesecake layer to avoid mixing layers.
  • Allowing the cheesecake to rest in the warm oven after baking helps prevent cracking.
  • You can make homemade Dulce de Leche by simmering a can of sweetened condensed milk.
  • Use parchment paper with tabs to easily remove the cheesecake from the pan bottom.
  • For best flavor, refrigerate overnight before serving.

Nutrition

Keywords: Pecan pie, pumpkin cheesecake, autumn dessert, holiday dessert, pecan pie filling, pumpkin, Dulce de Leche

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