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Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake
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Indulge in the rich and creamy delight of Pecan Pie Pumpkin Cheesecake, a perfect fusion of two beloved desserts. This decadent treat features a smooth pumpkin cheesecake layer resting atop a sweet pecan pie filling, creating a harmonious blend of flavors that’s sure to impress at any gathering. Ideal for holidays or special occasions, this dessert combines the comforting tastes of fall with an elegant presentation. The crunchy pecans add texture and warmth, making each bite irresistible. Plus, with easy-to-follow steps, you’ll have this stunning dessert ready to serve in no time.

Ingredients

Scale
  • 1¾ cups vanilla wafer crumbs or graham cracker crumbs
  • ¼ cup light brown sugar, packed
  • â…“ cup unsalted butter, melted
  • â…” cup dark brown sugar, packed
  • â…” 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
  • â…“ cup granulated sugar
  • 1 teaspoon vanilla extract
  • â…” cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

  1. Preheat your oven to 325°F.
  2. For the crust, mix crumbs with light brown sugar and melted butter, then press into a springform pan and bake for 6 minutes.
  3. Prepare the pecan filling by simmering dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla until thickened; let cool.
  4. Make the cheesecake batter by blending cream cheese, sugars, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
  5. Layer the pecan filling onto the cooled crust and pour the cheesecake batter on top. Bake in a water bath for about 1 hour.
  6. Top with a sour cream mixture and bake for an additional 10–15 minutes. Cool gradually in the oven before chilling overnight.

Nutrition

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