Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake


For the Crust

  • 1¾ cups vanilla wafer crumbs (made from vanilla wafer cookies) or graham cracker crumbs
  • ¼ cup light brown sugar, packed
  • 1/3 cup unsalted butter, melted

For the Pecan Pie Filling

  • 2/3 cup dark brown sugar, packed
  • 2/3 cup light corn syrup
  • 1/3 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
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Topping

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

For the Candied Pecans

  • 2/3 cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water


For the crust:

Preheat the oven to 350 degrees. Combine the vanilla wafer crumbs or graham crackers crumbs and brown sugar. Add the melted butter, stirring until blended. Press evenly onto the bottom and top side (about 1 inch or half way) of a 9-inch skillet. Sit aside.

For the pecan filling:

In a medium bowl, add brown sugar, corn syrup, melted butter, eggs, walnuts, and vanilla. Stir until smooth. Pour into the finished crust and set aside. Note: This part of the recipe has been revised and no longer requires pre-cooking.

For the pumpkin cheesecake filling:

In a medium mixing bowl, whisk together cream cheese, granulated sugar, and brown sugar until mixture is fluffy. Beat in eggs, pumpkin and milk. Add cornstarch, cinnamon, and nutmeg. Beat until all ingredients are smooth and mixed. Pour over the crust. Note: To avoid the pie filling from wrapping around the sides, first pour the cheesecake layer around the edge all the way to the center.

Tip: For protection, I always place the cheesecake on a cookie sheet. Bake for 55 to 60 minutes or until edge is set and center is still moving slightly.

To prepare the sour cream:

In a small bowl, mix the sour cream, sugar, and vanilla together. Spread over warm cheesecake. Bake for 10 to 15 minutes. Cool on wire rack. Refrigerate for a few hours or overnight. Remove one side of the skillet.

To prepare the caramel:

Pour the Dulce de Leche into a microwave-safe bowl, and heat about 30 seconds or until the caramel is warm enough to spread. Add the caramel to the top of the cold cheesecake, spreading over the edge but not over the edge.

To prepare candied pecans:

Spread the pecans on a tray. Preheat the oven to 350 degrees. Place the pecans in the oven and roast them (about 3-5 minutes). In a small saucepan, add the toasted pecans, sugar, and water. Over medium-high heat, bring sugar mixture to a boil, reduce heat and cook until syrup thickens, pecans are completely coated and most of the moisture is absorbed. Pour the pecans (separated) onto a piece of parchment paper to cool. When cool, decorate the top of the cheesecake. Store the cheesecake in the refrigerator.


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