Save
Pecan Pie Pumpkin Cheesecake is one of those desserts that feels like the entire holiday season wrapped up in every bite. Imagine the creamy richness of pumpkin cheesecake with the unmistakable decadence of gooey pecan pie then finished with a silky dulce de leche and a cloud of sweet-tart sour cream. This showstopper always finds its way onto my table every fall and is my go-to when I want to wow my friends or bring something unforgettable to family gatherings.
Every time I bake this cheesecake my kitchen fills with a warm caramel aroma and friends always line up for seconds. The candied pecans on top might just disappear before the cake gets sliced.
Ingredients
- Vanilla wafer or graham cracker crumbs: These create a sweet sturdy crust. For best results choose cookies without added flavors for a classic base.
- Light brown sugar: Adds mild molasses sweetness. Pack it firmly to measure correctly.
- Unsalted butter: Melted for richness. Look for fresh high-quality butter for the crust.
- Dark brown sugar: Used in both the pecan filling and pumpkin layer for deep caramel tones. Opt for a soft moist variety.
- Light corn syrup: Essential for a glossy gooey pecan pie filling. Check that it is clear and free from crystallization.
- Large eggs: Bind the layers and provide structure. Use the freshest eggs possible.
- Pecans: Bring crunch and a toasty nutty flavor. Raw pecans will toast up as needed in the recipe.
- Vanilla extract: Enhances all the flavors. Real vanilla is worth the splurge.
- Cream cheese: For a luxuriously smooth pumpkin cheesecake. Choose blocks of full-fat cream cheese softened to room temperature.
- Granulated sugar: Sweetens and balances each layer. Use fine sugar for best texture.
- Pumpkin puree: Gives the cheesecake its autumnal flair. Go for pure pumpkin rather than pumpkin pie mix.
- Evaporated milk: Makes the filling silky and light. Shake the can before opening for perfect consistency.
- Cornstarch: Sets the cheesecake without curdling. Sift before measuring if clumpy.
- Ground cinnamon and nutmeg: Classic warm pumpkin spice notes. Freshly ground spices will really sing here.
- Sour cream: Folded into the final layer for a lovely tang. Full fat is best for richness.
- Dulce de leche: Sweet caramel spread for the final flourish. You can use canned or homemade.
- Candied pecans: Add the sweetest crunch. Select fresh pecan halves for candying and watch them closely to avoid burning.
Instructions
- Prepare the Pan:
- Line the bottom and sides of your 9-inch springform pan with parchment paper so lifting out the cheesecake later is a cinch. Leave a little extra paper hanging over the edges for handles. Lightly spritz everything with non-stick spray then line the pan with heavy-duty foil for a completely waterproof base. This guarantees a perfect water bath bake.
- Mix and Bake the Crust:
- Pulse vanilla wafer or graham crackers until very fine then combine with brown sugar and melted butter until the texture resembles wet sand. Press the mixture firmly into the pan base and an inch up the sides using a flat-bottomed glass to pack it tightly. Bake for six minutes at 325 degrees until lightly golden and set aside to cool while you prep the next layer.
- Cook the Pecan Pie Filling:
- In a saucepan whisk together dark brown sugar corn syrup melted butter eggs chopped pecans and vanilla. Set on medium heat and stir constantly until the mixture comes to a gentle boil then lower the heat and simmer for six to eight minutes until it thickens to a jammy consistency. Let it cool to room temp and spread evenly over the cooled crust.
- Pumpkin Cheesecake Filling:
- Beat the softened cream cheese granulated and brown sugars eggs pumpkin evaporated milk cornstarch cinnamon and nutmeg until perfectly smooth and creamy. Pour gently over the pecan layer so it does not disturb the filling below.
- Bake with Water Bath:
- Wrap the outside of the springform pan in foil then place in a larger roasting pan. Pour hot water into the roasting pan until it comes two inches up the pan sides. Bake for one hour at 325 degrees until the edges are set but the center jiggles when shaken. This gentle bath keeps the texture ultracreamy and prevents cracking.
- Sour Cream Layer:
- Combine sour cream sugar and vanilla in a bowl. Spread this over the warm cheesecake and return it to the oven for around ten to fifteen minutes just to set the top. Once done turn off the oven and leave the cake inside for an hour with the door closed to cool gradually.
- Chill and Unmold:
- Move the cake to a cooling rack until it is at room temperature. Wrap in plastic and chill several hours or ideally overnight for best slicing. When ready run a knife around the edge release the springform and transfer to your serving plate using the parchment handles if needed.
- Make the Candied Pecans:
- Toast pecan halves in a small skillet until fragrant. Sprinkle in granulated sugar and a little water then stir until syrupy and the nuts are glossy and sticky. Spread on parchment to cool and separate the pieces.
- Top with Dulce de Leche and Decorate:
- Warm the dulce de leche in a microwave-safe bowl until spreadable. Spoon it across the surface of the cheesecake without going over the edge then press on the candied pecans for a dramatic finish. Chill until ready to serve and refrigerate leftovers.
Pumpkin and pecans together make this a true celebration of fall. Every year my dad would try to swipe those candied pecans before I could finish decorating but now I just make extra for snacking.
Storage Tips
Wrap leftovers tightly and store in the fridge for up to four days. You can also freeze individual slices wrapped in plastic and foil for up to two months. Thaw overnight in the refrigerator to preserve the creamy texture.
Ingredient Substitutions
No pecans Try walnuts or hazelnuts. Out of graham crackers Use gingersnaps or digestive biscuits. Canned pumpkin puree works best but homemade puree will also shine if you have it.
Serving Suggestions
Add a dollop of whipped cream or a dusting of cinnamon right before serving. This is perfect for autumn parties or even as a twist on Thanksgiving dessert. For a dinner party slice small because it is rich and decadent.
Cultural and Holiday Roots
This dessert blends American holiday traditions combining the Souths classic pecan pie and the beloved pumpkin cheesecake of the fall season. It fits right in at Thanksgiving but honestly steals the show any time of year.
Seasonal Adaptations
Swap in maple syrup for the pecan filling for a deeper autumn taste. Blend sweet potato puree instead of pumpkin for a fun Southern update. Garnish with cranberries for a pop of color at winter feasts.
Success Stories
I once brought this to a potluck where half the room asked for the recipe before dessert was even done. The dulce de leche gave it that caramel flavor that everyone raved about and people could not believe it was homemade.
Freezer Meal Conversion
Bake and cool as directed but hold off on adding the candied pecans and dulce de leche topping until after thawing. Freeze the unsliced cheesecake well wrapped. When ready to serve top and decorate fresh for best texture and appearance.
I always stash a handful of candied pecans so snacking during cleanup is guaranteed.
Common Recipe Questions
- → How can I prevent my cheesecake from cracking?
Use a water bath during baking and allow the cheesecake to cool slowly in the oven to reduce cracking.
- → Do I need to use a springform pan?
Yes, a springform pan allows easy removal and neat slices, especially with layered cheesecakes like this one.
- → Can I substitute graham crackers for vanilla wafers in the crust?
Absolutely, graham crackers work well as a base and add a classic touch to the crust.
- → Is it necessary to chill the cheesecake overnight?
Chilling overnight ensures the layers set properly and flavors blend beautifully for best results.
- → How do I make homemade dulce de leche?
Simmer sweetened condensed milk for several hours until it turns thick and caramel-colored for fragrant dulce de leche.
- → What’s the best way to candy the pecans?
Toss pecans in sugar and water, cook until syrupy, then cool on parchment for a crisp, sweet finish.