Pecan Pie Pumpkin Cheesecake (Printable View)
Pumpkin cheesecake meets pecan pie with a sweet topping and candied pecans for festive decadence.
# Ingredient List:
→ Crust
01 -
1 3/4 cups vanilla wafer crumbs or graham cracker crumbs
02 -
1/4 cup light brown sugar, packed
03 -
1/3 cup unsalted butter, melted
→ Pecan Pie Filling
04 -
2/3 cup dark brown sugar, packed
05 -
2/3 cup light corn syrup
06 -
1/3 cup unsalted butter, melted
07 -
2 large eggs
08 -
1 1/2 cups pecans, chopped
09 -
1 teaspoon vanilla extract
→ Pumpkin Cheesecake Filling
10 -
24 ounces cream cheese, softened
11 -
1 cup granulated sugar
12 -
1/4 cup dark brown sugar, packed
13 -
2 large eggs
14 -
15 ounces pumpkin puree
15 -
2/3 cup evaporated milk
16 -
2 tablespoons cornstarch
17 -
1 1/4 teaspoons ground cinnamon
18 -
1/2 teaspoon ground nutmeg
→ Sweet Sour Cream Topping
19 -
16 ounces sour cream
20 -
1/3 cup granulated sugar
21 -
1 teaspoon vanilla extract
→ Topping
22 -
13.4 ounces Dulce de Leche
→ Candied Pecans
23 -
2/3 cup pecan halves
24 -
2 tablespoons granulated sugar
25 -
2 tablespoons water
# Preparation Steps:
01 -
Line the bottom and sides of a 9-inch springform pan with parchment paper, leaving tabs for easy removal. Spray lightly with non-stick cooking spray to secure. Alternatively, use heavy-duty foil with no gaps to prevent leaks.
02 -
Preheat oven to 325°F (163°C). Combine vanilla wafer crumbs or graham cracker crumbs with packed light brown sugar in a mixing bowl. Add 1/3 cup melted unsalted butter and stir until evenly moistened. Press the mixture into the base and halfway up the sides of the springform pan. Bake for 6 minutes, then cool. Leave oven on.
03 -
In a saucepan, stir together dark brown sugar, light corn syrup, melted butter, eggs, chopped pecans, and vanilla extract. Bring gently to a boil, reduce heat, and simmer for 6 to 8 minutes until thickened. Remove from heat and allow to cool to room temperature.
04 -
Pour the prepared, cooled pecan pie filling over the baked crust in the springform pan, spreading evenly.
05 -
Place softened cream cheese, granulated sugar, dark brown sugar, eggs, pumpkin puree, evaporated milk, cornstarch, ground cinnamon, and ground nutmeg in a large mixing bowl. Beat until thoroughly combined and smooth.
06 -
Pour cheesecake batter over the pecan layer. Wrap pan in heavy-duty foil and place in a large rimmed baking pan. Add hot water to the pan to create a water bath, filling about 2 inches deep. Bake at 325°F (163°C) for 1 hour, until edges are set and center is slightly wobbly.
07 -
In a small bowl, mix sour cream, granulated sugar, and vanilla extract. Spread evenly over the warm cheesecake. Return to oven and bake for 10 to 15 minutes.
08 -
Turn off oven and leave the cheesecake inside for 1 hour with the door closed. Remove and place on a cooling rack until fully cooled to room temperature. Cover with plastic wrap and refrigerate several hours or preferably overnight.
09 -
Loosen the sides of the springform pan and run a knife around the edge. If desired, use parchment tabs to help transfer cheesecake to a serving dish.
10 -
In a skillet over medium-high heat, toast pecan halves until fragrant. Add granulated sugar and water, stirring continuously until syrup thickens, nuts are coated, and most moisture is absorbed. Transfer to parchment paper and separate.
11 -
Spoon Dulce de Leche into a microwave-safe bowl and heat for about 30 seconds, or until easily spreadable.
12 -
Spread the warmed Dulce de Leche over the cooled cheesecake, avoiding the edges. Decorate with candied pecans. Refrigerate until ready to serve.
# Supplementary Details:
01 -
Allowing the cheesecake to cool gradually in the oven helps prevent cracks and ensures a smooth texture.
02 -
For a neat slice, use a sharp knife rinsed in hot water between cuts.