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Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake
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Indulge in the delightful fusion of flavors with this Pecan Pie Pumpkin Cheesecake—a decadent dessert that perfectly marries the rich, creamy texture of cheesecake with the classic tastes of pumpkin and pecan pie. Ideal for holiday gatherings or cozy family dinners, this dessert not only satisfies sweet cravings but also impresses with its stunning presentation. With layers of smooth cheesecake, a sweet pecan filling, and a buttery crumb crust, every bite offers a taste sensation that’s both festive and comforting. Prepare ahead of time to allow the flavors to meld, and watch your guests rave about this unique treat!

Ingredients

Scale
  • 1¾ cups vanilla wafer crumbs or graham cracker crumbs
  • ¼ cup light brown sugar, packed
  • ⅓ cup unsalted butter, melted
  • ⅔ cup dark brown sugar, packed
  • ⅔ cup light corn syrup
  • 2 large eggs
  • 1½ cups chopped pecans
  • 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
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (13.4 ounces) can Dulce de Leche or homemade
  • ⅔ cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 325°F.
  2. Prepare the crust by mixing crumbs with brown sugar and melted butter. Press into a springform pan and bake for 6 minutes.
  3. For the pecan filling, combine dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla in a saucepan; boil and simmer until thickened.
  4. In a bowl, mix cream cheese with sugars, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
  5. Layer the pecan filling over the cooled crust followed by the cheesecake batter.
  6. Bake in a water bath for about 1 hour until set around edges.
  7. Mix sour cream with sugar and vanilla; spread over warm cheesecake and bake an additional 10–15 minutes.
  8. Cool gradually in the oven then refrigerate for several hours or overnight.
  9. Toast remaining pecans with sugar and water; cool before garnishing on top with dulce de leche.

Nutrition

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