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Pecan Pie Pumpkin Cheesecake

A delightful fusion of pecan pie and pumpkin cheesecake layered into a comforting fall dessert that embodies the spirit of autumn gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Fall Dessert, Holiday Dessert
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.75 cups vanilla wafer crumbs or graham cracker crumbs Vanilla wafers add extra flavor
  • 0.25 cups light brown sugar, packed
  • 0.33 cups unsalted butter, melted Room temperature is ideal
For the Pecan Layer
  • 0.67 cups dark brown sugar, packed
  • 0.67 cups light corn syrup
  • 0.33 cups unsalted butter, melted
  • 2 large eggs
  • 1.5 cups pecans, chopped
  • 1 teaspoon vanilla extract
For the Cheesecake Filling
  • 3 packages cream cheese, softened Use high-quality cream cheese for the best texture
  • 1 cup granulated sugar
  • 0.25 cups dark brown sugar, packed
  • 2 large eggs
  • 1 can pumpkin puree (15-ounce) Check for 100% pumpkin, not pumpkin pie filling
  • 0.67 cups evaporated milk
  • 2 tablespoons cornstarch
  • 1.25 teaspoons ground cinnamon
  • 0.5 teaspoons ground nutmeg
  • 1 container sour cream (16-ounce)
  • 0.33 cups granulated sugar
  • 1 teaspoon vanilla extract
Topping
  • 1 can Dulce de Leche (13.4-ounce) Homemade recipe available
  • 0.67 cups pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Prepare the crust: In a medium bowl, combine the vanilla wafer crumbs and light brown sugar. Stir in melted butter until well-coated. Press into a 9-inch springform pan and bake for 6 minutes. Let cool.
  3. Make the pecan layer: In a saucepan, combine dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla extract. Bring to a boil, then simmer for 6 to 8 minutes until thickened. Set aside to cool.
  4. Prepare the cheesecake filling: Beat cream cheese, granulated sugar, dark brown sugar, eggs, and pumpkin puree until creamy. Mix in evaporated milk, cornstarch, cinnamon, and nutmeg.
  5. Assemble the cheesecake: Pour the cooled pecan mixture into the prepared crust, then pour the cheesecake filling on top.
  6. Bake the cheesecake: Wrap the pan in aluminum foil, place in a larger pan, fill with hot water, and bake for 1 hour until edges are set but center is slightly wobbly.
  7. Add sour cream layer: Mix sour cream, granulated sugar, and vanilla. Spread over the warm cheesecake and return to the oven for another 10 to 15 minutes. Turn off the oven and let it sit for 1 hour.
  8. Cool and chill: Once cooled, transfer to a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight.
  9. Prepare the topping: Toast pecans in a skillet. Stir in granulated sugar and water until syrup thickens. Cool on parchment paper.
  10. Drizzle with Dulce de Leche, top with cooled pecans, and chill until ready to serve.
  11. Serve and enjoy! This cheesecake can be frozen or served with whipped cream or ice cream.

Notes

Use fresh spices for robust flavor. Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Serve with additional whipped cream or chocolate shavings for an elegant touch.