Description

Indulge in the delightful fusion of flavors with our Pecan Pie Pumpkin Cheesecake. This unique dessert combines the creamy richness of pumpkin cheesecake with a gooey pecan pie topping, creating a perfect treat for fall gatherings or special occasions. The warm, nutty sweetness of pecans and pumpkin spices will leave your guests impressed and craving more. With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels. Make it ahead for enhanced flavor, and serve it beautifully decorated for a stunning dessert presentation.

Ingredients

Scale

1¾ cups vanilla wafer crumbs or graham cracker crumbs
⅓ cup unsalted butter, melted
⅔ cup dark brown sugar, packed
⅔ cup light corn syrup
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 (15 ounce) can pumpkin puree
2 large eggs
1½ cups chopped pecans

Instructions

Preheat oven to 325°F (163°C).
Mix crumbs with melted butter and brown sugar; press into a greased 9-inch springform pan.
Bake crust for 6 minutes; let cool.
In a saucepan, combine dark brown sugar, corn syrup, melted butter, eggs, pecans; boil then simmer until thickened. Cool before pouring over crust.
Beat cream cheese with granulated sugars, eggs, pumpkin puree until smooth; layer over pecan filling.
Bake in a water bath for about 1 hour until edges are set.
Top with sour cream mixture and bake an additional 10–15 minutes.
Cool gradually in the oven; refrigerate overnight before serving.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 25g
Sodium: 250mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg

Keywords: Use room temperature ingredients for better blending. Consider adding chocolate ganache or whipped cream as toppings for extra indulgence.