Enjoy a pie and cheesecake all in one creamy, delicious dessert! The Pecan Pie Pumpkin Cheesecake is perfect for any occasion, whether it’s a holiday gathering or a cozy family dinner. Its unique combination of flavors provides a delightful twist on classic recipes, making it an instant favorite among dessert lovers.
Why You’ll Love This Recipe
- Rich Flavor: The blend of pumpkin and pecan creates a deep, satisfying taste that is sure to impress.
- Two Desserts in One: Enjoy the best of both worlds with this creative combination of cheesecake and pecan pie.
- Perfect for Any Occasion: Whether it’s Thanksgiving, Christmas, or just a weekend treat, this cheesecake fits right in.
- Make Ahead Friendly: Prepare it in advance, allowing the flavors to meld overnight for an even richer taste.
- Impressive Presentation: The layers of creamy cheesecake topped with pecans and dulce de leche make for a stunning dessert display.
Tools and Preparation
Before you dive into making this decadent dessert, gather the necessary tools. Having everything ready will make your baking experience smoother and more enjoyable.
Essential Tools and Equipment
- 9-inch springform pan
- Mixing bowls
- Medium saucepan
- Electric mixer
- Baking pan (for water bath)
- Parchment paper
Importance of Each Tool
- 9-inch springform pan: This allows for easy release of your cheesecake while maintaining its shape.
- Electric mixer: Ensures that all ingredients are combined smoothly and thoroughly for the best texture.
- Baking pan: Using a water bath helps prevent cracks in your cheesecake by providing gentle heat during baking.
Ingredients
Enjoy a pie and cheesecake all in one creamy, delicious dessert!
For the Crust
- 1¾ cups vanilla wafer crumbs (made from vanilla wafer cookies) or grachicken chicken ham cracker crumbs
- ¼ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
For the Pecan Filling
- ⅔ cup dark brown sugar, packed
- ⅔ cup light corn syrup
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1½ cups pecans, chopped
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 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
For the Sour Cream Layer
- 1 (16 ounce) sour cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For Topping
- 1 (13.4 ounces) can Dulce de Leche or homemade (link below)
- ⅔ cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
How to Make Pecan Pie Pumpkin Cheesecake
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). This ensures that your cheesecake bakes evenly from the start.
Step 2: Prepare the Crust
- In a mixing bowl, combine the vanilla wafer crumbs or grachicken chicken ham cracker crumbs with light brown sugar.
- Add melted butter and stir until well mixed.
- Press this mixture evenly into the bottom and up the sides (about 1 inch or halfway up) of a 9-inch springform pan.
- Bake for 6 minutes and let it cool. Keep the oven on.
Step 3: Make the Pecan Filling
- In a medium saucepan over medium heat, combine dark brown sugar, light corn syrup, melted butter, eggs, chopped pecans, and vanilla extract.
- Bring to a boil; then reduce heat to simmer for about 6 to 8 minutes until thickened.
- Set aside to cool at room temperature.
Step 4: Prepare the Cheesecake Filling
- In another large mixing bowl, add cream cheese, granulated sugar, dark brown sugar, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg.
- Beat with an electric mixer until everything is combined and creamy.
Step 5: Assemble and Bake
- Pour cooled pecan filling onto your prepared crust—make sure it’s thick enough not to disturb when adding cheesecake batter.
- Pour the cheesecake mixture over the pecan layer carefully.
- Wrap your springform pan in foil to prevent water from seeping in during baking.
- Place it inside a larger baking pan filled with hot water up to about two inches deep.
- Bake at 325°F for about 1 hour until edges are set but center is slightly wobbly.
Step 6: Add Sour Cream Layer
- In a small bowl while waiting for your cheesecake to bake, mix together sour cream, granulated sugar, and vanilla extract.
- Spread this mixture over warm cheesecake gently without disturbing it too much.
- Bake an additional 10-15 minutes; then turn off oven but leave cheesecake inside for an hour with door closed.
Step 7: Cool and Chill
After an hour with the oven turned off:
1. Remove from oven; place on cooling rack until it reaches room temperature.
2. Cover with plastic wrap and refrigerate for several hours or overnight.
Step 8: Finish with Topping
The next day:
1. Carefully run a knife around edges of pan to release sides; gently jiggle if needed.
2. Toast pecans in a skillet over medium-high heat until fragrant; watch closely not to burn them!
3. Combine toasted pecans with granulated sugar and water; cook until syrup thickens and pecans are coated.
4. Spread warmed Dulce de Leche on top of cooled cheesecake without going over edges; decorate with cooled pecans.
Store your delicious Pecan Pie Pumpkin Cheesecake in the refrigerator until ready to serve!
How to Serve Pecan Pie Pumpkin Cheesecake
Serving your Pecan Pie Pumpkin Cheesecake can elevate this already delicious dessert experience. Here are some delightful ways to present and enjoy this creamy treat.
Classic Slice
- A simple slice of cheesecake topped with a dollop of whipped cream adds a touch of elegance and enhances the creamy texture.
Festive Garnish
- Decorate the top with toasted pecans for a crunchy contrast and a nutty flavor that complements the cheesecake.
Drizzle Delight
- Drizzle caramel sauce or Dulce de Leche over each slice for an extra layer of sweetness that pairs beautifully with pumpkin.
Ice Cream Pairing
- Serve alongside a scoop of vanilla or cinnamon ice cream for a warm and cold combination that is sure to impress.
Coffee Companion
- Pair with a cup of coffee or spiced chai tea for a comforting finish to your meal, enhancing the flavors of the cheesecake.
Fruit Addition
- Fresh berries, like raspberries or strawberries, can add a tartness that balances the richness of the cheesecake while offering vibrant color.
How to Perfect Pecan Pie Pumpkin Cheesecake
Creating the perfect Pecan Pie Pumpkin Cheesecake is all about attention to detail. Follow these tips to ensure your dessert turns out flawlessly every time.
Use room temperature ingredients: This helps in achieving a smooth and creamy batter without lumps.
Don’t skip the water bath: Baking your cheesecake in a water bath prevents cracks and ensures even cooking, resulting in a smooth texture.
Monitor baking time: Keep an eye on your cheesecake as it bakes; it should be set around the edges but still slightly wobbly in the center when done.
Chill properly: Allowing your cheesecake to cool completely at room temperature before refrigerating will enhance its flavor and texture.
Be patient: Letting it sit overnight in the fridge allows flavors to meld together, making it even more delicious when served.
Best Side Dishes for Pecan Pie Pumpkin Cheesecake
To complement your Pecan Pie Pumpkin Cheesecake, consider serving it with these delightful side dishes. Each offers unique flavors that pair wonderfully with this dessert.
Whipped Cream: Light and airy, whipped cream adds a sweet finish that balances out the richness of the cheesecake.
Fruit Salad: A refreshing mix of seasonal fruits provides a tart contrast and cleanses the palate between bites of rich cheesecake.
Spiced Nuts: Roasted spiced nuts offer crunch and warmth, enhancing the nutty flavor profile already present in the cheesecake.
Chocolate Sauce: A drizzle of warm chocolate sauce adds indulgence and contrasts beautifully with pumpkin flavors.
Apple Crisp: The warm spices from apple crisp echo those in your cheesecake, making it an inviting accompaniment during fall gatherings.
Cheese Platter: A selection of cheeses can offer savory balance; include mild options like brie or gouda for contrast without overpowering sweetness.
Pumpkin Soup: Start your meal with creamy pumpkin soup for an autumnal theme that prepares taste buds for dessert delight.
Common Mistakes to Avoid
Making a Pecan Pie Pumpkin Cheesecake can be delightful, but a few common mistakes can ruin the experience. Here are some pitfalls to watch for:
Not using room temperature ingredients – Cold cream cheese or eggs can lead to lumps in your cheesecake batter. Always let them sit out for about 30 minutes before mixing.
Skipping the water bath – A water bath helps the cheesecake cook evenly and prevents cracks. Don’t forget to place your springform pan in a larger pan filled with boiling water.
Overmixing the batter – Mixing too much incorporates excess air, which can cause the cheesecake to puff up and crack while baking. Mix until just combined.
Not letting it cool properly – Rushing to refrigerate the cheesecake can affect its texture. Allow it to cool completely at room temperature before chilling.
Using stale pecans – Fresh pecans enhance flavor and texture. Be sure to check for freshness before adding them into your recipe.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Pecan Pie Pumpkin Cheesecake in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
Freezing Pecan Pie Pumpkin Cheesecake
- Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container.
- The cheesecake can be frozen for up to 2 months for best quality.
Reheating Pecan Pie Pumpkin Cheesecake
- Oven – Preheat to 325°F and heat slices for about 10 minutes until warmed through.
- Microwave – Heat on medium power for 30 seconds at a time until warm.
- Stovetop – Use a skillet on low heat with a lid; warm for about 5 minutes, checking frequently.
Frequently Asked Questions
Here are some frequently asked questions about making Pecan Pie Pumpkin Cheesecake:
What is Pecan Pie Pumpkin Cheesecake?
Pecan Pie Pumpkin Cheesecake is a delicious dessert that combines the flavors of classic pecan pie and creamy pumpkin cheesecake into one indulgent treat.
How do I know when my cheesecake is done?
Your cheesecake is done when the edges are set, and the center has a slight wobble. It will firm up as it cools.
Can I customize my Pecan Pie Pumpkin Cheesecake?
Absolutely! You can add spices like ginger or cloves, or even mix in chocolate chips for an extra layer of flavor.
How long should I chill my cheesecake?
It’s best to chill your cheesecake for at least 4 hours but overnight is ideal for the best flavor and texture.
Final Thoughts
This Pecan Pie Pumpkin Cheesecake combines two beloved desserts into one irresistible treat. Its creamy filling paired with crunchy pecans offers delightful textures and flavors. Don’t hesitate to customize it with your favorite toppings or spices! Give this recipe a try, and impress your friends and family with this show-stopping dessert!
Pecan Pie Pumpkin Cheesecake
Discover the delightful fusion of flavors with our Pecan Pie Pumpkin Cheesecake, a decadent dessert that marries the creamy richness of cheesecake with the nutty sweetness of pecan pie. Perfect for any gathering, this cheesecake boasts a luscious pumpkin filling layered atop a crunchy crust, all crowned with caramelized pecans. Whether it’s a festive holiday celebration or a cozy family dinner, this dessert is sure to impress your guests and satisfy your sweet cravings. Easy to make in advance, this cheesecake not only looks stunning but also tastes even better after chilling overnight, allowing the flavors to meld beautifully. Treat yourself and your loved ones to this irresistible dessert that combines the best of both worlds!
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 1¾ cups vanilla wafer crumbs
- ¼ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
- ⅔ cup dark brown sugar, packed
- ⅔ cup light corn syrup
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1½ cups pecans, chopped
- 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
- Preheat your oven to 325°F (165°C).
- In a bowl, mix vanilla wafer crumbs with light brown sugar and melted butter. Press into the bottom of a 9-inch springform pan and bake for 6 minutes.
- For the pecan filling, heat dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla in a saucepan until thickened. Allow cooling.
- In another bowl, combine cream cheese, sugars, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
- Layer cooled pecan filling over the crust followed by cheesecake mixture. Bake in a water bath for about 1 hour.
- Mix sour cream with sugar and vanilla; spread over warm cheesecake and bake an additional 10-15 minutes.
- Cool at room temperature before refrigerating for several hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 28g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg