Ingredients
Scale
- 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