Get ready to meet your new favorite fall dessert: Pecan Pie Pumpkin Cheesecake. This recipe combines the creamy decadence of a pumpkin cheesecake with the rich, gooey goodness of pecan pie. It’s the perfect blend of textures and flavors, making it a must-have for your holiday gatherings. Each bite is a delightful mix of smooth pumpkin cheesecake, crunchy pecans, and a hint of caramel sweetness that will have everyone coming back for seconds!

The first time I made this Pecan Pie Pumpkin Cheesecake, I was a bit nervous about how it would turn out. But as soon as I saw my husband’s eyes light up with his first bite, I knew I had hit the jackpot. Now, it’s become a Thanksgiving tradition in our household. My little family eagerly awaits this dessert every year. The way the creamy pumpkin cheesecake layers with the gooey pecan pie topping is simply irresistible. This recipe has turned into one of those dishes that everyone looks forward to, and I love how it brings our family together around the table, savoring each delicious bite.

Why You’ll Love Pecan Pie Pumpkin Cheesecake

• Double the Indulgence: Combines two holiday favorites – pecan pie and pumpkin cheesecake – into one delicious dessert.
• Perfect Texture: Smooth, creamy pumpkin cheesecake layered with crunchy pecans and a buttery graham cracker crust.
• Make-Ahead Friendly: This cheesecake is ideal for making a day in advance, allowing you to focus on other holiday prep.
• A Crowd-Pleaser: A show-stopping dessert that will have guests raving and asking for the recipe.

Ingredients Notes for Pecan Pie Pumpkin Cheesecake

• Graham Cracker Crust: A classic, buttery crust made with graham cracker crumbs and melted butter for that perfect crunchy base.
• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for a rich pumpkin flavor.
• Cream Cheese: Make sure it’s softened to room temperature for a smooth, creamy cheesecake layer.
• Pecans: Toast the pecans lightly for an extra depth of flavor in the pecan pie topping.
• Caramel Sauce: Drizzle on top before serving for an extra touch of sweetness.

Recipe Steps for Pecan Pie Pumpkin Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix 2 cups of graham cracker crumbs with ½ cup of melted butter and ¼ cup of sugar until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Pumpkin Cheesecake Layer

1. In a large bowl, beat 24 ounces of softened cream cheese and 1 cup of sugar until smooth.
2. Add 1 cup of pumpkin puree, 3 eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Beat until creamy and well combined.
3. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.

Step 3: Pecan Pie Topping

1. In a small saucepan, combine 1 cup of chopped pecans, ½ cup of brown sugar, ¼ cup of corn syrup, and 2 tablespoons of butter. Cook over medium heat until the sugar is dissolved and the mixture is smooth.
2. Remove from heat and let cool slightly before gently spooning over the cheesecake layer.

Step 4: Bake the Cheesecake

1. Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
3. Refrigerate for at least 4 hours, preferably overnight, before serving.

Step 5: Serve

1. Just before serving, drizzle with caramel sauce for an extra touch of indulgence.

Storage Options

• Refrigerator: Store any leftovers covered in the refrigerator for up to 5 days.
• Freezer: This cheesecake can be frozen. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations & Substitutions

• Gingersnap Crust: Swap out the graham crackers for gingersnap cookies to add a warm, spicy kick.
• Nut-Free: Substitute the pecan pie topping with a caramel sauce and whipped cream for a nut-free version.
• Extra Spice: Add a bit of cinnamon or nutmeg to the cheesecake filling for an extra flavor boost.

Pecan Pie Pumpkin Cheesecake

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A luscious dessert that combines creamy pumpkin cheesecake with a rich, gooey pecan pie topping, all on a buttery graham cracker crust.

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter melted
• For the Pumpkin Cheesecake Filling:
• 16 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• For the Pecan Topping:
• 1 cup pecans chopped
• 1/2 cup brown sugar packed
• 1/4 cup corn syrup
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Prepare the Crust:
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
• Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
• Press into Pan: Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
• Prepare the Pumpkin Cheesecake Filling:
• Mix the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.
• Add Pumpkin and Spices: Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until the mixture is smooth and creamy.
• Pour Filling: Pour the pumpkin cheesecake filling over the cooled crust, smoothing the top with a spatula.
• Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
• Prepare the Pecan Topping:
• Make the Topping: In a saucepan over medium heat, combine the chopped pecans, brown sugar, corn syrup, butter, vanilla extract, and a pinch of salt. Stir until the mixture is bubbling and the sugar has dissolved, about 3-5 minutes.
• Top the Cheesecake: Pour the pecan mixture over the cooled pumpkin cheesecake, spreading it evenly.
• Chill: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight to set.
• Serve:
• Garnish: Before serving, you can garnish with whipped cream or additional pecans if desired.

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