Pecan pie and pumpkin cheesecake collide in this incredible Pecan Pie Pumpkin Cheesecake. This incredible layered fall dessert starts off with a buttery pecan crust, followed by a vanilla cheesecake layer and a pumpkin pie cheesecake layer, then is topped with a pecan pie-inspired pecan praline topping. Serve it with a swirl of whipped cream or scoop of vanilla ice cream for the ultimate fall dessert!

slice of cheesecake on a stack of plates with the whole cheesecake on a cake stand behind it

Pecan Pie Pumpkin Cheesecake

I am about to revolutionize your Thanksgiving plans.

Forget about deciding between pecan or pumpkin pies – this Thanksgiving, we are making this Pecan Pie Pumpkin Cheesecake that is going to keep EVERYBODY happy.

Cheesecake – check ✅

Pecan Pie – check ✅

Pumpkin Pie – check ✅

All baked in one pan for easy clean-up – check ✅

The flavors of this layered Thanksgiving dessert complement each other beautifully and if you’re hosting extended family for the holidays, it’s a great way to check off several dessert preferences in one dish!

Personally, I love dessert mash-ups and while I’m not the biggest fan of pumpkin desserts, I absolutely loved this cheesecake from it’s buttery pecan crust through the creamy and luscious vanilla cheesecake layer, followed by the rich and warmly spiced pumpkin pie layer and ending with a pecan pie layer that has the perfect balance of crispy-crackly and ooey-gooey baked sugar pie.

What do you think? Will you be trying out our Pecan Pumpkin Pie Cheesecake recipe this fall?

— Jennifer

close-up image of a slice of cheesecake on a stack of plates with another slice behind it

Ingredients

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For the Pecan Crust:

Pecans
Unsalted Butter, melted
Granulated White Sugar

For the Cheesecake Layer:

Cream Cheese, room temperature
Granulated White Sugar
Large Eggs
Vanilla Extract

For the Pumpkin Pie Layer:

Pumpkin Puree
Evaporated Milk
Large Eggs
Granulated Sugar
Ground Cinnamon
Ground Ginger
Ground Nutmeg
Salt

For the Pecan Pie Streusel Topping:

Chopped Pecans
Light Brown Sugar
Light Corn Syrup

Scroll down to the printable recipe card for full measurements.

Helpful Kitchen Tools:

close up of a pocket of pecan pie topping on a slice of cheesecake that's on a white plate with a second slice of cheesecake behind it

How to Make This Pecan Pumpkin Cheesecake Pie

To Prep: Preheat oven to 350F. Grease a 10.5″ springform pan and line with parchment paper.

Prepare the pecan crust by crushing the pecans in a food processor and then combining with melted butter and sugar.
Press the pecan crust into your prepared springform pan and place in the freezer for 10 minutes.
Prepare the cheesecake layer by combining the cream cheese, sugar, eggs and vanilla extract.
Pour the cheesecake mixture over the pecan crust, smooth with an offset spatula and then freeze 20 minutes.

composite image showing how to make pecan pie pumpkin cheesecake

5. Prepare the pumpkin pie layer by combining the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg and salt.

6. Pour the pumpkin batter over the cheesecake layer. Bake for 40-45 minutes.

7. Make the pecan praline topping by combining the pecans brown sugar and corn syrup. Sprinkle by the spoonful over the partially baked cheesecake.

8. Bake for additional 50-65 minutes.

After baking, this pumpkin and pecan cheesecake will need to set up overnight in the fridge for best flavor and texture.

Pecan Pie Pumpkin Cheesecake FAQs

Can I Substitute the Pecan Crust? You are welcome to swap the pecan crust with classic graham cracker crust or even use a ginger snap cookie. Just use the same measurement for graham crackers or gingersnaps.

Why does this recipe have two baking times? You need to partially cook the cheesecake and pumpkin pie layers before you spread on your pecan layer. There are a couple of reasons for this:

The first is to ensure that all of the layers of the cheesecake pie can be fully cooked. You don’t want to risk the top pecan layer being done and the pumpkin and cheesecake layer needing longer to cook.
The second reason being that if you don’t par bake the pumpkin pie and cheesecake layers, the pecan filling will just sink to the bottom of the cheesecake instead of being in delicious little pecan pie pockets at the top.

Can I Make Pecan Pie Pumpkin Cheesecake In Advance? Once your cheesecake has cooled you need to refrigerate it overnight. This will allow all the layers to set up. So yes, I do recommend making this a day in advance of when you plan to serve it up.

It will stay good for a few days in the fridge, but best when eaten within the first 2 days. That way your dessert is completely fresh and you can enjoy all the flavors.

Can I Use a 10″ Springform Pan Instead? It will be a close fit with all of the different batters and layers. I would recommend to either make sure the springform pan is 3 inches tall or if it’s only 2 inches tall, cutting strips of parchment paper that are 3 inches wide so it sticks up an inch over the pan to ensure it’s tall enough if the cheesecake expands.

You can also buy the parchment paper strips on Amazon. They come in handy especially if you make as many cheesecakes as we do! I always use them to protect the sides of my cheesecake.