Pecan Pie Pumpkin Cheesecake
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!
Servings: 12 slices
Calories: 661kcal
Ingredients
Pecan Crust
- 3 cups pecans
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
Cheesecake Layer
- 2 8 ounce packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Pumpkin Pie Layer
- 14 ounces pumpkin puree
- 12 ounces evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Pecan Pie Streusel Topping
- 2 cups chopped pecans
- 1 cup light brown sugar packed
- 1/2 cup light corn syrup
Instructions
Crust
- Preheat oven to 350 degrees F.
- Add 3 cups pecans to a food processor or blender and pulse until completely ground up.
- Add melted butter and sugar to the pecans and pulse until the ground pecans are completely coated.
- Grease a 10.5-inch springform pan with nonstick baking spray.
- Add the pecan crust to the prepared springform pan. Firmly press the mixture into the bottom of the pan.
- Place in the freezer to firm up for 10 minutes while preparing the next layer.
Cheesecake Layer
- In a large mixing bowl, add the cream cheese with the sugar. Beat with a hand mixer on medium until smooth.
- Add in the eggs one at a time, beating just until combined. Scrape down the sides of the bowl.
- Mix in the vanilla.
- Pour the cream cheese mixture over the pecan crust and spread out evenly with an offset spatula.
- Freeze for 20 minutes.
Pumpkin Pie Layer
- In a large mixing bowl, add the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt. Whisk until incorporated.
- Pour the pumpkin batter over the partially frozen cheesecake filling.
- Place in the preheated oven and bake for 40-45 minutes until the pumpkin pie is starting to firm up around the outside.
Pecan Streusel Topping
- In a small bowl, add the pecans, brown sugar, and corn syrup. Stir until combined.
- Add spoonfuls of the topping on the top of the partially baked pie.
- Return the pie to the oven and bake for an additional 50-65 minutes, or until the pumpkin and pecan topping is set.
- Let cool to room temperature and then place in the fridge to set up overnight.
Notes
Notes: To make a graham cracker crust for the pecan crust, substitute graham cracker crumbs for the ground pecans.
Nutrition
Calories: 661kcal | Carbohydrates: 70g | Protein: 8g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 165mg | Potassium: 375mg | Fiber: 5g | Sugar: 64g | Vitamin A: 5555IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 2mg