Pumpkin Pecan Pie Cheesecake

If you love the cozy flavors of fall, you’re going to adore this Pumpkin Pecan Pie Cheesecake. This delightful dessert combines two favorites: rich and creamy cheesecake with the warm spiced taste of pumpkin and the crunchy sweetness of pecans. It’s perfect for holidays, gatherings, or just a sweet treat at home.

Why Make This Recipe

Making Pumpkin Pecan Pie Cheesecake is a wonderful way to impress your friends and family. Not only does it look stunning, but it also brings together the beloved flavors of pumpkin pie and cheesecake in one delicious dessert. It’s a comforting dessert that captures the essence of fall, making it ideal for Thanksgiving or any festive occasion. Plus, the blend of textures, from the crunchy pecan topping to the smooth cheesecake, makes every bite unforgettable.

How to Make Pumpkin Pecan Pie Cheesecake

Ingredients

1. For the Graham Cracker Crust:
   • 2 cups (280g) ground honey graham crackers (2 sleeves) see notes for GF
   • 1/3 cup (70g) granulated sugar
   • 1/2 tsp cinnamon
   • 1/4 tsp kosher salt
   • 1/2 cup (110g) unsalted butter, melted
2. For the Pecan Pie Bottom:
   • 1 1/2 cups (150g) pecan halves
   • 2/3 cup (135g) light brown sugar, packed
   • 1 tbsp cornstarch
   • 2 large eggs
   • 3/4 cup (240g) pure maple syrup
   • 4 tbsp unsalted butter, sliced
3. For the Pumpkin Cheesecake:
   • (2) 8oz bricks full-fat Philadelphia cream cheese, room temp
   • 1/2 cup (100g) light brown sugar, packed
   • 1/4 cup (50g) granulated sugar
   • 1 tbsp cornstarch
   • 1 cup (250g) 100% pure canned pumpkin
   • 2 tsp vanilla bean paste or vanilla extract
   • 1/4 tsp kosher salt
   • 1 1/2 tsp ground cinnamon
   • 1/2 tsp ground ginger
   • 1/4 tsp ground nutmeg
   • 1/4 tsp allspice
   • 2 large eggs, room temp
   • 1 pint sour cream (2 cups)
   • 1/3 cup (67g) granulated sugar
   • 1 tsp vanilla bean paste or vanilla extract

Directions

1. Make the Graham Cracker Crust:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix the ground graham crackers, sugar, cinnamon, and salt.
   • Stir in the melted butter until combined.
   • Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes until set.
2. Prepare the Pecan Pie Bottom:
   • In a bowl, combine the pecan halves, light brown sugar, and cornstarch.
   • In another bowl, beat the eggs and mix in the maple syrup and sliced butter.
   • Add the pecan mixture to the egg mixture and stir well.
   • Pour this mixture over the baked graham cracker crust. Bake for 20 minutes.
3. Make the Pumpkin Cheesecake:
   • In a large bowl, beat the cream cheese until smooth.
   • Gradually add the light and granulated sugars, then mix in the cornstarch.
   • Stir in the pumpkin, vanilla, salt, spices, and eggs. Mix until smooth.
   • Pour the cheesecake mixture over the pecan pie layer. Bake for 50-60 minutes until set but still slightly jiggly in the center. Let it cool before adding the sour cream topping.
4. Prepare the Sour Cream Topping:
   • In a small bowl, mix the sour cream, sugar, and vanilla. Spread this mixture over the cooled cheesecake.
   • Let it chill in the refrigerator for at least 4 hours or overnight for the best flavor.

How to Serve Pumpkin Pecan Pie Cheesecake

Slice the cheesecake into wedges and serve it chilled. You can top it with whipped cream or additional chopped pecans for an extra treat.

How to Store Pumpkin Pecan Pie Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 4 to 5 days. You can also freeze it for up to 2 months; just make sure to wrap each slice well before freezing.

Tips to Make Pumpkin Pecan Pie Cheesecake

• Make sure all ingredients are at room temperature for better mixing.
• For a gluten-free version, use gluten-free graham crackers.
• Allow the cheesecake to cool completely before adding the sour cream layer to avoid mixing.

Variation

You can experiment by adding chocolate chips to the cheesecake layer or using other nuts instead of pecans, such as walnuts or hazelnuts.

FAQs

1. Can I make this cheesecake ahead of time?

Yes! This cheesecake tastes even better the next day, making it perfect for preparing in advance, especially for holidays.

2. Is there a way to make this recipe dairy-free?

You can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut milk or any plant-based milk in place of sour cream.

3. How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center is slightly jiggly. It will firm up as it cools.

Now you’re ready to create and enjoy this delicious Pumpkin Pecan Pie Cheesecake! Happy baking!

Pumpkin Pecan Pie Cheesecake

A delightful dessert that combines creamy cheesecake, warm pumpkin spices, and crunchy pecans, perfect for fall gatherings and holidays.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dessert, Sweet Treat

Cuisine American, Holiday

Servings 12 slices

Calories 400 kcal

Ingredients

  

For the Graham Cracker Crust

• 2 cups 2 cups (280g) ground honey graham crackers (2 sleeves) Use gluten-free graham crackers for a gluten-free version.
• 1/3 cup 1/3 cup (70g) granulated sugar
• 1/2 tsp 1/2 tsp cinnamon
• 1/4 tsp 1/4 tsp kosher salt
• 1/2 cup 1/2 cup (110g) unsalted butter, melted

For the Pecan Pie Bottom

• 1 1/2 cups 1 1/2 cups (150g) pecan halves
• 2/3 cup 2/3 cup (135g) light brown sugar, packed
• 1 tbsp 1 tbsp cornstarch
• 2 large 2 large eggs Room temperature
• 3/4 cup 3/4 cup (240g) pure maple syrup
• 4 tbsp 4 tbsp unsalted butter, sliced

For the Pumpkin Cheesecake

• 2 8oz bricks (2) 8oz bricks full-fat Philadelphia cream cheese, room temp
• 1/2 cup 1/2 cup (100g) light brown sugar, packed
• 1/4 cup 1/4 cup (50g) granulated sugar
• 1 tbsp 1 tbsp cornstarch
• 1 cup 1 cup (250g) 100% pure canned pumpkin
• 2 tsp 2 tsp vanilla bean paste or vanilla extract
• 1/4 tsp 1/4 tsp kosher salt
• 1 1/2 tsp 1 1/2 tsp ground cinnamon
• 1/2 tsp 1/2 tsp ground ginger
• 1/4 tsp 1/4 tsp ground nutmeg
• 1/4 tsp 1/4 tsp allspice
• 2 large 2 large eggs, room temp
• 1 pint 1 pint sour cream (2 cups)
• 1/3 cup 1/3 cup (67g) granulated sugar
• 1 tsp 1 tsp vanilla bean paste or vanilla extract

Instructions

 

Make the Graham Cracker Crust

• Preheat your oven to 350°F (175°C).
• In a bowl, mix the ground graham crackers, sugar, cinnamon, and salt.
• Stir in the melted butter until combined.
• Press the mixture into the bottom of a springform pan. Bake for 8-10 minutes until set.

Prepare the Pecan Pie Bottom

• In a bowl, combine the pecan halves, light brown sugar, and cornstarch.
• In another bowl, beat the eggs and mix in the maple syrup and sliced butter.
• Add the pecan mixture to the egg mixture and stir well.
• Pour this mixture over the baked graham cracker crust. Bake for 20 minutes.

Make the Pumpkin Cheesecake

• In a large bowl, beat the cream cheese until smooth.
• Gradually add the light and granulated sugars, then mix in the cornstarch.
• Stir in the pumpkin, vanilla, salt, spices, and eggs. Mix until smooth.
• Pour the cheesecake mixture over the pecan pie layer. Bake for 50-60 minutes until set but still slightly jiggly in the center. Let it cool before adding the sour cream topping.

Prepare the Sour Cream Topping

• In a small bowl, mix the sour cream, sugar, and vanilla. Spread this mixture over the cooled cheesecake.
• Let it chill in the refrigerator for at least 4 hours or overnight for the best flavor.

Notes

Make sure all ingredients are at room temperature for better mixing. Allow the cheesecake to cool completely before adding the sour cream layer to avoid mixing.

Keyword Creamy Cheesecake, Fall Dessert, Pecan Pie, Pumpkin Cheesecake, Thanksgiving Dessert