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