Pecan Pie Pumpkin Cheesecake
Pecan pie and pumpkin cheesecake collide in this incredible Pecan Pie Pumpkin Cheesecake. It’s the best of fall all in one bite with the cheesecake layer, pumpkin pie layer, and a pecan pie topping. I dare to say it’s the ultimate Thanksgiving dessert.
Give my no bake dalgona coffee cheesecake or this no bake birthday cheesecake a try as well! Or maybe a Tiramisu cheesecake if you’re a coffee lover, or a red velvet cheesecake if red velvet is your thing.
Pecan Pie Pumpkin Cheesecake
When you can’t decide between two desserts, why not make them both?! This recipe is one that I personally love. I always enjoy eating pumpkin with pecan pie. The flavors compliment each other.
How to Make This Pecan Pumpkin Cheesecake Pie
Crust | The crust is a crushed pecan crust. This is going to give you a nice pecan flavor, that works with all the other layers of this dessert. Mix it up and press it into the springform pan.
Cheesecake Filling| You will make a classic cheesecake filling made with cream cheese, eggs, vanilla, and sugar. Beat it with a hand mixer until smooth. Pour on top of the crust and spread evenly on top of the pecan crust.
Pumpkin Pie Filling | Next you will work on your pumpkin pie filling. Add the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and salt in a bowl. Whisk to combine.
Once you get your batter all mixed it goes on top of the cheesecake filling. You will bake according to the recipe card below.
Pecan Praline | The last topping is the pecan mixture. Stir the pecans, brown sugar, and corn syrup together in a small bowl.
Once assembled, pour over the partially baked cheesecake. Return to the oven and bake some more.
It is worth all the steps and time it takes to make this pumpkin pecan cheesecake. Layers of goodness all in one incredible dessert.
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 Do You Cook Pumpkin Cheesecake Layer First
You need to partially cook the cheesecake and pumpkin pie layer before you spread on your pecan layer. There are a couple of reasons. 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.
Tips For Storing Cheesecake In The Fridge
One thing I get asked is what is the best way to store a cheesecake? You have a gorgeous cheesecake that you don’t want smashed by wrapping in aluminum foil.
You can buy an airtight container that you can store your cheesecake in to help keep it fresh and protect your cheesecake decorating.
Can I Use a 10″ Springform Pan Instead?
It will be a close fit with all of the batters. 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 so handy especially if you make as many cheesecakes as I do. I always use them to protect the sides of my cheesecake.
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Pecan Pie Pumpkin Cheesecake
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.