Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
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.
Prep Time
1
hour
hr
Cook Time
1
hour
hr
40
minutes
mins
Total Time
2
hours
hrs
40
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Pecan Pie Pumpkin Cheesecake
Servings:
12
slices
Calories:
661
kcal
Author:
Miranda Couse
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:
661
kcal
|
Carbohydrates:
70
g
|
Protein:
8
g
|
Fat:
42
g
|
Saturated Fat:
9
g
|
Cholesterol:
83
mg
|
Sodium:
165
mg
|
Potassium:
375
mg
|
Fiber:
5
g
|
Sugar:
64
g
|
Vitamin A:
5555
IU
|
Vitamin C:
2
mg
|
Calcium:
142
mg
|
Iron:
2
mg