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Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake
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Indulge in the delightful fusion of flavors with Pecan Pie Pumpkin Cheesecake, a creamy dessert that beautifully marries the rich taste of pecan pie with the velvety texture of pumpkin cheesecake. Perfect for fall gatherings or holiday celebrations, this exquisite treat features multiple layers that will leave your guests in awe. With its crunchy pecan topping and spiced pumpkin filling, this cheesecake is not just a dessert; it’s an experience! Easy to prepare with simple instructions and make-ahead options, you can enjoy stress-free entertaining while impressing everyone at your table.

Ingredients

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  • 1¾ cups vanilla wafer crumbs
  • ¼ cup light brown sugar, packed
  • ⅓ cup unsalted butter, melted
  • ⅔ cup dark brown sugar, packed
  • ⅔ cup light corn syrup
  • 2 large eggs
  • 1½ cups pecans, chopped
  • 1 teaspoon vanilla extract
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup dark brown sugar, packed
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1¼ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 (16 ounce) sour cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (13.4 ounces) can Dulce de Leche or homemade
  • ⅔ cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

  1. Preheat oven to 325°F (160°C). Prepare the crust by mixing vanilla wafer crumbs with light brown sugar and melted butter. Press into a 9-inch springform pan and bake for 6 minutes.
  2. For the pecan layer, combine dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla in a saucepan. Bring to a boil, then simmer until thickened.
  3. In a bowl, beat cream cheese, granulated sugar, dark brown sugar, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
  4. Layer the cooled pecan mixture over the crust followed by the cheesecake filling. Bake in a water bath for about 1 hour.
  5. Add sour cream topping mixture on warm cheesecake and bake for an additional 10–15 minutes.
  6. Cool gradually in the oven before chilling overnight.

Nutrition

Find it online: https://saltyrecipe.com/pecan-pie-pumpkin-cheesecake/

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