Pecan Pie Pumpkin Cheesecake
Indulge in the exquisite flavors of Pecan Pie Pumpkin Cheesecake, a delightful fusion of two beloved desserts. This creamy cheesecake features a luscious pumpkin base layered atop a rich pecan pie filling, creating an unforgettable taste experience. Perfect for festive gatherings or cozy dinners, this dessert is not only impressive but also easy to make, allowing you to savor every moment with your loved ones. With its elegant presentation and harmonious blend of textures, this cheesecake will be the highlight of any table.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cups vanilla wafer crumbs or graham cracker crumbs
- cup light brown sugar, packed
- ? cup unsalted butter, melted
- ? cup dark brown sugar, packed
- ? cup light corn syrup
- ? cup unsalted butter, melted
- 2 large eggs
- 1 cups pecans, chopped
- 1 teaspoon vanilla extract
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- cup dark brown sugar, packed
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- ? cup evaporated milk
- 2 tablespoons cornstarch
- 1 teaspoons ground cinnamon
- teaspoon ground nutmeg
- 1 (16 ounce) sour cream
- ? cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (13.4 ounces) can Dulce de Leche or homemade
- ? cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 325F (163C).
- Combine crumbs and melted butter; press into a springform pan and bake for 6 minutes.
- Prepare pecan filling: Cook dark brown sugar, corn syrup, butter, eggs, pecans, and vanilla in a saucepan until thickened.
- In a mixing bowl, beat cream cheese with sugars, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
- Pour the cheesecake batter over the cooled pecan filling in the crust.
- Bake in a water bath for about one hour until set but slightly wobbly in the center.
- Add sour cream layer on top and bake for an additional 1015 minutes.
- Cool gradually in the oven before refrigerating overnight.
- Release from springform pan and garnish with toasted pecans and Dulce de Leche before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Find it online: https://recipeelite.com/pecan-pie-pumpkin-cheesecake/