Description
Indulge in the delightful blend of pumpkin, pecan, and cheesecake in this decadent Pumpkin Pecan Pie Cheesecake, perfect for fall gatherings.
Ingredients
Scale
- 2 cups (280g) ground honey graham crackers (2 sleeves)
- 1/3 cup (70g) granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup (110g) unsalted butter
- melted
- 1 1/2 cups (150g) pecan halves
- 2/3 cup (135g) light brown sugar
- packed
- 1 tbsp cornstarch
- 2 large eggs
- 3/4 cup (240g) pure maple syrup
- 4 tbsp unsalted butter
- sliced
- 2 8oz bricks full fat Philadelphia cream cheese
- room temp
- 1/2 cup (100g) light brown sugar
- packed
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- 1 cup (250g) 100% pure canned pumpkin
- 2 tsp vanilla bean paste
- or vanilla extract
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 2 large eggs
- room temp
- 1 pint sour cream (2 cups)
- 1/3 cup (67g) granulated sugar
- 1 tsp vanilla bean paste
- or vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the ground graham crackers, granulated sugar, cinnamon, kosher salt, and melted butter to form the crust. Press the mixture firmly into the bottom of the prepared springform pan.
- In another bowl, mix the pecan halves, brown sugar, cornstarch, eggs, maple syrup, and sliced butter until well combined. Pour the pecan mixture over the crust and bake for 15 minutes.
- While the pecan layer bakes, prepare the pumpkin cheesecake filling. In a large bowl, beat the cream cheese until smooth, then mix in the sugars, cornstarch, pumpkin, vanilla, salt, and spices. Add the eggs one at a time, mixing on low speed until just combined.
- Pour the pumpkin cheesecake filling over the baked pecan layer and smooth the top. Bake for an additional 30 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the cheesecake from the oven and let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- For the sour cream topping, mix the sour cream, granulated sugar, and vanilla together until smooth. Spread it over the chilled cheesecake before serving.
- Slice and enjoy your Pumpkin Pecan Pie Cheesecake!
Notes
For a gluten-free version, use gluten-free graham crackers for the crust.
- Prep Time: 35 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
Keywords: Pumpkin Pecan Pie Cheesecake, dessert, fall recipes, cheesecake, pecan pie, pumpkin recipes