Pecan Pie Pumpkin Cheesecake combines three classic holiday desserts—pecan pie, pumpkin pie, and cheesecake—into one indulgent and delicious treat. This rich, creamy cheesecake has layers of spiced pumpkin, velvety cheesecake, and a gooey pecan pie topping, making it the ultimate dessert for fall gatherings or Thanksgiving.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or ginger snap crumbs for extra spice)
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 tablespoons all-purpose flour

For the Pecan Pie Topping:

• 1 cup chopped pecans
• ½ cup brown sugar, packed
• ½ cup light corn syrup (or maple syrup)
• 2 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Optional Add-Ins:

• ¼ cup dark chocolate chips for a rich twist
• ½ teaspoon bourbon in the pecan pie topping for a deeper flavor

For Serving:

• Whipped cream
• Caramel sauce

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom of the springform pan to form an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the pumpkin puree, vanilla extract, eggs, cinnamon, ginger, nutmeg, cloves, and flour. Beat until the mixture is fully combined and smooth, being careful not to overmix.
3. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks on the surface.
3. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.

Step 4: Make the Pecan Pie Topping

1. In a small saucepan, combine the brown sugar, corn syrup, melted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 3-4 minutes).
2. Stir in the chopped pecans and cook for another 1-2 minutes, until the pecans are well-coated in the caramel mixture.
3. Remove from heat and allow the topping to cool for about 10 minutes.

Step 5: Assemble the Cheesecake

1. Once the cheesecake has fully set in the refrigerator, carefully remove it from the springform pan.
2. Pour the pecan pie topping evenly over the cheesecake, spreading it to cover the entire top.
3. Chill the cheesecake for an additional 30 minutes before serving to allow the topping to set.

Step 6: Serve and Enjoy

1. Slice the Pecan Pie Pumpkin Cheesecake and serve with whipped cream and a drizzle of caramel sauce for an extra decadent touch.

Cooking Notes

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth and creamy cheesecake filling.
• Baking Time: Be careful not to overbake the cheesecake. It should still have a slight jiggle in the center when you take it out of the oven.
• Topping: If you want a softer topping, add an extra tablespoon of butter to the pecan pie topping mixture.

Variations

1. Maple Pecan Pumpkin Cheesecake

Use maple syrup instead of corn syrup in the pecan pie topping to add a warm, maple flavor that complements the pumpkin and spices.

2. Chocolate Swirl Pumpkin Cheesecake

Melt ½ cup dark chocolate chips and swirl it into the cheesecake batter before baking for a chocolate-pumpkin combo.

3. Bourbon Pecan Pumpkin Cheesecake

Add 1 tablespoon of bourbon to the pecan pie topping for a rich, caramel-like flavor that pairs beautifully with the pecans and pumpkin.

4. Mini Pecan Pie Pumpkin Cheesecakes

Make individual cheesecakes using a muffin tin. Line the tin with cupcake liners, press the crust into each, and bake mini cheesecakes. Top with the pecan pie mixture once cooled.

Frequently Asked Questions (FAQs)

Q: Can I make Pecan Pie Pumpkin Cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. You can prepare the cheesecake up to 2 days in advance and store it in the refrigerator. Add the pecan pie topping the day you plan to serve it.

Q: How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake (without the topping) for up to 3 months. Thaw in the refrigerator before serving.

Q: Can I use a premade pie crust?
Yes! If you’re short on time, you can use a premade graham cracker or gingersnap crust. Just ensure it fits your 9-inch springform pan.

Q: Can I use a different nut for the topping?
Absolutely! While pecans are classic, you can substitute with walnuts or almonds for a slightly different flavor and texture.

Q: Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works wonderfully in this recipe. Just ensure it’s well-drained to avoid excess moisture.

This Pecan Pie Pumpkin Cheesecake combines the best flavors of fall into one decadent dessert. The creamy pumpkin cheesecake, topped with a rich pecan pie layer, creates an irresistible treat that’s perfect for Thanksgiving or any fall gathering. With its beautiful presentation and bold flavors, this dessert is sure to be the star of any occasion.