Pecan Pie Pumpkin Cheesecake is the ultimate holiday dessert, combining the best flavors of classic pecan pie, creamy pumpkin cheesecake, and a buttery graham cracker crust. This decadent dessert is rich, smooth, and perfectly spiced, making it an impressive centerpiece for Thanksgiving, Christmas, or any special occasion. With layers of sweet pecan filling, velvety pumpkin cheesecake, and a crunchy pecan topping, every bite is a delightful mix of textures and flavors.

Ingredients

For the Graham Cracker Crust

• 1 1/2 cups (180 g) graham cracker crumbs
• 1/4 cup (50 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted

For the Pecan Pie Layer

• 1/2 cup (100 g) brown sugar, packed
• 1/4 cup (60 ml) light corn syrup
• 1/4 cup (60 g) unsalted butter
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup (120 g) chopped pecans

For the Pumpkin Cheesecake Layer

• 16 oz (450 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 g) pumpkin puree
• 2 large eggs
• 1/4 cup (60 ml) sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

For the Pecan Topping

• 3/4 cup (90 g) chopped pecans
• 1/4 cup (50 g) brown sugar
• 2 tbsp (30 g) unsalted butter, melted

Directions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
3. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Pecan Pie Layer

4. In a small saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Stir until the mixture is smooth and begins to bubble.
5. Remove from heat and whisk in the egg, vanilla extract, and salt. Fold in the chopped pecans.
6. Pour the pecan mixture over the cooled crust and spread evenly. Set aside.

Step 3: Prepare the Pumpkin Cheesecake

7. In a large mixing bowl, beat the cream cheese and sugar until smooth.
8. Add the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined and creamy.
9. Pour the pumpkin cheesecake batter over the pecan pie layer, spreading evenly.

Step 4: Bake the Cheesecake

10. Wrap the bottom of the springform pan in foil and place it in a large roasting pan. Pour hot water into the roasting pan, about 1 inch deep, to create a water bath.
11. Bake for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes.
12. Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours (preferably overnight).

Step 5: Make the Pecan Topping

13. In a small bowl, mix the chopped pecans, brown sugar, and melted butter.
14. Sprinkle the pecan topping over the chilled cheesecake before serving.

Step 6: Serve

15. Carefully remove the cheesecake from the springform pan. Slice and enjoy!

Notes

• Make-ahead: This cheesecake is best when chilled overnight, making it perfect for preparing in advance.
• No water bath option: If you don’t want to use a water bath, bake at 325°F (163°C) for 55-65 minutes and let it cool gradually in the oven.
• Storage: Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.

Why This Recipe Works

The rich pecan pie layer adds a gooey, caramelized crunch, while the creamy pumpkin cheesecake brings warmth and spice. The buttery graham cracker crust ties it all together, making this dessert an irresistible fusion of flavors.

Conclusion

Pecan Pie Pumpkin Cheesecake is the perfect dessert for fall celebrations, blending two classic favorites into one show-stopping treat. Whether you’re serving it for a holiday gathering or just indulging in a cozy autumn dessert, this cheesecake is guaranteed to impress. Try it today and enjoy the ultimate combination of creamy, crunchy, and caramelized goodness!