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Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake
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Indulge in the delightful fusion of flavors with this Pecan Pie Pumpkin Cheesecake, a smooth and creamy dessert that marries the beloved tastes of pumpkin pie and pecan pie into one decadent creation. This dessert is perfect for any occasion, from festive holiday gatherings to cozy family dinners. The rich cream cheese base is complemented by a crunchy pecan topping and a luscious layer of dulce de leche, making every bite a heavenly experience. Whether you’re looking to impress your guests or treat yourself, this cheesecake will surely be the star of the show.

Ingredients

Scale
  • 1¾ cups vanilla wafer crumbs or graham cracker crumbs
  • ¼ cup light brown sugar, packed
  • ⅓ cup unsalted butter, melted
  • ⅔ cup dark brown sugar, packed
  • ⅔ cup light corn syrup
  • ⅓ cup unsalted butter, melted
  • 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) container 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 your oven to 325°F (163°C).
  2. In a mixing bowl, combine the vanilla wafer crumbs or graham cracker crumbs with light brown sugar. Add melted butter and stir until combined. Press this mixture evenly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 6 minutes, then let cool while keeping the oven on.
  3. In a medium saucepan, stir together dark brown sugar, light corn syrup, melted butter, eggs, chopped pecans, and vanilla extract. Bring to a boil over medium heat. Reduce heat and simmer for about 6 to 8 minutes, until thickened. Allow it to cool to room temperature before pouring onto prepared crust.
  4. In a large mixing bowl, combine softened cream cheese, granulated sugars, eggs, pumpkin puree, evaporated milk, cornstarch, ground cinnamon, and ground nutmeg. Beat until all ingredients are mixed thoroughly and creamy.
  5. Pour cheesecake filling over cooled pecan layer in the springform pan. Wrap the bottom of the pan in aluminum foil to prevent water from leaking in during baking. Place this pan into a larger baking pan with high sides. Fill with hot water until it's about 2 inches deep. Bake at 325°F (163°C) for about 1 hour until edges are set but center is slightly wobbly.
  6. In a small bowl, mix sour cream, granulated sugar, and vanilla extract together until smooth. Spread this mixture over warm cheesecake; bake again for an additional 10 to 15 minutes without removing it from the oven. Turn off oven after baking; leave cheesecake inside for another hour with door closed.
  7. Remove from oven; place on cooling rack until it reaches room temperature. Cover with plastic wrap; refrigerate for several hours or preferably overnight.
  8. On serving day, release sides of springform pan by running a knife around edges gently; jiggle if needed to release from sides. For optional presentation, carefully transfer cheesecake onto serving dish using parchment paper or spatula.
  9. In a small skillet over medium-high heat, toast pecans while stirring occasionally until fragrant. Remove from heat; add sugar and water; stir until combined then return heat on low until syrup thickens around pecans. Transfer cooled pecans onto parchment paper.
  10. Heat Dulce de Leche in microwave-safe bowl for about 30 seconds, making it easy to spread over chilled cheesecake without spilling over edges. Decorate top with toasted pecans before serving.

Nutrition

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