Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake is a copycat of the famous Cheesecake Factory cheesecake. Pecan pie and pumpkin cheesecake are combined into one amazing dessert, perfect for Thanksgiving or Christmas dessert table.
This is a cheesecake you may have seen or had at the Cheesecake Factory. If not, you are in for a treat! With a buttery cookie crust, rich pecan filling, and a light and fluffy pumpkin cheesecake topped with a thick layer of pecan caramel topping and homemade whipped cream, this is a decadent dessert to drool over. And it is a lot easier to make than it looks. So, get ready for something special.
Table of contents
Pecan Pie Pumpkin Cheesecake must be the best dessert that came out of my kitchen. I am on a mission to make all the Cheesecake Factory cakes, and this one is by far my favorite from the menu. Too bad it’s seasonal, but it’s worth every single calorie.
You do not have to go to the restaurant for this seasonal dessert anymore. With my easy recipe, you can make it at home any time you want. It may look like a lot of ingredients but there are only about eight that are used in several different steps. When done, you have a masterpiece to show off.
Who said that you have to choose between pecan pie and pumpkin cheesecake when you can have the best of both worlds?! This delicious cake is made of a thick layer of pecan pie filling that has been topped with a luxuriously creamy pumpkin cheesecake. To take it over the top, the cake is finished with a pecan caramel layer and whipped cream.
This indulgent dessert is beyond fantastic and while it involves a few steps to make, it is totally worth it. A show stopper and the best way to take your Thanksgiving dessert game to the next level. Check my recipe for Cheesecake Factory Original Cheesecake Copycat Recipe, it has lots of tips on how to make the perfect cheesecake.
Pumpkin Recipes are very popular on the blog, check these layered Pumpkin Cheesecake Bars that have over 6M views on Facebook. Other favorites are this Instant Pot Pumpkin Cheesecake and this Cheesecake Stuffed Pumpkin Bread.
Why you will love this recipe
- This is an incredible cheesecake: Worth every minute of it.
- Show it off: You can show it off all over Instagram and other social media sites.
- Celebrate: Perfect for a party, holiday, or family get-together.
- Easier than it looks: It may seem hard, but it is easier than you think.
What you’ll need to make pecan pie pumpkin cheesecake:
Special items:
- Springform pan – 10.5-inch springform pan.
- Saucepan – For making the filling.
- Stand mixer – To mix the ingredients.
- Roasting pan – For the water bath.
- Wire rack – To cool the cake.
- Bowls
- Cooking utensils
Ingredients:
For the crust:
- Graham cracker crumbs – Crush your own. It is simple and they taste better.
- Ground cinnamon – Added to the crust gives it a nice warm flavor.
- Melted unsalted butter – To hold the crust together and add a buttery taste.
For the pecan pie filling:
- Pecans – I know they are more expensive than walnuts, but they are worth it. They taste sweeter, have a milder flavor, and also they gave a creamier texture.
- Dark brown sugar – For extra caramel flavor, that works great with the other flavors in this recipe.
- Cornstarch – Its a gluten free powder, derived from the corn grain, and its used usually to as a thickener.
- Egg yolks – Adds richness and helps bind things together.
- Dark corn syrup – For a deep and rich sweet taste.
- Heavy whipping cream – To give your filling extra creaminess.
- Vanilla – Use pure vanilla extract. Not vanilla flavoring. When you are making such an elaborate dessert, there is no reason to skimp on any ingredients.
- Unsalted butter
- Salt
For the pumpkin layer:
(all ingredients should be at room temperature)
- Cream cheese – This is dessert, not health food. Get the full-fat stuff for rich, creamy cheesecake.
- White granulated sugar – Basic sugar works excellently in this instance.
- Flour – Same here. All-purpose flour will work but you can use any other flour.
- Pumpkin pie spice – You can make your own by mixing some cinnamon, nutmeg, ginger, cloves, and all spice. Or buy it from the store.
- Eggs – Make sure they are large eggs.
- Heavy whipping cream – I like the creaminess that it adds, but you can use milk as well.
- Sour cream – Full-fat sour cream for the creamiest and richest taste.
- Pumpkin puree – Do not get pumpkin pie filling. Please make your own with my easy recipe for pumpkin puree.
For the caramel topping:
- White granulated sugar – Not powdered sugar. Regular sugar.
- Unsalted butter – Softened to room temperature and cut into pieces.
- Heavy whipping cream – Important not to substitute here, because we need the fat from the cream to make the caramel thick and creamy, otherwise it will be too runny.
- Pecans – Roasted and roughly chopped.
For the whipped cream:
- Heavy whipping cream – You cannot substitute this as well, as its used to make whipped cream roses.
- White granulated sugar – Has to be regular white sugar.
How to make pecan pie pumpkin cheesecake?
- Make the crust: First, coat a 10.5-inch springform pan with baking spray and set it aside. Then, mix all the crust ingredients in a large bowl. Pour it into the pan and press it into the bottoms and up the sides about two inches. Chill or freeze for at least 20 minutes.
- Make the pecan pie filling: Next, preheat the oven to 325 degrees F and place the top rack in the middle of the oven. Then, whisk brown sugar, cornstarch, and salt in a saucepan over medium-low heat. Whisk in the egg yolks, dark corn syrup, and cream until smooth. Continue stirring until it simmers. Reduce the heat to low and let it cook for five to seven minutes until it thickens into a pudding-like consistency, stirring occasionally.
- Bake the pie: Remove it from the heat and stir in the cold butter until it melts. Fold in the chopped pecans and the vanilla. Pour it into the chilled crust, cover with foil, and bake for 20 minutes. Then, remove it from the oven, take off the foil, and let it cool to room temperature on a wire rack. After, place it in the fridge for 30 minutes to set.
- Make the cheesecake: Now, preheat the oven to 350 degrees F and leave the rack in the middle of the oven. Make sure all of your ingredients are at room temperature before you begin. Then, beat the cream cheese and sugar in a stand mixer on medium-low speed until it is light and fluffy. Add the rest of the cheesecake ingredients and continue beating until well combined. Pour the batter on top of the pecan pie and level with a spatula.
- Bake the cheesecake: Prepare a water bath for your cheesecake (check the FAQs). Bake your cheesecake for 20 minutes at 350 degrees F before reducing the heat to 325 degrees F to cook it for another 30 to 40 minutes. Do not open the door until it has been in the oven for 45 minutes. The cake should wobble as one or the center should wobble. The edges should be light brown. Turn the oven off and leave the door open a crack for one hour to let it cool.
- Let it cool: After one hour, transfer the cake to a wire rack to cool completely. Then, move it to the refrigerator for at least six hours to cool before adding the pecan caramel layer.
- Make the sauce: For the pecan caramel sauce, melt sugar over medium heat while stirring constantly. It will turn brown, and all the sugar bits will dissolve. Then, add the butter and stir well. Slowly, add the heavy whipping cream while stirring. Once all the cream is mixed in, you can let it boil for one minute without stirring. Remove from the heat and stir in pecans. Let it cool for a short time before pouring it on top of the cheesecake. Chill for one hour.
- Add whipped cream and serve: Finally, make the whipped cream. Add the sugar and cream to the stand mixer bowl and whisk on slow, gradually increasing to high. Continue until soft peaks form and it holds its shape. Then, add it to a pastry bag with a star fitting and pipe it onto the cheesecake before serving.
Expert tip
How to make pumpkin pie spice
You can buy pumpkin pie spice right alongside all of the other herbs and spices in the baking section but, like all the others, it is simple to make your own. Also known as pumpkin spice, to make some blend some cinnamon, ginger, nutmeg, allspice, and cloves. My recipe is three tablespoons of cinnamon, two teaspoons each of ginger and nutmeg, and one teaspoon each of allspice and cloves.
Another spice blend that some people use is apple pie spice. It is the same except it does not usually have cloves in it and sometimes it contains cardamom. For making apple pie spice, you need two teaspoons of nutmeg with one teaspoon each of cinnamon, ginger, allspice, and cardamom. Granted, some versions have no cardamom and others have no ginger.
The thing is, with this recipe, there is so much going on, the pumpkin pie spice should not be that important. But it is. I think every ingredient is important down to the smallest detail because even the small tips of roasting the pecans, getting real vanilla extract, and using dark brown sugar make a difference.
Recipe variations and add-ins:
- Different crust: You do not have to use graham crackers. I have used pecan sandies, vanilla wafers, and even regular pie crust. For a GF free crust, just use GF graham crackers.
- No filling: With so much going on, you can skip making the pecan pie filling and but the canned version. You still get the cookie crust, delicious creamy cheesecake, pecan pie caramel, and whipped topping.
- Add chocolate: Why not? Sprinkle some chocolate chips into the pumpkin cheesecake and drizzle some chocolate syrup on the whipped cream.
- Make it festive: Decorate your cake with rainbow sprinkles for a festive look. Perfect for a party or celebration.
- Dried fruit: Another way to top your pretty cheesecake is with some dried fruits like cherries and cranberries.
Serving suggestions:
Here are some ways to serve this decadent cheesecake.
- With so many different flavors in this cake, the only ice cream I would want to eat with it is vanilla. How about you?
- It would also go great with a big glass of my delicious creamy pumpkin pie smoothie or pumpkin spice latte.
- For dinner before serving this amazing dessert, stun everyone with this succulent pumpkin pot roast.
- A great side dish for your pot roast would be my instant pot pumpkin risotto.
- Serve this yummy cake with a bottle of chardonnay or chenin blanc.
Frequently asked questions
What is pecan pie pumpkin cheesecake?
This decadent dish is a pecan pie set on a buttery graham cracker crust with a light and fluffy spiced pumpkin cheesecake on top. Then, on top of that is a thick and rich gooey layer of pecan caramel topping with a mound of homemade whipped cream on that. This is one of my favorite seasonal desserts from the Cheesecake Factory. I love to make it any time of the year because they only make it during the fall season. I can make it in July if I want to. With my recipe, so can you!
How do you make a water bath?
Also known as a bain-marie, a water bath is a way to bake food in a shallow pan in the oven that offers a steamy environment. It helps prevent cracking and rapid expansion. First, prepare the cheesecake and make sure the springform pan is wrapped in foil so it will not leak. You do not want any water getting through. Then, place the cake inside a deep pan like a roasting pan. Carefully pour hot water into the pan, making sure to not get any in the cheesecake.
Why leave the door open to cool it?
This is done to let the cheesecake cool slowly. It prevents the cheesecake from a major temperature change, which can cause the cake to crack or drop in the center. At the end of the cooking process, when turning off the oven, leave the oven door open a crack to let it cool down slowly. I usually leave mine in there for about an hour before I take it out and put it on a wire rack. Then, after it has cooled on the rack for several hours, I place it in the fridge to chill overnight.
How do I know when my cheesecake is done?
There are several ways. The first one may not seem very scientific, but it is what most of us use. The wobble or jiggle test. Gently shake the cheesecake to see if it jiggles. If the whole thing moves as one, it is done. If it ripples, it probably needs a few more minutes. A more technical way to do it is to use a thermometer. It should be 150 degrees F. I am not a big fan of that because after all the time you spend making sure it is perfect, who wants to poke a hole in it? However, in this recipe, you will be covering it with caramel anyway so you can do it.
How to slice it:
- First, run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake.
- Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it.
- An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. This method can be easily used on cheesecakes baked in a springform pan. Clean the bits that stuck to the wire/floss before every cut.
How to store:
- Refrigerate: Refrigerate your leftovers in an airtight container for up to three days.
- Freezing: Remove the whipped cream before freezing. Then, you can freeze for up to three months in a freezer-safe container.
- Defrost: Thaw overnight in your refrigerator for the best flavor.
Freezing:
- You can freeze the cheesecake BEFORE you top it with the caramel topping and whipped cream. If you already topped it, just remove the whipped cream, before freezing.
- First, make sure the cake has fully cooled and also was refrigerated for at least 6 hours.
- Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
- Properly stored, it will maintain the best quality for about 2 to 3 months.
More delicious Thanksgiving desserts:
Recipe tips:
- All of your cheesecake ingredients should be at room temperature before using. This is very important.
- A water bath is one of the best ways to prevent your cake from cracking, but it is also good for helping your cake remain moist and fluffy.
- If you do not have a stand mixer, you can use an electric mixer and a large bowl.
- To check if your cheesecake is done, shake it gently. If the whole thing moves, it should be done. If it ripples, you need to cook it longer.
- You can also check it with an instant thermometer. It should be 150 degrees F when it is finished cooking.
- If you leave the oven door open a crack for one hour after the cheesecake finishes cooking, it will cool slower, so it should not crack.
- Do not make the pecan caramel layer until it is ready to go on the cake because it will harden, and you will not be able to pour it on.
Pecan Pie Pumpkin Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/2 stick (1/4 cup) unsalted butter melted
Pecan Pie Filling:
- 2 cups pecans roasted and chopped
- 1 cup dark brown sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 egg yolks room temperature
- 1 cup dark corn syrup or maple syrup
- 1/2 cup heavy whipping cream lukewarm
- 4 tablespoons unsalted butter cold and diced
- 1 teaspoon vanilla extract
Pumpkin Layer:
- 3 packages 8 oz each cream cheese room temperature
- 1 cup white granulated sugar
- 2 tablespoons flour
- 1 tablespoon pumpkin spice blend see blog post for homemade option
- 2 large eggs room temperature
- 1/4 cup heavy whipping cream room temperature
- 1/2 cup sour cream room temperature
- 1 can (15 oz) pumpkin puree
Pecan Caramel Topping:
- 1 cup white granulated sugar
- 6 tablespoons unsalted butter room temperature and cut up into pieces
- 1/2 cup heavy whipping cream room temperature
- 1 cup pecans roasted and roughly chopped
Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/2 cup white granulated sugar
Instructions
Crust:
- Lightly coat a ten 1/2-inch springform pan with baking spray and set aside.
- Add the "Crust" ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges.
- Refrigerate or freeze for at least 20 minutes.
Pecan Pie Filling:
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
- If not using canned pecan pie filling, follow the below instructions to make your own.
- In a small bowl, whisk brown sugar, cornstarch, and salt.
- Place a saucepan over low, medium heat, and add the sugar mixture to it.
- Whisk in the egg yolks, dark corn syrup, or maple syrup, and cream until smooth. Stir continuously and bring to a simmer.
- Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
- Remove from heat. Stir in cold diced butter until thoroughly melted.
- Fold in roasted, chopped pecans and vanilla extract.
- Transfer the mixture to the prepared graham crust.
- Cover with foil and bake for 20 minutes.
- Remove from oven, discard foil cover, and let it cool to room temperature on a wire rack. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle.
Pumpkin Cheesecake Layer:
- Preheat oven to 350 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.
- Make sure all the ingredients are at room temperature before you begin.
- In a stand mixer or a large bowl using a hand mixer, beat cream cheese, and sugar until light and fluffy at medium to low speed.
- Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove the springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.
Bake:
- Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F, and bake for another 30-40 minutes.
- Try not to open the oven door. At the 45-minute mark, check the cheesecake to see if it's done. A small area in the center should wobble slightly, and the edges should be puffed and light golden brown.
- Turn the oven off, prop open the oven door, and leave the cheesecake to cool in the oven for one hour.
- Transfer the cheesecake to a wire rack to cool completely. Then, transfer it to the fridge for at least six hours before adding the Pecan Caramel Layer.
Pecan Caramel Layer:
- Prepare this layer when ready to add it to the refrigerated cheesecake, as the caramel will harden and make pouring it impossible.
- In a medium saucepan over medium heat, melt sugar while stirring constantly until a brownish liquid forms. All sugar bits should be fully dissolved.
- When the sugar has completely melted, add the butter and stir until well combined.
- Carefully, while still stirring, add the heavy whipping cream. Once all the cream has been added, let the mixture boil without stirring for one minute.
- Remove from heat and stir in chopped pecans.
- Let the mixture cool slightly, and pour it on the pumpkin cheesecake. Level the top with a spatula. Return to the fridge for 1 hour.
Whipped Cream:
- Add cream and sugar to a large bowl.
- Using a hand or stand mixer, whisk on slow—medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag fitted with a star piping tip and pipe it onto the cheesecake before serving.