Pecan Pie Pumpkin Cheesecake
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 Pecan Pie Pumpkin Cheesecake is a decadent dessert to drool over. And it is a lot easier to make than it looks. So, get ready for something special.
Pumpkin Recipes are very popular on my blog, since I am in love with fall and all its flavors that I get to explore. 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.
Table of contents
Pecan Pie Pumpkin Cheesecake must be one of the best desserts that came out of my kitchen. I am on a mission to make all the Cheesecake Factory cakes, and this one is by far one of my favorites from the menu. Too bad it’s seasonal, but it’s worth every single calorie. 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. If you need a crowd pleaser for the Thanksgiving or Christmas dessert table, you’ve found it.
Why you will love this recipe
- This is an incredible cheesecake: Worth every minute of it. This indulgent dessert is beyond fantastic, and while it involves a few steps to make, it is totally worth it: a showstopper and the best way to take your Thanksgiving dessert game to the next level.
- Show it off: You can show it off all over Instagram and other social media sites. The cheesecake is a beautiful piece of edible art that looks great in those holiday photos.
- Can be made in advance: Perfect for a party, holiday, or family get-together since it can be made one or two days in advance, so you don’t have to worry about dessert on the actual day.
- Easier than it looks: It may not seem like a lot of steps, but it is easier than you think. The ingredients repeat themselves, the layers are effortless to make, and you need to plan your time accordingly.
What you will need
For the crust:
I use a mixture of graham cracker crumbs, melted butter, and a bit of cinnamon for a subtle, warm flavor.
For the pecan pie filling:
I made my traditional pecan pie filling with dark brown sugar, cornstarch, egg yolks, corn syrup, heavy cream, butter, salt, and pecans. Using dark brown sugar and dark corn syrup gives the mixture a robust, deep caramel flavor and color.
For the pumpkin cheesecake:
This layer is a traditional pumpkin cheesecake, rich and creamy, made with full-fat cream cheese, sugar, flour, eggs, heavy whipping cream, sour cream, pumpkin puree, and pumpkin spice. Do not use pumpkin pie filling; use pumpkin puree or make your own with my easy recipe for pumpkin puree.
For the caramel topping:
This is a simple mixture of sugar, butter, heavy cream, and pecans. For extra flavor, I recommend roasting the pecans.
For the whipped cream:
The secret to good whipped cream that holds its shape is using cold heavy whipping cream, a chilled bowl, and chilled beaters. I also add sugar, and a few drops of vanilla extract are optional. For extra flavor, I recommend adding a dash of pumpkin spice to it.
How to make it
Making the crust: First, I coat a 10.5-inch springform pan with baking spray and set it aside. Then, I mix all the crust ingredients in a large bowl. Pour it into the pan and press it into the bottom and up the sides about two inches. I chill or freeze it for at least 20 minutes.
Making the pecan pie filling: Next, I preheat the oven to 325 degrees F and place the top rack in the middle of the oven. Then, I whisk brown sugar, cornstarch, and salt in a saucepan over medium-low heat. I whisk in the egg yolks, dark corn syrup, and cream until smooth. I continue to stir until it simmers, then reduce the heat to low and let it cook for 5 to 7 minutes, stirring occasionally, until it thickens into a pudding-like consistency.
Baking the pie: I remove the mixture from the heat and stir in the cold butter until it has melted, and fold in the chopped pecans and the vanilla. I pour it into the chilled crust, cover with foil, and bake for 20 minutes. Then, I remove it from the oven, take off the foil, and let it cool to room temperature on a wire rack. After, I place it in the fridge for 30 minutes to set.
Making the cheesecake: Now, I preheat the oven to 350 degrees F and leave the rack in the middle of the oven. I make sure all of the ingredients are at room temperature before I begin. Then, I 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. I pour the batter on top of the pecan pie and level it with a spatula.
Baking the cheesecake: I prepare a water bath for the cheesecake (check the FAQs) and bake it for 20 minutes at 350 degrees F before reducing the heat to 325 degrees F to bake it for another 30 to 40 minutes. I do not open the oven 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. I turn the oven off and leave the door open a crack for one hour to let it cool.
Letting it cool: After one hour, I transfer the cake to a wire rack to cool completely. Then, I move it to the refrigerator for at least six hours to cool before adding the pecan caramel layer.
Making the sauce: For the pecan caramel sauce, I melt sugar over medium heat while stirring constantly. It will turn brown, and all the sugar bits will dissolve. Then, I add the butter and stir well. Slowly, I add the heavy whipping cream while stirring. Once all the cream is mixed in, I let it boil for one minute without stirring. I remove the mixture from the heat and stir in the pecans. I let it cool for a short time before pouring it on top of the cheesecake and chill the cake for one hour.
Adding whipped cream and serving: 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 slice the cheesecake
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. First, run a long, sharp, thin-bladed slicing knife under hot tap water or dip it into a glass of hot water before 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.
More tips to consider
- All of the 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 suitable 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.
- If you leave the oven door open a crack for one hour after the cheesecake finishes cooking, it will cool more slowly, 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.
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, use GF graham crackers.
- No filling: With so much going on, you can skip making the pecan pie filling and use 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:
This is a celebration cake; it is perfect on the dessert table for Thanksgiving or Christmas, along with pumpkin pie, apple pie, and cranberry cheesecake. I like to serve each slice with a dollop of whipped cream, vanilla ice cream, and caramel sauce. Serve this yummy cake with a bottle of chardonnay or chenin blanc.
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.
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 the cheesecake:
- You can freeze the cheesecake BEFORE you top it with the caramel topping and whipped cream. If you already topped it, remove the whipped cream before freezing.
- First, make sure the cake has thoroughly cooled and has also been 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.
Frequently asked questions
Also known as a bain-marie, a water bath is a method for baking food in a shallow pan in the oven that creates 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 not to get any in the cheesecake.
This is done to let the cheesecake cool slowly. It prevents the cheesecake from a significant 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.
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 approach 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 that you can do it.
More delicious Thanksgiving desserts:
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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 instructions below to make your own.
- In a small bowl, whisk brown sugar, cornstarch, and salt.
- Place a saucepan over low to 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 the 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 350°F for 20 minutes. Then, reduce the heat to 325°F and bake for another 30 to 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.
Video
Notes
How to slice the cheesecake
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. First, run a long, sharp, thin-bladed slicing knife under hot tap water or dip it into a glass of hot water before 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.More tips to consider
- All of the 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 suitable 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.
- If you leave the oven door open a crack for one hour after the cheesecake finishes cooking, it will cool more slowly, 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.