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Last updated on November 3rd, 2021 at 05:38 pm

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Pecan Pie Pumpkin Cheesecake [VIDEO]

Pecan Pie Pumpkin Cheesecake is the copycat of the famous Cheesecake Factory cheesecake. Pecan pie and pumpkin cheesecake combined into one amazing dessert, that is perfect for Thanksgiving. 

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.

Best Pecan Pie Pumpkin Cheesecake

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.

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. You should also check my recipe for Cheesecake Factory Original Cheesecake Copycat Recipe, it has lots of tips on how to make the perfect dessert.

What do you need to make Pumpkin Cheesecake:


  • Graham crackers crumbs
  • Butter
  • 10 1/2 inch springform pan


  • Cream cheese
  • Sugar
  • Flour
  • Eggs
  • Heavy cream and sour cream
  • Vanilla extract
  • Pumpkin puree
  • Pumpkin spice

How do you make Pumpkin Spice?

You can make pumpkin spice blend at home pretty easily, here is what you will need:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves

Directions: In a small bowl, mix all the spices together. Transfer to a small jar or spice container.

How to make the best homemade Pecan Pie Filling?

Homemade pecan pie filling is very easy to make and tastes so much better than the canned version. To make the Pecan pie layer, you will need the following ingredients:

  • 2 cups roasted pecans, chopped
  • 1 cup dark brown sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 egg yolks, room temperature
  • 1 cup dark corn syrup or dark maple syrup
  • ½ cup cream, lukewarm
  • 4 tablespoons unsalted butter, cold

Directions for Pecan Pie Filling:

  • First, mix brown sugar, cornstarch, and salt. Then, add the mixture to a saucepan over low-medium heat.
  • Next, whisk in egg yolks, dark corn syrup, and cream. Stir and simmer.
  • Remove from heat, stir in cold butter until fully dissolved.
  • Fold in chopped roasted pecans.

How to prevent cheesecake cracks?

  • First, make sure that all the ingredients are at room temperature and well combined after mixed.
  • Also, adding flour or/and cornstarch to the batter helps prevent cracks.
  • In addition, avoid opening the door oven while baking the cheesecake, because the shift in temperature can cause cracks.
  • Watch the cake closely to avoid over-baking it. When the sides are puffed and the center of the cake is just slightly wobbly, the cheesecake is done.
  • Cooling the cake in the oven, with the door slightly cracked is also very important because the sudden change in temperature can cause cracks.
  • Bake it in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake.

How to fix cheesecake cracks?

  • You will need: 1) a small offset spatula or spoon 2) hot water 3) a kitchen towel.
  • First, let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. It needs to be cold to be able to fix the cracks.
  • Next, use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth.
  • Clean the spatula with the towel as needed.
  • Once finished, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake.
  • Lastly, add a thin layer of sour cream topping if the cracks are small or a layer of whipped cream topping.

How to bake the pumpkin cheesecake in a water bath?

  1. First, wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan, you need to cover the sides only from outside. This is done to prevent the cheesecake from water leaking in. If using a baking pan for the springform for the cheesecake, you can skip this step.
  2. Set the prepared pan in a large roasting pan that is deep enough to add water to it. Then, pour HOT water into the roasting pan, about halfway up the sides of the pan.
  3. Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O and the sides are puffed and a light golden brown. The residual heat will cook the center of the cheesecake. If it doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack.
  4. Lastly, cool the cake in the oven with the door slightly cracked for one hour. After which transfer to a wire rack to cool completely.
  5. Transfer to the fridge for 6 hours or better overnight.


  • 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.


  • 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:

Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake is the copycat of the famous Cheesecake Factory cheesecake. Pecan pie and pumpkin cheesecake combined into one amazing dessert.

Pecan Pie Pumpkin Cheesecake
  • Prep Time1H
  • Cook Time1H 30 MIN
  • Servings 14 slices



  • 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



  • Lightly coat a 10 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 best 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 combine brown sugar, cornstarch and salt, whisk to combine.
  • Place a sauce pan over low medium heat, 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 fully 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 the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-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 springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.


  • Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
  • 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 door to the oven. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
  • Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
  • Transfer cheesecake to a wire rack to cool completely, after which transfer 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 it will become impossible to pour it.
  • In a medium sauce pan over medium heat melt sugar while stirring constantly until a brownish liquid forms. All sugar bits should be fully dissolved.
  • When 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, pour it on top of 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 mixer 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 cheesecake right before serving.

Nutrition Facts

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Has anyone made this recipe in mini cheesecake containers? If so, how did you adjust the cooking times? Thanks!



I made this yesterday and took way longer than expected. I used a 10’ baking pan and it was close to 2 hours baking. I’m bringing it over for Thanksgiving dinner tonight and hope that it turns out. I’m sure it will awesome.

Esther K

Esther K

This cheesecake is NOT easy but it sure is pretty and delicious! It was a hit at our Thanksgiving this year! Make sure to give yourself plenty of time to allow for each layer to cool. I also added a little extra heavy cream to the caramel topping and that helped keep it from getting too hard. This is definitely a recipe to impress!

Cindy Carr

Cindy Carr

So this is my first ever recipe review, but have to say this dessert was fabulous! I followed the recipe exactly and had no issues with any part of it… other than maybe like most, I quickly scanned the ingredients and glanced at the directions a few days before I planned to make this for a dear friend for her birthday. I did plan to make this a day before I needed it, I always feel like cheesecake tastes better if it sits for a day. The main point being, that it is time consuming in that you do a step and it has to cool, another step and it has to cool and go in fridge, etc. I found that it took longer to cool after the pecan filling and then needed to go in fridge. Had to bake the cheesecake part about 15-20 minutes longer and it was still slightly softer than I would have liked when it was sliced the next day. Like others say the caramel topping was somewhat difficult to slice but oh so worth it!! So, I would advise an early start to this recipe and by the end of the day you will have a fabulous dessert for a special occasion! Thanks for this great recipe!

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