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

Pumpkin Recipes are very popular on the blog, check these layered Pumpkin Cheesecake Bars that have over 6M views on facebook. Another favorites are this Instant Pot Pumpkin Cheesecake and this Cheesecake Stuffed Pumpkin Bread.
Pecan Pie Pumpkin Cheesecake Cheesecake Factory Copycat Recipe

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 Cheesecakes, and this one is by far my favorite from the menu. Too bad its seasonal, but its 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 cheesecake 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 cheesecake 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 cheesecake.

What do you need to make Pumpkin Cheesecake

FOR THE GRAHAM CRACKERS CRUST YOU WILL NEED:

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

FOR THE PUMPKIN CHEESECAKE LAYER YOU WILL NEED:

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

Follow Sweet and Savory Meals on Pinterest for more great recipes!

Pin This Pecan Pie Pumpkin Cheesecake Recipe to your Favorite Dessert Board

Pecan Pie Pumpkin Cheesecake Cheesecake Factory Copycat Recipe

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 do you make 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:

  • First, mix brown sugar, cornstarch and salt. Then, add the mixture to a sauce pan 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.
Pecan Pie Pumpkin Cheesecake Cheesecake Factory Copycat Recipe

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 cheesecake closely to avoid over-baking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, the cheesecake is done.
  • Cooling the cheesecake in the oven, with the door slightly cracked is also very important, because the sudden change in temperature can cause cracks.
  • Bake the cheesecake 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) small offset spatula or spoon 2) hot water 3) kitchen towel.
  • First, let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. The cheesecake 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:

  • 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.
  • 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 cheesecake pan.
  • 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 the cheesecake doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack.
  • Lastly, cool the cheesecake in the oven with the door slightly cracked for one hour. After which transfer to a wire rack to cool completely.
  • Transfer to the fridge for 6 hours or better overnight.
Pecan Pie Pumpkin Cheesecake Cheesecake Factory Copycat Recipe

HOW TO SLICE THE PECAN PIE PUMPKIN CHEESECAKE

  • 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 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 FREEZE THE PECAN PIE PUMPKIN CHEESECAKE

  • 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 cheesecake 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 best quality for about 2 to 3 months.
Print
5 from 10 votes

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.

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:
  1. Lightly coat a 10 1/2 inch springform pan with baking spray and set aside.
  2. Add the "Crust" ingredients to a large bowl and stir until well combined.
  3. 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.
  4. Refrigerate or best freeze for at least 20 minutes.
Pecan Pie Filling:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.
  3. If not using canned pecan pie filling, follow the below instructions to make your own.
  4. In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.
  5. Place a sauce pan over low medium heat, add the sugar mixture to it.
  6. Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Stir continuously and bring to a simmer.
  7. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
  8. Remove from heat. Stir in cold diced butter until fully melted.
  9. Fold in roasted, chopped pecans and vanilla extract.
  10. Transfer the mixture to the prepared graham crust.
  11. Cover with foil and bake for 20 minutes.
  12. 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:
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Adjust the top rack to be positioned in the middle of the oven.
  3. Make sure all the ingredients are at room temperature before you begin.
  4. 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.
  5. 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.
  6. 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.
Bake:
  1. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
  2. Bake in the preheated oven at 350F for 20 minutes, reduce heat to 325F and bake for another 30-40 minutes.
  3. 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.
  4. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
  5. 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:
  1. 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.
  2. 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.
  3. When sugar has completely melted, add the butter and stir until well combined.
  4. 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.
  5. Remove from heat and stir in chopped pecans.
  6. 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:
  1. Add cream and sugar to a large bowl.
  2. 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.
  3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving.
Recipe Notes

Pecan Pie Pumpkin Cheesecake a Cheesecake Factory Copycat Recipe Video:

Calories: 649, Fat: 31g, Saturated Fat: 10g, Cholesterol: 114mg, Sodium: 321mg, Potassium: 316mg, Carbohydrates: 91g, Fiber: 3g, Sugar: 77g, Protein: 7g, Vitamin A: 106.6%, Vitamin C: 1.9%, Calcium: 14.4%, Iron: 10.9%

Made this Recipe?

Show me what you made on Instagram and tag me at @sweetnsavorymeals or hashtag it #sweetandsavorymeals.