Print

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.

Course Dessert
Cuisine American
Keyword Pecan Pie Pumpkin Cheesecake
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Refrigeration Time 7 hours
Total Time 2 hours
Servings 14 slices
Calories 649 kcal
Author Catalina Castravet

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 Video

Nutrition Facts
Pecan Pie Pumpkin Cheesecake
Amount Per Serving
Calories 649 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 10g63%
Cholesterol 114mg38%
Sodium 321mg14%
Potassium 316mg9%
Carbohydrates 91g30%
Fiber 3g13%
Sugar 77g86%
Protein 7g14%
Vitamin A 5330IU107%
Vitamin C 1.6mg2%
Calcium 144mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.