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Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake
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Indulge in the delightful fusion of flavors with our Pecan Pie Pumpkin Cheesecake. This creamy dessert marries the rich, nutty taste of pecan pie with the smooth, spiced essence of pumpkin cheesecake, creating a stunning centerpiece for any gathering. Whether you’re celebrating a holiday or simply treating yourself, this cheesecake is not only visually impressive but also incredibly satisfying. With its easy preparation and customizable toppings, this dessert invites creativity while ensuring every bite is a heavenly experience.

Ingredients

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  • 1¾ cups vanilla wafer crumbs or graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • ⅔ cup dark brown sugar
  • ⅔ cup light corn syrup
  • 1½ cups pecans, chopped
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup evaporated milk
  • 1¼ teaspoons ground cinnamon
  • 2 large eggs
  • ½ teaspoon ground nutmeg

Instructions

  1. Preheat oven to 325°F.
  2. Combine crumbs and melted butter; press into a greased 9-inch springform pan. Bake for 6 minutes and cool.
  3. In a saucepan, boil dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla until thickened. Cool to room temperature.
  4. Beat cream cheese with sugars, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
  5. Layer the cooled pecan filling over the crust followed by the cheesecake batter.
  6. Bake in a water bath for about 1 hour; cool before adding sour cream mixture on top and bake an additional 10-15 minutes.
  7. Chill overnight before garnishing with toasted pecans and Dulce de Leche.

Nutrition

Find it online: https://lowfatflavor.com/pecan-pie-pumpkin-cheesecake/