Description
This decadent dessert combines the flavors of pecan pie and pumpkin cheesecake for a holiday favorite.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Topping:
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- 2. For the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- 3. For the filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla, cinnamon, nutmeg, and cloves; mix until well combined. Pour over the cooled crust.
- 4. Bake for 55-60 minutes or until the center is set. Cool on a wire rack for 10 minutes.
- 5. For the topping: In a small saucepan, combine pecans, corn syrup, brown sugar, and butter. Cook over medium heat until bubbly, then stir in vanilla. Spread over the cooled cheesecake.
- 6. Refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for the best texture. Chill thoroughly before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 25g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 6g