Description
Enjoy the harmonious blend of creamy pumpkin cheesecake topped with a crunchy pecan pie layer, all encased in a sweet graham cracker crust.
Ingredients
Scale
- 2 cups (280g) ground honey graham crackers
- 1/3 cup (70g) granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup (110g) unsalted butter
- melted
- 1 1/2 cups (150g) pecan halves
- 2/3 cup (135g) light brown sugar
- packed
- 1 tbsp cornstarch
- 2 large eggs
- 3/4 cup (240g) pure maple syrup
- 4 tbsp unsalted butter
- sliced
- 2 (8oz) bricks full fat Philadelphia cream cheese
- room temp
- 1/2 cup (100g) light brown sugar
- packed
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- 1 cup (250g) 100% pure canned pumpkin
- 2 tsp vanilla bean paste
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 2 large eggs
- room temp
- 1 pint sour cream (2 cups)
- 1/3 cup (67g) granulated sugar
- 1 tsp vanilla bean paste
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it lightly.
- In a medium bowl, combine the ground honey graham crackers, sugar, cinnamon, kosher salt, and melted butter. Mix until well combined and press into the bottom of the prepared springform pan to form the crust.
- In another bowl, mix pecan halves, light brown sugar, cornstarch, eggs, and maple syrup until blended. Pour this mixture over the graham cracker crust.
- In a mixer, beat the cream cheese, sugars, cornstarch, canned pumpkin, vanilla bean paste, salt, cinnamon, ginger, nutmeg, and allspice until smooth. Add the eggs, one at a time, mixing until just combined.
- Pour the pumpkin cheesecake mixture over the pecan pie layer in the springform pan and smooth the top. Bake for 30 minutes.
- While the cheesecake is baking, mix sour cream, sugar, and vanilla bean paste in a bowl until smooth. Once the cheesecake has baked, remove it from the oven and gently spread the sour cream mixture on top.
- Return the cheesecake to the oven for an additional 10 minutes. Once done, let it cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
For a gluten-free version, use gluten-free graham crackers.
- Prep Time: 35 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
Keywords: Pumpkin Pecan Pie Cheesecake, dessert, fall dessert, pumpkin pie, cheesecake