Pecan Pumpkin Cheesecake
Pumpkin and pecan are two flavors naturally associated with fall desserts, which is why this recipe for Pecan Pumpkin Cheesecake is one of our seasonal favorites. The luscious cheesecake texture combined with these awesome autumn flavors makes for an incredibly decadent and mouthwatering treat. For anyone looking to amp up their Thanksgiving dessert recipes, this no-bake treat is a surefire winner.
Notes
Preparation Time5 min
Chilling Time3 hr 30 min
Cooking MethodNo Bake
Ingredients
- For the Crust:
- 1 1/2 cup Graham Cracker crumbs, finely chopped
- 1/3 cup white sugar
- 6 tablespoon butter, melted
- 1/2 teaspoon ground cinnamon
- For the Pecan Pie Filling:
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1 1/4 cup water
- 2 egg yolks
- pinch of salt
- 1 1/2 tablespoon butter
- 1 teaspoon vanilla extract
- 1 1/2 cup pecan halves
- For the Pumpkin Cheesecake Filling
- 8 ounce cream cheese
- 1 cup canned pumpkin
- 1/2 cup white sugar
- 8 ounce whipped topping, thawed
- 1/2 teaspoon pumpkin pie spice (or combine 1/2 teaspoon cinnamon, nutmeg and allspice + a dash of ginger)
Instructions
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To prepare the crust, combine Graham Cracker crumbs, white sugar, butter and cinnamon in a large mixing bowl and blend well. Press mixture into 9" pie or springform pan.
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Prepare the pecan pie filling: In a medium saucepan combine butter and brown sugar.
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In a small bowl, beat together egg yolks, water and salt; add to saucepan along with pecan and cornstarch. Simmer, stirring constantly, until thickened. Remove from heat and add vanilla. Fill pie pan, half way and chill for 30 minutes. Discard any leftovers.
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Prepare the pumpkin cheesecake filling: In a large mixing bowl beat together cream cheese, pumpkin, sugar and spice; gently fold in whipped topping.
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Spoon mixture over pecan filling and smooth top evenly; chill for at least 3 hours.
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Top with whipped cream and sprinkle with pumpkin pie spice before serving (optional). Cover and store leftover pie in refrigerator; discard after 5 days.