Pumpkin Pie Cheesecake
This Pumpkin Cheesecake makes a rich and decadent fall dessert you're going to love! It's made with a layer of cheesecake and a layer of pumpkin pie nestled in a homemade graham cracker crust. Finish it off with crunchy sweet pecans and whipped cream, it's the perfect dessert for Thanksgiving and more!
Servings: 12
Ingredients
For The Graham Cracker Crust
- 2 ⅔ cups crushed graham crackers
- ⅓ cup sugar
- ⅔ cup butter, melted
For The Cheesecake Layer
- 16 ounce cream cheese, room temperature
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla
For The Pumpkin Layer
- 15 ounce can pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ¼ cup brown sugar, packed
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
For The Pecan Topping
- 1 cup chopped pecans
- ½ cup sugar
- 2 tablespoon butter, melted
For The Homemade Whipped Cream
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° and line a 9 inch springform pan with parchment paper and lightly spray with a non stick cooking spray. Set aside.
For The Graham Cracker Crust
- Using a medium bowl, add graham crackers, sugar and butter. Mix until combined then press into prepared springform pan.
- Press crust up along the sides as well as the bottom.
- Bake for 10-12 minutes, remove from oven and let cool.
For The Cheesecake Layer
- In a medium bowl, beat cream cheese until smooth.
- Add eggs, sugar and vanilla. Beat until combined then place in fridge to chill for 30-40 minutes.
- Spoon on top of cooled graham cracker crust.
For The Pumpkin Layer
- In a medium bowl, whisk eggs until light and fluffy.
- Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg and salt. Stir until combined.
- Gently pour pumpkin mixture over cream cheese mixture.
- Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.
For The Pecan Topping
- In a small saucepan, add chopped pecans, sugar and butter.
- Stirring constantly over medium heat, cook until butter and sugar has melted and turned a brown color, approximately 7-8 minutes.
- Pour pecan mixture onto a buttered cookie sheet and spread out in a single layer. Let cool completely.
- Once cooled, break into small pieces and add to the top of the cheesecake.
Homemade Whipped Topping
- Add heavy cream, sugar and vanilla to a small bowl.
- Beat until stiff peaks form.
- Add whipped cream to a piping bag and add a dollop of whipped cream around the top edge of the cake and a few dollops in the center.
- Add candied pecans to the top of the cheesecake and sprinkle over the whipped cream.
Notes
- Fully Soften the Cream Cheese and Use Room Temperature Eggs. This allows the cream cheese and eggs to thoroughly combine with your other ingredients to create a rich smooth texture. If your cream cheese isn't fully softened, you can end up with a chunky cheesecake that has pieces of raw cream cheese in it.
- Beat the Cream Cheese Well. Beat your cream cheese for at least two minutes until it's completely smooth before adding the other ingredients. This will ensure a silky texture for your cheesecake.
- Bake the Crust. You might be tempted to leave the crust raw and just let it bake when you bake the cheesecake filling, but you'll be missing out on such a rich flavor. Baking the graham cracker crust first really brings out the buttery flavor of the crust.
- Pour the Pumpkin Mixture. Avoid spreading as it will mix the layers together. Pouring it is the best way to get the distinct layers.
- Cool Completely Before Adding Whipped Cream. Much like frosting, whipped cream will melt when added to something that's even warm.
- Add the Pecans Last. Melt the sugar and butter BEFORE adding the pecans. This way you get a nice coating on the pecans.
- Store: This cheesecake will keep well in the refrigerator for about four days. For longer storage, you can store this cheesecake in an air-tight, freezer-safe container for up to one month.