Creamy pumpkin cheesecake, full of spice, over a pecan-shortbread crust, with a quick pecan pie sauce on top! This Pecan Pie Pumpkin Cheesecake is a mash-up of a few favorite autumn desserts. Can’t decide what to make for the holidays? This Pecan Pie Pumpkin Cheesecake covers all the bases.
This Pecan Pie Pumpkin Cheesecake combines a few of the BEST desserts into one. Are you a cheesecake fan? I got you. Love pecan pie? You’re good too. Craving something with pumpkin? All set. Can’t decide whether to make pecan pie or a pumpkin dessert for the holidays? The best of both worlds here. Plus cheesecake.
Evvvverybody’s covered here. Unless you hate cheesecake or pumpkin or something, but then, why are you here? 🙂
I may make this Pecan Pie Pumpkin Cheesecake for Thanksgiving, in fact. I like to make one of my pumpkin cheesecake recipes anyway – either this No Bake Pumpkin Cheesecake, or this traditional Double Layer Pumpkin Cheesecake, but I think that this Pecan Pie Pumpkin Cheesecake is going to be a big hit, and I want to mix things up this year.
Okay, so I’ve only said it about 4,000 times, but I LOVE my basic cheesecake recipe, and I’m not changing it up anytime soon. I’ve tried other versions, and I go back to mine over and over.
I’ve used it for a million other cheesecakes. It’s creamy, rich, smooth, and silky. Not dry or crumbly. And EASY. That’s important. Simple ingredients, and quick to whip up.
I’ve adapted it A LOT. Examples: Turtle Pumpkin Cheesecake, Streusel-Topped Pumpkin Cheesecake, Pumpkin Chocolate Chip Brownie Cheesecake, White Chocolate Pumpkin Cheesecake with Gingersnap Crust, and about a dozen others, but those are the autumn-ish ones.
When I was brainstorming recipes for this year, I thought back to the Pecan Pie Cheesecake recipe that I made last year. That cheesecake is so divine, and was one of my favorite recipes all season. To me, the obvious next step in that cheesecake was to make it a pumpkin cheesecake.
All things must be madeover with pumpkin in my life, but especially cheesecakes.
For this Pecan Pie Pumpkin Cheesecake, I started with a pecan-shortbread crust. My #1 fave crust. Buttery shortbread and toasty pecans. Perfection. The cheesecake itself is my classic pumpkin cheesecake base – thick and tall, full of pumpkin flavor, lots of spice, and very smooth and creamy.
Then I made a quick pecan pie sauce, it only took about 10-15 minutes, and I draped the whole cheesecake in it. The sauce doesn’t set completely like pecan pie filling, but it’s nice and thick so it stays put on the cheesecake. It cascades down the sides just enough, but it doesn’t run off the cheesecake.
This Pecan Pie Pumpkin Cheesecake is so many delicious desserts in one. It’s rich and satisfying, and it’s the perfect way to cap off a holiday meal. Just a small sliver, but so much goodness in every bite.
Pecan Pie Pumpkin Cheesecake
- 11 oz. package pecan sandies crushed into fine crumbs
- 1/4 cup finely ground pecans
- 2 tbsp. granulated sugar
- 4 tbsp. melted butter
- 4 8 oz. packages reduced-fat cream cheese softened
- 1 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 4 large eggs at room temperature
- 15 oz. can pumpkin puree not pumpkin pie filling
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. clove
- 1 cup packed brown sugar
- 1/2 cup butter
- 1 tsp. cinnamon
- 2 cups pecan halves coarsely chopped
- 1 tsp. vanilla extract
- 1/3 cup heavy cream
- In a medium bowl, stir together cookie crumbs, ground pecans, sugar, and melted butter until combined.
- Press into the bottom of a 9-inch springform pan, and if desired, slightly up the sides of the pan. This is personal preference!
- In a large mixing bowl, beat cream cheese until creamy and smooth.
- Add sugar and vanilla, beating until smooth.
- Add eggs, one at a time, beating well after each addition, and scraping the sides of the bowl in-between.
- Beat in pumpkin puree and spices.
- Pour over prepared crust.
- Bake at 325 degrees for 70-80 minutes, or until the edges are golden, and the center is slightly jiggly, but nearly set.
- Remove from heat, and cool completely.
- Run a knife around the sides of the springform pan, and release the edges. Transfer cheesecake to a serving platter.
- In a medium saucepan over medium heat, combine brown sugar, butter, and cinnamon.
- Bring to a boil. Once boiling, cook for 2 minutes.
- Stir in pecans and vanilla, and cook for an additional 3 minutes, or until sugar is dissolved.
- Remove from heat, and slowly stir in heavy cream.
- Let cool for about 10 minutes, or until it's nearly tepid. The sauce will thicken as it cools.
- Spoon sauce over cheesecake, and refrigerate to set before serving, at least 30 minutes.
- Cut and serve. Store in refrigerator.