Pecan Pie Pumpkin Cheesecake

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 fall desserts. Can't decide what to make for the holidays? This Pecan Pie Pumpkin Cheesecake covers all the bases.

Course Cheesecake
Keyword pecan pie cheesecake, pecan pie pumpkin cheesecake
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Chill time 2 hours
Total Time 1 hour 55 minutes
Servings 12
Author Sarah


For crust:

  • 11 oz. package pecan sandies crushed into fine crumbs
  • 1/4 cup finely ground pecans
  • 2 tbsp. granulated sugar
  • 4 tbsp. melted butter

For cheesecake:

  • 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

For topping:

  • 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


For crust:

  1. In a medium bowl, stir together cookie crumbs, ground pecans, sugar, and melted butter until combined.

  2. Press into the bottom of a 9-inch springform pan, and if desired, slightly up the sides of the pan. This is personal preference!

For cheesecake:

  1. In a large mixing bowl, beat cream cheese until creamy and smooth.

  2. Add sugar and vanilla, beating until smooth.

  3. Add eggs, one at a time, beating well after each addition, and scraping the sides of the bowl in-between.

  4. Beat in pumpkin puree and spices.

  5. Pour over prepared crust.

  6. Bake at 325 degrees for 70-80 minutes, or until the edges are golden, and the center is slightly jiggly, but nearly set.

  7. Remove from heat, and cool completely.

  8. Run a knife around the sides of the springform pan, and release the edges. Transfer cheesecake to a serving platter.

For topping:

  1. In a medium saucepan over medium heat, combine brown sugar, butter, and cinnamon.

  2. Bring to a boil. Once boiling, cook for 2 minutes.

  3. Stir in pecans and vanilla, and cook for an additional 3 minutes, or until sugar is dissolved.

  4. Remove from heat, and slowly stir in heavy cream.

  5. Let cool for about 10 minutes, or until it's nearly tepid. The sauce will thicken as it cools.

  6. Spoon sauce over cheesecake, and refrigerate to set before serving, at least 30 minutes.

  7. Cut and serve. Store in refrigerator.