Description
A delicious layered dessert combining the flavors of pecan pie and pumpkin cheesecake.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup brown sugar
- Filling:
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Topping:
- 1 cup pecans
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of a springform pan. Bake at 350°F for 10 minutes.
- Make the filling: Beat cream cheese until smooth. Add pumpkin, sugars, eggs, vanilla, cinnamon, and nutmeg. Pour over crust.
- Bake at 350°F for 50-60 minutes until center is set. Cool completely.
- For topping: In a saucepan, melt butter, add brown sugar, cream, and pecans. Cook until thickened. Pour over cooled cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
Serve chilled. Can be made ahead.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 35g
- Fat: 25g
- Carbohydrates: 50g
- Protein: 8g