Are you ready to take your dessert game to the next level? Pair this delightful pecan pie pumpkin cheesecake with a warm cup of coffee or a scoop of vanilla ice cream. Trust me, you’re in for a treat! The harmony of flavors will leave your guests raving and coming back for more.
As someone who enjoys cooking and baking, I find that desserts often tell a story. This particular recipe embodies the essence of autumn with its comforting flavors and warm spices. You’ll want to curl up on the couch with a slice, maybe even while wearing a cozy sweater.
So, what’s the scoop on pecan pie pumpkin cheesecake? Let’s dive in!
What is Pecan Pie Pumpkin Cheesecake?
Pecan pie pumpkin cheesecake is a luscious dessert combining traditional pecan pie and creamy pumpkin cheesecake. Imagine smooth cheesecake infused with pumpkin puree, crowned with a crunchy pecan topping. It’s seasonal bliss in a slice. This dessert is more than just a beautiful centerpiece; it delivers on flavor, texture, and a touch of nostalgia.
What is the Flavor Profile of This Dish?
The flavor profile of this cheesecake is nothing short of extraordinary. You will experience the richness of cream cheese mixing with the sweet and spiced essence of pumpkin. The gingersnap cookie crust adds a subtle zing.
Then there’s the pecan topping, which brings a nutty crunch along with hints of cinnamon and vanilla. The contrast of creamy and crunchy, sweet and spiced makes each bite a delightful experience.
What Makes This Recipe Different From Other Pecan Pie Pumpkin Cheesecakes?
I’ve tried numerous variations of cheesecake over the years, but this one stands out for its balanced approach. The addition of gingersnap cookies for the crust offers a unique twist, while the combination of cream cheese with pumpkin and classic pecan pie flavors provides depth. It’s designed to impress, making it ideal for festive occasions or a cozy weeknight treat.
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Ingredients You’ll Need
For the crust:
- 6 tablespoons unsalted butter, melted and slightly cooled
- 2 cups finely crushed gingersnap cookie crumbs
- 1 tablespoon granulated sugar
For the cheesecake:
- ½ teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 4 (8-ounce) packages full-fat cream cheese, softened to room temperature
- ½ cup tightly packed light brown sugar
- 1 tablespoon pumpkin pie spice blend
- ½ cup granulated sugar
- 1 (15-ounce) can pure pumpkin purée (not pumpkin pie mix)
- 4 large eggs, at room temperature
For the topping:
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg (optional)
- ⅓ cup heavy whipping cream
- 2 cups roughly chopped pecans
- 2 tablespoons light or dark corn syrup
- 4 tablespoons unsalted butter
- 1 pinch fine sea salt
- ½ cup packed light brown sugar
Step by Step Directions
Step 1: Preparing the Crust
Start by preheating your oven to 350°F (175°C). In a medium mixing bowl, combine the finely crushed gingersnap cookies, melted butter, and sugar. Mix until the crumbs are all moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Create an even layer that goes slightly up the sides of the pan. Bake the crust for about 8-10 minutes or until golden. Let it cool while you prepare the cheesecake filling.
Step 2: Making the Cheesecake Filling
In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugars (both granulated and brown) and continue beating until the mixture is creamy and fluffy. This usually takes about 2-3 minutes.
Next, add in the pumpkin puree, vanilla, cinnamon, and pumpkin pie spice. Mix until fully combined.
Now, add the eggs, one at a time, mixing on low speed. Scrape down the sides of the bowl and ensure everything is blended to perfection.
Step 3: Assembling the Cheesecake
Pour the cheesecake filling over the cooled gingersnap crust, smoothing it out with a spatula. Give the pan a gentle shake to eliminate any air bubbles.
Step 4: Baking the Cheesecake
Bake the cheesecake in the preheated oven for about 55-60 minutes or until the edges are set but the center still has a slight jiggle. This is crucial; you don’t want to overbake it.
Turn off the oven and leave the cheesecake inside for 1 hour to cool down gradually. This prevents cracking.
Step 5: Making the Pecan Topping
In a saucepan over medium heat, combine the heavy cream, butter, corn syrup, and brown sugar. Stir until everything is melted and combined. Allow it to come to a gentle boil for about 2 minutes, then stir in the chopped pecans and vanilla extract.
Remove from heat and let it cool slightly until you’re ready to top the cheesecake.
Step 6: Finishing Touches
Once the cheesecake has cooled, carefully spread the pecan topping over the surface. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
Tips On Making Pecan Pie Pumpkin Cheesecake
Here’s a handful of tips to make your cheesecake both successful and delightful:
Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This helps create a smooth filling without lumps.
Avoid Overmixing: Overmixing can incorporate too much air, which may cause cracks in your cheesecake as it bakes and cools.
Water Bath (Optional): If you’re concerned about cracks, wrap the outside of your springform pan in aluminum foil and place it in a larger baking pan filled with hot water while baking.
Cool Gradually: Allow the cheesecake to cool slowly in the oven. This helps prevent sudden changes in temperature that can lead to cracks.
Flavor Variations: Want to spice it up? Mix in some chocolate chips, caramel, or even a pinch of cayenne for a subtle kick.
Nutrition Information
Each slice of pecan pie pumpkin cheesecake brings a bit of indulgence to your day. Here’s a rough breakdown per slice (assuming 12 slices):
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 290mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 6g
How Can I Store This Pecan Pie Pumpkin Cheesecake?
You can store any leftover cheesecake in the refrigerator. Simply cover it with plastic wrap or aluminum foil. It will stay fresh for about 5-7 days, though I doubt it will last that long!
Substitute Options for the Ingredients
If you’re missing any ingredients, don’t fret! Here are a few substitutes:
Gingersnap Crumbs: You can use graham cracker crumbs or even Oreo crumbs for a different flavor profile. Oreo crumbs would add a rich chocolatey twist.
Heavy Whipping Cream: If you don’t have heavy cream, full-fat coconut milk or plain yogurt can be a suitable alternative. Coconut milk will give it a subtle hint of tropical flavor.
Pumpkin Pie Spice: Mix your own with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice. The fresh spices can brighten up the flavors nicely.
Pecans: If you’re not a fan of pecans, walnuts can work just as well. Walnuts will add a different texture but still provide that nutty crunch.
Pecan Pie Pumpkin Cheesecake
Equipment
- oven
- Bowl
Ingredients
For the crust:
- 6 tablespoons unsalted butter melted and slightly cooled
- 2 cups finely crushed gingersnap cookie crumbs
- 1 tablespoon granulated sugar
For the cheesecake:
- ½ teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 4 8-ounce packages full-fat cream cheese, softened to room temperature
- ½ cup tightly packed light brown sugar
- 1 tablespoon pumpkin pie spice blend
- ½ cup granulated sugar
- 1 15-ounce can pure pumpkin purée (not pumpkin pie mix)
- 4 large eggs at room temperature
For the topping:
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg optional
- ⅓ cup heavy whipping cream
- 2 cups roughly chopped pecans
- 2 tablespoons light or dark corn syrup
- 4 tablespoons unsalted butter
- 1 pinch fine sea salt
- ½ cup packed light brown sugar
Instructions
Step 1: Preparing the Crust
- Start by preheating your oven to 350°F (175°C). In a medium mixing bowl, combine the finely crushed gingersnap cookies, melted butter, and sugar. Mix until the crumbs are all moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Create an even layer that goes slightly up the sides of the pan. Bake the crust for about 8-10 minutes or until golden. Let it cool while you prepare the cheesecake filling.
Step 2: Making the Cheesecake Filling
- In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugars (both granulated and brown) and continue beating until the mixture is creamy and fluffy. This usually takes about 2-3 minutes.
- Next, add in the pumpkin puree, vanilla, cinnamon, and pumpkin pie spice. Mix until fully combined.
- Now, add the eggs, one at a time, mixing on low speed. Scrape down the sides of the bowl and ensure everything is blended to perfection.
Step 3: Assembling the Cheesecake
- Pour the cheesecake filling over the cooled gingersnap crust, smoothing it out with a spatula. Give the pan a gentle shake to eliminate any air bubbles.
Step 4: Baking the Cheesecake
- Bake the cheesecake in the preheated oven for about 55-60 minutes or until the edges are set but the center still has a slight jiggle. This is crucial; you don’t want to overbake it.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool down gradually. This prevents cracking.
Step 5: Making the Pecan Topping
- In a saucepan over medium heat, combine the heavy cream, butter, corn syrup, and brown sugar. Stir until everything is melted and combined. Allow it to come to a gentle boil for about 2 minutes, then stir in the chopped pecans and vanilla extract.
- Remove from heat and let it cool slightly until you’re ready to top the cheesecake.
Step 6: Finishing Touches
- Once the cheesecake has cooled, carefully spread the pecan topping over the surface. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
Notes
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This helps create a smooth filling without lumps.
- Avoid Overmixing: Overmixing can incorporate too much air, which may cause cracks in your cheesecake as it bakes and cools.
- Water Bath (Optional): If you’re concerned about cracks, wrap the outside of your springform pan in aluminum foil and place it in a larger baking pan filled with hot water while baking.
- Cool Gradually: Allow the cheesecake to cool slowly in the oven. This helps prevent sudden changes in temperature that can lead to cracks.
- Flavor Variations: Want to spice it up? Mix in some chocolate chips, caramel, or even a pinch of cayenne for a subtle kick.
Nutrition
Frequently Asked Questions
1. Can I freeze pecan pie pumpkin cheesecake?
Yes, you can freeze it! Just make sure it’s thoroughly chilled first. Wrap it tightly in plastic wrap, then aluminum foil. It will last up to 3 months in the freezer.
2. Can I make this recipe gluten-free?
Absolutely! Replace the gingersnap crumbs with gluten-free biscuit crumbs or gluten-free graham crackers.
3. How can I make this dessert less sweet?
You can reduce the sugar in the cheesecake filling by 1/4 cup. Consider using less sweet cookie crumbs for the crust as well.
4. What’s the best way to slice a cheesecake?
Using a hot knife makes for clean slices. Dip it in hot water, wipe it dry, and slice. Repeat for each cut to keep the edges neat.
5. Can I add chocolate to this recipe?
Definitely! Swirl some melted chocolate into the filling before baking or sprinkle chocolate chips into the pecan topping.
Conclusion
Pecan pie pumpkin cheesecake is not just a dessert. It’s an experience full of flavor. Each bite encapsulates the joy of the season and brings back fond memories of holiday gatherings. This recipe invites creativity and welcomes variations that better suit your taste.
As you revisit family traditions or start new ones, this cheesecake will undoubtedly hold a special place at your table. Bake it, enjoy it, and relish the smiles it brings to those around you. Happy baking!
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Hi! I'm Mary Lee. I love helping people eat yummy and healthy food. I live in Oregon. Cooking is my happy place. Let's make tasty dishes together!
