Pecan Pie Pumpkin Cheesecake 🍂🥧
Pecan Pie Pumpkin Cheesecake 🍂🥧
Prep Time: 30 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 5 hours
Kcal: 420 kcal | Servings: 12 servings
_____Ingredients:_____
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the pecan pie topping:
1 cup packed light brown sugar
1/2 cup corn syrup
1/4 cup unsalted butter
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
_____Directions:_____
Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Divide the cheesecake batter in half. To one half, add the pumpkin puree, cinnamon, nutmeg, and cloves. Mix until smooth.
Pour the pumpkin cheesecake batter over the prepared crust in the springform pan.
In a medium saucepan, combine the brown sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Remove the saucepan from the heat and stir in the beaten eggs and vanilla extract until well combined. Stir in the chopped pecans.
Carefully pour the pecan pie topping over the pumpkin cheesecake layer.
Place the springform pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 1 hour and 20 minutes, or until the center is set.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake from the sides.
Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight before serving.
