Pumpkin Pecan Pie Cheesecake
This is the ULTIMATE Thanksgiving dessert because it has absolutely everything you need. Pecan pie filling is baked in the bottom of a pumpkin cheesecake and topped with a sweet and tangy vanilla bean sour cream topping. It checks all the boxes so it’s truly the only dessert you will ever need to make for Thanksgiving.
Combining Pecan Pie and Pumpkin Cheesecake
It may sound complicated, but the process of baking these two together is so easy.
First, the pecan pie filling is heated on the stovetop before going into the crust. This gives the filling a chance to thicken up and dissolve all those sugars so that it can bake into the perfectly sweet and chewy consistency.
If it wasn’t heated beforehand, the pecan pie filling at the bottom of this cheesecake would mingle a little too much with the pumpkin cheesecake batter on top. It also runs the risk of not fully baking and thickening, leaving you with pecan soup at the bottom.
Luckily, heating on the stovetop is an easy fix! Once it’s spread even, it’s set aside to cool while the pumpkin cheesecake batter is prepared. It’s based on my popular pumpkin cheesecake recipe, so it’s tried and true! But since we already have tons of pecan filling on the bottom, we’re only using a half recipe for the pumpkin cheesecake.
It’s poured on top and everything is baked as usual. In the end, you get the sweet and chewy pecan bottom paired with a creamy and well-spiced pumpkin cheesecake top. Every bite is deliciously warm and cozy. Everyone will be asking you for the recipe!
Pumpkin Pecan Pie Cheesecake with Sour Cream
I went back and forth SO many times on how I wanted to top this cheesecake. I thought about adding saucy caramel pecans, but that seemed a little too sweet considering everything else that’s going on. I also wanted a topping that was low maintenance, making it easy to make a few days ahead and even easier to transport. Both things that are very important during the holiday season.
After a few different trials, I landed on this delicious vanilla bean sour cream. The tangy but sweet topping is the PERFECT pairing to the rich pecan filling at the bottom. It perfectly balances out all the flavors of this cheesecake. So even if you’re a sour cream skeptic, I highly recommend giving this a try.
Simply take out the cheesecake once it’s done baking, top with the sour cream mixture (just sour cream, sugar, and vanilla), and bake for an extra 10 minutes. This bake helps thicken and lock in that sour cream, so it blends seamlessly with every slice. Plus, the three layers look incredible together!
Pumpkin Pecan Pie Cheesecake FAQs:
Yes! I left instructions in the recipe notes, but you can swap the graham crackers with gluten-free graham crackers. Just reduce the butter amount in the crust to 6 tablespoons because gluten-free graham crackers tend to be richer than regular graham crackers. I like Pamela’s gluten-free graham crackers!
This will taste great even on day 3! So you can make this a couple days before Thanksgiving and it will be just as delicious.
Keep it in a container in the refrigerator once it has had its initial overnight chill.
This cheesecake can sit at room temperature for a few hours, otherwise it can also be served chilled. Just slice and enjoy!
You can, although the tangy topping really does help balance all the flavors of this cheesecake! If you leave it out, just bake the cheesecake for 1 hour and 10 minutes at 350F, then follow the rest of the instructions as they are.
For more Thanksgiving dessert recipes, check out my:
- Maple Brown Butter Cheesecake
- Mini Pumpkin Hand Pies
- The BEST Pecan Pie
- Pumpkin Cheesecake
- Spice Cake
- Chocolate Mousse Cake
- Pumpkin Crisp
- Double Chocolate Cream Pie
Make sure to tag me @butternutbakery on Instagram and comment below if you make this pumpkin pecan pie cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
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Pumpkin Pecan Pie Cheesecake
- Total Time: 1 hour 40 minutes + Overnight
- Yield: 10-12 slices
Description
The Thanksgiving dessert debate is over! This pumpkin pecan pie cheesecake has absolutely everything you need. Baked all together, it starts with a pecan pie bottom, pumpkin cheesecake filling, and a sweet and tangy vanilla bean sour cream topping. The flavors are so well balanced, providing Thanksgiving decadence in every bite!
Ingredients
Graham Cracker Crust
- 2 cups (280g) ground honey graham crackers (2 sleeves) *see notes for GF
- 1/3 cup (70g) granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup (110g) unsalted butter, melted
Pecan Pie Bottom
- 1 1/2 cups (150g) pecan halves
- 2/3 cup (135g) light brown sugar, packed
- 1 tbsp cornstarch
- 2 large eggs
- 3/4 cup (240g) pure maple syrup
- 4 tbsp unsalted butter, sliced
Pumpkin Cheesecake
- (2) 8oz bricks full fat Philadelphia cream cheese, room temp
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tbsp cornstarch
- 1 cup (250g) 100% pure canned pumpkin
- 2 tsp vanilla bean paste, or vanilla extract
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 2 large eggs, room temp
Sour Cream Topping
- 1 pint sour cream (2 cups)
- 1/3 cup (67g) granulated sugar
- 1 tsp vanilla bean paste, or vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350F and grease a 9” springform pan. Line the bottom with parchment paper.
- In a large bowl, mix together the dry ingredients. Once evenly combined, mix in the butter to evenly hydrate.
- Press the crust into the pan, covering the bottom and about ⅔ up the sides.
- Now line a large baking pan with parchment paper and arrange the pecans in an even layer.
- Bake the crust and the pecans at the same time for 10 minutes.
- Once these are done, place a large roast pan on the bottom rack of the oven. Keep the oven at 350F.
Pecan Pie Bottom
- Once the pecans have roasted, give them a rough chop.
- Now in a medium saucepan, whisk together the brown sugar and cornstarch. Then whisk in the eggs until smooth, followed by the maple syrup. Drop in the sliced butter and whisk over medium heat.
- Once the butter is melted, toss in the pecans and whisk until it reaches a boil. Keep whisking and boiling until it turns thick and glossy, about 8 minutes.
- Pour into the graham cracker crust and spread into an even layer.
Pumpkin Cheesecake
- In a bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese, sugars, and cornstarch on low speed until smooth and combined. Scrape down the bowl and mix again on low speed to catch any bits at the bottom.
- Next, fill a medium-sized pot with about 4 cups of water and place it over high heat. It should reach a boil by the time the batter is done.
- Back to the cheesecake – add the pumpkin, vanilla, salt, cinnamon, ginger, nutmeg, and allspice and mix on low speed until combined.
- Scrape down the bowl and mix in the eggs on low speed. Then remove the bowl from the mixer and mix the batter by hand. Scrape down the sides and bottom to ensure all of the ingredients are fully incorporated.
- Pour the batter over the pecan pie bottom and spread evenly.
- Now with the boiling water, open the oven door and pull out the bottom rack just enough for you to access the roast pan. Carefully pour the water into the roast pan and push the rack pack in. Quickly place the cheesecake on the middle rack, directly above the roast pan, and close the oven door. This will trap the steam and create a humid baking environment for the cheesecake – preventing it from drying out and cracking.
- Bake for 1 hour. It should look very puffed on the outside with a jiggly center.
Sour Cream Topping
- While the cheesecake bakes, prepare this topping. Simply mix everything together in a medium bowl.
- After the cheesecake has baked for an hour, remove it from the oven and turn the temperature up to 400F (no need to wait for it to fully preheat).
- Carefully spoon the sour cream on top of the cheesecake and spread even. Return to the oven and bake for 10 minutes. Then turn the oven off, crack open the door, and leave the cheesecake inside for 1 hour.
- Then remove the cheesecake and chill in the refrigerator overnight.
- The next day, remove the cheesecake from the pan, slice, and enjoy!
Equipment
Buy Now → Notes
Gluten-Free Crust – Swap the graham crackers with gluten-free graham crackers (I like Pamela’s) and reduce the butter to 6 tablespoons.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
