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.
WHAT YOU NEED Graham Cracker Crust ground honey graham crackers granulated sugar cinnamon kosher salt unsalted butter Pecan Pie Bottom pecan halves light brown sugar cornstarch large eggs pure maple syrup unsalted butter Pumpkin Cheesecake full-fat Philadelphia cream cheese light brown sugar granulated sugar cornstarch 100% pure canned pumpkin vanilla bean paste or vanilla extract kosher salt ground cinnamon ground ginger ground nutmeg allspice large eggs Sour Cream Topping sour cream granulated sugar vanilla bean paste or vanilla extract
1. Preheat the oven to 350F and grease a 9” springform pan. Line the bottom with parchment paper. 2. In a large bowl, mix together the dry ingredients. Once evenly combined, mix in the butter to evenly hydrate. 3. Press the crust into the pan, covering the bottom and about ⅔ up the sides. 4. Now line a large baking pan with parchment paper and arrange the pecans in an even layer. 5. Bake the crust and the pecans at the same time for 10 minutes. 6. Once these are done, place a large roast pan on the bottom rack of the oven. Keep the oven at 350F.
Graham Cracker Crust
1. Once the pecans have roasted, give them a rough chop. 2. 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. 3. 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. 4. Pour into the graham cracker crust and spread into an even layer.
Pecan Pie Bottom
1. 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. 2. 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. 3. Back to the cheesecake – add the pumpkin, vanilla, salt, cinnamon, ginger, nutmeg, and allspice and mix on low speed until combined. 4. 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.
Pumpkin Cheesecake
5. Pour the batter over the pecan pie bottom and spread evenly. 6. 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. 7. Bake for 1 hour. It should look very puffed on the outside with a jiggly center.
1. While the cheesecake bakes, prepare this topping. Simply mix everything together in a medium bowl. 2. 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). 3. 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. 4. Then remove the cheesecake and chill in the refrigerator overnight. 5. The next day, remove the cheesecake from the pan, slice, and enjoy!
Sour Cream Topping