Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake: Do you ever find yourself torn between two delicious desserts, unable to choose just one? Well, I have some good news for you. Thanks to the creative minds in the world of baking, you no longer have to settle for just one dessert. Instead, you can indulge in the ultimate fusion of flavors and textures: pecan pie-pumpkin cheesecake. That’s right, we’re talking about a creamy, spiced pumpkin cheesecake on top of a layer of rich, gooey pecan pie filling. It’s a match made in dessert heaven. Get ready to tantalize your taste buds and learn all about the mouth-watering marriage of pecan pie and pumpkin cheesecake. High Altitude Baking Chart Below
Layer upon layer of flavor. The crust is made with crushed vanilla wafer cookies or traditional graham crackers. Then there’s a pecan pie filling layer. This layer is thinner than a regular-sized pecan pie but is made with all the yummy ingredients. Now, onto the pumpkin cheesecake. This layer tastes like a creamy pumpkin pie. To balance out all the flavors, the pumpkin cheesecake layer is topped with a sweet-sour cream layer. The toppings are easy: Dulce de Leche and candied pecans. What a dessert! The perfect show-stopper to the end of a fabulous meal!
How to Make Pecan Pie Pumpkin Cheesecake!
In a medium saucepan, stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring to a boil, reduce the heat, and simmer 6-8 minutes or until thickened. Cool to room temperature and pour into the prepared crust. NOTE: Do not pour hot pecan pie mixture onto the pie crust. Set aside and make the cheesecake filling.
Pour the batter onto the pecan pie filling. Wrap foil around the springform pan. Place the cheesecake pan in a large baking pan and add 2 inches of boiling water to the pan. Bake at 325° for 1 hour.
In a small bowl, stir together the sour cream, sugar, and vanilla. Spread over the warm cheesecake. Bake an additional 10 to 15 minutes. DO NOT REMOVE THE CHEESECAKE. Turn off the oven and leave the cheesecake in the oven for 1 hour with the oven door closed.
PUMPKIN PECAN CHEESECAKE RECIPE INGREDIENTS-full printable recipe below in recipe card
VANILLA WAFER PIE CRUST INGREDIENTS
- 1¾ cups vanilla wafer crumbs (made from vanilla wafer cookies) or graham cracker crumbs
- ¼ cup light brown sugar, packed
- 1/3 cup unsalted melted butter
PECAN PIE FILLING INGREDIENTS
- 2/3 cup dark brown sugar, packed
- 2/3 cup light corn syrup
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1½ cups pecans, chopped
- 1 teaspoon vanilla extract
PUMPKIN PIE CHEESECAKE FILLING INGREDIENTS
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- ¼ cup dark brown sugar, packed
- 2 large eggs
- 1 (15-ounce) can of pumpkin puree
- 2/3 cup evaporated milk
- 2 tablespoons cornstarch
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
SWEET SOUR CREAM TOPPING INGREDIENTS
- 1 (16 ounces) sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
HOMEMADE DULCE DE LECHE INGREDIENTS
- 1 (13.4 ounces) can of Dulce de Leche or homemade dulce de leche
CANDIED PECANS INGREDIENTS
- 2/3 cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
HOW TO PREPARE THE CHEESECAKE SPRINGFORM PAN
IF YOU WANT TO LIFT THE CAKE OUT OF THE PAN AND LEAVE THE BOTTOM BEHIND, PARCHMENT PAPER: Cut a piece of parchment paper the size of the bottom of the springform pan. Ensure that you leave a tab on each side of the cutout to serve as handles. SEE BELOW. Cut two strips of parchment paper, each tall enough to stand at least an inch above the pan. Spray the bottom and sides with non-stick cooking spray. Place the bottom piece first (if using one), and press the paper down so it sticks to the cooking spray. Place the strips around the cake pan using the spray as glue. Spray the top, bottom, and sides with more non-stick cooking spray. FOIL: For the best result, use heavy-duty foil. The size is large enough to line the pan without having to make a sheet from two pieces of foil. No water will get in.
PECAN PIE PUMPKIN CHEESECAKE INSTRUCTIONS-full printable recipe below in recipe card
THE VANILLA WAFER CRUST INSTRUCTIONS
- Preheat oven to 325°
- Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar.
- Add the melted butter, stirring to combine.
- Press evenly into the bottom and up the sides (about 1 inch or halfway up) of a 9-inch springform pan.
- Bake for 6 minutes.
- Let Cool. Leave the oven on.
THE PECAN PIE LAYER INSTRUCTIONS
- In a medium saucepan, stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans, and vanilla.
- Bring the pecan mixture to a boil, reduce the heat, and simmer for 6 to 8 minutes, or until thickened.
- Set aside to cool to room temperature.
- Pour pecan pie filling onto the prepared crust. NOTE: The pie filling should be thick enough so the cheesecake batter won’t disturb it.
THE PUMPKIN CHEESECAKE FILLING INSTRUCTIONS
- Add the cream cheese, sugars, eggs, pumpkin, evaporated milk, cornstarch, cinnamon, and nutmeg to a large mixing bowl.
- Beat until all the ingredients are combined and creamy.
- Place the cheesecake (springform pan wrapped in foil) in a baking pan with a 2-inch rim and put it in the oven. Add hot water to the baking pan to a depth of 2 inches.
- Bake at 325° for 1 hour. The cheesecake should be set around the edges and wobbly in the center.
- SOUR CREAM LAYER: In a small bowl, stir together the sour cream, sugar, and vanilla. Spread over warm cheesecake. Bake an additional 10 to 15 minutes. DO NOT REMOVE CHEESECAKE. Turn off the oven and leave the cheesecake in the oven for 1 hour with the oven door closed.
- Remove the cheesecake from the oven and place it on a cooling rack. Cool until it reaches room temperature. Cover with plastic wrap and refrigerate for several hours (preferably overnight).
- THE NEXT DAY: Release the sides, and run a knife around the edge of the pan. NOTE: The sugar wants to hold onto the sides, so give it a little jiggle to release it. IF DESIRED, REMOVE BOTTOM OF PAN FROM CHEESECAKE: TO RELEASE, use the tabs, slide a large knife or frosting spatula under the cheesecake between the pan and the parchment paper, and carefully transfer the cheesecake to the serving dish. THIS IS TOTALLY OPTIONAL
THE GARNISH LAYERS INSTRUCTIONS
- PECANS: Add pecans to a small skillet set over medium-high heat, and stir and toast them occasionally. You’ll know they’re done when you can smell them. Keep a close watch; you don’t want them to burn.
- Turn off the heat and add the sugar and water. Stir until combined. Keep stirring; once the pan has cooled down, turn the heat back on to finish cooking. Cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.
- Transfer to a piece of parchment paper to cool. NOTE: Using a utensil, separate pecans.
- DULCE DE LECHE: Empty the can of Dulce De Leche or homemade (HOW TO MAKE HOMEMADE DULCE DE LECHE) into a microwave-safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
- Spread on the top of the cheesecake to the sides but not over the edge, and decorate with cooled pecans.
- Store in refrigerator. MAKES 1 (9-inch) CHEESECAKE
HIGH ALTITUDE BAKING DESSERT CHART (3,500ft and above)
Disclaimer: I do not live at a high altitude; these temperatures are for reference only.
| Dessert Type | Standard Temp | High Altitude Temp | Standard Bake Time | High Altitude Bake Time |
|---|---|---|---|---|
| Cakes (layer cakes) | 350°F | 365–375°F | 25–35 min | 20–30 min |
| Cupcakes | 350°F | 365–375°F | 15–20 min | 12–17 min |
| Cheesecake | 325°F | 335–345°F | 55–75 min | 50–70 min |
| Brownies | 350°F | 365–375°F | 20–35 min | 18–30 min |
| Cookies | 350°F | 360–370°F | 8–12 min | 7–11 min |
| Quick Breads | 350°F | 365–375°F | 45–60 min | 40–55 min |
| Pound Cake / Bundt Cakes | Pound Cake / Bundt Cakes | 335–345°F | 50–75 min | 45–70 min |
| Muffins | 375°F | 390–400°F | 15–20 min | 12–17 min |
| Pies (fruit) | 425°F → 375°F | 440°F → 390°F | 45–60 min | 40–55 min |
| Custards / Crème Brûlée | 325°F | 335°F | 30–40 min | 28–38 min |
How to Avoid Your Pecan Pie Pumpkin Cheesecake from Sticking
Create the best of both worlds! When everyone’s holiday favorite desserts come together, what do you get? THE BEST CHEESECAKE YOU’LL EVER HAVE! With step-by-step instructions, you can make an eye-catching holiday dessert that will leave everyone skipping the turkey and going straight to the dessert table. Keep the kids busy with FREE activity sheets and Coloring Pages! Scroll down for the link. ↓
- Spray the bottom of the pan with non-stick cooking spray, and place a piece of parchment paper (cut to fit the bottom) on top.
- Cut strips of parchment paper to fit around the inner sides of the pan. Spray the sides of the pan and press the strips to the side.
- Spray the bottom and side of the pan (on top of the paper) with cooking spray.
- Add crust and filling.
What is a Cheesecake Water Bath? Plus, How to Make a Water Bath
Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed in a larger pan filled with hot water. This method is used because cheesecake loves a humid environment!
WHAT IS A WATER BATH?
- Cheesecakes are egg-heavy. Eggs need a moist, humid environment to rise properly and avoid drying out or burning.
- The steam from hot water will lift the cheesecake slowly and evenly, reducing the risk of surface cracks.
- The slow, even steam-baking method helps prevent the cheesecake from sinking back down as it cools.
THE WATER BATH
- Wrap the springform pan with aluminum foil on the bottom and up the sides.
- Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch to 1 inch of hot water. I usually fill it with water once it is placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside it into the oven without spilling.
Dulce de Leche
Having a hard time finding Dulce de Leche? I usually find it on the Hispanic aisle at the grocery store. Sometimes (depending on the store), I can find it in the baking aisle. STILL CAN’T FIND IT? DID YOU KNOW IT’S SUPER EASY TO MAKE YOUR OWN? CLICK HERE TO FIND OUT→HOW TO MAKE HOMEMADE DULCE DE LECHE
How to Make Candied Pecans
Making the sugared pecans is super easy, and it adds so much to the cheesecake’s look.
Add water and sugar to a saucepan and stir until the water has evaporated. Pour onto a sheet of parchment paper, separate, and cool.
DIFFERENT SITUATIONS THAT CAN AFFECT THE BAKING OF A CHEESECAKE
HUMIDITY: HIGH HUMIDITY CAN ALTER HOW HEAT IS TRANSFERRED IN THE OVEN. BAKED GOODS MAY TAKE LONGER TO COOK THROUGH, AND THE EXTERIOR MAY BROWN DIFFERENTLY.
WARM INGREDIENTS: IF YOUR INGREDIENTS ARE TOO WARM, YOU’LL END UP WITH A SOUPY MIXTURE THAT WILL NEVER SET, NO MATTER HOW LONG YOU LEAVE IT IN THE REFRIGERATOR.
HIGH ALTITUDE: A SLIGHT INCREASE IN BAKING TIME MIGHT BE NECESSARY.
OVEN TEMPERATURE: BE AWARE THAT BAKING TIMES ARE NOT ALWAYS EXACT, DUE TO VARIATIONS IN OVEN TEMPERATURES AND DIFFERENT TYPES OF OVENS (gas, electric, convection).
Take a Look at the Delicious Cheesecake Layers
If you have cheesecake lovers in your family, I highly recommend making this Pecan Pie Pumpkin Cheesecake for Thanksgiving, Christmas, or any celebration! Click here for more recipes using pecan pie filling—->>>>PECAN PIE CHEESECAKE, PECAN PIE CHEESECAKE FUDGE, and WHITE CHOCOLATE PECAN PIE CANDY.
Cheesecake is always a big hit. Click here for over 70 cheesecake variations —>>>> CHEESECAKE RECIPES.
Can this Cheesecake Be Frozen?
I am happy to announce that YES! THIS CHEESECAKE CAN BE FROZEN! I did a test and froze a completed cheesecake (all the layers) to see if the pecan pie filling melted from being frozen. I’m happy to report that all the layers stayed the same!
How to Freeze Cheesecake
FREEZING FOR MORE THAN A MONTH IS NOT RECOMMENDED
- To use the bottom of the springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours, preferably overnight, release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap, then cover with a layer of foil.
- To use a cardboard bottom: Once the cheesecake has been refrigerated and it is completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy hardboard. Then, wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
- For a cheesecake with fruit topping, ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
- Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard or springform bottom to a serving plate.
The Original Pecan Pie Cheesecake Recipe
This amazing Pecan Pie Pumpkin Cheesecake is based on my Pecan Pie Cheesecake Recipe. Click here for the delicious recipe→PECAN PIE CHEESECAKE
HOW TO SLICE A CHEESECAKE
Free Printable Activity Sheets and Coloring Pages!
Thanksgiving Indoor Games and Free Activity Sheets: While everyone is bustling around the kitchen getting Thanksgiving Dinner on the table, it’s nice to have some indoor games ready for the kiddos. These fun games feature vibrant graphics. The Thanksgiving Bingo Game is designed so that even the little ones can play. The Thanksgiving Match Game is designed the same way. Down below, you will find FREE coloring pages and activity sheets. Fun for all ages!
MORE CHEESECAKE RECIPES
PECAN PIE PUMPKIN CHEESECAKE FAQ’s
Yes, pumpkin spice contains cinnamon, nutmeg, and a few other spices. Use the same amounts listed in the recipe.
Yes, if you don’t have dark brown sugar, you can use light brown sugar instead. Just remember that you won’t get that rich caramel flavor you would get with dark brown sugar.
You can in a pinch, but be aware of the added sugar. Pumpkin Pie Filling has 16 grams of added sugar per serving, while pumpkin puree has only 5 grams per serving. Also, the pumpkin pie filling already has cinnamon, nutmeg, and ginger.
Yes, that would be delicious! The best way to go is to use a food processor to break up the cookies into fine crumbs.
Yes, you can use graham cracker crumbs or make your own with whole graham crackers.
Yes, Maple syrup can be used in place of corn syrup in a 1:1 ratio.
No, cooking the pecan pie filling is not necessary before baking the cheesecake. Because the cheesecake bakes for 1 hour and 15 minutes, the baking will cook the pie filling.
LATEST POSTS
The combination of pecan pie and pumpkin cheesecake is a match made in dessert heaven. From the buttery vanilla wafer crust and candied pecans to the smooth pumpkin custard and creamy cheesecake, every bite is a delicious explosion of flavor. So why not grab a slice (or two) of pecan pie pumpkin cheesecake and savor the sweet satisfaction? So let’s make every gathering a celebration with this irresistible dessert. Happy baking!-Sheryl
Pecan Pie Pumpkin Cheesecake
Enjoy a pie and cheesecake all in one creamy, delicious dessert!
Ingredients
For the Crust
- 1¾ cups vanilla wafer crumbs (made from vanilla wafer cookies) or graham cracker crumbs
- ¼ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
For the Pecan Pie Filling
- ⅔ cup dark brown sugar, packed
- ⅔ cup light corn syrup
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1½ cups pecans, chopped
- 1 teaspoon vanilla extract
For the Pumpkin Pie Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup dark brown sugar, packed
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- ⅔ cup evaporated milk
- 2 tablespoons cornstarch
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
For the Sweet Sour Cream Topping
- 1 (16 ounce) sour cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For the Topping
- 1 (13.4 ounces) can Dulce de Leche or homemade (link below)
For the Candied Pecans
- ⅔ cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
Prepare the Pan:
HOW TO PREPARE THE CHEESECAKE SPRINGFORM PAN
IF YOU WANT TO LIFT THE CAKE OUT OF THE PAN AND LEAVE THE BOTTOM BEHIND, PARCHMENT PAPER: Cut a piece of parchment paper the size of the bottom of the springform pan. Ensure that you leave a tab on each side of the cutout to serve as handles. SEE POST. Cut two strips of parchment paper, each tall enough to stand at least an inch above the pan. Spray the bottom and sides with non-stick cooking spray. Place the bottom piece first (if using one), and press the paper down so it sticks to the cooking spray. Place the strips around the cake pan using the spray as glue. Spray the top, bottom, and sides with more non-stick cooking spray. FOIL: For the best result, use heavy-duty foil. The size is large enough to line the pan without having to make a sheet from two pieces of foil. No water will get in.
For the Crust:
- Preheat oven to 325°
- Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar.
- Add the melted butter, stirring to combine.
- Press evenly into the bottom and up the sides (about 1 inch or halfway up) of a 9-inch springform pan.
- Bake for 6 minutes.
- Let Cool. Leave the oven on.
For the Pecan Filling:
- In a medium saucepan, stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans, and vanilla.
- Bring the pecan mixture to a boil, reduce the heat, and simmer for 6 to 8 minutes, or until thickened.
- Set aside to cool to room temperature.
- Pour pecan pie filling onto the prepared crust. NOTE: The pie filling should be thick enough so the cheesecake batter won't disturb it.
For the Pumpkin Cheesecake Filling:
- Add the cream cheese, sugars, eggs, pumpkin, evaporated milk, cornstarch, cinnamon, and nutmeg to a large mixing bowl.
- Beat until all the ingredients are combined and creamy.
- Place the cheesecake (springform pan wrapped in foil) in a baking pan with a 2-inch rim and put it in the oven. Add hot water to the baking pan to a depth of 2 inches.
- Bake at 325° for 1 hour. The cheesecake should be set around the edges and wobbly in the center.
- SOUR CREAM LAYER: In a small bowl, stir together the sour cream, sugar, and vanilla. Spread over warm cheesecake. Bake an additional 10 to 15 minutes. DO NOT REMOVE CHEESECAKE. Turn off the oven and leave the cheesecake in the oven for 1 hour with the oven door closed.
- Remove the cheesecake from the oven and place it on a cooling rack. Cool until it reaches room temperature. Cover with plastic wrap and refrigerate for several hours (preferably overnight).
- THE NEXT DAY: Release the sides, and run a knife around the edge of the pan. NOTE: The sugar wants to hold onto the sides, so give it a little jiggle to release it. IF DESIRED, REMOVE BOTTOM OF PAN FROM CHEESECAKE: TO RELEASE, use the tabs, slide a large knife or frosting spatula under the cheesecake between the pan and the parchment paper, and carefully transfer the cheesecake to the serving dish. THIS IS TOTALLY OPTIONAL
For the Garnish:
- PECANS: Add pecans to a small skillet set over medium-high heat, stirring and toasting them occasionally. They'll be done when you can smell them. Keep a close watch; you don't want them to burn.
- Turn off the heat and add the sugar and water. Stir until combined, then keep stirring. Turn the heat back on once the pan has cooled to finish cooking. Cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.
- Transfer to a piece of parchment paper to cool. NOTE: Using a utensil, separate pecans.
- DULCE DE LECHE: Empty the can of Dulce De Leche or homemade (HOW TO MAKE HOMEMADE DULCE DE LECHE) into a microwave-safe bowl and heat on high for 30 seconds or until the caramel is easily spread.
- Spread on the top of the cheesecake to the sides but not over the edge, and decorate with cooled pecans.
- Store in refrigerator. MAKES 1 (9-inch) CHEESECAKE
Hi ! I was just wondering if for this recipe I could prepare the pecan pie mixture/cheesecake mixture ahead of time (like a day) and then put it on the crust the next day, then bake? Excuse my terrible punctuation:)
Hi, I think that’s a great idea.
Do you cook the pecan pie filling before adding it to the crust?
Hi Kelly, No, cooking the pecan pie filling is not necessary before baking the cheesecake. Because the cheesecake bakes for 1 hour and 15 minutes, the baking will cook the pie filling.
Eating this is probably sacrilegious. It’s in the oven as we speak. I’ve never baked anything like this, so my fingers are crossed for a good turnout.
Hi Mary, Yes! This cheesecake is delicious!
This sounds delicious and I’m going to make it for Christmas. Have you ever used part maple syrup for the pecan pie filling? I always use half maple syrup and half corn syrup for pecan pie and was hoping to do the same for this
Hi Chiedza, No…I’ve never used maple syrup. I don’t see why it wouldn’t work for this recipe too.
I will try this again but… I should have went with my gut and NOT use parchment paper ! My cheesecake is a mess and looks like crap! I’m spending more time trying to “fix”it after the whole damm Cheesecake is stuck to the parchment paper. Worst ever !
I have nice springform pans , next time I will never use parchment paper ever again ‘!
Not a thing I wanted to deal with on Thanksgiving morning , it’s taking my time away from other things I need to do
Kat
Hi Kat, I’m sorry this happened to you. I use parchment paper all the time and have never had a problem. Did you spray the parchment paper with non stick cooking spray again after putting it in its place?
I would like directions with full t recipe when I look it is not showing how to make please. Alice lee
Hi Alice, Did you scroll down the post all the way to the printable recipe card?
so sad it won’t let me get recipe without adding Chrome.
Hi Marcia, No….not Chrome. Only joining a program that allows you to access special recipes and build your own recipe box.
Could dark corn syrup be used in place of light corn syrup in the pecan pie layer?
Ash, Sure! Adding dark corn syrup will give the filling a deeper flavor almost like light molasses.
I made this yesterday as trial run before I take to my boyfriends family’s thanksgiving my problem was it stuck to the bottom of my pan should I spray it with bakers joy?
Hi Stacy, I’m sorry that happened. You could line the bottom with a piece of parchment paper, cut to fit the bottom of the springform pan. I’ve added some tips in the notes of the recipe card.
You’re going to love it Rachel! ♥
Hi Sheryl,
I am planning to make this but i have a question does it need a water bath since it’s a cheesecake??
Hi Jackie, I didn’t use the water bath method but there’s no reason why you can’t.♥
Hi,
I made this as directed as a surprise for my daughter but I got the surprise. The cheesecake Layer didn’t set up in the center. I’m not sure why it was soupy. I’ve made cheesecake before but never ran into this problem. My oven is calibrated correctly. Any advice would be helpful. Thank you.
Hi Lisa, Since all ovens do not bake at the same rate. Make sure you do the jiggle test. The cheesecake cake should be set around the edges with slight movement in the center.
I’m making this for Christmas and is super excited to make it, I hope it turns out like yours.☺️
Hi Amber…you’ll do great!
I just baked the pecan pie pumpkin cheesecake…number 1) something ran out of the cheesecake while baking…I did have it on a cookie sheet . Number 2) I did not cook the pecan pie filling, recipe didn’t say to cook it…I’m concerned about the juice that was running out of it….quite a bit…cheesecake looks good! Real high and fluffy looking!
Hi Carol, That’s just the butter seeping through. It happened to me the other day with my Mississippi Mud Cheesecake.
My husband is allergic to nuts so I’m wondering if I can make shoofly pie instead of pecan pie? (Or can I just omit the pecans or a good substitute??) this looks delish and perfect for fall!
Hi Brianna, I’ve never made Shoofly Pie. It looks like its about the same as the base for a pecan pie. I think it would work. My only concern is keeping the pie layer and the cheesecake filling separate. If you don’t mind them mixing a little bit then I say try it.
Hi, do you think I could swap sweet potato equally for the pumpkin in the Cheesecake? My family is not a fan of pumpkin, but they like sweet potato.
Hi Jessica, I think so… they both have the same texture and consistency.
Do you think graham crackers would work alright in the crust? I don’t have any vanilla wafers on hand. Also, how about using plain chobani yogurt rather than sour cream?
Hi Mary, Yes you can use graham crackers.
Hi! One question. Don’t you put the crust first in the oven before putting the filling? So the crust can be like compact? Like a normal cheesecake?
Hi Ana, I know that most cheesecakes require the crust to be pre-baked but with the ingredients of the pecan pie added on top the crust, the crust has no problem staying firm.
Hello, I use a cool down method when making my cheesecakes. I bake at 325 for 120 minutes, once my timer goes off I keep my cheesecake in the oven for close to 2 hours so it is completely cooled to then be put in the refrigerator. As far as the sweet sour cream to be added, will mixing the ingredients over warm heat and then adding it to my room temperature cheesecake be ok, to then be put back in the fridge to chill and later add the Carmel?
Thanks! 🙂
Hi Casey, I’m sure the flavor will be fine. Baking the sweet sour cream layer thickens the layer and creates the same texture as the cheesecake. If the layer is not baked it will not be thickened.
Thank you, I bought the condensed milk I ended up buying Caramel topping which worked I don’t want to be negative but the inside of the cheesecake was not firm I must have done something wrong along the way????but it tastes really good
I’m trying to make caremel out of the condensed milk no matter what it does not turn into caramel I think I may just melt some caramels????
Hi Diane, I just used Dulce de leche…it’s condensed milk that has already been made into caramel.
Hello Sheryl~I plan to make this delicious looking cheesecake for my sisters fiftieth birthday. She is single and lives alone. Is it possible to make this dessert in multiple mini versions, so doesn’t feel compelled to eat the entire pie. Thank you in advance for your reply!!
Hi Sharla, I’m not sure about making mini versions of this recipe. What you could do is slice the cheesecake, place pieces of parchment paper between each slice ( to make removing easy) and freeze the whole cheesecake in a container with a tight fitting lid. Then she can enjoy this delicious cheesecake one slice at a time.
That is perfect! Thank you.
This looks amazing! I’ll bake one this weekend, as a test run for Thxgvg. Would be fabulous with pumpkin spiced latte. Oh yes I’m going for it. Thanks for this recipe!
Good Luck Dena! This recipe is a keeper.
This recipe looks like an amazing way to kick off the fall season! Do you think this recipe would work with graham cracker crumbs instead of vanilla wafer crumbs? I want to make this cheesecake for my coworkers but two of them are allergic to gluten and I can’t find gluten free vanilla wafers but gluten free graham crackers are readily available. Thank you!
Hi Gwen, Yes…I think the gluten free graham cracker crumbs will work beautifully.
I loved making this recipe but wonder if I messed up. I have some melt going on while in the oven. (Corn starch or butter maybe?) looks like there won’t be room for the sour cream but I’m imagining it’ll be delicious!
Hi Micayla, It’s the butter in the crust. That’s why I always place my springform pan on a cookie sheet. The sour cream layer doesn’t rise that much. Once the cheesecake is baked you should have just enough room to add it.
I did everything exactly right, I thought. However my crust came out so hard it was difficult to get a fork through it. What can I do to make it a softer crust?—I think the main culprit was the pecan layer, not sure as that layer seemed to meld with the cookie layer.
Do you think baking it in a water bath would help avoid this issue? The cheesecake part turned out great.
I’m waiting for my cheesecake to finish baking. Added the sour cream & it came right to the top. I used 9″ springform. I can’t wait to taste it. Ha, I was going to bake a pumpkin cheesecake until I saw this recipe. I had a great time making it. Thanks for the pictures & notes.
WooHoo Nancy! That’s AMAZING! Happy Thanksgiving! ♥
How long does it cool on the rack before removing the sides and placing in the refrigerator?
Hi Rita, Do not remove the sides until after the cheesecake has completely chilled (preferably overnight). You can run a knife around the edges of the pan once it’s cools on the counter but don’t release the side.
I am fairly new to cheesecake making but this recipe looked too good to pass up. I made the entire cheesecake as instructed but paused between each layer. Made crust and let set up a few hours in the fridge. Made pecan pie layer and let set up overnight. I made the cheesecake layer next and a few hours later added and baked the sour cream layer. I waited a few days and added the final Dulee de leche and candied pecan layer and chilled until serving day. The paused between layers gave time for each layer to settle ensuring everything fit nicely into my 9 inch springfoam pan. This us a beautiful recipe and was a huge hit at family event.
That’s awesome Ann! I’m so glad everyone loves the cheesecake as much as I do! ♥
This sounds amazing! Am going to try it this week!
Awesome Judy! Good Luck! This cheesecake is amazing! ♥
What temp on your candy thermometer did you take the pecan pie filling off the heat and stir in the vanilla please?
Hi DiAnne, I cooked the filling a total of 6 minutes never letting the temperature go over 210°. After the 6 minutes were up then I added the vanilla.
Thank you!
I made this and neglected to monitor the temperature. The pecan pie layer turned into hard candy! Tasted pretty amazing, though hard to serve. Next time, will make sure to use my candy thermometer. Thanks for a great recipe!
Oh….sorry about that John. I hope you try it again. It is so….delicious!
If I make this in advance and freeze it do I need to cover it before I put it in the freezer? What can I cover it with without it getting freezer burnt?
Hi Avinell, When I froze mine it was already sliced. I placed wax paper between each slice in a container that had tight fitting lid for 2-3 weeks. If you want to freeze the cheesecake whole, I would suggest wrapping it in several layers of plastic wrap and then foil. Thaw overnight in the refrigerator. I just added a freezing section to this post.
How do you think this would taste if I omit the sour cream layer? My husband hates sour cream and will refuse to eat knowing it’s in a recipe.
Hi Margie, I think it would be fine. It’s just another layer of flavor but won’t effect the taste.
Do cheese cake pans debth come in different sizes? I had lots of batter left over to go into the 9 inch pan.
Thank you.
Hi Lynn, As far as I know all springform pans are about 3 inches in depth.
Hi Sonya, I don’t know why you had too much batter. The only thing I can think of is that possibly your springform pan wasn’t tall enough? Mine is 2 7/8 inches tall and can hold all the batter plus the topping. It will rise to the top and the sour cream goes to the edge but I can fit everything in the pan.
Once it is refrigerated overnight do you add the dulce de leche or do you wait until serving? Would be great to have it totally done before Thanksgiving.
Hi Heather, Once you remove the side ring of the springform pan you can add the toppings.
I had extra batter too so I made mini pumpkin cheesecakes ????.
That’s cool Michelle! Bonus cheesecakes!
Thanks for the recipe! My husband especially loved it. I think we have found a holiday tradition where I look forward to making this every Christmas.
That’s awesome Rose!
What brand of Dulce de Leche do you use and where can you buy it? I’ve never seen it in stores?
Hi Susan, I buy the one from Nestle. I have found it at Safeway, Walmart, Frys and Target. It’s usually on the baking isle (with the condensed milk) or on the Hispanic isle.
wow…wow….wow
i’m making this for sure, i just have one question can i make it in advance and freeze it?
thank you
rosa
Hahaha….Rosa. It’s so funny that you would ask that question. I just tested that today. I’m happy to report that YES this cheesecake can be frozen! Heading over to update the post.
I am baking this in Colorado at 6000 feet. I baked it 60 minutes and it is a LOT jiggly in the center. Do I bake it longer for the high altitude?
Hi Christy, here is a good article on baking in high altitude. https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains