Pecan Pie Pumpkin Cheesecake — 15 Comments

    • 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.

    • 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.

  1. 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.

      • I just made the cheesecake and it’s cooling. Everything went great, but I question the size of the springform.. I used 9 inch, but I had way too much batter left and the sour cream was hard to spread on, it kept dripping.., shouldn’t the cheesecake be made in bigger springform?

        • 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.

          • So I measured the form and it’s exactly as yours… it’s no big deal, it came out great, really nice recipe. I will next time double the cream cheese and omit dulche de leche and use 10 inch form.. thanks for yummy cheesecake. 🙂

  2. 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.

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