Pecan Pie Pumpkin Cheesecake — 31 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.

  3. 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.

    • 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.

  4. 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.

  5. 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.

  6. 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.

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