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Pecan Pie Pumpkin Cheesecake

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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.

Pecan Pie Pumpkin Cheesecake
Layer upon layer of flavor.  The crust is made with crushed vanilla wafer cookies or traditional graham cracker..  Then there’s a pecan pie filling layer.  This layer is thinner then a regular size 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!

Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake
Pecan Pie Pumpkin Cheesecake

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 cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup dark brown sugar, packed
  • 2 large eggs
  • 1 (15 ounce) can 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 ounce) sour cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

HOMEMADE DULCE DE LECHE INGREDIENTS

CANDIED PECANS INGREDIENTS

  • 2/3 cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

PECAN PIE PUMPKIN CHEESECAKE INSTRUCTIONS-full printable recipe below in recipe card

HOW TO PREPARE THE CHEESECAKE SPRINGFORM PAN

NOTE: Adding parchment paper to the bottom of the pan is ONLY necessary if you plan on removing the bottom of the pan from the cheesecake. Remember you are creating a delicious gooey caramel crust. The crust will stick to the bottom piece of parchment paper. Spray pan with non stick cooking spray, add a cut out circle of parchment paper to the bottom, cut strips of parchment paper to outline the sides, press to the sides. Spray the parchment paper again (bottom and sides). Wrap pan with heavy duty foil. Set aside.

THE VANILLA WAFER CRUST INSTRUCTIONS

  1. Preheat oven to 325°
  2. Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar.
  3. Add the melted butter, stirring to combine.
  4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
  5. Bake for 6 minutes.
  6. Let Cool. Leave oven on.

THE PECAN PIE LAYER INSTRUCTIONS

  1. In a medium bowl stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans and vanilla.
  2. Pour into prepared crust. Pour pie filling over cooled crust.

THE PUMPKIN CHEESECAKE FILLING INSTRUCTIONS

  1. In a medium mixing bowl beat with an electric mixer the cream cheese, granulated sugar, and brown sugar until fluffy. 
  2. Beat in eggs, pumpkin and milk . (ONLY UNTIL COMBINED YOU DON’T WANT TO ADD AIR TO THE EGGS—*see note below).  
  3. Add cornstarch, cinnamon and nutmeg. Beat only until combined. Pour batter onto pecan pie filling. NOTE: To avoid the pie filling from coming up around the sides, first pour the cheesecake layer around the edge working your way to the center.
  4. Place cheesecake (springform pan wrapped in foil) in a baking pan with a 2 inch rim into the oven. Add hot water to the baking pan 2 inches deep.
  5. Bake at 325° 1 hour . The cheesecake should be set around the edges and wobbly in the center.
  6. 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, leave the cheesecake in the oven 1 hour with the oven door closed.
  7. Remove from the oven onto a cooling rack. Cool until cheesecake comes to room temperature. Cover with plastic wrap and refrigerate several hours (preferably overnight).
  8. THE NEXT DAY: Let the cheesecake sit out 30 minutes BEFORE releasing the sides. Release the sides, run a knife around the edge of the pan. NOTE: The sugar wants to hold on to the sides so give it a little jiggle to release. IF DESIRED, REMOVE BOTTOM OF PAN FROM CHEESECAKE: TO RELEASE, 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

  1. PECANS: Add pecans to a small skillet set on medium high, and occasionally stirring, toast pecans. You’ll know they’re done when you can smell them. Keep a close watch, you don’t want them to burn.
  2. Turn off heat, 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.
  3. Transfer to a piece of parchment paper to cool. NOTE: Using a utensil, separate pecans.
  4. 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.
  5. Spread on the top of the cheesecake to the sides but not over the edge, decorate with cooled pecans.
  6. Store in refrigerator. MAKES 1 (9-inch) CHEESECAKE

A WORD OF CAUTION

ABOVE, IS THE LIST OF INGREDIENTS AND INSTRUCTIONS FOR MAKING THE MOST DELICIOUS CHEESECAKE YOU WILL EVER TASTE AND WILL BE YOUR FAMILY AND FRIENDS FAVORITE DESSERT. BUT…BEFORE YOU GATHER ALL THE INGREDIENTS I HAVE SOME ADVICE. IF THIS IS YOUR FIRST TIME MAKING A CHEESECAKE AND YOU’RE MAKING IT FOR A SPECIAL DINNER, SPECIAL OCCASION, OR EVENT. PLEASE, PLEASE, PLEASE MAKE THE CHEESECAKE AT LEAST ONCE TO PRACTICE YOUR SKILLS AND MAKE SURE YOU UNDERSTAND THE INSTRUCTIONS.

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 to can make an eye catching holiday dessert that will leave everyone skipping the turkey and going straight for the dessert table. Keep the kids busy with FREE activity sheets and Coloring Pages! Scroll down for the link. ↓

  1. Spray the bottom of the pan with non stick cooking spray, place a piece of parchment paper (cut to fit the bottom) on top.
  2. Cut strips of parchment paper to fit around the inner sides of the pan. Spray sides of pan, press strips to the side.
  3. Spray the bottom and side of pan (on top of the paper) with cooking spray.
  4. 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 into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment!

WHAT IS A WATER BATH?

  • Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
  • The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
  • The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.

THE WATER BATH

  1. Wrap the springform pan with aluminum foil on the bottom and up the sides.
  2. 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 – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.

Dulce de Leche

How to Make Homemade Dulce De Leche
Having a hard time finding Dulce de Leche? I usually find it on the Hispanic isle at the grocery store. Sometimes (depending on the store) I can find it on the baking isle. 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

Pecan Pie Pumpkin Cheesecake
Making the sugared pecans is super easy but adds so much to the look of the cheesecake.
Add water and sugar to a saucepan, stir until water has evaporated.
Pecan Pie Pumpkin Cheesecake
Pour onto a sheet of parchment paper, separate and cool.
Pecan Pie Pumpkin Cheesecake
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.
Pecan Pie Pumpkin Cheesecake
Cheesecake is always a big hit. Click here for over 70 variations of cheesecakes—->>>>CHEESECAKE RECIPES.
Pecan Pie Pumpkin Cheesecake

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). I wanted 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

Pecan Pie Pumpkin Cheesecake
Freezing for more than a month is not recommended
  • To use the bottom of 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 and a layer of foil.
  • To use a cardboard bottom: Once the cheesecake has been refrigerated and if 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 if from the cardboard or springform bottom to a serving plate.

The Original Pecan Pie Cheesecake Recipe

This amazing Pecan Pie Pumpkin Cheesecake originated from 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 are full of colorful graphics. The Thanksgiving Bingo Game is designed in a way 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!
Pecan Pie Pumpkin Cheesecake

MORE CHEESECAKE RECIPES

COCONUT LIME CHEESECAKE 2. BROWNIE SWIRL CHEESECAKE 3. CRANBERRY BLISS CHEESECAKE

PECAN PIE PUMPKIN CHEESECAKE FAQ’s

CAN I SUBSTITUTE PUMPKIN PIE SPICE FOR THE GROUND CINNAMON AND GROUND NUTMEG?

Yes, there is cinnamon, nutmeg and few other spices in pumpkin spice. Use the same amounts listed in the recipe.

I DON’T HAVE DARK BROWN SUGAR CAN I USE LIGHT BROWN SUGAR INSTEAD?

Yes, if you find yourself without dark brown sugar you can use light brown sugar in its place. Just remember you won’t get that rich caramel flavor you would get with dark brown sugar.

CAN I USE PUMPKIN PIE FILLING?

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.

CAN I USE GINGERSNAP COOKIES FOR THE CRUST?

Yes, I think that would be delicious! Using a food processor to break up the cookies into fine crumbs would be the best way to go.

CAN I USE GRAHAM CRACKERS FOR THE CRUST?

Yes, you can use graham cracker crumbs or make your own with whole graham crackers.

CAN I SUBSTITUTE MAPLE SYRUP FOR THE LIGHT CORN SYRUP?

Yes, Maple syrup can be used in place of corn syrup in a 1:1 ratio.

Pecan Pie Pumpkin Cheesecake

Pecan Pie Pumpkin Cheesecake

Yield: Makes 1 ((-inch) 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
  • 1/3 cup unsalted butter, melted

For the Pecan Pie Filling

  • 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

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
  • 2/3 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
  • 1/3 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

  • 2/3 cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

Prepare the Pan:

NOTE: Adding parchment paper to the bottom of the pan is ONLY necessary if you plan on removing the bottom of the pan from the cheesecake. Remember you are creating a delicious gooey caramel crust. The crust will stick to the bottom piece of parchment paper. Spray pan with non stick cooking spray, add a cut out circle of parchment paper to the bottom, cut strips of parchment paper to outline the sides, press to the sides. Spray the parchment paper again (bottom and sides). Wrap pan with heavy duty foil. Set aside.

For the Crust:

  1. Preheat oven to 325°
  2. Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar.
  3. Add the melted butter, stirring to combine.
  4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
  5. Bake for 6 minutes.
  6. Let Cool. Leave oven on.

For the Pecan Filling:

  1. In a medium bowl stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans and vanilla.
  2. Pour into prepared crust. Pour pie filling over cooled crust.

For the Pumpkin Cheesecake Filing:

  1. In a medium mixing bowl beat together the cream cheese, granulated sugar, and brown sugar until fluffy. 
  2. Beat in eggs, pumpkin and milk . (ONLY UNTIL COMBINED YOU DON'T WANT TO ADD AIR TO THE EGGS—*see note below.  
  3. Add cornstarch, cinnamon and nutmeg. Beat only until combined. Pour onto pecan pie filling. NOTE: To avoid the pie filling from coming up around the sides, first pour the cheesecake layer around the edge working your way to the center.
  4. Place cheesecake (springform pan wrapped in foil) in a baking pan with a 2 inch rim into the oven. Add hot water to the baking pan 2 inches deep.
  5. Bake at 325° 1 hour . The cheesecake should be set around the edges and wobbly in the center.
  6. 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, leave the cheesecake in the oven 1 hour with the door closed.
  7. Remove from the oven onto a cooling rack. Cool until cheesecake comes to room temperature. Cover with plastic wrap and refrigerate several hours (preferably overnight).
  8. THE NEXT DAY: Let the cheesecake sit out 30 minutes BEFORE releasing the sides. Release the sides, run a knife around the edge of the pan. NOTE: The sugar wants to hold on to the sides so give it a little jiggle to release. IF DESIRED, REMOVE BOTTOM OF PAN FROM CHEESECAKE: TO RELEASE, 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:

  1. PECANS: Add pecans to a small skillet set on medium high, and occasionally stirring, toast pecans. You'll know they're done when you can smell them. Keep a close watch, you don't want them to burn.
  2. Turn off heat, 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.
  3. Transfer to a piece of parchment paper to cool. NOTE: Using a utensil, separate pecans.
  4. 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.
  5. Spread on the top of the cheesecake to the sides but not over the edge, decorate with cooled pecans.
  6. Store in refrigerator. MAKES 1 (9-inch) CHEESECAKE

Notes

*HOW TO AVOID YOUR PECAN PIE PUMPKIN CHEESECAKE FROM STICKING

  1. Spray pan with non stick cooking spray, add a cut out circle of parchment paper to the bottom, cut strips of parchment paper to outline the sides, press to the sides. Spray the parchment paper again (bottom and sides)

*Eggs

  1. Eggs hold air inside the batter, which could rise up and cause cracks. So mix the eggs as little as possible once they’re added.

WATER BATH

    WHAT IS A WATER BATH?

  • Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
  • The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
  • The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.

THE WATER BATH

  1. Wrap the springform pan with aluminum foil on the bottom and up the sides.
  2. 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 – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.

    Did you make this recipe?

    Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

    © Sheryl

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    Pecan Pie Pumpkin Cheesecake

    Comments

    Pecan Pie Pumpkin Cheesecake — 80 Comments

      • 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.

        Reply ↓

    3. 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.

      Reply ↓

        • 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?

          Reply ↓

          • 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.

            Reply ↓

            • 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. 🙂

      • 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.

        Reply ↓

    6. 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?

      Reply ↓

      • 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.

        Reply ↓

    9. 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.

      Reply ↓

      • 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.

        Reply ↓

    11. 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.

      Reply ↓

    12. 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.

      Reply ↓

    13. 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!

      Reply ↓

      • 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.

        Reply ↓

    14. 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!

      Reply ↓

    15. 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!

      Reply ↓

    16. 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!!

      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.

        Reply ↓

    17. 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🤔

      Reply ↓

    18. 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

      Reply ↓

    19. 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! 🙂

      Reply ↓

      • 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.

        Reply ↓

    20. 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?

      Reply ↓

      • 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.

        Reply ↓

    21. 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?

      Reply ↓

    22. 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.

      Reply ↓

    23. 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!

      Reply ↓

      • 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.

        Reply ↓

    24. 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!

      Reply ↓

    26. 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.

      Reply ↓

      • 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.

        Reply ↓

    29. 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?

      Reply ↓

      • 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.

        Reply ↓

      • Hi Marcia, No….not Chrome. Only joining a program that allows you to access special recipes and build your own recipe box.

        Reply ↓

    33. 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

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      • 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?

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    34. 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

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