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Pecan Pie Pumpkin Cheesecake — 51 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.

    • I was wondering,this doesn’t get a water bath? I just made a plain New York style cheesecake, and it had to be baked in a water bath. This is my next one to make. Probably for Thanksgiving. Thank you for your time. I am just curious.

  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.

  7. 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!

  8. 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!

  9. 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.

  10. 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🤔

  11. 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

  12. 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.

  13. 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.

  14. 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?

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