Recipe – Pumpkin Pecan Pie Cheesecake

Looking for something a little different to serve at Thanksgiving? Try this sumptuous desert that is fairly easy to put together.

For the crust – You can make your own here, using your favorite recipe, or you can purchase a pre-made. We chose a pecan pre-made crust, found in Albertson’s.

Pecan Pie Filling

  • 2 cup pecans, chopped
  • 1 cup brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 egg yolks, room temperature
  • 1 cup corn or maple syrup (your preference)
  • 1/2 cup heavy whipping cream, lukewarm
  • 4 tablespoons cold, unsalted butter
  • 1 teaspoon vanilla extract

Pumpkin Cheesecake Filling

  • 3 8 oz cream cheese packages
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 1/2 cups pumpkin puree
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla

Pecan Pie Filling Instructions

  • Preheat oven to 325 degrees.
  • Mix brown sugar, cornstarch, and salt in a small bowl and then put in saucepan over low to medium heat.
  • Whisk in the egg yolks, syrup, and cream until smooth. Stir continuously and bring to a simmer.
  • Reduce heat to low and continue cooking until mixture resembles pudding, 5-10 minutes. Stir occasionally.
  • Remove from heat and stir in cold butter until fully dissolved.
  • Fold in chopped pecans and vanilla extract.
  • Transfer mixture to pie crust.
  • Cover with foil and bake for 20 minutes
  • Take from oven, toss-out foil cover and let it cool to room temperature. Once cooled, put in fridge for about 20-30 minutes.

Cheesecake Filling Instructions:

  • Combine cream cheese and heavy cream, beating until smooth. (3-4 minutes)
  • Add the sugar, pumpkin, pumpkin pie spice, and vanilla and beat until smooth and fluffy.
  • Pour the mixture into the cooled crust.
  • Place in fridge for 6-8 hours
  • Slice and enjoy!