Brooke's Layered Pumpkin-Pecan Cheesecake

Brooke's Layered Pumpkin-Pecan Cheesecake

I created this recipe to showcase our family's favorite Thanksgiving treats, and it has now become our new favorite dessert. A 2-layer pumpkin cheesecake topped with pecan pie, all baked to perfection. The perfect sweet treat every autumn!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Preheat the oven to 325 degrees F (165 degrees C).
  2. Step 2

    Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
  3. Step 3

    Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
  4. Step 4

    Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
  5. Step 5

    Bake in the preheated oven for 35 minutes.
  6. Step 6

    While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
  7. Step 7

    Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.