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
Ingredients
- Crust:
- ½(14.4 ounce) package graham crackers
- 1tablespoon unsalted butter, melted
- 3(8 ounce) packages cream cheese, at room temperature
- ½cup white sugar
- 2large eggs
- 1teaspoon vanilla extract
- 8ounces pumpkin puree
- 1teaspoon pumpkin pie spice
- ¼teaspoon ground cinnamon
- 1large egg
- ½cup light brown sugar
- 2tablespoons unsalted butter, melted
- 1tablespoon white sugar
- 1teaspoon milk
- ⅔cup chopped pecans
Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).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.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.Step 4
Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.Step 5
Bake in the preheated oven for 35 minutes.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.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.