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Pecan Pie Pumpkin Cheesecake

Pecan pie pumpkin cheesecake layers a brown sugar and pecan filling beneath smooth pumpkin-spice cheesecake on a buttery graham cracker crust. A water bath and a long chill help create a creamy texture with a gently wobbly center.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Cooling and chilling 8 hours 10 minutes
Total Time 10 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 7 tbsp unsalted butter melted and divided
For the pecan pie layer
  • 5 eggs large, room temperature, divided
  • 0.5 cup light corn syrup
  • 0.5 cup light brown sugar packed
  • 2 tsp vanilla extract divided
  • 0.5 tsp fine salt divided
  • 1 cup pecans chopped
For the pumpkin cheesecake
  • 3 block (8 oz) cream cheese softened
  • 0.75 cup granulated sugar
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tsp pumpkin pie spice

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Lightly grease a 9-inch springform pan.
  3. Wrap the outside of the pan in two layers of heavy-duty foil.
  4. Stir the graham cracker crumbs with 5 tablespoons of the melted butter.
  5. Press the crumb mixture evenly over the bottom of the pan.
  6. Bake for 10 minutes.
  7. Cool for 10 minutes.
Make the pecan pie layer
  1. Whisk 2 eggs with the corn syrup, brown sugar, remaining 2 tablespoons melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt.
  2. Stir in the pecans.
  3. Pour the pecan mixture over the cooled crust.
Make the pumpkin cheesecake
  1. Beat the cream cheese and granulated sugar in a large bowl until smooth.
  2. Mix in the pumpkin, sour cream, flour, pumpkin pie spice, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt.
  3. Beat in the remaining 3 eggs one at a time just until combined.
  4. Carefully pour the cheesecake mixture over the pecan layer.
  5. Spread the cheesecake mixture gently to the edges.
Bake and chill
  1. Reduce the oven to 325°F.
  2. Set the springform pan in a large roasting pan.
  3. Pour hot water into the roasting pan until it reaches halfway up the springform pan.
  4. Bake for 70 to 85 minutes, until the edges are set and the center still wobbles slightly.
  5. Turn off the oven and prop the door open.
  6. Leave the cheesecake inside for 1 hour.
  7. Remove the springform pan from the water bath.
  8. Remove the foil.
  9. Cool on a wire rack for 1 hour.
  10. Refrigerate for at least 6 hours before serving.

Notes

For clean slices, chill the cheesecake fully before cutting. Store covered in the refrigerator for up to 5 days, or freeze slices for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a 1:1 gluten-free flour blend.