You can't have Thanksgiving without a pecan pie. Impress your guests this year with all the flavors of fall in one delicious Pumpkin Cheesecake Pecan Pie. This gooey cheesecake pie will be the star of your holiday dessert table.
If you are hosting Thanksgiving dinner and want to impress your guests with a delicious dessert, this cheesecake pie recipe is what you need.
A few years ago we made a pecan pie cheesecake that has become one of our favorite go-to desserts. After serving it to friends, one of them suggested we try it with a pumpkin cheesecake layer. I couldn't get the idea out of my head, so I made it the very next day. And wow! Was it ever good!
This pecan pie pumpkin cheesecake is the perfect twist on two classic desserts. It has the gooey goodness of a traditional pecan pie but with an added creamy, rich pumpkin cheesecake layer. You won't be able to resist this holiday treat!
Why You Will Love This Cheesecake Pie
There are so many reasons why you should make this pie recipe for your next family dinner or holiday party. First off, it only takes 20 minutes to put together and can be made ahead of time, if needed.
Second, it looks absolutely stunning when served for dessert and will definitely impress your guests. And finally, your friends and family will love this pumpkin cheesecake pie so much that they will be asking for seconds.
Trust me and make two pies! You won't have any leftovers once people taste how good this pecan pie cheesecake recipe is.
Main Ingredients Needed
There are no hard to find ingredients or complicated directions involved in this easy-to-make pecan pie pumpkin cheesecake. Just simple ingredients that you may already have on hand for Thanksgiving dessert prep.
- Pie Crust - Use a refrigerated pie crust or make a homemade pie crust. Either one works.
- Cream Cheese - We prefer to use full fat cream cheese in our recipes.
- Granulated Sugar - Sweetens the cheesecake and helps smooth out the cream cheese when mixed in. Use brown sugar to give it a deeper rich flavor.
- Pumpkin Puree - Make sure you get pure pumpkin puree NOT pumpkin pie filling. The filling has added sugar and spices in it.
- Spices - A mixture of cinnamon, nutmeg, cloves, and ginger give this a great fall flavor.
- Dark Corn Syrup - Sweetens the filling, but also keeps the filling smooth and delicious. You can also use maple syrup, caramel ice cream topping, agave, molasses, or honey instead.
- Pecans - We like to use whole pecans because it looks so pretty after it bakes. You can also use chopped nuts if you prefer smaller pieces instead.
How to make Pumpkin Cheesecake Pecan Pie
As this pecan pie cheesecake recipe bakes, magic happens in your oven. Watch as the gooey layer sinks below the pumpkin cheesecake leaving the candied pecans on top.
It is pure torture, but you have to wait for this pecan pie to chill before you can cut into it. Believe me, it will not look pretty if you start slicing into it warm. Been there, done that! Take my advice and make this fall dessert the day before you actually want to serve it.
- Mix the cream cheese and sugar in a large bowl until creamy.
- Add pumpkin puree, spices, and egg and mix again until creamy.
- Spread the pumpkin cheesecake batter in the bottom of a pie crust that has been place in a buttered pie plate.
- Whisk together sugar, corn syrup, eggs, vanilla, and melted butter, then stir in the pecans.
- Pour the pecan pie filling slowly on top of the cheesecake layer.
- Cover the edges of the crust with a pie shield or tin foil because you do not want the crust to burn while it bakes.
- Place on a wire rack to cool for an hour, then refrigerate until chilled completely.
- Add a swirl of this best homemade whipped cream recipe and a sprinkle of pumpkin pie spice to each slice.
How do you keep pie crust from sticking to the pan?
- Spray your pie plate with a flour and oil based nonstick spray like Baker's Joy or Pam. You can also butter the bottom and sides of your pie plate before placing a pie crust in it.
- Sprinkle both sides of your crust with flour before placing it in the pie plate.
- You could also line the bottom of the pie plate with parchment paper before adding the pie crust. Just be sure to pull the paper off each slice before you serve it.
- Make sure you do not stretch the pie crust thin when you are placing it in the bottom of the pie plate. Press it firmly against the bottom and sides of the pie plate to keep it from pulling away from the pan while baking.
- Do not over fill the pan. If the filling bubbles up and spills over the edge of the crust it will seep between the crust and pie plate and bake the crust right to the pan.
- Blind baking the crust before adding fillings may also help prevent the pie from sticking. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans and bake at 400 degrees for 10 minutes. Remove and cool while you prepare the fillings.
- Use a silicon pie plate.
- Dip the bottom of the pie plate in very hot water for 10-20 seconds to loosen the crust and sticky filling right before serving. Be careful not to get water onto the edge of the pie!
Can I use light corn syrup instead of dark corn syrup?
Yes, you can use whatever you have on hand. Your filling will just be a little bit lighter if you use the light corn syrup.
Do I have to use whole pecans?
No. You can use chopped or diced pecans as well.
Can I substitute other nuts?
Yes, you can use any other nut that you prefer. Walnuts and almonds would taste great too.
More Pumpkin Dessert Recipes
- Pumpkin Pie Brownies
- Pumpkin Cobbler
- Pumpkin Chocolate Cream Cheese Bars
- Brownie Pumpkin Cheesecake Bars
- Pumpkin Streusel Donuts
- Pumpkin Chocolate Chip Bread
- Pumpkin Cream Cold Brew
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- 1 refrigerated pie crust
For the Cheesecake Layer
- 1 - 8 ounce package cream cheese, softened
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger
- 1 large egg
For the Pecan Layer
- ⅔ cup dark corn syrup
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup whole pecans
- Preheat the oven to 350 degrees. Coat a 9.5 inch pie plate with butter.
- Unroll the pie crust and place in the pie plate. Fold the edges under and crimp. Refrigerate until needed.
- Beat the cream cheese and sugar until creamy. Add the pumpkin, spices, and egg and beat until creamy again. Spread the mixture in the bottom of the pie crust.
- Whisk together the corn syrup, sugar, eggs, butter, and vanilla. Add the pecans and stir to coat. Gently pour on top of the cheesecake layer.
- Place the pie dish on a cookie sheet and cover the edges of the pie crust with foil or a pie guard. Bake for 50-55 minutes.
- Remove and let cool on a wire rack for 1 hour, and then refrigerate until chilled.
- Serve with Cool Whip, pumpkin pie spice, and extra pecans, if desired.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 200mgCarbohydrates: 48gFiber: 2gSugar: 38gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post and recipe for this Pecan Pumpkin Cheesecake Pie was originally published on September 19, 2016. The post has been updated and republished on November 17, 2018.