Pecan Pie Pumpkin Cheesecake Dessert (With Topping)

Pecan Pie Pumpkin Cheesecake is a variation of the famous dessert from The Cheesecake Factory. Pecan pie and pumpkin cheesecake combine to deliver the best of both worlds in one unbelievably yummy dessert. It’s a crowd-pleaser for your Thanksgiving or Christmas dessert table!

Don’t feel like you can choose between pecan pie and pumpkin cheesecake? I totally understand 😉

What would you say if I told you that you can have the best of both worlds?

This Pecan Pie Pumpkin Cheesecake combines all the very best desserts into one single irresistible treat. Whether you love cheesecake, pumpkin pie, or pecan pie, I’ve got you covered.

This delicious pumpkin cheesecake pie is made of a thick layer of pumpkin cheesecake filling topped with a scrumptious pecan pie topping.

And if that’s not enough for you, you can top this pie with a pecan caramel layer, homemade whipped cream, or no-churn vanilla ice cream.

This pecan pie pumpkin cheesecake may remind you of a dessert that The Cheesecake Factory offers. And the best news is that it’s much easier to make than it looks. Say hello to your new family favorite holiday dessert!

Pumpkin Recipes are very popular on the blog, check these

This Pecan Pie Pumpkin Cheesecake is rich and satisfying, and there is such amazing goodness in each and every bite. It’s the perfect way to top off a holiday meal.

Pecan Pie Pumpkin Cheesecake Ingredients

For The Crust:

• All-purpose flour
• Cold butter
• Brown sugar
• Eggs

For The Filling:

• Pumpkin puree
• Granulated sugar
• Ground cinnamon
• Ground ginger
• Cream cheese
• Pecans
• Maple syrup

Helpful Kitchen Tools:

• Tart pan, springform pan, or pie dish

NOTE: For more recipe details, please refer to the handy printable recipe card at the bottom of the post.

How To Make Pecan Pie Pumpkin Cheesecake

Make The Crust

In a mixing bowl, combine the flour and butter until the mixture resembles coarse crumbs.

Add the egg, egg yolk, and brown sugar to the flour mixture, stirring until the dough begins to come together. Transfer the dough onto a floured surface and gently knead it until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C) and prepare a 9-inch tart pan or pie dish by greasing it.

Roll out the chilled dough on a floured surface and carefully line the tart pan, trimming any excess dough.

Make The Pumpkin Filling

In a separate large bowl, mix together the pumpkin puree, cream cheese, granulated sugar, cinnamon, ginger, and maple syrup until smooth. Spread this pumpkin mixture evenly over the prepared crust.

Scatter the pecans over the pumpkin layer in the tart.

Bake your Pecan Pie Pumpkin Cheesecake

Bake the tart in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.

Serve And Enjoy!

Allow the pie to cool before slicing and serving. For extra indulgence, serve drizzled with maple syrup and a dollop of whipped cream or a scoop of ice cream. Enjoy this decadent dessert with friends and family!

Ways To Serve Pecan Pie Pumpkin Cheesecake

Make A Pecan Caramel Sauce As Topping

For the pecan caramel sauce, you’ll need:

• 1 cup butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 2 cups coarse chopped pecans

Melt brown sugar and butter in a pan over medium heat while stirring constantly. Slowly, add the heavy whipping cream. After the cream is mixed in, let it boil for one minute while stirring. Remove from the heat and stir in pecans.

Let it cool before pouring it on top of the cheesecake. Chill for one hour.

Homemade Whipped Cream

No-Churn Vanilla Ice Cream

It would also go great with a big glass of my delicious Homemade Eggnog

Variations To Try

• Change up the crust – I used a traditional pie crust. However, you could make a cookie crust with crushed-up graham crackers, gingersnaps, vanilla wafers, or even pecan sandies and melted butter. Yum!
• Leave the pecans off – With so many flavors, you could leave the pecans off and enjoy the crust with the delicious creamy pumpkin cheesecake and the topping of your choice. 
• Decorate it – Why not decorate it with colorful sprinkles or other toppings that fit a party or celebration?
• Make it gluten-free – For a gluten-free crust, use gluten-free flour instead of all-purpose flour. And if you make a cookie crust, replace the graham crackers with gluten-free graham crackers.

Expert Tips

• For best results, make sure all of your cheesecake ingredients are at room temperature before using.

• Gently shake your cheesecake to check if it’s done. If the whole thing moves as one, it’s done. If it ripples, you need to cook it longer.

• You can also use an instant thermometer to check it. Once it reaches 150 degrees F, it should be done baking

• To help prevent cracks in your cheesecake, leave the oven door cracked open (with the cheesecake still inside) for one hour after the cheesecake finishes cooking. This will help it cool more slowly to help prevent the sudden temperature changes that often cause cracks.

• Sprinkle both sides of your crust with flour before placing it in the pie plate to avoid it sticking after baking.

Tips For Cutting Your Pecan Pie Pumpkin Cheesecake

Cutting a cheesecake cleanly can present challenges! Here are some tips that should help make it easier.

• Hold a long, sharp, thin-bladed knife under hot tap water (or dip it into a glass of hot water) before slicing the cheesecake.
• Repeat this before making another cut because cheesecake pieces will stick to it.
• Another option to cut even slices is to use cheese wire or unflavored dental floss. I find this method easier to use after taking the pie out of the pan and placing it on a dish. Remember to clean off the cheesecake pieces that stick to the wire/floss before each cut.

Storage And Freezing

• Refrigerate: Any leftovers will stay fresh for up to three days in an airtight container in the fridge.   
• Freezing: You can freeze your cooled pecan pie pumpkin cheesecake for up to three months in a freezer-safe container. I highly recommend wrapping it with plastic freezer wrap and a layer of aluminum foil.  
• Defrost: Thaw overnight in your refrigerator for the best flavor.

PRO TIP: Freeze your cheesecake without any topping (caramel sauce, ice cream, or whipped cream). If you’ve already added topping, remove as much as possible before freezing.

Do I need to use a water bath to bake my cheesecake?

Water baths are a traditional and often recommended method for baking cheesecake because they slow down the baking process and help to prevent the cheesecake from cracking.

But full disclosure: I HATE using water baths. I find them annoying, AND I’ve still had cheesecakes crack when I’ve used them. So I skip water baths altogether.

Yes, sometimes cheesecakes crack, but place your delicious topping right on top to cover those cracks right up.

I hope you love this pecan pie pumpkin cheesecake recipe!

More Delicious Pumpkin Recipes

• Cinnamon Pumpkin Swirl Bread
• Pumpkin Cobbler
• Lattice Apple Peaches Pumpkin Pie
• Homemade Pumpkin Ice Cream
• Homemade Pumpkin Cheesecake Swirl Brownies
• Pumpkin Chiffon Pie
• Easy Pumpkin Cookies With Cake Mix Recipe

Pine For Later!