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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!
Ingredients
- Crust:
- ½ (14.4 ounce) package graham crackers
- 1 tablespoon unsalted butter, melted
Topping
- 1 large egg
- ½ cup light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon white sugar
- 1 teaspoon milk
- 2/3 cup chopped pecans
Filling
- 3 (8 ounce) packages cream cheese, at room temperature
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces pumpkin puree
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
Directions
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.
Cook’s Note:
Make sure your cream cheese is room temperature. If it is cold, it won't get smooth and creamy and you'll end up with chunks in your pie.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 432 | |
| % Daily Value * | |
| Total Fat30g | 38% |
| Saturated Fat15g | 76% |
| Cholesterol116mg | 39% |
| Sodium334mg | 15% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber2g | 6% |
| Total Sugars25g | |
| Protein8g | |
| Vitamin C1mg | 5% |
| Calcium75mg | 6% |
| Iron2mg | 11% |
| Potassium185mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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