Creamy Pecan Pie Pumpkin Cheesecake combines pumpkin butter, pecans, cream cheese, and a graham cracker crust for the ultimate fall dessert.
You know that moment when you’re staring at a dessert table, trying to decide between the pumpkin pie and the pecan pie? It’s like a holiday rite of passage, but also… why is this always such a struggle? A few years ago, I decided to stop choosing. Seriously, why pick one when you can have both? So, I mashed them together into a cheesecake—and, let me tell you, it was life-changing.
The first time I brought it to Thanksgiving, I was so nervous. You know that fear when you try something new, and you’re sure everyone’s secretly judging? (Or maybe that’s just me.) But the moment my aunt took a bite and immediately asked for the recipe, I knew I was onto something.
It’s creamy, spiced, crunchy, and ridiculously good. My family has pretty much banned me from bringing anything else to holiday dinners now—this is the dessert. And honestly? I’m not mad about it.
Why You’ll Love This Pecan Pie Pumpkin Cheesecake Recipe?
This isn’t just dessert—it’s the star of the table. Here’s why you’re going to be obsessed:
- Two Desserts, One Plate: Why settle for just pumpkin or pecan pie when you can have both in cheesecake form?
- Texture Heaven: Creamy filling, buttery pecan topping, and that crumbly graham cracker crust. It’s got everything.
- Simple But Stunning: It’s surprisingly easy to make, but it looks and tastes like something straight out of a bakery.
- Make It Ahead: This beauty gets better as it chills, so it’s the perfect no-stress dessert for your big holiday spread.
Ingredient Notes:
Let’s talk ingredients. These aren’t just the building blocks—they’re what make this cheesecake so special.
- Pecans: Toasty, nutty, and the MVP of the topping. Chop them finely so every bite has a little crunch.
- Brown Sugar: Adds a cozy, caramel-like sweetness to both the filling and the topping.
- Pumpkin Butter: This is the secret sauce. It’s richer and spicier than plain pumpkin puree, giving the cheesecake that warm, fall flavor.
- Cream Cheese: Full-fat is non-negotiable here. It’s what makes the cheesecake so creamy and dreamy.
- Graham Cracker Crust: Store-bought is convenient, but if you’ve got time to make one from scratch, go for it. It’s worth the extra effort.
Pro Tip: Let your cream cheese and eggs sit out to come to room temperature. Cold ingredients can make the batter lumpy, and nobody wants that.
How To Make Pecan Pie Pumpkin Cheesecake?
I know cheesecake can seem intimidating, but trust me—this recipe is super simple. Here’s how to do it step by step:
Step 1. Prep the Oven and Topping
Start by preheating your oven to 350°F. In a small bowl, combine the chopped pecans, brown sugar, and softened butter. Mix it with a fork or pastry blender until it’s crumbly. Set this aside—this topping is going to make your cheesecake unforgettable.
Step 2. Make the Filling
In a large mixing bowl, beat the cream cheese until it’s smooth and lump-free. (Pro tip: Use a hand mixer unless you want an arm workout.) Add the brown sugar and mix until combined. Then, beat in the eggs one at a time. Finally, stir in the pumpkin butter—it’s going to smell so good, you’ll be tempted to eat it straight out of the bowl.
Step 3. Assemble and Bake
Pour the cheesecake filling into your graham cracker crust, smoothing it out with a spatula. Bake it for 40 minutes on the middle rack. When the timer goes off, take it out, sprinkle the pecan topping evenly over the cheesecake, and pop it back in for another 5 minutes.
Step 4. Cool and Chill
This is the hard part: waiting. Let the cheesecake cool on a wire rack until it’s room temperature. Then cover it and chill it in the fridge for at least 4 hours—overnight is even better. It’s worth it, I promise.
Want To Save This Recipe?
Storage Options:
Have leftovers? (Not likely, but let’s pretend.)
- Fridge: Cover your cheesecake tightly and keep it in the fridge for up to 5 days. The flavors get even better after a day or two.
- Freezer: Slice the cheesecake, wrap each piece in plastic wrap, and freeze for up to 2 months. Thaw it in the fridge overnight before digging in.
Variations and Substitutions:
This cheesecake is already amazing, but there’s always room for creativity.
- Make It Gluten-Free: Use a gluten-free graham cracker crust.
- Add Chocolate: Drizzle melted chocolate over the top before serving. It’s indulgent, but hey, it’s the holidays.
- Switch the Nuts: Not a pecan fan? Walnuts or hazelnuts are great swaps.
- Homemade Crust: Feeling ambitious? Make a homemade crust with gingersnaps for a spiced twist.
What to Serve with Pecan Pie Pumpkin Cheesecake?
This cheesecake is a star on its own, but it pairs beautifully with a few simple sides:
- Coffee: A hot cup of coffee or a pumpkin spice latte is the perfect complement.
- Whipped Cream: A dollop of fresh whipped cream adds a light, airy contrast.
- Ice Cream: Vanilla or butter pecan ice cream takes it to another level.
- Hot Cider: Warm spiced cider makes it feel extra festive.
Frequently Asked Questions:
Can I use pumpkin puree instead of pumpkin butter?
You can, but pumpkin butter has a richer, spiced flavor. If you’re using puree, add extra cinnamon, nutmeg, and cloves to make up for it.
How do I know when it’s done baking?
The edges will be set, but the center should still jiggle a little when you gently shake the pan. It’ll firm up as it cools.
Can I skip the pecan topping?
You could, but why would you? The crunchy topping is what makes this cheesecake so special.
So, what do you think? Are you ready to try this Pecan Pie Pumpkin Cheesecake for your next holiday gathering? I can’t wait to hear how it turns out—drop me a comment or share a photo. Your holiday table just got a whole lot sweeter!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pecan Pie Pumpkin Cheesecake
Ingredients
For the Topping
- ½ cup chopped pecans
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter softened
For the Cheesecake Filling
- 1 8 oz package cream cheese, softened
- ⅓ cup packed brown sugar
- 2 large eggs
- ¾ cup pumpkin butter
For the Crust
- 1 9-inch prepared graham cracker crust
Instructions
Prepare the Topping
- In a medium mixing bowl, combine the chopped pecans, brown sugar, and softened butter. Using a fork or pastry blender, mix until the mixture resembles coarse crumbs. Set aside.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer at high speed until smooth and creamy. Add the brown sugar and continue mixing until well incorporated. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the pumpkin butter and mix until smooth and uniform.
Assemble the Cheesecake
- Pour the prepared cheesecake filling into the pre-made graham cracker crust. Smooth the surface with a spatula to ensure even distribution.
Bake the Cheesecake
- Preheat the oven to 350°F (175°C). Place the cheesecake on the center rack of the oven and bake for 40 minutes, or until the edges are set, and the center jiggles slightly when gently shaken.
Add the Topping
- Carefully remove the cheesecake from the oven and evenly sprinkle the prepared pecan topping over the surface. Return the cheesecake to the oven and bake for an additional 5 minutes, or until the topping has melted slightly and is golden.
Cool and Chill
- Remove the cheesecake from the oven and allow it to cool on a wire rack to room temperature. Once cooled, cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight, to set fully.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
