Pecan Crunch Pumpkin Cheesecake Pie
Indulge in the ultimate fall dessert fusion with this Pecan Crunch Pumpkin Cheesecake Pie! Combining the creamy decadence of cheesecake, the warm spiced flavors of pumpkin pie, and the irresistible sweetness of a caramelized pecan topping, this dessert is a show-stopping centerpiece for any holiday table. Its buttery graham cracker crust perfectly complements the silky pumpkin cream cheese filling, which is subtly swirled with a vanilla-infused cheesecake layer for added elegance. Finished with a buttery, brown sugar pecan topping that adds crunch and richness, this pie is the perfect blend of textures and flavors. Whether you're hosting Thanksgiving dinner or simply craving a cozy autumn treat, this make-ahead dessert will steal the show. Don't forget to chill it overnight for the dreamiest slice of indulgence! Keywords: pecan crunch pumpkin cheesecake pie, holiday dessert, fall recipe, pumpkin spice, pecan topping.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Canned pumpkin puree
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Pecans, chopped
- 0.25 cup Brown sugar
- 2 tablespoons Unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan lightly with butter or nonstick spray.
In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom and sides of the pie pan. Bake for 10 minutes, then set aside to cool completely.
In a large bowl, beat the cream cheese and 3/4 cup granulated sugar together until smooth and creamy using an electric mixer on medium speed.
Add the vanilla extract and eggs to the cream cheese mixture, one at a time, beating well after each addition.
Remove 1/2 cup of the cream cheese mixture and set it aside for later. Into the remaining mixture, add the pumpkin puree, ground cinnamon, nutmeg, and ginger. Mix well until fully incorporated.
Pour the pumpkin cream cheese mixture into the cooled pie crust. Smooth out the top with a spatula.
Drizzle the reserved plain cream cheese mixture over the pumpkin layer in your desired pattern or swirl it gently with a knife for a marbled effect.
Bake the cheesecake pie in the preheated oven for 45–50 minutes or until the center is set but still slightly jiggly.
While the pie is baking, prepare the pecan topping. In a small saucepan over medium heat, combine the chopped pecans, brown sugar, and 2 tablespoons of butter. Cook, stirring frequently, until the mixture becomes sticky and caramelized, about 5 minutes. Remove from heat and let cool slightly.
After the pie is done baking, remove it from the oven and let it cool for 20 minutes. Then, evenly sprinkle the pecan topping over the surface.
Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set.
Slice the pie and serve chilled. Enjoy your Pecan Crunch Pumpkin Cheesecake Pie!
Nutrition Facts
Calories |
5098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.6 g | 469% | |
| Saturated Fat | 170.7 g | 854% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 283.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 827 mg | 64% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
