Pecan Pie Pumpkin Cheesecake | Recipe Cart | Recipe Cart

Ingredients

• 2 cups graham cracker crumbs
• 1 teaspoon ground cinnamon
• 1/2 stick (1/4 cup) unsalted butter (melted)
• 2 cups pecans (roasted and chopped)
• 1 cup dark brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 egg yolks (room temperature)
• 1 cup dark corn syrup (or maple syrup)
• 1/2 cup heavy whipping cream (lukewarm)
• 4 tablespoons unsalted butter (cold and diced)
• 1 teaspoon vanilla extract
• 3 packages 8 oz each cream cheese (room temperature)
• 1 cup white granulated sugar
• 2 tablespoons flour
• 1 tablespoon pumpkin spice blend (see blog post for homemade option)
• 2 large eggs (room temperature)
• 1/4 cup heavy whipping cream (room temperature)
• 1/2 cup sour cream (room temperature)
• 1 can (15 oz) pumpkin puree
• 6 tablespoons unsalted butter (room temperature and cut up into pieces)
• 1/2 cup heavy whipping cream (room temperature)
• 1 cup pecans (roasted and roughly chopped)
• 2 cups heavy whipping cream (cold)
• 1/2 cup white granulated sugar