Pecan Pie Pumpkin Cheesecake
Crafts to Crumbs presents a delicious mashup of pecan pie and pumpkin cheesecake, perfect for fall gatherings. Enjoy this unique dessert that combines tradition with a modern twist!
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Cooking tools:
- Food processor
- Stand mixer
- Hand mixer
- Springform pan
- Parchment paper
- Aluminum foil
- Cooking spray
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Ruler
- Refrigerator
- Cutting board
- Chef's knife
- Cooling rack
- Airtight container
Ingredients
- 1 sleeve (143g) graham crackers
- 2 cups (200g) pecan halves
- 5 tablespoons (70.6g) unsalted butter, melted
- 2 tablespoons (25g) sugar
- ½ teaspoon cinnamon
- 3 (8 oz) packages of cream cheese
- 1 cup (200g) sugar
- 1 (15oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice (*see note to mix your own)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 4 tablespoons (56.6g) unsalted butter
- 1 cup (213g) brown sugar
- ¼ cup (59 ml) corn syrup
- 2 cups (200g) pecans, chopped
- 1 tablespoon flour
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