Pecan Pie Pumpkin Cheesecake
In my opinion, fall is not complete without pecan pie and pumpkin cheesecake. They are my two of favorite fall desserts and I’ve made both desserts for Thanksgi
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Cooking tools:
- Springform pan
- Food processor
- Stand mixer
- Hand mixer
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Airtight container
- Plate
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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