If you’re looking for a dessert that impresses as much as it comforts, this Pecan Pie Pumpkin Cheesecake is the one to bake. Combining the creamy richness of bal kabaklı cheesecake with the gooey sweetness of pecan pie, this showstopper fits beautifully into any list of sonbahar tatlıları or balkabağı tarifleri.
With a buttery crust, silky pumpkin cheesecake filling, and a glistening pecan topping, this dessert is perfect for autumn gatherings, holiday tables, or simply when you want to indulge. Whether you’re a fan of çizkek tarifleri, classic kuru pastalar, or modern balkabaklı tart creations, this recipe is a delicious way to welcome fall.
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What Makes This Cheesecake Special?
This cheesecake is a true hybrid dessert — two classics in one. The base is a smooth and creamy pumpkin cheesecake, spiced with cinnamon and nutmeg. On top is a layer of sticky-sweet pecans, like the filling of a pecan pie.
Combining Bal Kabaklı Cheesecake with Pecan Pie Flavors
Pumpkin and pecans are a natural match, making this dessert the perfect sonbahar tarifleri star. It has the elegance of a çizkek tarifi, the coziness of a kuru pasta, and the seasonal flair of a balkabağı tarifi — all baked into one.
Ingredients You’ll Need
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
½ teaspoon cinnamon
6 tablespoons melted butter
For the Pumpkin Cheesecake:
24 ounces (3 packages) cream cheese, softened
1 cup sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
For the Pecan Topping:
½ cup light brown sugar
¼ cup light corn syrup
¼ cup heavy cream
1 tablespoon butter
1 teaspoon vanilla extract
1 ½ cups pecan halves
Optional Toppings and Decorative Ideas:
A dollop of whipped cream
Extra toasted pecans
A light dusting of cinnamon
If you love seasonal desserts, you might also enjoy these Pumpkin Rolls or the decadent Pumpkin Sheet Cake with Cream Cheese Frosting as a sweet complement to your table.
Kitchen Equipment Needed
Springform pan (9-inch)
Mixing bowls
Electric mixer or stand mixer
Rubber spatula
Saucepan
Measuring cups and spoons
Cooling rack
For more baked inspiration, check out other fırında yemek tarifleri like this Garlic Parmesan Focaccia Bread.
Step-by-Step Preparation: Pecan Pie Pumpkin Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
Step 2: Make the Pumpkin Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add the sugar and mix until combined. Beat in the pumpkin puree, then add eggs one at a time, mixing just until incorporated.
Blend in vanilla extract, cinnamon, nutmeg, and salt.
Pour the filling over the prepared crust and smooth the top.
Step 3: Bake the Cheesecake
Bake in the preheated oven for 55–65 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 30 minutes.
Remove from the oven and cool completely on a rack, then refrigerate for at least 4 hours (or overnight).
Step 4: Make the Pecan Topping
In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir constantly until the sugar is dissolved and the mixture begins to bubble.
Remove from heat and stir in vanilla. Let cool for about 10 minutes, then stir in the pecan halves.
Step 5: Assemble and Serve
Remove chilled cheesecake from the springform pan and transfer to a serving plate.
Spoon the pecan topping evenly over the cheesecake.
Slice and serve, adding a dollop of whipped cream or a sprinkle of extra cinnamon if desired.
Tips for a Creamy Cheesecake and Perfect Pecan Topping
✅ Use room-temperature cream cheese for a smooth filling.
✅ Don’t overmix the batter — it can introduce too much air, leading to cracks.
✅ Cool the cheesecake gradually to prevent sinking or cracking.
✅ Let the pecan topping cool slightly before spooning on so it doesn’t melt the cheesecake.
Common Mistakes to Avoid
🚫 Skipping the chilling step — cheesecake needs time to set properly.
🚫 Overbaking — the center should still jiggle slightly when done.
🚫 Pouring hot pecan topping over warm cheesecake — always let both cool.
Serving and Presentation Tips
For an elegant presentation, place the cheesecake on a cake stand and garnish with whole pecans arranged in a spiral pattern.
Serve slices on dessert plates with a fork and a drizzle of caramel sauce for added drama.
If you’re a fan of kapkek pastalar, you can even adapt this recipe into mini cheesecakes baked in a muffin tin.
Recipe Tips and Variations
Make-Ahead Tips and Storage Suggestions
Bake the cheesecake a day ahead — it actually tastes better after chilling overnight.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual slices wrapped in plastic and foil for up to 1 month.
Flavor Twists for Balkabaklı Tart and Kapkek Pastalar Styles
Swap graham crackers for gingersnaps or digestive biscuits in the crust.
Add a splash of bourbon to the pecan topping for extra depth.
Bake in tart pans or muffin tins for individual portions — a fun balkabaklı tart or kapkek pastalar variation.
How to Store and Reheat Leftovers
Store leftover cheesecake in the refrigerator, covered.
Serve cold or let sit at room temperature for about 20 minutes before serving.
Cheesecake is best enjoyed chilled — no reheating required.
Why This Cheesecake is a Must for Fırında Yemek Tarifleri Lovers
This pecan pie pumpkin cheesecake is a masterpiece among fırında yemek tarifleri. It combines everything you love about autumn desserts: creamy, crunchy, spiced, and decadent. For anyone who loves sonbahar tatlıları, this recipe is an absolute must.
Frequently Asked Questions
Can I use fresh pumpkin puree?
Yes — just be sure it’s well-drained and smooth.
What if I don’t have a springform pan?
You can bake in a deep pie dish, but cutting neat slices may be trickier.
Can I use walnuts instead of pecans?
Absolutely — walnuts add a slightly more bitter edge.
Do I need a water bath?
This recipe doesn’t require one, but if you want to minimize cracks, you can bake the cheesecake in a water bath.
Bake and Share This Pecan Pie Pumpkin Cheesecake Today!
This Pecan Pie Pumpkin Cheesecake brings the flavors of fall into one unforgettable dessert. Creamy, spiced pumpkin filling, buttery crust, and glossy pecan topping — it’s a dream come true for fans of çizkek tarifleri, sonbahar tarifleri, and all things cozy.
If you enjoyed this recipe, please share it with your friends and subscribe to our blog for more creative balkabağı tarifleri, decadent desserts, and seasonal favorites. Happy baking!
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Irresistible Pecan Pie Pumpkin Cheesecake : The Ultimate Dessert
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Irresistible Pecan Pie Pumpkin Cheesecake combines creamy spiced pumpkin cheesecake with a rich pecan pie topping on a buttery graham cracker crust. A stunning sonbahar tatlıları (fall dessert) perfect for holidays, dinner parties, or cozy nights in.
Ingredients
For the crust: 1½ cups graham cracker crumbs ¼ cup brown sugar ½ teaspoon cinnamon 6 tablespoons melted butter For the cheesecake filling: 3 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 3 large eggs 1 cup pumpkin puree 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger For the pecan pie topping: ½ cup butter ½ cup brown sugar ¼ cup corn syrup 2 eggs, lightly beaten 1 teaspoon vanilla extract 1½ cups pecan halves
Instructions
1. Preheat oven to 350°F (175°C). Combine crust ingredients, press into a 9-inch springform pan, and bake for 8–10 minutes. Let cool slightly. 2. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well. Stir in pumpkin puree and spices. Pour filling over crust. 3. Place pan in a larger dish with hot water (water bath) and bake for 50–60 minutes, until set but slightly jiggly. Cool in oven 1 hour with door cracked, then chill at least 4 hours. 4. For topping, melt butter with brown sugar and corn syrup. Remove from heat, whisk in eggs and vanilla, then stir in pecans. Pour over chilled cheesecake and chill another 30–60 minutes before serving.
Notes
• Use room-temperature cream cheese for a smooth filling. • Don’t skip the water bath — it prevents cracks. • Chill overnight for best flavor and clean slices. • Bake in muffin tins for individual servings if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 330mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pecan pie pumpkin cheesecake, sonbahar tatlıları, balkabaklı cheesecake, çizkek tarifleri, fall cheesecake recipe
