BROOKE'S LAYERED PUMPKIN-PECAN CHEESECAKE

Brooke's Layered Pumpkin-Pecan Cheesecake image

I created this recipe to showcase our family's favorite Thanksgiving treats, and it has now become our new favorite dessert. A 2-layer pumpkin cheesecake topped with pecan pie, all baked to perfection. The perfect sweet treat every autumn!

Provided by Brooke Elizabeth

Categories Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

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Ingredients

Crust:
½ (14.4 ounce) package graham crackers
1 tablespoon unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces pumpkin puree
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 large egg
½ cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 teaspoon milk
⅔ cup chopped pecans

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Place graham crackers for crust in a zip-top bag and mash until crumbled. Mix with melted butter and press into the bottom of a springform pan.
Combine cream cheese, sugar, eggs, and vanilla for filling in a large bowl; beat with an electric mixer until smooth and creamy. Spread about 1 cup filling on the bottom of the crust.
Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
Bake in the preheated oven for 35 minutes.
While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
Remove pie from the oven and pour topping over. Return to the oven and bake until topping is golden brown, 10 to 15 minutes longer.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 35.6 g, Cholesterol 115.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 7.8 g, SaturatedFat 15.2 g, Sodium 334.4 mg, Sugar 24.7 g