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The Pumpkin Pecan Pie Cheesecake Delight is a show-stopping dessert that perfectly captures the essence of fall. Combining the rich creaminess of cheesecake with the warm, comforting flavors of pumpkin pie, and crowned with a crunchy pecan pie topping, this dessert is a delightful homage to the season. Whether you're hosting a Thanksgiving feast or simply indulging in a sweet treat during the cooler months, this recipe is both a feast for the eyes and a treat for the palate.

Pumpkin Pecan Pie Cheesecake

Indulge in the ultimate fall dessert with our Pumpkin Pecan Pie Cheesecake Delight. This recipe combines creamy cheesecake, spiced pumpkin, and a crunchy pecan topping for a delightful treat perfect for any occasion. Ideal for Thanksgiving gatherings or cozy evenings at home, it's a feast for both the eyes and the palate. Discover step-by-step instructions to craft this multi-layered dessert and tips for ensuring perfect results every time. Enjoy a sensational blend of flavors and textures that embodies the spirit of autumn!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup brown sugar

½ cup unsalted butter, melted

1 teaspoon cinnamon

For the cheesecake layer:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

For the pecan pie topping:

1 cup pecans, roughly chopped

¾ cup light corn syrup

½ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

½ teaspoon ground cinnamon

For garnish (optional):

Whipped cream

Additional pecans for topping

Cinnamon sprinkle

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Instructions
 

Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter, and cinnamon until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

    Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, pumpkin puree, cinnamon, nutmeg, ginger, and salt until the mixture is well incorporated.

      Assemble the cheesecake: Pour the pumpkin cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake the cheesecake for about 50-60 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and crack the door to let it cool gradually for about 1 hour.

        Prepare the pecan pie topping: In a medium bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, salt, and cinnamon until smooth. Stir in the chopped pecans.

          Add the pecan topping: Once the cheesecake has cooled, evenly pour the pecan filling on top of the cheesecake layer. Return it to the oven and bake for an additional 20-25 minutes, or until the topping is bubbly and set.

            Chill and serve: Remove the cheesecake from the oven and let it cool to room temperature. Once it has cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture. Serve chilled, garnished with whipped cream, extra pecans, and a sprinkle of cinnamon if desired.

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                Prep Time, Total Time, Servings: 30 minutes | 3 hours | 12 servings