Brooke's Layered Pumpkin-Pecan Cheesecake

Name: Brooke's Layered Pumpkin-Pecan Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: Crust:; 0.5 (14.4 ounce) package graham crackers; 1 tablespoon unsalted butter, melted; 3 (8 ounce) packages cream cheese, at room temperature; 0.5 cup white sugar; 2 large eggs; 1 teaspoon vanilla extract; 8 ounces pumpkin puree; 1 teaspoon pumpkin pie spice; 0.25 teaspoon ground cinnamon; 1 large egg; 0.5 cup light brown sugar; 2 tablespoons unsalted butter, melted; 1 tablespoon white sugar; 1 teaspoon milk; 0.66666668653488 cup chopped pecans

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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!

Submitted by Brooke Elizabeth

Published on November 4, 2010

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hr 15 mins

Servings:

12

Yield:

12 servings

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Ingredients

Crust:
½ (14.4 ounce) package graham crackers
1 tablespoon unsalted butter, melted

Filling:

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

Topping:

1 large egg
½ cup light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 teaspoon milk
⅔ cup chopped pecans

Directions

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.

Cook's Note:

Make sure your cream cheese is room temperature. If it is cold, it won't get smooth and creamy and you'll end up with chunks in your pie.

Nutrition Facts (per serving)

432	Calories
30g	Fat
36g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 432
% Daily Value *
Total Fat 30g	38%
Saturated Fat 15g	76%
Cholesterol 116mg	39%
Sodium 334mg	15%
Total Carbohydrate 36g	13%
Dietary Fiber 2g	6%
Total Sugars 25g
Protein 8g	16%
Vitamin C 1mg	1%
Calcium 75mg	6%
Iron 2mg	11%
Potassium 185mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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