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!
Ingredients
- Crust:
- ½ , 14.4 ounce
- 1 tablespoon unsalted butter , melted
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
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.
-
3
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.
-
4
Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.
-
5
Bake in the preheated oven for 35 minutes.
-
6
While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.
-
7
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
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pork Chop Soup
This hearty pork soup is inexpensive to make and so tasty, you'll want seconds. Serve with bread if desired.
Baked Gnocchi with Sage and Cheese
Soft pillowy nuggets of baked gnocchi are the ultimate comfort food.
Donut Muffins
These mini donut muffins with a secret ingredient of nutmeg taste just like cinnamon-sugar donut holes!