Pumpkin Cheesecake Pecan Pie

Pumpkin Cheesecake Pecan Pie

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Graham Cracker Crust Ingredients

  • 1 ½ C crushed graham crackers
  • 3 T butter
  • ¼ C Pioneer® Sugar

Cheesecake Layer:

  • 12 oz. cream cheese, softened
  • 1/3 C Pioneer® Sugar
  • 1 tsp vanilla extract
  • 1 egg

Pumpkin Pie Layer:

  • 2 C unsweetened fresh or canned pumpkin puree
  • 1 C heavy cream
  • 2 eggs, lightly beaten
  • 1 ½ tsp vanilla extract
  • 1/3 C Pioneer® Sugar
  • 1 ½ T all-purpose flour
  • 1/3 C Pioneer® Golden Light Brown Sugar, firmly packed
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp allspice
  • ½ tsp salt

Pecan Pie Topping:

  • 2 eggs, beaten
  • ¼ C Pioneer® Sugar
  • 1/3 C Pioneer® Golden Light Brown Sugar, firmly packed
  • 3 T melted butter
  • 2/3 C light or dark corn syrup
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 ½ C pecans, coarsely chopped

Directions

  1. Crust: Mix ingredients for the graham cracker crust and press into a 10-inch spring-form pan; set aside.
  2. Cheesecake: In a medium bowl, beat cream cheese until smooth. Beat in ¼ cup sugar; add vanilla and egg. Beat mixture until smooth.
  3. Pour the cream cheese mixture into the graham cracker crust spread evenly; freeze for about 15-20 minutes.
  4. Pumpkin Pie Layer: In the meantime, in a large bowl, combine pumpkin puree, heavy cream, the lightly beaten egg, vanilla extract, Pioneer® Sugar, flour, Pioneer® Golden Light Brown Sugar, cinnamon, nutmeg, ginger, allspice, and salt. Mix thoroughly until uniform.
  5. Pecan Pie Topping: In another bowl combine the eggs, Pioneer ® sugars, melted butter, corn syrup, vanilla extract and salt. Do NOT stir in pecans, keep them in a separate bowl for now and set both the pecan pie mixture and pecans aside.
  6. Preheat oven to 425° F.

Assembly:

  1. Remove the graham cracker crust with cream cheese from the freezer and pour the pumpkin pie mixture on top of it. Place in the preheated oven and bake for 10 minutes, then reduce the temperature to 350° and continue baking 20-25 minutes more. [You want the pumpkin layer semi-firm enough to hold the gooey pecan topping].
  2. When it cools, gently scatter the chopped pecans evenly over the pumpkin layer. Now carefully spoon or pour the pecan pie mixture over the pecans. It’s okay if it doesn’t cover fully as it will all melt together in the oven.
  3. Bake for 30-45 minutes longer. Keep checking every 20 minutes.
  4. When the pie is done, it should be sturdy, but still jiggly in the middle. The pecan pie topping should be dark and bubbling.
  5. Cool pie to room temperature, and then refrigerate at least 6 hours, overnight is best.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.