Brooke's Layered Pumpkin-Pecan Cheesecake

Pumpkin pie, cheesecake, and pecan pie all rolled into one sweet dessert that's a perfect ending for any holiday meal.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 432 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 1 large egg
• 1 teaspoon milk
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 2 tablespoons unsalted butter, melted
• 1 tablespoon unsalted butter, melted
• Crust:
• 3 (8 ounce) packages cream cheese, at room temperature
• 8 ounces pumpkin puree
• 0.5 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.66666668653488 cup chopped pecans
• 0.5 cup light brown sugar
• 0.5 (14.4 ounce) package graham crackers

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 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.

Step 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.

Step 4

Add pumpkin puree, pumpkin pie spice, and cinnamon to the remaining filling. Beat until thoroughly mixed. Pour into the pie crust.

Step 5

Bake in the preheated oven for 35 minutes.

Step 6

While the pie is baking, beat egg for topping until foamy. Mix in brown sugar, melted butter, white sugar, and milk. Add nuts.

Step 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.