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Creating the perfect Pumpkin Pecan Pie Cheesecake Delight requires careful layering and attention to detail. Start by preparing your crust, which typically consists of crushed graham crackers, sugar, and melted butter. Once your crust is ready and baked, allow it to cool completely before adding any layers.

Pumpkin Pecan Pie Cheesecake

Celebrate the flavors of fall with this Pumpkin Pecan Pie Cheesecake Delight recipe! This dessert beautifully combines the spiced richness of pumpkin pie with the creamy texture of cheesecake, all topped off with a glorious pecan pie layer. Perfect for Thanksgiving, holiday parties, or any special occasion, this treat is sure to impress. Your guests will love the comforting blend of flavors and textures, making it a seasonal favorite everyone can enjoy.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup brown sugar, packed

½ cup unsalted butter, melted

1 teaspoon ground cinnamon

For the cheesecake layer:

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

3 large eggs, at room temperature

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, packed

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 your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon. Mix until the texture resembles wet sand. Press the mixture evenly and firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.

    Make the cheesecake layer: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it's smooth and creamy. Gradually add the granulated sugar, mixing until fully combined. Incorporate the eggs one at a time, ensuring each egg is mixed in thoroughly before adding the next. Stir in the vanilla extract, pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until the filling is smooth and well combined.

      Assemble the cheesecake: Pour the pumpkin cheesecake filling over the cooled crust, using a spatula to smooth the top. Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the edges appear set but the center still has a slight jiggle. Once baked, turn off the oven and crack the door open to let the cheesecake cool gradually in the oven for about 1 hour.

        Prepare the pecan pie topping: In a medium bowl, whisk together the light corn syrup, brown sugar, eggs, vanilla extract, salt, and cinnamon until the mixture is smooth and well blended. Gently fold in the chopped pecans until they are evenly distributed.

          Add the pecan topping: After the cheesecake has cooled slightly, pour the pecan filling evenly over the cheesecake layer. Return the cheesecake to the oven and bake for an additional 20-25 minutes, or until the pecan topping is bubbly and set.

            Chill and serve: Once done baking, remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to enhance the flavor and set the texture. When ready to serve, slice the cheesecake and garnish each slice with whipped cream, additional pecans, and a sprinkle of cinnamon for added flair.

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