Can I skip the water bath?

You can , but expect more cracks and a slightly drier edge. Water bath = smoothest finish.

Can I use store-bought pecan pie filling?

Fresh-cooked filling tastes best, but store-bought works in a pinch. If using canned, check the consistency — it must be thick enough to support the cheesecake layer.

Why use evaporated milk?

It adds richness and helps the pumpkin cheesecake bake with a silky texture. You can substitute heavy cream, but adjust for richness.

How do I prevent the pecan layer from mixing with the cheesecake?

Cook the pecan layer until noticeably thick, then cool slightly before pouring. That helps it hold up when the cheesecake layer is poured on.

Yes — freeze without toppings for up to a month. Thaw in the fridge overnight and add dulce de leche & candied pecans just before serving.

Pecan Pie Pumpkin Cheesecake — The Ultimate Thanksgiving Desserts Showstopper

Description

A two-dessert combo: a crisp cookie-style crust, a gooey pecan pie layer, and a silky pumpkin cheesecake, finished with a sweet sour-cream cap, dulce de leche and candied pecans. Makes one 9-inch cheesecake.

Ingredients

Scale

For the crust

1 ¾ cups vanilla-wafer crumbs (or graham cracker crumbs)
¼ cup packed light brown sugar
⅓ cup unsalted butter, melted

For the pecan-pie layer

⅔ cup dark brown sugar, packed
⅔ cup light corn syrup
⅓ cup unsalted butter, melted
2 large eggs
1½ cups pecans, coarsely chopped
1 teaspoon vanilla extract

For the pumpkin-cheesecake layer

3 (8-oz) packages cream cheese, softened
1 cup granulated sugar
¼ cup dark brown sugar, packed
2 large eggs
1 (15-oz) can pumpkin puree
2/3 cup evaporated milk
2 tablespoons cornstarch
1¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg

For the sweet sour-cream topping

1 (16-oz) container sour cream
⅓ cup granulated sugar
1 teaspoon vanilla extract

For the finishing touch

1 (13.4-oz) can dulce de leche (store-bought or home-made)

For candied pecans

2/3 cup pecan halves
2 tablespoons granulated sugar
2 tablespoons water

Instructions

Pan prep (important)

If you want to lift the cheesecake from the pan easily, cut a parchment circle the size of the springform base and leave tabs on opposite sides to use as handles. Cut two parchment strips tall enough to extend an inch above the rim and press them around the inside of the pan (spray the pan first so the paper sticks). Spray the bottom and sides lightly. Wrap the whole pan in heavy-duty foil (bottom and sides) to protect it from the water bath.

Method 1. Make and prebake the crust

Preheat the oven to 325°F (163°C). In a bowl mix the crumbs and brown sugar, then pour in the melted butter and stir until the mixture holds together. Press the crumbs evenly into the bottom and about halfway up the sides (≈1″) of a 9-inch springform pan. Bake 6 minutes, then remove and let cool while you prepare the next layers. Keep the oven on.

2. Cook the pecan layer

Combine dark brown sugar, corn syrup, melted butter, eggs, chopped pecans and vanilla in a medium saucepan. Bring to a gentle boil, then lower the heat and simmer 6–8 minutes, stirring, until the mixture thickens slightly. Let it cool until it’s warm but not hot, then pour it over the prebaked crust. The filling should be viscous enough to hold in place when the cheesecake batter goes on top.

3. Make the pumpkin-cheesecake batter

In a large bowl, beat the cream cheese until smooth. Add granulated sugar and dark brown sugar and blend well. Mix in the eggs one at a time, then add pumpkin puree, evaporated milk, cornstarch, cinnamon and nutmeg; beat until the filling is completely smooth and lump-free.

4. Assemble and bake in a water bath

Pour the cheesecake batter over the cooled pecan layer and smooth the top. Wrap the foil-covered springform pan in a large roasting pan; pour in hot water to come about 2 inches up the sides of the springform (the water bath helps the cheesecake bake evenly). Bake at 325°F for about 1 hour — the edges should be set while the center remains slightly wobbly.

5. Add the sour cream topping and finish baking

Mix the sour cream with the sugar and vanilla. Gently spread this mixture over the warm cheesecake (do this carefully so the surface stays smooth). Return the cake to the oven and bake another 10–15 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly.

6. Chill overnight

Remove the cheesecake from the oven, transfer to a wire rack and let it cool to room temperature. Cover and refrigerate for several hours or overnight — chilling fully firms the texture and improves the flavor.

7. Prepare the candied pecans & dulce de leche

For the pecans: toast pecan halves in a dry skillet over medium heat, stirring until fragrant. Remove from heat, add the sugar and water, and keep stirring until the sugar cooks down and coats the nuts. Spread them on parchment to cool and separate. For the dulce de leche: warm the can (or your homemade caramel) briefly so it spreads easily.

8. Finish and serve

When chilled, run a thin knife around the pan edge and release the springform. If you used parchment tabs under the cake, slide a spatula underneath and transfer the cheesecake to a serving plate. Spread a thin layer of dulce de leche on top, leaving a little room at the edge, and scatter cooled candied pecans across the caramel. Store the finished cake in the fridge.

Notes

Storage & freezing
- Refrigerate the cheesecake, covered, for up to 4–5 days. Freeze for longer storage (up to 1 month) — do not freeze with the dulce de leche or candied nuts on top; add those after thawing. Thaw overnight in the refrigerator before serving.
Yield
- One 9-inch cheesecake (about 12–16 modest slices depending on serving size).
Quick tips & swaps
- Crust swap: gingersnaps or graham crackers both work nicely.
- Syrup swap: you can replace light corn syrup 1:1 with pure maple syrup if you prefer.
- Avoid a cracked top: use the water bath and cool the cake gradually in the oven as instructed.
- Make-ahead: bake the cheesecake a day ahead; add caramel and nuts just before serving for best texture.