Brooke's Layered Pumpkin-Pecan Cheesecake
Description
Pumpkin pie, cheesecake, and pecan pie all rolled into one sweet dessert that's a perfect ending for any holiday meal.
Ingredients
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Crust:
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1/2 (14 2/5 ounce) package graham crackers
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1 tablespoon unsalted butter, melted
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3 (8 ounce) packages cream cheese, at room temperature
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1/2 cup white sugar
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2 large eggs
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1 teaspoon vanilla extract
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8 ounces pumpkin puree
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1 teaspoon pumpkin pie spice
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1/4 teaspoon ground cinnamon
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1 large egg
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1/2 cup light brown sugar
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2 tablespoons unsalted butter, melted
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1 tablespoon white sugar
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1 teaspoon milk
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2/3 cup chopped pecans
Directions
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.