Ingredients
For the Crust
1¾ cups vanilla wafer crumbs (made from vanilla wafer cookies) or graham cracker crumbs
¼ cup light brown sugar, packed
1/3 cup unsalted butter, melted
For the Pecan Pie Filling
2/3 cup dark brown sugar, packed
2/3 cup light corn syrup
1/3 cup unsalted butter, melted
2 large eggs
1½ cups pecans, chopped
1 teaspoon vanilla extract
For the Pumpkin Pie Cheesecake Filling
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
¼ cup dark brown sugar, packed
2 large eggs
1 (15 ounce) 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 ounce) sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
For the Topping
1 (13.4 ounces) can Dulce de Leche or homemade (link below)
For the Candied Pecans
2/3 cup pecan halves
2 tablespoons granulated sugar
2 tablespoons water
Instructions
For the Crust:
Preheat oven to 350°. Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar. Add the melted butter, stirring to combine. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan. Set aside.
For the Pecan Filling:
In a medium bowl add the brown sugar, corn syrup, melted butter, eggs, pecans and vanilla. Stir to combine. Pour into prepared crust and set aside. NOTE: THIS PORTION OF THE RECIPE HAS BEEN REVISED AND NO LONGER REQUIRES PRE COOKING.
For the Pumpkin Cheesecake Filling:
In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy. Beat in egg, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat until all ingredients are smooth and combined. Pour onto crust. NOTE: To avoid the pie filling from coming up around the sides, first pour the cheesecake layer around the edge working your way to the center.
TIP: For protection I always place my cheesecake on a cookie sheet. Bake 55 to 60 minutes or until edge is set and center still moves slightly.
For the Sour Cream Topping:
In a small bowl stir together the sour cream, sugar and vanilla. Spread over warm cheesecake. Bake 10 to 15 minutes. Cool on wire rack. Refrigerate several hours or overnight. Remove side of pan.
For the Caramel Topping:
Pour Dulce de Leche in a microwave safe bowl, heat about 30 seconds or until caramel is warm enough to spread. Add caramel to the top of the cold cheesecake, spread to the edge but not over the edge. Can’t find Dulce de Leche? Click here to find out how easy it is to make your own→HOW TO MAKE HOMEMADE DULCE DE LECHE
For the Candied Pecans:
Spread pecans on a sheet pan. Preheat oven to 350°. Place pecans in oven and toast (about 3-5 minutes). In a small saucepan add toasted pecans, sugar and water. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed. Pour pecans (separated) onto a piece of parchment paper to cool. When cooled, decorate the top of the cheesecake. Store cheesecake in the refrigerator.
