Pecan Cheesecake and Pumpkin Pie

Pecan Cheesecake and Pumpkin Pie


38 people made this

About this recipe: This is a delicious and indulgent treat. A shortcrust pastry case is layered with cheesecake, spiced pumpkin custard and caramelised pecans. It's perfect with a dollop of whipped cream.


Serves: 8 

  • 1 (23cm) shortcrust pastry case
  • 225g cream cheese, softened
  • 4 tablespoons caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 315g pumpkin puree
  • 100g caster sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 250ml evaporated milk
  • 2 eggs, beaten
  • 50g butter, softened
  • 150g dark brown soft sugar
  • 80g chopped pecans

Prep:30min  ›  Cook:1hr15min  ›  Extra time:4hr chilling  ›  Ready in:5hr45min 

  1. Preheat oven to 180 C / Gas 4.
  2. To Make Cheesecake Layer: In a small mixing bowl, beat softened cream cheese until fluffy. Mix in 4 tablespoons caster sugar. Add 1 egg and vanilla extract. Stir until mixture is smooth. Pour mixture into pastry case.
  3. To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, 100g caster sugar, cinnamon, ginger, nutmeg, salt, evaporated milk and 2 beaten eggs. Mix thoroughly, then pour mixture over cheesecake layer.
  4. Bake in preheated oven for 65 minutes, until set in centre. Remove pie and preheat the grill.
  5. To Make Pecan Topping: In a small bowl, mix together softened butter, dark brown soft sugar and chopped pecans. Gently drop mixture by teaspoonfuls over pie, covering top evenly.
  6. Grill 13cm below heat source until mixture begins to bubble, about 3 minutes. Do not overcook or top will become syrupy. Cool before serving.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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