Pecan Cheesecake and Pumpkin Pie

    5 hours 45 min

    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.

    39 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (32)


    My friends enjoyed this pie a lot. When making it, I ran into a couple of problems. The 9" shell I used was too small! I had so much pumpkin filling left over. So, I grabbed more cream cheese, and made another 9" pie and 12 little tarts. This allowed me to use up all the pumpkin mix. I also found that it was best to let the cheesecake part sit for a little bit before pouring the pumpkin over top. One comment I received from my friends was that the topping was really sweet. Might try cutting back on the sugar next time. Other than that, great recipe!  -  25 Oct 2003  (Review from Allrecipes US | Canada)


    Hubby loves his pumpkin I decided to try another recipe other than my regular. This turned out very good. We both liked this...I actually liked this one more than the other one I had been using. Hubby still likes the other one better, hence the 4 star rating. Will make again....with the family and see what they think. Thanks for the post.  -  24 Nov 2004  (Review from Allrecipes US | Canada)


    This is delicious and has a great appearance. I don't know why more people haven't tried this. Maybe the ingredients or steps seem overwhelming, but it really is easy and fast. I used a ready-made crust and mixed each filling layer in my food processor. I brought it to work to share with my co-workers and everyone loves it. It's delicious and the topping adds so much flavor and texture. I am making another one tonight to share with family. Thank you for a really easy and delicious recipe that looks much harder than it actually is.  -  01 Oct 2003  (Review from Allrecipes US | Canada)