• Barth Bakery

Caramel Pecan Pie Pumpkin Cheesecake

Updated: Aug 18

Can’t decide on what dessert to make for the holidays? This recipe covers all the bases by combining a few of the best desserts into one. Pecan pie and pumpkin cheesecake are combined into one amazing five layer dessert that’s perfect for Thanksgiving and worth every single calorie. This indulgent dessert has layer upon layer of flavor with a crisp vanilla wafer cookie crust, a gooey pecan pie filling, a layer of luxuriously creamy spiced pumpkin cheesecake, and is topped with a sweetened sour cream, silky caramel, and crunchy candied pecans. This mashup of autumn desserts creates a rich, show-stopping dessert that’s the perfect way to end a fabulous meal.







Ingredients

Vanilla Cookie Crust

  • 1¾ cups vanilla wafer crumbs

  • ¼ cup light brown sugar, packed

  • ½ tsp ground cinnamon

  • ⅓ cup salted butter, melted

Pecan Pie Filling

  • 1 cup dark brown sugar, packed

  • ¼ cup cornstarch

  • ½ tsp salt

  • 4 large egg yolks, room temperature

  • 1 cup dark corn syrup

  • ½ cup heavy whipping cream, room temperature

  • 4 Tbsp unsalted butter, cold and diced

  • 1 tsp pure vanilla extract

  • 2 cups pecans, roasted and chopped

Pumpkin Cheesecake Filling

  • 3 (8oz) packages full-fat cream cheese, softened

  • 1 cup granulated sugar

  • ¼ cup light brown sugar, packed

  • 2 tsp pure vanilla extract

  • 2 large eggs

  • 1 (15oz) can pumpkin puree, not pumpkin pie filling

  • ¼ cup heavy whipping cream

  • ½ cup full-fat sour cream

  • 2 Tbsp cornstarch

  • 2 tsp pumpkin pie spice

Sweet Cream Topping

  • 16oz full-fat sour cream

  • ⅓ cup granulated sugar

  • 2 tsp pure vanilla extract

Caramel Topping

  • 1 (13.oz) can Dulce de Leche

Candied Pecans

  • ⅔ cup pecan halves

  • 2 Tbsp granulated sugar

  • 2 Tbsp water


Directions

Vanilla Cookie Crust

  1. Preheat oven to 350°F.

  2. In a medium bowl, combine the vanilla wafer crumbs, brown sugar, and cinnamon. Add the melted butter, stirring to combine. Press evenly into the bottom and up the sides (about 1-inch or half way up) of a 10.5-inch springform pan. Set aside.

Pecan Pie Filling

  1. In a small saucepan, whisk together the brown sugar, cornstarch, and salt until combined. Heat the mixture on medium-low heat.

  2. Whisk in the egg yolks, dark corn syrup, and cream until smooth. Stir continuously and bring to a simmer.

  3. Reduce the heat to low and cook until the mixture thickens, about 5-10 minutes, stirring occasionally.

  4. Remove the pan from the heat and stir in the cold diced butter until fully melted. Then stir in the vanilla.

  5. Pour the pecan filling onto the prepared crust. Set aside and allow to cool to room temperature.

Pumpkin Cheesecake Filling

  1. In a medium mixing bowl, use a handheld electric mixer to beat the cream cheese, granulated sugar, brown sugar, and vanilla until fluffy.

  2. Beat in the eggs, pumpkin, heavy cream, and sour cream until combined.

  3. Add the cornstarch and pumpkin pie spice beating until all ingredients are smooth and combined. Gently pour on top of the pecan pie filling.

  4. Place the cheesecake on a cookie sheet. Bake for 60-65 minutes or until the edges are set and very slightly golden, but the center is still jiggly.

Sour Cream Topping

  1. In a small bowl, stir together the sour cream, sugar, and vanilla until combined.

  2. Spread over the warm cheesecake. Bake for about 10 minutes.

  3. Cool the cheesecake on a wire rack to room temperature. Then refrigerate several hours or overnight.

Caramel Topping

  1. Pour the Dulce de Leche into a microwave safe bowl, and heat about 30 seconds or until the caramel is warm enough to spread, but not hot. Gently pour the caramel on top of the cold cheesecake and use an offset spatula to spread evenly to the edges, but not over the edge.

  2. Run a sharp knife around the edges of the pan to loosen the cheesecake, then remove the exterior rim.

Candied Pecans

  1. Spread the pecans in a single layer on a baking sheet.

  2. Toast the pecans for about 5 minutes.

  3. In a small saucepan, add the toasted pecans, sugar, and water.

  4. Over medium high-heat, bring the sugar mixture to a boil. Then reduce the heat and cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.

  5. Pour the pecans onto a piece of parchment paper to cool, ensuring that all the pecans are separated and not stuck together. When cooled, decorate the top of the cheesecake with the candied pecans as desired.


Think beyond pie and celebrate fall with all things pumpkin! Check out this collection of other pumpkin recipes:

Maple Pumpkin Baked Brie en Croûte with Candied Pecans

Easy Pumpkin Pie Overnight Oats

Spiced Pumpkin Whoopie Pies with Salted Caramel Frosting

Soft Cream Cheese Filled Pumpkin Snickerdoodles

Jumbo Chocolate Pumpkin Spice Cookies

Maple Pumpkin Puff Pastry Swirls

Maple Pecan Pumpkin Muffins

Pumpkin Cake Roll

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Biscoff (Cookie Butter) Pecan Pie

Pumpkin Chocolate Chip Cookies


The holidays are the season of baking! Aside from cookies, there are cakes, pies, cheesecakes, bundt cakes, pound cakes, and every decadent dessert in-between. Sweeten up your holiday and make the season merry with Barth Bakery’s collection of delicious Christmas desserts. Dazzle your holiday table, impress your guests, and make December feel like the most delicious time of the year by whipping up some of these festive treats to warm your heart and belly.

Cranberry Orange Pound Cakes

Swedish Saffron Buns

White Chocolate Spiced Eggnog Bundt Cakes

Cran-Raspberry Yule Log

Peppermint Bark Cheesecake

Apfelstrudel (German Apple Strudel)

Mini Spiced Pear Bundt Cakes with Vanilla Browned Butter Glaze

Pumpkin Biscoff Pecan Pie

Apricot Jello Mold Salad