Ingredients
- Vanilla wafer crumbs or graham cracker crumbs
- Light brown sugar
- Unsalted butter
- Dark brown sugar
- Light corn syrup
- Eggs
- Pecans, chopped and whole
- Cream cheese
- Granulated sugar
- Pumpkin puree
- Evaporated milk
- Ground cinnamon
- Ground nutmeg
- Sour cream
Instructions
- Preheat oven to 325°F (160°C).
- Mix vanilla wafer or graham cracker crumbs with light brown sugar and melted butter; press into a 9-inch springform pan.
- Bake crust for 6 minutes and let cool.
- In a saucepan, combine dark brown sugar, light corn syrup, melted butter, eggs, chopped pecans, and vanilla extract; boil then simmer until thickened.
- In a bowl, beat cream cheese, granulated sugar, dark brown sugar, eggs, pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth.
- Pour pecan filling over the crust followed by cheesecake batter; bake in water bath for about 1 hour.
- After baking, mix sour cream with granulated sugar and vanilla; spread over cheesecake and bake for an additional 10-15 minutes.
- Let cool gradually in the oven before refrigerating overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 26g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg