Pumpkin Pecan Cheesecake Pie
Pumpkin pie, cheesecake, and pecan pie--three of my favorite desserts all in one!
Ingredients
- 1 9-inch pie shell, par-baked
Pumpkin Pie Layer:
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 egg
- ⅓ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup heavy cream
Cheesecake Layer:
- 8 ounces cream cheese
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- 2 cups whipped topping
Toffee Pecan Layer:
- ¾ cup brown sugar
- 2 tablespoons honey
- 5 Tablespoons salted butter
- ⅔ cup heavy cream
- 1 ½ cup pecans toasted and roughly chopped
- Whipped cream for decorating
Instructions
Make the Pumpkin Pie Layer:
- Preheat oven to 425ºF. In a large bowl, whisk the pumpkin, egg, sugar, spices, and salt until combined. Slowly whisk in the heavy cream. Pour mixture into par-baked pie shell. Bake 10 minutes.
- Reduce oven temperature to 350ºF and bake until firm, about 30-32 minutes. If pie crust starts browning too much, cover it with foil. Cool pie on a wire rack for about 30 minutes before transferring to the refrigerator to cool completely.
Make the Cheesecake Layer:
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, and cinnamon together until smooth and creamy. Fold in the whipped topping. Spread cheesecake filling evenly over completely cooled pumpkin layer. Return to the refrigerator.
Make the Toffee Pecan Layer:
- In a medium saucepan, stir the brown sugar, honey, and butter over medium-high heat until mixture begins to boil and foam. Let the mixture bubble for 2-3 minutes. Reduce the heat to low and stir in the cream. Increase heat to medium and cook for another 2-3 minutes or until the sauce is smooth and glossy. Remove from heat and stir in the pecans.
- Allow to cool about 20 minutes before pouring on top of the cheesecake layer and spreading evenly. Refrigerate pie for at least 4 hours, or overnight. Garnish with whipped cream. Serve and enjoy!