Ingredients

For the Crust

  • 1¾ cups vanilla wafer crumbs (made from vanilla wafer cookies) or graham cracker crumbs
  • ¼ cup light brown sugar, packed
  • 1/3 cup unsalted butter, melted

For the Pecan Pie Filling

  • 2/3 cup dark brown sugar, packed
  • 2/3 cup light corn syrup
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1½ cups pecans, chopped
  • 1 teaspoon vanilla extract

For the Pumpkin Pie Cheesecake Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup dark brown sugar, packed
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1¼ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

For the Sweet Sour Cream Topping

  • 1 (16 ounce) sour cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Topping

  • 1 (13.4 ounces) can Dulce de Leche or homemade (link below)

For the Candied Pecans

  • 2/3 cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions

For the Crust:

Preheat oven to 350°. Combine the vanilla wafer crumbs or graham cracker crumbs and brown sugar. Add the melted butter, stirring to combine. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan. Set aside.