Pecan Pie Pumpkin Cheesecake

 

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.