Pumpkin Pecan Pie Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Lightly coat a 10 1/2 inch springform pan with baking spray and set aside.

Step 2

Add the "Crust" ingredients to a large bowl and stir until well combined.

Step 3

Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges.

Step 4

Refrigerate or best freeze for at least 20 minutes.

Step 5

Toast or roast pecans at 300 degrees, until fragrant

Step 6

In a mixing bowl, whisk together the sugar and all-purpose flour.

Step 7

Then switch to a paddle attachment, add the corn syrup, and combine well. Slowly add the melted butter and the eggs one at a time.

Step 8

Fold in the toasted pecans and scrape the bottom of the bowl to make sure the filling is completely mixed well.

Step 9

Remove the cake pan from the freezer and pour the filling into the graham cracker crust.

Step 10

Cover the cake pan with aluminum foil and bake at 325°F for 25 minutes. Remove the cake pan from the oven and let it cool to room temperature. Place the cake pan in the refrigerator to let the pecan pie filling completely set. At least one hour.

Step 11

In a mixing bowl, beat the (room temperature) cream cheese to quickly soften it up.

Step 12

In a separate small bowl, whisk together the sugar, cornstarch, and pumpkin pie spice. Then add it into the mixing bowl and combine well with the cream cheese.

Step 13

Add the vanilla extract and the eggs one at a time. Make sure you scrape the bowl in between additions. Finally, mix in the sour cream and pumpkin puree.

Step 14

Keep oven at 325°F.

Step 15

At this time, the batter should be mixed thoroughly and smooth – no lumps. Pour the batter on top of the set pecan pie filling. (If the pecan pie filling collapses when you add the pumpkin cheesecake, it did not set completely).

Step 16

Set oven to 325. When it reaches 325, place cheesecake in the oven in the center of the center rack.

Step 17

Then place a large baking pan/roasting pan filled with about an inch of hot water on the bottom rack of the oven CAREFULLY with the cheesecake in the center of the oven, on the rack above, centered over the pan of water. The cheesecake is on the rack ABOVE the water, not inside the water.

Step 18

Then shut the oven door as quickly as possible to trap that steam inside

Step 19

Bake uncovered for 1 hour and 20 minutes. The cheesecake is perfectly baked when the edges are golden brown, the center is slightly jiggly, and if you touch the top, it is not sticky.

Step 20

Let a cheesecake sit in the oven with the door closed for about another 30 minutes.

Step 21

Then I crack the door of the oven about half way and let it gradually cool some more. This allows the cheesecake to cool slowly, while also finishing baking, which again helps avoid cracking.

Step 22

Remove the cheesecake from the oven and cool completely. Just before putting the cheesecake in the fridge, you can run a knife around the edge to make sure it doesn’t stick to the sides, or jiggle it around a bit to loosen it from the sides.

Step 23

Then place the cheesecake in the refrigerator for at least 6 hours.