Pumpkin Cheesecake Pecan Pie is the ultimate Thanksgiving dessert

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Pumpkin Cheesecake Pecan Pie
Yield: Serves about 8 people

For the pumpkin cheesecake layer

  • 1 (8 ounce package) Challenge cream cheese
  • 1/4 cup sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 egg

For the pecan pie layer

  • 2/3 cup dark corn syrup
  • 2/3 cup sugar
  • 2 eggs
  • 1 Tablespoon Challenge butter, melted
  • 1 teaspoon vanilla
  • 1 cup pecans
  • 1 frozen pie crust, thawed (or your favorite pie crust recipe)

For the pumpkin cheesecake layer

  1. Preheat oven to 350 degrees Fahrenheit
  2. Beat the cream cheese for 1 minute until smooth and creamy
  3. Add sugar and beat for another minute
  4. Add pumpkin puree, vanilla, pumpkin pie spice, and cinnamon and beat well
  5. Add egg and beat until just combined; set aside

For the pecan pie layer

  1. Combine dark corn syrup, sugar, 2 eggs, butter, and vanilla; mix in pecans
  2. Add pumpkin cheesecake mixture to bottom of pie crust and spread until layer is even
  3. Spoon pecan pie mixture on top of pumpkin cheesecake
  4. Bake for about 50 minutes or until center of pie crust is set and toothpick comes out clean
  5. Let pie cool on wire rack for at least one hour and then refrigerate until served

Recipe courtesy of Kylee Wierks of Kylee's Kitchen