Ingredients
Scale
- 1¾ cups vanilla wafer crumbs
- ¼ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
- ⅔ cup dark brown sugar, packed
- ⅔ cup light corn syrup
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1½ cups pecans, chopped
- 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
- ⅔ cup evaporated milk
- 2 tablespoons cornstarch
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 (16 ounce) sour cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (13.4 ounces) can Dulce de Leche
- ⅔ cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the crust by mixing vanilla wafer crumbs, light brown sugar, and melted butter; press into a 9-inch springform pan and bake for 6 minutes.
- In a saucepan, combine dark brown sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla; bring to a boil and simmer until thickened.
- Allow the pecan mixture to cool before pouring it over the crust.
- In a bowl, mix softened cream cheese with sugars until smooth; add eggs one at a time followed by pumpkin puree, evaporated milk, cornstarch, cinnamon, and nutmeg; blend until creamy.
- Pour cheesecake mixture over cooled pecan filling; wrap pan in foil and place in a water bath.
- Bake for about 1 hour until edges are set but center is wobbly; add sour cream layer and bake an additional 10–15 minutes.
- Cool on rack then refrigerate for several hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg