"I created this recipe to showcase our family's favorite Thanksgiving treats, and it has now become our new favorite dessert. A two-layer pumpkin cheesecake topped with pecan pie, all baked to perfection. The perfect sweet treat every autumn!"
For the crust, place crackers in a ziplock bag and mash until crumbled. I used the bottom of a salad dressing bottle for this. Melt butter, mix with crumbs, and press into the bottom of a springform pan.
For the filling, first make sure your cream cheese is room temperature. If it is cold, it won't get smooth and creamy and you'll end up with chunks in your pie. Beat cream cheese with sugar, vanilla, and eggs. Measure out about 1 cup of filling and spread on the bottom of crust. To the remaining filling, add pumpkin, pumpkin pie spice, and cinnamon. Beat until throughoughly mixed. Pour remaining filling into pie crust.
Bake at 325 for 35 minutes. Remove, cover with pecan topping (recipe below), and return to over for an additional 10-15 minutes.
For topping, beat eggs until foamy. Add butter and sugars. Mix, then add nuts. Pour over top of baked pie (then finish baking).