December 2, 2022
Review RecipePecan Pie Cheesecake
From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, this pecan pie cheesecake is sure to hit the spot.
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Pecan pie cheesecake is a genius combination of two favorite sweets and one dessert you don’t want to miss. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake.
Pecan Pie Cheesecake Ingredients
You’ll need:
For the Crust
- 2 cups of graham cracker crumbs
- ⅓ cup of packed light brown sugar
- ½ cup of salted butter, melted
For the Pecan Pie Filling
- ⅓ cup of salted butter
- 1 cup of granulated sugar
- 1 cup of light corn syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups of pecans, chopped
For the Cheesecake
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup of granulated sugar
- ¼ teaspoon of salt
- 1½ tablespoons of all-purpose flour
- 1 tablespoon of vanilla extract
- 3 eggs
- ½ cup of sour cream
For the Pecan Topping
- ¼ cup of salted butter
- ⅓ cup of light brown sugar
- ½ teaspoon of vanilla extract
- ¼ cup of heavy cream
- 1 cup of roughly chopped pecans
SUBSTITUTIONS AND ADDITIONS
GRAHAM CRACKER CRUST: You can use either a store-bought crust or use a food processor to create fine crumbs from whole graham crackers to create your graham cracker crust.
PECANS: As with the graham crackers, you can buy store-bought crushed pecans, or crush them yourself. You can use a food processor to chop them or simply put them in a Ziploc bag and use a rolling pin to do it.
How To Make This Pecan Pie Cheesecake Recipe
For the Crust
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
STEP THREE: Begin by preparing the crust. Mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
STEP FOUR: Place the crust into the freezer to chill while the cheesecake filling is being prepared.
For the Pecan Filling
STEP ONE: In a 2-quart saucepan, melt ⅓ cup of butter over medium heat.
STEP TWO: Combine the sugar, corn syrup, eggs, vanilla, and pecans, and then add that mixture to the butter in the saucepan. Or you can add the sugar, corn syrup, and pecans first and the eggs and vanilla over the top, so it’s all being stirred in together.
If you cook the eggs in butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil.
STEP THREE: Once the mixture comes to a boil, reduce the heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens.
Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
STEP FOUR: Pour the pecan pie filling into the chilled crust and spread it into an even layer.
For the Cheesecake
STEP ONE: Next, prepare the creamy cheesecake layer. Using a hand mixer, beat together the cream cheese and sugar until fully mixed and fluffy. Mix in the salt and flour.
STEP TWO: By hand, gently stir in the vanilla extract and one egg at a time until fully combined.
STEP THREE: Mix in the sour cream and stir until smooth.
PRO TIP:
Don’t overmix the cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
STEP FOUR: Pour the cheesecake mixture evenly over the pecan filling mixture.
PRO TIP:
When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
STEP FIVE: Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
PRO TIP:
The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
STEP SIX: Place the pan into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
STEP SEVEN: Turn off the oven when the cake is just slightly jiggly and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
STEP EIGHT: When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.
STEP NINE: Remove the cheesecake from the springform pan and prepare the pecan pie topping.
For the Pecan Topping
STEP ONE: Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
PRO TIP:
Make sure not to overcook the mixture. The longer you cook it, the harder and thicker it will be.
STEP TWO: Remove from the heat and stir in the vanilla extract and heavy cream. Whisk until smooth. Stir in the pecans and spoon the topping over top of the cheesecake.
PRO TIP:
Make sure your heavy cream is at room temperature. Adding really cold cream can cause the caramel to seize up.
How To Serve
This incredibly rich and decadent cheesecake will make an impressive centerpiece when entertaining guests. Serve it topped with a spoonful of whipped cream and with a warm mug of pumpkin spice latte to drink.
If you like unique cheesecake recipes, you need to try our pumpkin cheesecake and mint chocolate cheesecake.
MORE CHEESECAKE RECIPES
Storage
IN THE FRIDGE: Store, loosely covered, in the refrigerator for up to 1 week.
IN THE FREEZER: You can also keep this dessert in the freezer for up to 2 months.
While this decadent dessert can be a bit daunting, I find that breaking it down into sections makes it easy and manageable. Plus, when you take your first bite of this cheesecake and pecan pie combo, it’s worth the effort. It’s unlike any other dessert out there.
FREQUENTLY ASKED QUESTIONS
Can pecan pie cheesecake be frozen?
You can freeze pecan pie cheesecake. After it has set in the refrigerator, wrap the cheesecake with plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2 months.
How do you prevent your cheesecake from cracking?
To prevent your cheesecake from cracking, don’t over-mix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top.
Also, don’t overbake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.
How do I prevent the cheesecake water bath from leaking?
To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.
Why is my caramel topping hard to slice through?
Make sure you don’t overcook the butter and brown sugar mixture, as it will cause it to thicken and harden the longer you cook it.
Also, make sure your heavy cream is at room temperature, as adding very cold cream can make your caramel mixture seize up.
More Recipes You’ll Love
- No Bake Lemon Pie
- Cheesecake Recipe
- Jello Pie
- Pumpkin Delight Dessert
- Pecan Pie
- Layered Pumpkin Spice Jello Pie (No Bake)
- Carrot Cake Cheesecake
- Lemon Chiffon Cake
- Instant Pot Cheesecake
- Strawberry Cream Cheese Pie
- Peppermint Cheesecakes
Pecan Pie Cheesecake
From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, this pecan pie cheesecake is sure to hit the spot.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 day 1 hour 45 minutes
Servings 10
Ingredients
Crust
- 2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
- ⅓ cup light brown sugar, packed
- ½ cup salted butter, melted
Pecan Pie Filling
- ⅓ cup salted butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups pecans, chopped
Cheesecake
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 eggs
- ½ cup sour cream
Pecan Topping
- ¼ cup salted butter
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup pecans, roughly chopped
Instructions
Crust
- Preheat the oven to 325°F.
- Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
- Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
- Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
- In a 2-quart saucepan, melt ⅓ cup of butter over medium heat.
- Combine the sugar, corn syrup, eggs, vanilla, and pecans, and then add that mixture to the butter in the saucepan. Or you can add the sugar, corn syrup, and pecans first and the eggs and vanilla over the top, so it's all being stirred in together. If you cook the eggs in butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil.
- Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
- Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
- Beat together cream cheese and sugar until fully mixed and fluffy.
- Mix in salt and flour.
- By hand, gently stir in vanilla extract and one egg at a time until fully combined.
- Mix in the sour cream and stir until smooth.
- Pour the cheesecake mixture evenly over the pecan filling mixture.
- Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
- Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
- When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.
- Once chilled, remove the cheesecake from the springform pan and prepare the pecan topping.
Pecan Topping
- Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
- Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
- Stir in pecans and spoon topping over the cheesecake.
Video
Notes
- Don’t overmix the cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
- When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
- The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
- Make sure not to overcook the pecan topping mixture. The longer you cook it, the harder and thicker it will be.
- Make sure your heavy cream is at room temperature when making the topping. Adding really cold cream can cause the caramel to seize up.
Nutrition
Calories: 817kcal | Carbohydrates: 99g | Protein: 7g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 149mg | Sodium: 414mg | Potassium: 206mg | Fiber: 3g | Sugar: 86g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
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Comments
C. K. says
Awesome Dessert recipe! I made 2 ahead of event & froze for a Rehearsal Dinner 2 weeks later.
Emily says
Absolutely delicious! My entire family loved it. I’ve made this twice for family events and I’ve never had any leftover!
Amya says
This is probably my third or fourth time making this recipe. I make it for my mom and uncle on their birthdays and they absolutely love it!
Except this time I messed up 😅. I was feeling lazy and read that I could just buy a crust, so I did that. Well dumb little me didn’t read that I was supposed to crush it to make my own crust, so oops. I know it isn’t gonna turn out correctly this time, but hopefully my family still loves it! It’s their birthday desert again!
Diane says
Made this Cheesecake for Thanksgiving last year, it was a big hit! My son requested it be our dessert every Thanksgiving so I guess it will be our new traditional dessert!
Trixie says
I followed the recipe to the letter, and it turned out absolutely perfect. It was my first time making cheesecake, and I had no idea if I would do it right. These directions & pictures are wonderful, and the end product is phenomenal. My family had an early Thanksgiving dinner and this cheesecake was the crown jewel of the whole affair. They requested I make it for future gatherings.
Vanessa says
Love the pecan pie cheesecake it’s the only one I make,and easy to make.
Donna Pulido says
This is the Best dessert I’ve ever made.