Pecan Pie Cheesecake

Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle

Pecan pie cheesecake is a genius combination of two classic desserts. With this recipe, you get all of the crunchy flavors of a pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!

If you like unique cheesecake recipes, you need to try our Pumpkin Cheesecake. It is full of savory, sweet flavors. And if you love pecans, be sure to make our Pecan Pie Bars next!

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MORE CHEESECAKE RECIPES:
No Bake Cherry Cheesecake | Pumpkin Cheesecake with Gingersnap Crust

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INGREDIENTS FOR PECAN PIE CHEESECAKE

You will need: 

CRUST

• 2 cups graham cracker crumbs 
• 1/3 cup packed, light brown sugar
• 1/2 cup salted butter, melted

PECAN PIE FILLING

• 1/3 cup salted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup pecans, chopped
• 1 cup light corn syrup
• 1 cup granulated sugar

CHEESECAKE

• 2 – 8 oz. packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs
• 1/2 cup sour cream

PECAN TOPPING

• 1/4 cup salted butter
• 1/3 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 1 cup roughly chopped pecans

SUBSTITUTIONS AND ADDITIONS

Graham Cracker Crust: You can use either store-bought 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” round springform pan with parchment paper and spray with non-stick cooking spray.

STEP THREE: 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.

STEP FOUR: Place the crust into the freezer to chill while the filling is being prepared.

FOR THE PECAN PIE FILLING

STEP ONE: In a 2-quart saucepan, melt 1/3 cup butter over medium heat. 

STEP TWO: Add eggs, vanilla extract, chopped pecans, corn syrup, and sugar to the melted butter and 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 into an even layer.

FOR THE CHEESECAKE

STEP ONE: Next, prepare the cheesecake layer. Beat together cream cheese and sugar until fully mixed and fluffy. Mix in salt and flour.

STEP TWO: By hand, gently stir in 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 your 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.

STEP SIX: Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.

PRO TIP: The water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.

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 with plastic wrap and place in the refrigerator to chill for at least 4 hours.

STEP NINE: Remove cheesecake from the springform pan and prepare pecan topping.

FOR THE PECAN TOPPING

STEP ONE: Melt together 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.

STEP TWO: Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans and spoon topping over cheesecake.

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 the ingredients and instructions list for this 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.

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