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Pecan Pie Cheesecake Recipe

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a close up shot of a slice of Pecan Pie Cheesecake being taken out with a spatula
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.
Jump to Recipe
Table of Contents
  1. Pecan Cheesecake Pie Ingredients
  2. Substitutions and Additions
  3. How to Make This Pecan Cheesecake Recipe
  4. Troubleshooting This Homemade Pecan Pie Cheesecake Recipe
  5. How to Easily Cut Pecan Pie Cheesecakes
  6. How to Serve Pecan Cheesecake
  7. When to Serve This Pecan Cheesecake Pie
  8. Storing Caramel Pecan Cheesecake
  9. You Will Love This Recipe: Pecan Pie Cheesecake
  10. Pecan Pie Cheesecake Recipe FAQs
  11. More Recipes You’ll Love
  12. JUMP TO RECIPE
  13. More Favorite Recipes

Pecan pie cheesecake is a delicious combination of two favorite desserts made into one irresistible treat. With this decadent recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake.

a slice of pecan pie cheesecake topped with caramel and pecans on a white plate

Pecan Cheesecake Pie Ingredients

pecan pie cheesecake raw ingredients that are labeled
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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

WALNUTS: You can substitute walnuts in place of pecans if you wish.

EXTRACT FLAVORING: Almond extract can be a delightful alternative, adding a slightly nutty and complex flavor. Try using it in place of vanilla extract in this recipe.

BUTTER: If you’re dairy-free, you can use margarine or coconut oil. The flavor profile will change slightly, especially with coconut oil.

BROWN SUGAR: Coconut sugar is a fantastic substitute for brown sugar, offering a similar moisture content and sweetness level.

CINNAMON: Add a half teaspoon of cinnamon or nutmeg to the cheesecake for a new depth of flavor.

How to Make This Pecan Cheesecake Recipe

For the Crust

STEP ONE: Preheat the oven to 325°F.

STEP TWO: Line a nine-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.

graham cracker mix pressed into the bottom of a springform pan

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 two-quart saucepan, melt ⅓ cup of butter over medium heat. 

boil the mixture then simmer till thick in a bowl

STEP TWO: Combine the sugar, corn syrup, eggs, vanilla, and pecans.

Next, add that mixture to the butter in the saucepan.

Cook over medium heat for about ten 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: Allow to cool for 30 minutes before pouring the pecan pie filling into the chilled crust. Then spread it into an even layer over the crust.

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.

steps on how to do the cheesecake filling

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.

cheesecake filling poured over pecan mixture

STEP FIVE: Wrap the bottom of the springform pan in one to two layers of aluminum foil.

Place the pan into a larger pan and pour water into the larger pan until it comes up about one inch around all sides of the springform pan. This will form 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 one 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.

It’s important to allow the cheesecake to cool gradually in the oven with the door slightly ajar. Sudden temperature changes can cause cracks.

once cake is jiggly turn off oven

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 two to three 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.

cream and vanilla stirred in the mixture in a bowl

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.

Troubleshooting This Homemade Pecan Pie Cheesecake Recipe

My cheesecake is cracked.

Solution: Avoid overmixing the batter, be sure to bake in a water bath, and let the cheesecake cool gradually in the oven with the door ajar.

My batter is lumpy.

Solution: Ensure all ingredients are at room temperature before mixing. If lumps occur, gently reheat the batter over a water bath while stirring.

My crust is crumbly.

Solution: Make sure the crust mixture has enough butter to hold it together and avoid overbaking the crust before adding the filling.

My crust is soggy.

Solution: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.

My cheesecake is too dense and heavy.

Solution: Be sure to mix ingredients on low speed and only until just combined.

My cheesecake isn’t setting up.

Solution: It’s important to use accurate measurements and bake the correct amount of time.

My layers are separating.

Solution: Each layer must be properly cooled before being added to each other, so they won’t separate.

How to Easily Cut Pecan Pie Cheesecakes

Here are some tips to cut this rich, gooey cheesecake cleanly:

  1. Chill the Cheesecake: Ensure your cheesecake is thoroughly chilled before attempting to cut it. A chilled cheesecake is firmer and less likely to crumble or stick to the knife.
  2. Use a Sharp, Thin Knife: A long, thin-bladed knife is ideal. A sharp knife will cut cleanly through the cheesecake without dragging or tearing.
  3. Warm the Knife: Dip your knife in hot water before cutting. The warmth of the knife helps it glide through the cheesecake more easily.
  4. Clean the Knife Between Slices: After each cut, wipe the blade with a warm, damp cloth or rinse under hot water. This removes any residual cheesecake or filling, ensuring each slice is as clean as the first.
  5. Gentle Sawing Motion: Use a gentle sawing motion rather than trying to slice down in one go. This method helps in cutting through the layers without squishing the cheesecake.
  6. Let it Sit: After cutting, let the slices sit for a few minutes before transferring them to plates. This resting period helps the slices set a bit more.
  7. Pre-Cut for Events: If serving at a gathering, consider pre-cutting the cheesecake before guests arrive. This makes serving easier and less messy when it’s time to enjoy.

By following these tips, you’ll be able to present your pecan pie cheesecake in beautiful, clean slices.

How to Serve Pecan Cheesecake

This dessert will make an impressive centerpiece when entertaining guests.

Serve it topped with a spoonful of whipped cream or a scoop of cold vanilla ice cream.

It will pair perfectly with a cup of black coffee or tea.

Sweet wines like Port, Riesling, or Moscato add a luxurious touch.

If you like unique cheesecake recipes, you need to try our pumpkin cheesecake and mint chocolate cheesecake.

When to Serve This Pecan Cheesecake Pie

This amazing cheesecake is a versatile dessert that can be served on a variety of occasions, making it a fantastic choice for both casual and special events.

Here are some ideal times to serve this delicious treat:

Holiday Gatherings: Its rich flavors of pecan pie and creamy cheesecake make it a perfect dessert for festive occasions like Thanksgiving, Christmas, or Easter.

Autumn Celebrations: The warm, nutty tones of pecan make this cheesecake particularly suitable for autumn events, such as Halloween parties or fall family gatherings.

Dinner Parties: Impress your guests at dinner parties with this elegant dessert. It pairs beautifully with coffee or a sweet dessert wine.

Birthdays and Anniversaries: A delightful alternative to traditional birthday or anniversary cakes, offering a sophisticated twist for those who prefer something less sweet than a typical cake.

Tea Parties or Brunches: Serve smaller slices as part of a tea party or brunch menu for a luxurious touch.

Just Because: Of course, you don’t need a special occasion to enjoy this cheesecake. It can be a wonderful weekend treat or a comforting dessert to brighten up any regular day.

Whenever you choose to serve this pecan pie cheesecake, it’s sure to be a crowd-pleaser. Its combination of classic flavors and creamy texture makes it a timeless dessert for almost any occasion.

Storing Caramel Pecan Cheesecake

Pecan pie cheesecake is a wonderful dessert that can be enjoyed over several days, making it perfect for preparing in advance.

Storing it correctly is key to maintaining its taste and texture.

Whether you’re planning to serve it at a later date or savoring leftovers, here’s how to keep your cheesecake fresh.

MAKE AHEAD: This recipe is ideal for making ahead, as the flavors develop beautifully over time.

You can prepare the cheesecake up to two days before your event. Simply follow the recipe, let it cool, and then store it in the refrigerator.

This advanced preparation not only saves time but also enhances the dessert’s overall taste.

IN THE FRIDGE: To store in the refrigerator, cover the cheesecake with plastic wrap or store it in an airtight container. This helps to keep it moist and prevents it from absorbing any odors from the fridge.

Properly stored, your pecan pie cheesecake will last for up to five days. Remember to keep it away from strong-smelling foods to avoid flavor contamination.

IN THE FREEZER: For longer storage, freezing is a great option. Wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

It can be stored in the freezer for up to a month.

When you’re ready to enjoy it, thaw the cheesecake overnight in the refrigerator. Avoid thawing at room temperature as it can cause the texture to become too soft.

close up shot of pecan pie cheesecake

You Will Love This Recipe: Pecan Pie Cheesecake

Combination of Two Classics: This recipe merges the rich, nutty flavors of a traditional pecan pie with the creamy, smooth texture of a cheesecake, offering the best of both worlds.

Versatility: Perfect for a range of occasions, from casual get-togethers to festive holidays, it’s a dessert that fits almost any setting.

Texture and Flavor Balance: The contrast between the crunchy pecans, the velvety cheesecake layer, and the crisp crust creates a delightful interplay of textures and flavors in every bite.

Impressive Presentation: With its elegant appearance, this cheesecake is a showstopper, making it perfect for impressing guests at dinner parties or special events.

Comforting and Indulgent: The combination of cream cheese, pecans, and a sweet filling offers a comforting and indulgent treat, perfect for satisfying sweet cravings.

Seasonal Appeal: Particularly popular in the fall and winter months, its warm, nutty flavor profile makes it an ideal dessert for the cooler seasons.

Make-Ahead Convenience: This cheesecake can be prepared in advance, making it a stress-free option for hosts. It actually tastes better after a day or two, allowing flavors to meld.

Learning Opportunity: For budding bakers, this recipe offers a chance to practice skills like baking a crust, making a water bath, and crafting a smooth cheesecake batter.

The pecan pie cheesecake is a yummy dessert that brilliantly combines the creamy richness of cheesecake with the nutty sweetness of a classic pecan pie. Its amazing taste and stunning presentation make it a perfect choice for a wide range of occasions. You’re sure to earn rave reviews when serving!

Pecan Pie Cheesecake Recipe FAQs

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 two 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.

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a close up shot of a slice of Pecan Pie Cheesecake being taken out with a spatula

Pecan Cheesecake Pie

5 from 41 votes
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
  • cup light brown sugar, packed
  • ½ cup salted butter, melted

Pecan Pie Filling

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

Cheesecake

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 3 eggs
  • ½ cup sour cream

Pecan Topping

  • ¼ cup salted butter
  • 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.
  • Allow to cool for 30 minutes and then 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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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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    Comments

      • Donna says

        I am in The final stage now smells truly divine. I want it now but i understand it must go in fridge overnight.
        Can’t wait to eat for New Year’s Eve!!

  1. Christina N says

    5 stars
    I have made this Cheesecake at least 10 times and the last one I made had a gluten-free crust. My friend wanted this one so I made it with 1 cup of mashed up pecans and 1 cup of gluten free grinded up oats. I baked the crust before and let it cool before I baked the rest the rest. Crust for just 8 min. She loved it.

  2. LeAnn says

    I tried this recipe today. Haven’t eaten it yet, but I’m positive it will be delicious. Only for people like me who aren’t professional bakers, be careful when adding the eggs to the pecan filling. I added the eggs to the already hot butter and I almost immediately had fried eggs. Si I had to dig them out and add another egg. I hope that worked won’t try it til tomorrow.

  3. Liesl Nauta says

    5 stars
    I made this cake for my sister-in-law’s birthday and it was marvellous! This definitely falls in my top 5 cake recipes!

  4. Nikki Stout says

    Can I put the pecan topping on before refrigerating? Or is there a way I can make the pecan topping ahead of time and add to it later? Thanks

    • Layne Kangas says

      Hi, Rachel – we haven’t tested it like that so I’m not sure how well it would work. I did a quick Google search and it sounds like with some recipes, you can substitute other syrups or agave nectar. That said, I haven’t personally tried so I am not sure how well it would work! If you try it, please let me know.

    • Layne Kangas says

      Hi, Liz – I bet that would be delicious. We haven’t tested that yet so I can’t say for certain if any adjustments would need to be made. Please let me know if you try it! Enjoy!

      • Liz says

        5 stars
        I added 2tsp of Markers Mark to the topping while it was still boiling to cook out some of the alcohol. It was perfect! Added a nice bourbon flavor to the topping. My aunt even requested I make just the topping so she could put it over ice cream. Thank you for the great recipe, my family loved it!

  5. Kori says

    5 stars
    I made this for Thanksgiving and everyone loved it! I even received texts the next day raving about how wonderful it was.
    Question. When cutting into the cake it was really hard to get through the pecan pie part, it was really firm and chewy…like a solidified carmel. What did I do wrong and how can I improve for next time? Thanks!

    • Layne Kangas says

      Hi, Kori – my first thought is the cream should be room temp. Second, you’ll want to be sure to not overcook the caramel as that will make it harden more. Hope that helps, enjoy!

  6. Christina says

    I’ve read this recipe multiple times. The ingredient list calls for corn syrup, but there’s no mention of when to add it. When should this be added to the pecan pie filling?

  7. Becca says

    So to make sure I am reading this right, bake for an hour; turn off oven for 30 min; then crack door for 30 min? So total of 2 hours in oven?

  8. Stephanie Paterson says

    Can I make you topping ahead of time to serve at a family get together. I don’t want to make a mess of their kitchen

  9. Liz says

    5 stars
    This recipe came out great it was a huge hit at our Thanksgiving dinner people are asking for it already again great instructions thank you

  10. Cyndy says

    5 stars
    This was absolutely the best dessert I have ever made. Everyone went crazy for it at Thanksgiving. Now I need something to make it Christmas.

  11. Lynn V. says

    5 stars
    Tastes just like a cheesecake from Cheesecake Factory!!!! I cut all sugars in half and it was still GREAT!

  12. Liesa says

    5 stars
    Made this for both of my moms for Mother’s Day and they loved it!!! I’m going to attempt switching up the pecan pie for caramel apple pie for my dad for Father’s Day.

  13. Paul Griffith says

    5 stars
    I had trouble with the pecan filling it really became very hard really hard lol but I love the recipe and people still ate the cake and loved it but I’m hoping someone will tell me where I went wrong the cheesecake and topping came out perfect

  14. Emily says

    5 stars
    Absolutely delicious! My entire family loved it. I’ve made this twice for family events and I’ve never had any leftover!

  15. Amya says

    5 stars
    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!

  16. Diane says

    5 stars
    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!

  17. Trixie says

    5 stars
    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.

  18. Vickie says

    5 stars
    Absolutely love this cheesecake recipe!! I’ve made it 2 years for our family Thanksgiving and it’s now a mandatory request!! Easy to prepare and the directions are spot on!! Love that it’s two desserts in one…can’t go wrong with this delicious delight!!

  19. Tina says

    The recipe say stir the vanilla and eggs by hand can I turn down the speed of my hand mixer for it and also do i stir the sour cream by hand also

  20. Arrita King says

    5 stars
    It’s sooooo good! I used a 1/2 cup of sugar instead of 1 cup. Made it for Thanksgiving and making again for Christmas. My family love it. 😋

  21. Katie says

    5 stars
    This was my first time making cheesecake and I decided I would make this for my husbands family for Christmas dinner. I was so nervous about making this for the first time for other people because you never know how it’s going to turn out! The instructions were very easy to follow and the notes and pro tips were also very helpful! I am so pleased with this recipe and everyone raved about it! Thank you!

  22. Michele says

    5 stars
    I just did this recipe in an 11 inch spring form pan. I did 1.5 times the ingredients. I may have to bake a little longer….we shall see!!

  23. Jessica says

    5 stars
    I made this gluten free for my boyfriends family for Christmas and they loved it! So much so, that I’m bringing it over for his dads birthday today because he said it was the only gift he wanted!

  24. Melissa Mansfield says

    5 stars
    I am new to making cheesecakes. The instructions were easy to follow and I loved the illustrations with the typed out instructions. I made this for my boyfriend for his birthday as he loves pecan pie. I’m told I can make this anytime. He absolutely loved it. It was shared with my parents and his family and they absolutely loved it. This is going to be one that comes out for special occasions for sure!

  25. Barbara says

    5 stars
    Made this for a family dinner and it was a total success! Everyone that likes pecan pie will love this! Totally delicious recommend trying it. It will be my go to for fabulous dessert!

  26. Amy says

    5 stars
    My brother made this for Thanksgiving this year and it was the highlight of the day! Hoping he makes it again for Christmas!

  27. Darleen says

    5 stars
    This is absolutely delicious. We opted for deleting the pecan topping. Although it is prettier that way, we thought the extra sugar content would be too much. Some of us opted for a light whipped cream squirt to make it look pretty. I really appreciated the pictures. Knowing when the pecan pie filling is done is tricky. I’ve a friend who has ordered two of these so far. It is indeed a labor of love. Tips on removal from the springform pan would be appreciated.

  28. Annie says

    5 stars
    Made it for the first time tonight and I forgot to add the sour cream to the cheesecake filling 😭 But it still tastes amazing!🙌🏼😮‍💨 thank you for the recipe!

  29. Margie says

    5 stars
    I made this for my husbands birthday dinner and it was a hit! I went exactly by the directions given and everything turned out perfect, I have already made another because that one was gone by the end of the day. This is my new favorite dessert recipe, thank you for sharing!

  30. Lois says

    5 stars
    I have made this cheese cake 2x..made it for Easter and it is now my daughter and son in laws favorite cheese cake so I made it again for her birthday..I’ve been making cheese cake for years but this is the only recipe I’ve found that did not make my cheese cake crack..can’t thank you enough for your detailed instructions❤️

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