Pecan Pie Cheesecake

If you love Pecan Pie, you'll love this Cheesecake! This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping.

Hello, it’s me Vera from OMG Chocolate Desserts! It’s always great fun for me to stop by and share my recipe with Kristyn and her fabulous readers. Today I present you Pecan Pie Cheesecake. Yes, it’s cheesecake again!!!

What can I say, I simply LOVE,LOVE cheesecake. I love to bake and certainly enjoy eating cheesecakes. And Kristyn also likes my cheesecakes, therefore  I’m making whole mini-series of cheesecake recipes here on LilLuna. If you’re a fan of these delicious treats, you can find recipes for every season. First there was Milk Chocolate Cheesecake, although if you ask me chocolate is always in fashion, you can eat it all year round. Then followed Double Layered Pumpkin Cheesecake, perfect for autumn holidays-Halloween and Thanksgiving.

If you love Pecan Pie, you'll love this Cheesecake! This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping.

And now here’s Pecan Pie Cheesecake, which could  look great at Thanksgiving or Christmas table.  And do not worry, it’s not the end, I’m already preparing a little surprise for winter holiday season, in cheesecake form, of course.

On my blog I have the whole category dedicated to cheesecake, bake or no bake, mini or regular size…But I have to tell you, this pecan Pie Cheesecake is one of the best I’ve ever tasted. It’s like cheesecake and pecan pie in one dessert. How could anything be better?!  This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping. It’s not insanely sweet like a regular pie because cheesecake layer perfectly cuts down the sweetness of pecan filling, and still you will enjoy in rich in decadent treat.

If you have a cheesecake lovers  in your family , I recommend trying this Pecan pie cheesecake, it’s my fall favorite.

If you love Pecan Pie, you'll love this Cheesecake! This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping.

If you love Pecan Pie, you'll love this Cheesecake! This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping.

4.8 from 6 reviews
Pecan Pie Cheesecake
Recipe type: Dessert
For the Crust:
  • 1¾ cups vanilla wafer crumbs
  • ¼ cup brown sugar
  • ⅓ cup unsalted butter-melted
For the Pecan Filling:
  • 1 cup sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup unsalted butter- melted
  • 2 large eggs-lightly beaten
  • 1½ cups pecans-chopped
  • 1 teaspoon vanilla extract
For the Cheesecake Filling:
  • 24 ounce cream cheese-softened
  • 1¼ cups light brown sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • ⅔ cup heavy whipping cream
  • 1 teaspoon vanilla extract
For the Topping:
  • 3.5 tablespoon unsalted butter-melted
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup toasted pecans-chopped
To make the Crust:
  1. Line the bottom of 9 inch springform pan with parchment paper and set aside.
  2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
To make the Pecan Filling:
  1. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
To make the Cheesecake Filing:
  1. Preheat the oven to 350 degrees F.
  2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  3. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
  4. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
  5. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
To make the topping:
  1. In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
  2. Release the sides of springform pan and spoon the topping over cooled cheesecake.
  3. Store the cake in the fridge.

Check more Vera’s delicious cheesecakes:


Triple Chocolate Cheesecake with Oreo Crust

Oreo Cheesecake Chocolate Cake

Oreo Cheesecake Chocolate Cake

Bailey’s Irish Cream Cheesecake
Bailey’s Irish Cream Cheesecake

Check Out My Other Recipes



This looks absolutely DIVINE. This could potentially make a great Thanksgiving dessert.

Thank you SO much for sharing this recipe Vera!

For more recipes just as amazing as this one, head over to OMG Chocolate Desserts.

And if you want even more delicious pie and cheesecake recipes, check these out:

Double Layer Pumpkin Cheesecake with Oreo Crust - OH MY!!! Talk about a delicious fall treat that everyone will LOVE! Get the recipe on { }

Double Layer Pumpkin Cheesecake with Oreo Crust

Individual No-Bake Pumpkin Cheesecakes perfect for the holidays!! It will be a guest favorite (plus, they're easy AND delicious!!) Get the recipe on { } Crushed gingersnaps fill the bottom of each jar, layered with a mixed pumpkin puree, and topped with cool whip and caramel!

Individual No Bake Pumpkin Cheesecakes

No-Bake Snickers Cheesecake - this seriously looks like heaven!! If you love Snickers, you'll LOVE this recipe! { }

No Bake Snickers Cheesecake

 For all dessert recipes on the site, go HERE.

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If you love Pecan Pie, you'll love this Cheesecake! This cake has vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel-pecan topping.

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Vera Zečević
Hello! My name is Vera. I'm stay at home mom and food blogger around Come and enjoy me in my baking adventures.
Vera Zečević

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Vera Zečević
Hello! My name is Vera. I'm stay at home mom and food blogger around Come and enjoy me in my baking adventures.
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  1. 1

    Oh my….a combination of two of my favorite desserts…pecan pie and cheesecake. So super delicious!! I can’t wait to make this!! Thanks for the recipe 🙂

  2. 3

    This looks divine! Just have a quick question. Could you use glazed pecans in place of what is listed? Thank you.

  3. 4

    How do you get the parchment paper off the bottom of the cheesecake?

  4. 5

    Just a quick question.. Do u make anything that’s sweet but doesn’t have any eggs in it?? As my sister can’t have eggs n wants to try some recipe’s, thank you x

    • 6

      I can’t eat the yolk from the egg so I use egg beaters

    • 7

      My experience was when I was allergic to eggs, I could still eat things that had eggs cooked in them as long as they were cooked at high heat. For example, I still could not eat pancakes. They weren’t cooked long enough nor at high enough heat. And after not eating them for 7 yrs I was able to reintroduce them and now I can eat them and am not allergic. Just FYI.

  5. 10

    My husband loves cheesecake and i love pecan pie. I just recently got into baking every weekend and cant wait to try this. How long should the crust actually chill in the fridge before being filled? Thank you!

  6. 11

    Will it still turn out right if I replace the all purpose flour with gluten free flour?

  7. 12

    Can I use gluten free flour in place of the all purpose?

  8. 13

    Any tricks as read come comments about bottom getting hard if not eaten right away, I was hoping to make on Wednesday for Thanksgiving.

  9. 14

    This was a delicious dessert, however The crust was a little tough and hard to cut through any suggestions on what I might have done wrong

  10. 15

    I do not have spring pan, can I make this in a pie dish or a 9×13?
    Levine recently posted..How To Remove and Exchange Your Weed Eater HeadMy Profile

  11. 16

    Lil Luna,

    This is in the oven as I type this, the tastes as I was assembling it are amazing.
    I can’t wait for dinner on Thursday. Ten guests and all foodies.
    Happy Thanksgiving and thanks for sharing this recipe.

  12. 18

    I’m planning to make two of these (for two different family gatherings) for Thanksgiving. I thought it would make sense to go ahead and double the recipe to make them at the same time. However, I wondered if you thought this would mean I would need to adjust the baking time at all.

  13. 19

    Can I make this ahead of time and freeze it?

  14. 20

    Can I freeze this if i make it ahead of time?

  15. 21

    I have this in the oven right now.. Smells fabulous! Looks like there is some liquid on my cookie sheet… From the pecan mixture on the crust? Is that normal? I bought a new springform pan just for this recipe! I plan on baking another one tomorròw… Actualły giving one away as a gift!
    Thank u for this recipe! Fingers crossed that it will be a hit!

  16. 22

    Does anyone know if this can be made in advance and frozen?


  17. 23

    No water bath for cheesecake?

  18. 24

    No water bath for cheesecake?

    • 25

      This is a contributors recipe, but she doesn’t say to, so I think it’s safe to say, no. Hope you like it!! Thanks for stopping by!

    • 26

      I read the comments on the original website and she does use a a water bath. Unfortunately, I didn’t read the comments until after I made the cheesecake. I had liquid leak out of mine which I am assuming is the reason why the bottom came out hard. Disappointing that all instructions weren’t included in recipe.

  19. 27

    pecan pie cheesecake pictures are walnuts so guess it’s also a walnut pie cheesecake.

  20. 28

    I’m baking the pecan pie cheesecake as I type this, but have noticed liquid from the pecan mixture on the cookie sheet is this normal???

  21. 30

    I am going to be making these for Thanksgiving and switching to mini cheesecakes. Anything I would need to change?

  22. 32

    Made this a few days ago for Thanksgiving. The flavors were great! However, I too found the bottom layer to become hard. Was difficult (but not impossible) to cut and chewy to eat. May leave that part out and just keep the topping next time or perhaps mix the bottom sauce into the cheesecake batter.

  23. 34

    I made this for Thanksgiving yesterday and it was HEAVENLY!!! I did follow the recipe exactly, and so didn’t bake it in a water bath, as I usually do for cheesecakes. And it cracked. Not a problem though, cause the topping filled it in and covered it up. Voila, no more crack. Just a beautifully presented, delicious cake that everyone raved about! This will become a Thanksgiving tradition in our household from now on! Thank you, Kristyn, for this awesome recipe!

  24. 36

    Boy, was this ever good. A hit at this year’s Friendsgiving Party. Turned out so yummy. I used a cheesecake bath and cooled everything as indicated and there were no cracks. There was some moisture leaking from the bottom of the spring form pan but I just soaked it up with a paper towel. It had no effect on the cheesecake. This recipe is definitely a keeper.

  25. 38

    I made the pecan pie cheesecake. We love it at this house. The only thing is that the crust was way too hard, we had to cut off some of it once we cut our pieces. Any suggestions about what I did wrong maybe.

  26. 40

    My husband ordinarily is not a fan of cheese cake but we have found the exception pecan pie cheese cake. Delicious, fairly easy to prepare and looks fantastic. I will certainly be making this again.

  27. 42

    I made this Tuesday, and cut into it last night. It was absolutely wonderful! I kept seeing reviews about the bottom layer becoming hard, so I was a little nervous about how it would turn out. The bottom layer never got hard though, so i am very pleased. I did use a water bath when cooking it.

  28. 44

    I made this twice. The first time it took way longer to cook than directions but I think that’s because I over whipped the cheesecake filling. The pecan filling was hard as a rock but that’s because I didn’t do a water bath and because it had to cook for an hour longer. It still tasted good. It wasn’t until I read the comments that I saw the water bath is required. So the second time I didn’t overwhip it and put it in a water bath. It came out great! I’m excited for my family to try this on Christmas! Thank you for sharing this!

  29. 46
    Arvalene Ackley :

    Look absolutely wonderful. Can’t wait to try it.

  30. 48

    Made this today… it was a hit and I’ve added it to my favorite recipes
    I read the comments about the bottom getting too hard. I didn’t have this problem at all and the pecan pie bottom of my cheesecake has the jelly consistency of pecan pie.
    What I did differently –
    1. I used a water bath (that seems to be the solution from reading the other comments and from my experience today). There’ll be some oily stuff leaking out into your water bath from your springform pan which i assume is some butter from the crust.
    2. I didn’t have corn syrup so I used simple syrup for the pecan filling. Perhaps this altered the consistency as well?
    3. I used coconut cookies for my crust instead of wafers. No sugar needed. Just melted butter to hold it together.
    4. I didn’t make the topping … the cheesecake is indulgent enough on its own.

    I hope this helps and everyone’s cheesecake comes out as lovely as mine did.
    Thank you for this lovely recipe, Vera and Lil’ Luna!