Pecan Pie Cheesecake

Pecan Pie Cheesecake has a wafers crust, pecan pie filling, cheesecake layer and buttery, caramel-pecan topping. It is perfectly indulgent!!

If you love pecan pie, you will LOVE pecan pie cheesecake. It takes the best of both and marries them into one yummy dessert! For more cheesecake try White Chocolate Raspberry Cheesecake or Lemon Cheesecake with Raspberry Sauce.

Pecan Pie Cheesecake with a missing bite on a white plate

Caramel Pecan Cheesecake

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 have a Milk Chocolate Cheesecake, which you can eat all year round, as well as Double Layered Pumpkin Cheesecake, perfect for autumn holidays – Halloween and Thanksgiving.

And now here’s Pecan Pie Cheesecake! 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 the cheesecake layer perfectly cuts down the sweetness of pecan filling, and still you will enjoy in rich in decadent treat.

whole Pecan Cheesecake covered in pecans and drizzle on a white plate

How to Make Pecan Pie Cheesecake

Yes, cheesecakes can take a little more time, but we all know how they are SO worth it!! Here is how you can make this delicoius caramel pecan pie cheesecake.

PREP. Line the bottom of 9 inch springform pan with parchment paper and set aside.

CRUST. 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.

PECAN FILLING. 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.

PREP. Preheat the oven to 350 degrees.

CHEESECAKE FILLING. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy. 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.

BAKE. 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.

*Tip.* Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

PECAN TOPPING. 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.

SERVE. Release the sides of springform pan and spoon the topping over cooled cheesecake.

Tips + Storing Info

When serving, make sure not to leave this sitting out at room temperature for more than 2 hours. If it is warm outside I recommend not leaving the cheesecake out for more than 1 hour.

Tips:

  • To get the right texture for the crust you will want to make sure it’s not too thick on the bottom or else it will just harden up and be too thick to cut through.
  • If the topping is too thin you will want to cook it down a bit more to help thicken it up. If that doesn’t seem to be working you should try adding a bit of light corn syrup.
  • Make sure to use room temperature ingredients for the cheesecake filling to help it mix easier and get a nice smooth texture

STORE loosely covered in the fridge for 3-5 days.

FREEZE uncovered, until firm. Then, remove cheesecake and wrap in aluminum foil and then place in freezer bag. Seal and freeze for up to 2 months.

slice of pecan pie cheesecake with all layers visable

For more pecan desserts, be sure to check out:

Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake
4.77 from 47 votes
Pecan Pie Cheesecake has a wafers crust, pecan pie filling, cheesecake layer and buttery, caramel-pecan topping. It is perfectly indulgent!!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Sit in oven 1 hour
Total Time 2 hours 25 minutes
Servings 10
Calories 1072 kcal
Author Lil' Luna

Ingredients

Crust

  • 1 3/4 cups vanilla wafer crumbs
  • 1/4 cup brown sugar
  • 1/3 cup unsalted butter melted

Pecan Filling

  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup unsalted butter melted
  • 2 large eggs lightly beaten
  • 1 1/2 cups pecans chopped
  • 1 tsp vanilla extract

Cheesecake Filling

  • 24 oz cream cheese softened
  • 1 1/4 cups light brown sugar
  • 2 tbsp all purpose flour
  • 4 large eggs
  • 2/3 cups heavy whipping cream
  • 1 tsp vanilla extract

Topping

  • 3 1/2 tbsp unsalted butter melted
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup heavy whipping cream
  • 1 cup toasted pecan chopped

Instructions
 

Crust

  • Line the bottom of 9 inch springform pan with parchment paper and set aside.
  • 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.

Pecan Filling

  • 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.

Cheesecake Filling

  • Preheat the oven to 350 degrees F.
  • Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  • 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.
  • 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.
  • Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

Topping

  • 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.
  • Release the sides of springform pan and spoon the topping over cooled cheesecake.
  • Store the cake in the fridge.

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About the Author

Lil Luna Contributor

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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Comments:

  1. 5 stars
    Absolutely delicious! I feel like the instructions for the topping are lacking though – what temperature are you supposed to heat it? When you say bubbly do you want it to just become bubbly or let it bubble for a few minutes to dissolve the sugar? It started to get more solid than liquid-like so I panicked a little and added the rest of the ingredients. I didn’t know if I should take it off the heat before adding in the cream or what. It turned out good, prob not cooked as long as I should since the sugar isn’t completely dissolved, but I was worried about burning it.
    Keep putting out great recipes! I always know when it comes from you it’s going to be delicious!

    1. Thanks for the feedback on the instructions. I’d heat it on medium high. You don’t want the butter to burn, but do want it to heat up enough for the sugar and butter to dissolve together and not be grainy. A good constant stir helps avoid burning too! So glad you enjoyed the recipe though. Thanks for your kind words. 🙂

  2. 4 stars
    This is requested to be made every year from my family, but the past year the filling was extremely hard. The pecan layer was so hard you couldnt cut through it. Any tips on that? I might just leave it out this year.

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