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, No-Bake Strawberry Nutella Cheesecakes, 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 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.

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 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

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

For more pecan desserts, be sure to check out:

Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake
4.78 from 44 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
    I’m makIng this right now! It in the oven and the smell is driving me crazy! SmellS so good!!! I’m making it for my mil’s birthday. She loves pecan pie and cheesecake. So looks like a win-win!!

  2. 4 stars
    Love this cheesecake so much! Only part I have a hard time with is the pecan pie filling layer gets very hard unless it sits out for a while but then I don’t like the cheesecake part being almost room temperature too. I like the cheesecake part to be colder and more firm texture. But this a fave of mine.

  3. 5 stars
    Hello. I make yhis dessert every year for thanksgiving. This year i am wanting to make them cupCake size and am curious how you would alter the cook time in doing so?

    1. Glad you do 🙂 I have not personally made them that small, but you would definitely not bake it that long. I don’t know a specific time, since I have not tried. I don’t want to say a wrong amount.

  4. Made this and followed every step. Really disappointed in that it could not be served without spooning the filling off of the bottom crust. Hard as rock and impossible to cut through or eat. What happened? Would like to try this again if I could get it right.

  5. I’m wanting to try this recipe and make for a friend…..One question though. Normally when I make cheesecakes, I cook them in a water bath. I noticed in your instructions that you didn’t do that. I was wondering why you didn’t?

    1. I wish I knew for sure. It should have all melted nicely together, then thickened a little. Did you do anything different?

  6. I have SO much filling that doesn’t fit on the top of the pecan filling! Like half the mixture I didn’t use. Does anyone else have this issue?!

  7. 5 stars
    Made it haven’t tried it yet but I’m just wondering if anyone else had a puddle of oily syrup on the cookie sheet when removing it from oven. Hope it isnt soggy! Will let you know after we have it for Thanksgiving!! Smells delicious!!!

  8. 5 stars
    This is hands down my favorite dessert of all time! I have made it into cheesecake bars, using a 13×9 pan and in the classic spring form pan. The main thing that I have changed is that I use 1/2 the sugar in the cheesecake layer. I think it balances the sweetness just a little. I also have made this cheesecake gluten free, as I have a few family and friends who can’t tolerate gluten. I use Krusteaz all purpose GF flour and GF vanilla wafers.

    1. I have it I. The oven now and it has been 70 min but the center doesn’t look done. I see I am suppose to leave it in the oven with the door closed..will the center firm up?

  9. 3 stars
    Forgot to put that the original recipe person, Vera, did not put that she used a water bath in her recipe. However, reading through her comments below her recipe…I found her commenting that she did use a water bath…really annoying she didn’t put it in the recipe in the first place. Especially for novice cheesecake makers…

  10. 5 stars
    This is amazing. Perfect balance of pecan pie and cheesecake. It seems so fancy but is actually easy to make.

  11. 5 stars
    This cheesecake is the ultimate deluxe desert.

    I found it on Redit were a cheesecake chef suggested a different method of cooking in the oven so I did that, it was AMAZING!

    To bake cheesecake place a water bath on the rack below the one the cheesecake will bake on, Drop the oven temperature to 135C and back any extra 30 minutes (90-100 munites), Turn off oven and leave in the oven with the door closed for a further hour.

    I now use this method on any cheesecake I back and it makes the cake so creamy and smooth and moist it is delicious.

  12. 5 stars
    This cheesecake turned out perfectly! I made it for our Super Bowl party and everyone loved it! I didn’t have any problems with the crust or topping getting hard at all! I used a water bath and I really think that helps, plus I cut down the time to cook the pecan sauce for the top and bottom by about 1 minute. I will be making this again!

  13. 5 stars
    I haven’t tried it yet. It looks great. What is the best way to get it off bottom of spring form pan and remove the parchment paper?

    1. I’d suggest making sure your cheesecake is chilled overnight or at least for a few hours so that it’s very firm. You can remove the springform pan bands once it’s chilled to room temp (or you can just wait and remove after it has chilled). Then take a large knife or even a meal spatula and gently run it under the bottom of the cheesecake so it’ll loosen a bit. Then I usually use a couple big pancake turners/flippers to lift it over to a platter. Hope those tips help a bit!

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