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Pecan pie cheesecake combines a creamy cheesecake layer with a 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 pecan pie and Cheesecake, and marries them into one yummy dessert!

A slice of pecan pie cheesecake served on a white plate.


Caramel Pecan Filling

What can I say, I simply LOVE, LOVE cheesecake. And today’s recipe combined two of our favorites into one making it a dessert we LOVE. Here’s why:

  • TWO IN ONE. If you like cheesecake and Pecan Pie, then you will love this recipe. It’s two in one and so incredibly delicious!
  • BEST INGREDIENTS. It has a vanilla wafers crust, pecan pie filling, creamy cheesecake layer, and buttery, caramel-pecan topping.
  • GREAT FOR HOLIDAYS. this recipe is great not only for Thanksgiving, but also for Christmas and anything in between. In fact, I think it’s great all year!
  • MAKE AHEAD. This cheesecake can be made up to 3 days in advance, which is perfect for busy holiday times.

It’s not insanely sweet like a regular pie, because the cheesecake layer perfectly cuts down the sweetness of the pecan filling. You’ll thoroughly enjoy this decadent treat!

Making Pecan Cheesecake

Yes, this pecan pie cheesecake recipe can take a little more time, but it is SO worth it!!

  1. PREP. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. CRUST. In a small bowl, combine vanilla wafer crumbs and brown sugar. Stir in melted butter. Press the mixture evenly into the bottom, and halfway up the sides, of a 9-inch springform pan. Chill in the fridge to firm the crust while making the filling.
  3. PECAN PIE FILLING. In a medium saucepan combine: sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring to a boil, over medium-high heat, stirring constantly.
  4. Reduce heat and simmer, stirring constantly until thickened (about 5-7 minutes). Pour into prepared crust and set aside.
Adding the cheesecake layer on top of the pecan filling.

CHEESECAKE LAYER

  1. CHEESECAKE FILLING. In a stand mixer with the paddle attachment, beat the cream cheese until creamy. Add brown sugar and flour, beat until fluffy. Add eggs, one at a time, beating just until combined after each addition.
  2. COMBINE. Stir in heavy cream and vanilla. Pour the cheesecake mixture in an even layer over the pecan filling.
  3. BAKE. Place the springform pan on a cookie sheet. Put it in the oven and reduce the heat to 325°F. Bake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean).
    • Turn off the oven and leave the cheesecake in the oven, with the oven door closed, for 1 hour.

Pro Tip

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

Pecan TIPS

It’s quite easy to prep these pecans for the toppings…

  • TOPPING. In a small saucepan, combine butter and brown sugar. Cook for 3-5 min, or until very bubbly. Stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
  • SERVE. Release the sides of the springform pan and spoon the topping over the cooled cheesecake.
Pecan topping in a white bowl.

Variations 

Adjust the flavor of this pecan cheesecake recipe by changing up the crust or adding tasty toppings!

Baked cheesecake in a springform pan.

Recipe Tips

Cheesecake can be tricky and a little labor intensive, use these tips to make the process easier.

  • Crust. Use a food processor or blender to get fine crumbs for the perfect crust.
  • Use room temperature ingredients to help them incorporate better together. 
  • No cracks. Once you add the eggs DON’T over-mix! The eggs will hold too much air, which will then rise up and create cracks on top of the cake. Also, try not to open the oven often, since that can cause cracks.
  • Don’t over-bake. There will still be about a 2-3 inch section in the center that will jiggle slightly. The center will continue to cook and firm up as it cools in the oven.
  • When serving, do not leave it out at room temperature for more than 2 hours.
Pulling a slice of cheesecake topped with pecan topping.

Serving + Storing

To cut even slices: You’ll need a long, thin carving knife, a tall cup of hot water, and a dishcloth.

  • Dip the blade of the knife into the hot water and wipe dry.
  • The first cut I make is right down the center of the cake. Then I cut it into quarters.
  • Depending on how large you want each slice to be, cut each quarter in half, thirds, or smaller quarters.
  • Be sure to dip the blade in hot water to warm it up and wipe it clean after EACH cut. 

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

FREEZE uncovered, until firm. Then, remove the cheesecake and wrap it in aluminum foil. Place in a freezer bag. Seal and freeze for up to 2 months.

Close up of a slice of pecan pie cheesecake on a white plate.

For more Pecan Desserts:

4.96 from 150 votes

Pecan Pie Cheesecake Recipe

By: Lil’ Luna
Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!
Servings: 10
Prep: 10 minutes
Cook: 1 hour 15 minutes
Sit in oven: 1 hour
Total: 2 hours 25 minutes

Ingredients 

Crust

  • 1 ¾ cups vanilla wafer crumbs
  • ¼ cup brown sugar
  • cup unsalted butter melted

Pecan Filling

  • 1 cup sugar
  • cup dark corn syrup
  • cup unsalted butter melted
  • 2 large eggs lightly beaten
  • 1 ½ cups pecans chopped
  • 1 teaspoon vanilla extract

Cheesecake Filling

Topping

  • 3 ½ tablespoons unsalted butter melted
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup toasted pecans 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°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 a 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 the edges of the cheesecake but don’t take it 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.

Video

Notes

STORE loosely covered in the fridge for 3-5 days.
FREEZE uncovered, until firm. Then, remove the cheesecake and wrap it in aluminum foil. Place in a freezer bag. Seal and freeze for up to 2 months.

Nutrition

Serving: 10g, Calories: 1072kcal, Carbohydrates: 103g, Protein: 12g, Fat: 72g, Saturated Fat: 32g, Trans Fat: 1g, Cholesterol: 260mg, Sodium: 397mg, Potassium: 347mg, Fiber: 3g, Sugar: 90g, Vitamin A: 1912IU, Vitamin C: 1mg, Calcium: 163mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




191 Comments

  1. 5 stars
    Just FYI your recipe says to put filling on crust and set aside, but the video shows to refrigerate. I only sat to the side so it wasnt as “set” like your video. Other than that, good recipe

  2. 5 stars
    This is the absolute best. Everyone raves about it. Can you give me any tips on the filling? The last time I made it, it was very sticky and hard or the fork to go through. The first couple of times it was perfect so I’m not sure what I did differently

  3. 5 stars
    Made this and it came out beautifully.
    Taking to a party so haven’t tasted it yet, but I’m impressed with the way it looks!

  4. 5 stars
    I had zero leftovers when I made this. I’ve never made cheesecake before and it was so easy and absolutely amazing. My husband hates pecan pie and loved this! Definitely something I’ll make you round!

    1. We just didn’t feel like it was necessary for this recipe! You could certainly use one if you prefer baking your cheesecakes that way.