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.

Pecan Pie Cheesecake

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.

Pecan Cheesecake

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.

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.

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.

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.

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

How to serve pecan cheesecake? Cover loosely with aluminum foil and keep in fridge for up to 1 week.

How to freeze caramel pecan cheesecake? 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.

Pecan Pie Cheesecake Recipe

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

Pecan Pie Cheesecake Recipe

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Sit in oven 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 1073 kcal
Author on lilluna.com

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

  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.

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.

Cheesecake Filling

  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.

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:

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

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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Comments

  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. 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

    1. 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.

  3. 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!

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

  5. 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.

  6. 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.

  7. 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!

    1. I always freeze my cheesecakes when I make them. It is so much easier to cut a frozen cheesecake (I have a large 2 handled knife). It makes for a nicer presentation and doesn’t hurt the flavor at all. So far I have kept in freezer for 1-4 weeks without issue

    1. 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.

  8. 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???

  9. 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.

  10. 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!

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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!

  16. 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!

  17. Can you freeze the pecan pie cheesecake? I thought I would bake it now…. freeze it, thaw it the day before Thanksgiving and then put the topping on Thanksgiving morning. Would that work?

  18. I was skeptical about a cheesecake without a water bath and I was right…I have never made a cheesecake crack so bad…its fine because the pecan topping will cover it but it may look funny when cut! I sure hope it taste good!

  19. I made this for thanksgiving and it turned out perfect. Here are a few things that I experienced when making it. It took way longer to cook, I left it in the oven for an hour and 40 minutes. Could be my oven but it was very undercooked at the hour mark. A Waterbath is a must, my crust and pecan filling were not hard at all, but could that have contributed to the additional time needed to cook? Overall it was a big hit, will make again for sure!

    1. Just found this online..hope it helps 🙂 You can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water or other liquid used in the recipe. For 1 cup of dark corn syrup, you can use the following substitutions: 3/4 cup light corn syrup plus 1/4 molasses. 1 cup honey.

  20. Could you please send me the recipe in my email for the pecan pie cheesecake? Would love to print it off to share with a friend! It was amazing! Thanks!

  21. My daughter found this recipe and ask another family member to make it. OMG!! As I don’t like the gooey filling in pecan pie,and LOVE cheesecake, this is the perfect match. I have tried other pecan cheesecake recipes and didn’t really care for them. I wish I would have taken more of this pie for myself. We already asked her to make it for Christmas, an I will take more for myself this time! Thank you for sharing this awesome recipe!!!

  22. I used the right size pan but the cheese filling was to much.I followed the recipe just the way it showed.I wondering if any one else had this problem. Haven’t cut into it yet but looks so yummy. Please keep posting cheesecake recipe. I love any kind of home made cheesecake.

  23. I have made this recipe twice now exactly as written with perfect results. Did not use a water bath and did not have any problems. I made the first one for my father who stated that was the best cheesecake he has ever had. Thank you for the recipe!!

  24. I made this (but used a different recipe) and everyone loved it. This recipe is much simpler than the one i used. This is my favorite cheesecake besides the red velvet.