Pecan Pie Cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!
Caramel Pecan Cheesecake
What can I say, I simply LOVE, LOVE cheesecake. I have a Chocolate Cheesecake, which you can eat all year round, as well as Double Layer Pumpkin Cheesecake, perfect for autumn holidays like Halloween and Thanksgiving.
Pecan Cheesecake has a 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 the pecan filling. You’ll thoroughly enjoy this decadent treat!
How to Make Pecan Pie Cheesecake
Yes, cheesecakes can take a little more time, but they are SO worth it!!
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. 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.
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.
Reduce heat and simmer, stirring constantly until thickened (about 5-7 minutes). Pour into prepared crust and set aside.
PREP. Preheat the oven to 350°F.
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. Do not overbeat it!!!
Stir in heavy cream and vanilla. 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 for 60-70 minutes (until toothpick inserted in the center comes out almost clean).
Turn off the oven and leave cheesecake in the oven, 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. 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.
How to toast Pecans
The filling uses regular chopped pecans, but the topping calls for chopped toasted pecans. Toasting your own pecans is very easy. All you need is a baking sheet lined with parchment paper and pecans.
- Preheat the oven to 350°F.
- Spread the chopped nuts on the baking sheet.
- Toast for 6-8 minutes until they turn a deep color and produce a delicious nutty aroma.
- Vanilla Wafers or Oreos can be replaced with an equal amount of graham cracker crumbs to make a graham cracker crust.
- Drizzle with Caramel Sauce or Chocolate Sauce.
- Sprinkle on sea salt.
Crust. To get the right texture for the crust, make sure it’s not too thick on the bottom, or else it will harden up and be too thick to cut through.
Use a food processor or blender to get fine crumbs.
Use room temperature ingredients to help them incorporate better together.
No cracks. Once you add the eggs DON’T overmix! The eggs will hold too much air, which will then rise up and create cracks on top of the cake.
Opening the oven too frequently can cause cracks due to the changing temperature.
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.
Thin topping. If the pecan pie topping is too thin (or runny), cook it down a bit more to help thicken it up. If that doesn’t seem to be working, try adding a bit of light corn syrup.
When serving, do not leave 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.
Serving and 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 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 cheesecake and wrap in aluminum foil. Place in freezer bag. Seal and freeze for up to 2 months.
For more pecan desserts:
Pecan Pie Cheesecake Recipe
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter melted
- 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
- 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.
- 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.
- 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.
- 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.
For more recipes just as amazing as this one, head over to OMG Chocolate Desserts.