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
4.78 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. 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. 4 stars
    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. 5 stars
    This was a delicious dessert, however The crust was a little tough and hard to cut through any suggestions on what I might have done wrong

  6. 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.

  7. 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.

  8. 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. This is a contributors recipe, but she doesn’t say to, so I think it’s safe to say, no. Hope you like it!! Thanks for stopping by!

    2. 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.

  9. 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???

  10. I am going to be making these for Thanksgiving and switching to mini cheesecakes. Anything I would need to change?

  11. 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.

    1. I will pass that along to my contributor, but thank you for giving it a try and I’m glad it still turned out!!

  12. 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!

  13. 5 stars
    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.

  14. 5 stars
    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.

  15. 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.

  16. 5 stars
    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.

  17. 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!

  18. 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!

  19. 5 stars
    I loved this dessert but in my case the crust got a little too soft what could I have done wrong? Thank you

  20. 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?

    1. That should work 🙂 I personally haven’t tried, but usually cheesecake is frozen, so I don’t see why not 🙂 ENJOY!

    1. Oh, I’m sorry. I’m honestly not sure why that happened. Did you have fresh ingredients? Cook the right amount of time?

    1. I haven’t tried leaving it out. You would probably need to replace it with something..I’m guessing it will need the flour.

  21. 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!

  22. 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.

  23. 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!

  24. 1 star
    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!!!

  25. 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.

    1. I have just made this recipe and also found the cream cheese mixture was way too much. I am nervous that the bottom crust will be too hard now after reading these comments as I didn’t use a water bath. I will be taking it out of the oven in a few minutes so haven’t tried it yet.

  26. 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!!

  27. 5 stars
    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.

  28. Vanilla wafers or nilla wafers? One looks like a cookie n Used in banAna puddings the other has the cream inside. Which one do i use in this recipe?

  29. 5 stars
    I made this last year. Amazing so rich and Deicious. I was wondering if i can make it this year into mini cheesecakes in Muffin tin?

  30. 5 stars
    Although it was very labor intensive, it was very good! I guess I picked a more difficult recipe for the first time ever cooking a cheesecake! Everyone who tried it liked it, and I will have to bake another one since I had promised samples to more people than I had slices left!

    1. I always place my pan with just the crust in the freezer. It seems to keep the crust from getting too hard

  31. 5 stars
    This recipe is so good!! It also combines my hubby’s two favorite desserts, pecan pie and cheesecake! It also baked beaut! No crack at all!

  32. 5 stars
    I made this for a Christmas party this past weekend and oh! My! God! This is a fantastic, amazing, delicious dessert! I used pecan shortbread cookies instead of vanilla wafers. If there was any way I could eat it every day without weighing 500 pounds, I would. Other than the cookie Substitution i followed the recipe exactly. Really, this was Perfectly awesome.

  33. 5 stars
    My husband loves this dessert, though I tweaked it a bit. For the crust I use a combination of PECAN sandies And Graham crackers, as well as a few crushed pecans thrown in. I also use a water bath as I think it makes the cake turn out smoother.

  34. 5 stars
    Made this for Christmas Eve dinner. Followed all the instructions as written. I have made several cheesecakes and use a water bath. I did not this time and it came out perfectly. My only negative comment is that what miracle person can spend 10 minutes of prep time to make a 4 layer cheesecake?? It easily takes that much time to make the crust.

  35. 5 stars
    DON’T SKIP THE BOTTOM LAYER. I read all of the reviews on Pinterest and site before making this. Many people said to skip the bottom layer because it is hard to cut. Honestly, this is only a problem if you want perfectly cut slices. Also, the consistency should be the same as a pecan pie. If it is rock hard then you cocked it in the pot to long. Of course it is hard to cut anything full of pecans perfectly. If you are just making it to enjoy and want it to taste like a pecan pie don’t skip it! It is delicious and it is what makes this unique. DO use a water bath. I used a 1/2 cup extra of pecans on top. Next time I will a do a full extra cup. I made a homemade coconut ice cream and homemade caramel to go with and it was pretty amazing. A big hit.

  36. 5 stars
    I make cheesecakes for family and friends for most occasions. this, beside the classic ny cheesecake is the most requested. I always place my crust in the freezer to keep it from getting to hard. this one is a keeper!!!

  37. 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!!

  38. 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.

  39. 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.

  40. 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.

  41. 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?

  42. 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?!

  43. 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!!!

  44. 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?

  45. 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…

  46. 5 stars
    This is amazing. Perfect balance of pecan pie and cheesecake. It seems so fancy but is actually easy to make.

  47. 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.

  48. 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!

  49. 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!