Table of Contents
We simply LOVE, LOVE cheesecake and all of its variations!
Today’s dessert is one is a tasty twist on Pecan Pie. That’s right – we’ve combined cheesecake with one of our favorite holiday desserts to make a new holiday fav!
This pecan pie cheesecake is not insanely sweet like a regular pie, because the cheesecake layer perfectly cuts down the sweetness of the pecan filling but still delicious. If you love Pecan Pie and cheesecake, then you’ll want this on your Thanksgiving dessert table.
Why we think you’ll love it:
- Best ingredients. It has a vanilla wafers crust, pecan pie filling, creamy cheesecake layer, and buttery, caramel-pecan topping.
- Great for holidays. It’s perfect for Thanksgiving, Christmas, and anything in between!
- Make ahead. Make this fall dessert recipe up to 3 days in advance – perfect for busy holiday planning.
Pecan Pie Cheesecake Ingredients and Substitutions
Crust
- 1¾ cups vanilla wafer crumbs – Use a food processor or blender to get fine crumbs for the perfect crust. Vanilla wafers can be replaced with an equal amount of graham cracker crumbs.
- ¼ cup brown sugar – I use light brown sugar.
Pecan Filling
- 1 cup granulated sugar
- ⅔ cup dark corn syrup – You can use light corn syrup, but the dark syrup has a more robust molasses-like flavor that complements the sweetness of the pecans and cheesecake filling and gives a warm brown visual look.
- ⅓ cup unsalted butter melted
- 2 large eggs lightly beaten – room temperature eggs will incorporate better than cold ones.
- 1½ cups pecans chopped
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese softened – use full-fat cream cheese for the creamiest result
- 1¼ cups light brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs – room temperature eggs will incorporate the best
- ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 3 ½ tablespoons unsalted butter melted
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ cup heavy whipping cream
- 1 cup toasted pecans chopped – Toast pecans in a dry skillet over medium heat, stirring frequently until fragrant and golden brown.
- optional toppings – Drizzle with Caramel Sauce, Hot Fudge Sauce Recipe, or sprinkle on sea salt.
How to Make Pecan Pie Cheesecake
- PREP. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
- CRUST. In a small bowl, combine 1 ¾ vanilla wafer crumbs and ¼ cup brown sugar. Stir in ⅓ cup 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: 1 cup sugar, ⅔ cup dark corn syrup, ⅓ cup melted butter, 2 eggs, 1½ cups pecans, and 1 teaspoon 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.
- CHEESECAKE LAYER. In a stand mixer with the paddle attachment, beat 24 ounces cream cheese until creamy. Add 1¼ cups brown sugar and 2 tablespoons flour, beat until fluffy. Add 4 eggs, one at a time, beating just until combined after each addition.
- Stir in ⅔ cups heavy cream and 1 teaspoon vanilla. Pour the cheesecake batter into an even layer over the pecan filling.
- 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.
- TOPPING. In a small saucepan, combine 3½ tablespoons butter and ½ cup brown sugar. Cook for 3-5 min, or until very bubbly. Stir in 1 teaspoon cinnamon, ¼ cup heavy whipping cream, and chopped 1 cup toasted pecans. Cool to room temperature.
- SERVE. Release the sides of the springform pan and spoon the topping over the cooled cheesecake.
Kristyn’s Recipe Tips
- Once you add the eggs DON’T overmix! The eggs will hold too much air, the air bubbles will then rise and create cracks on top. Also, try not to open the oven often, since uneven temperatures can cause cracks. If the cheesecake does crack, don’t worry. It will be covered with the pecan pie topping.
- Clean even slices. Dip the blade of a long thin kitchen knife into a cup of hot water and dry completely before cutting each slice.
Pecan Pie Cheesecake Recipe
Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!
Equipment
Ingredients
Crust
- 1¾ cups vanilla wafer, crumbs
- ¼ cup brown sugar
- ⅓ cup unsalted butter, melted
Pecan Filling
- 1 cup sugar
- ⅔ cup dark corn syrup
- ⅓ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1½ cups pecans, chopped
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1¼ cups brown sugar
- 2 tablespoon all purpose flour
- 4 large eggs
- ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 3½ 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.½ cup brown sugar
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.
To cut even slices: You’ll need a long, thin kitchen 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.
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.
Recipe FAQ
How can I avoid cracks forming on top of my cheesecake?
Once you add the eggs DON’T overmix! The eggs will hold too much air, the air bubbles will then rise and create cracks on top. Also, try not to open the oven often, since uneven temperatures can cause cracks. If the cheesecake does crack, don’t worry. It will be covered with the pecan pie topping.
Can I use a water bath to prevent cracking?
Using one in this recipe is not necessary, but you can if you wish!
Tips for clean even slices?
Dip the blade of a long thin kitchen knife into a cup of hot water and dry completely before cutting each slice.
How to store Pecan Pie Cheesecake recipe?
Store loosely covered in the refrigerator for 3-5 days.
How to freeze?
Freeze uncovered, until firm. Then, remove the cheesecake and wrap it in plastic wrap and then again with aluminum foil or place it in a freezer bag. Seal and freeze for up to 2 months.
More Like This
Pecan Desserts
Easy Pecan Pie Recipe
1 hr 15 mins
Chocolate Pecan Pie
1 hr 15 mins
Mini Pecan Pies
23 mins
Pecan Pie Bars
1 hr
Cheesecake Recipes
Turtle Cheesecake
5 hrs 40 mins
Chocolate Cheesecake
9 hrs 30 mins
Double Layer Pumpkin Cheesecake
7 hrs 25 mins
Peppermint Cheesecake
7 hrs 20 mins
More Collections
This recipe was originally published October 2015.
For more recipes just as amazing as this one, head over to OMG Chocolate Desserts.
Is these a simple way to covert it to a smaller 6” cheesecake?
The best cheesecake ever! My family loves this recipe and requests every year for about 5 years now! Amazing!
I’ve made this three times first time I followed the recipe and after that I substituted the dark corn syrup with pure maple syrup with cassia cinnamon stick and it was amazing. Everyone loves it and this recipe has replaced my husband’s family cheesecake recipe that used to be a staple for the holidays. Thanks for sharing.
Oh yay!! That makes me so happy to hear that your family loves this recipe!
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
Thanks for pointing that out! Glad to hear you enjoyed the cheesecake.
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
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!
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!
Yay!! So glad to hear it was easy to make and was a hit!
No water bath? I’m curious why you didn’t use one
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.
Loved it!
Can this be frozen? If so how long?
The filling and topping were fine but the layer over the crust was so hard I could hardly cut it after all the prep was very dissapointed
Thanks for the feedback and for giving the recipe a try!
Hi Kristyn! Looking forward to trying this recipe for the holidays. Is there a substitute for corn syrup that could be used in this? Thank you!
Hi! Hope you enjoy the recipe! I haven’t tried subbing it out before, but you could try maple syrup. You could probably google some good corn syrup substitutes and get some other ideas as well.
Thanks for including all the extra tips, especially for a cheesecake which is a bit daunting for a new baker. They really help with confidence and in producing the best result.
I’m definitely going to make this! I think I’m going to put a thin layer of dark chocolate on the crust (because it’s good for you)!!
Fantastic!!! I tried it for a work carry-in dinner and had to share the recipe with five people! I will be making two more for our family Thanksgiving.
I’ve made this three times for Thanksgiving with the family. My most requested dessert above pumpkin and whipped pumpkin pies. Thank you so much for allowing me to share with my family! DELICIOUS!! 🦃
Hi! I want to make this the night before our thanksgiving dinner, the following afternoon. Will that affect the freshness/taste?
Can I use a 10 inch springfoam pan? If so how much should I double the recipe by? Wanting to make this for Thanksgiving!
This cheesecake is heavenly! It really puts your regular cheesecake over the top with this amazing topping. A favorite in our home!
I made this the other night for my family and they absolutely loved it! It did not last long in our house haha I’ll have to make it again soon!
This is soooooo delicious! I love the layers and flavor is on point!
My new favorite cheesecake! I am definitely making this again for Thanksgiving!
How can I download the peacan cheesecake
Fabulous recipe that my family loves.
I am thinking about making it next in 4 inch springform pans so that I can freeze some. What is your recommendation on how much I should reduce the cooking time?
I’d say maybe start by cutting the time in half and then just keep a close eye on it. You’ll know the cheesecake is ready to come out when a toothpick inserted in the center comes out almost clean.
You do not explain how the pecan mixture gets on top of the cheesecake as well as under it. HELP!
Hi! All of the instructions for each layer are listed there in the post (as well as the recipe card at the bottom). The pecan mixture on top is poured on after the cheesecake has cooled. Ingredients and direction on how to make the topping are in the post. The pecan filling goes on top of the prepared crust. Again, ingredients and instructions on how to make the crust, pecan filling, cheesecake filling, and pecan topping are all listed in the post. Best of luck!!
You do not explain how the pecan mixture gets on top of the cheesecake as well as under it. HELP!
This is requested to be made every year from my family, but the past year the filling was extremely hard. The pecan layer was so hard you couldnt cut through it. Any tips on that? I might just leave it out this year.
Here are a few tips we suggest with the recipe:
-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
Perhaps these will help you get the right texture for the cheesecake this year!! 🙂
The crust is extremely hard. I’m not sure if it’s the filling or the vanilla wafers. Maybe it needs a water bath or graham cracker instead or something. Otherwise, it’s delicious and gets a lot of compliments from guests at my parties.
Thanks so much for the feedback!!
Got so many compliments on this delicious cheesecake!
Absolutely delicious! I feel like the instructions for the topping are lacking though – what temperature are you supposed to heat it? When you say bubbly do you want it to just become bubbly or let it bubble for a few minutes to dissolve the sugar? It started to get more solid than liquid-like so I panicked a little and added the rest of the ingredients. I didn’t know if I should take it off the heat before adding in the cream or what. It turned out good, prob not cooked as long as I should since the sugar isn’t completely dissolved, but I was worried about burning it.
Keep putting out great recipes! I always know when it comes from you it’s going to be delicious!
Thanks for the feedback on the instructions. I’d heat it on medium high. You don’t want the butter to burn, but do want it to heat up enough for the sugar and butter to dissolve together and not be grainy. A good constant stir helps avoid burning too! So glad you enjoyed the recipe though. Thanks for your kind words. 🙂
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?
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!
How long should cheesecake stay in fridge until its ready to be eaten?
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!
Yay!! Happy to hear that! Thank you!
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.
I will have to try that! Thank you for sharing!
This is amazing. Perfect balance of pecan pie and cheesecake. It seems so fancy but is actually easy to make.
This is absolutely delicious and almost to beautiful to eat. Thanks for sharing!!
Glad to share 🙂 Thank you so much for sharing that!
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…
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.
Makes me so happy to hear! Thank you so much for sharing what you did!
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?
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!!!
Mine is still in the oven, but I am having same experience
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?!
Any recommendations on the topping? Mine turned out less syrupy and more of a crunch topping
I wish I knew for sure. It should have all melted nicely together, then thickened a little. Did you do anything different?
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?
This recipe is from my friend, Vera at http://omgchocolatedesserts.com/. I am not sure why she doesn’t. Sometimes, I do, sometimes, I don’t. For this specific recipe, I would leave her a message on her site 🙂
Absolutely delicious!
Thank you for saying that!
I just love cheesecake recipes
Me too! Hope you like this one!
I loved your recipe, very beautiful must be a result p seeing these images.
Thanks so much!
Hands down the best cheesecake I’ve ever ate
Yay, I am so glad you think so 🙂 Thank you!
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.
Hmm..I wish I knew for sure. This is a contributor’s recipe. Her name is Vera at http://omgchocolatedesserts.com/. You may want to see if she has had that issue before.
Thank you so much for sharing this recipe! I made it for thanksgiving, everyone loved it! Insanely delicious! ?
I am glad to share 🙂 Thank you for trying it!
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?
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.
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.
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!!
I hope she liked it!! Thank you for giving it a try!
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!!!
Thank you for sharing that 🙂 I am glad it’s a hit!
Wonderful recipe is a delight, well done recipe ..
Thank you so much!!
This is a lil time comsuming but worth it.
I am glad you think so 🙂 Thank you!
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.
Thank you so much for sharing that! That ice cream sounds delicious!
This cheesecake is fanominal!! My family couldn’t get enough. I will keep this recipe a secret lol
LOL!! I am glad they couldn’t get enough! Thank you 🙂
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.
Thank you so much for giving it a try 🙂
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.
Thank you for sharing that! Sounds great!
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.
Sounds perfect!! Thank you for sharing that 🙂
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!
Yay!! Isn’t it a great combination 🙂 Thank you!
I have Made this three times and MY crust gets hard as a rock, why?
Hmm?? I am not sure why, honestly. I’m sorry. I wish I knew. You follow the recipe exactly?
I always place my pan with just the crust in the freezer. It seems to keep the crust from getting too hard
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!
Thank you for trying it 🙂 It’s worth the time, right?!
I made it for thanksgiving and it was a hit!!
Woohoo!! I am glad it was! Thank you for letting me know!
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?
I haven’t tried, but you should be able to 🙂
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?
The nilla wafers..no cream 🙂
I really wanted to try this recipe!
You can anytime 🙂
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.
It’s a good one! Hope you’ll try this one, sometime 🙂 Thank you!
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!!
Love that! Your dad has good taste 🙂 Thanks so much!
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.
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.
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!!!
So glad you like it!! It is the best combination! Glad you tried it! Thank you!
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!
You can print it from the post 🙂 Do you see the print option?
Corn syrup is not easy to find here in Malta. Is there something I could use as a replacement please?
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.
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!
I’m glad it was a hit. This recipe is from Vera at http://omgchocolatedesserts.com/, if you’d like to ask her your question. She would be able to help you more, since it is her recipe 🙂
My cheesecake is cracking around the edges, but still gooey in the middle. What did i do wrong????
I’m sorry! This recipe is from Vera at http://omgchocolatedesserts.com/. She would be able to help you better, since it is her recipe. Good luck!
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!
Thank you for giving it a try! This recipe is from Vera at http://omgchocolatedesserts.com/, if you have any questions, you could ask her 🙂
Help!! I screwed up and forgot to turn the oven down so it baked at 350 for an hour. What can I do?
Oh, no! How did it turn out? This is not my recipe, but you could check with Vera at http://omgchocolatedesserts.com/. I hope it was ok 🙂
Hi, could I omit the flour in the cheesecake batter?
I haven’t tried leaving it out. You would probably need to replace it with something..I’m guessing it will need the flour.
Looking forward to making this for family gathering at Christmas.
I hope it’s a hit, like it is over here 🙂 ENJOY!
love this pecan pie cheesecake however the crust/filling came out so tough its hard to cut. any suggestions?
Oh, I’m sorry. I’m honestly not sure why that happened. Did you have fresh ingredients? Cook the right amount of time?
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?
That should work 🙂 I personally haven’t tried, but usually cheesecake is frozen, so I don’t see why not 🙂 ENJOY!
I loved this dessert but in my case the crust got a little too soft what could I have done wrong? Thank you
Hmm..I’m not sure. Anything too wet?
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!
Thank you for sharing your tips!! I hope that helps others! Glad it turned out!!
Look absolutely wonderful. Can’t wait to try it.
I’d love to know what you think! Hope you enjoy!!
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!
You’re welcome!! I’m glad it turned out! Thank you for sharing!!
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.
Thank you so much for sharing that and I’m so glad it turned out!! Thanks again!
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.
Glad you guys liked it! Thanks for making it!
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.
I don’t, but this is a contributors recipe. Vera at http://omgchocolatedesserts.com/. If, you’d like to ask her, she could help answer your questions. Hope that helps you!!
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.
That’s great to hear!! Thank you so much for letting us know!! So, glad it was a hit!
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!
I’m so glad that it turned out and that everyone liked it!!! Thanks so much for letting me know!!
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.
I will pass that along to my contributor, but thank you for giving it a try and I’m glad it still turned out!!
I am going to be making these for Thanksgiving and switching to mini cheesecakes. Anything I would need to change?
I’m not sure. This recipe is from Vera at http://omgchocolatedesserts.com/, if you’d like to ask her. Hope that helps!! Good luck!
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???
This is a contributors recipe. Here is her info, if you’d like to check with her. Vera at http://omgchocolatedesserts.com/. I wish I knew. Hope that helps! Good luck!
pecan pie cheesecake pictures are walnuts so guess it’s also a walnut pie cheesecake.
No water bath for cheesecake?
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!
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.
No water bath for cheesecake?
Does anyone know if this can be made in advance and frozen?
Thanks!
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
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!
Can I freeze this if i make it ahead of time?
Freezes well.
Can I make this ahead of time and freeze it?
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.
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.
I hope it’s a hit on Thanksgiving!! 😀
I do not have spring pan, can I make this in a pie dish or a 9×13?
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
I thought I’D love this but the bottom was as hard as a rock. I followed directions. What went wrong?
Any tricks as read come comments about bottom getting hard if not eaten right away, I was hoping to make on Wednesday for Thanksgiving.
Can I use gluten free flour in place of the all purpose?
Will it still turn out right if I replace the all purpose flour with gluten free flour?
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!
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
I can’t eat the yolk from the egg so I use egg beaters
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.
Thanks so much for sharing that Toni! Hope that helps anyone!!
Toni Matty
How did you become allergic to eggs for a time and then not? This happened to me also.:)
How do you get the parchment paper off the bottom of the cheesecake?
I had the same Problem. The paper sticks to the BOTTOM of cake.
This looks divine! Just have a quick question. Could you use glazed pecans in place of what is listed? Thank you.
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 🙂
These are two of my hubby’s favorites too so I better make it for him! 😉
Can’t wait to do this cheesecake for Thanksgiving.
Hope it’s a hit!! Thank you!!