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:

For more cheesecake recipes, try:

Create your Lil’ Luna account now!
Sign Up to Save Recipes

Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake
4.78 from 36 votes
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 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.

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Check more Vera’s delicious cheesecakes:

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

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Pistachio Dessert

Total Time: 18 minutes
4.6 from 5 votes

Holiday Punch

4 from 1 vote

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.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments:

  1. 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!!

  2. 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.

  3. 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.

  4. 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.

  5. 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?

See More Comments