Pecan Pie Cheesecake

Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping making it a holiday must-have.

a Twist on a Classic

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.

Ingredients

PREP TIME: 10 minutes

BAKE TIME: 1 hour 15 minutes

REST TIME: 1 hour

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

1. PREP. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. SERVE. Release the sides of the springform pan and spoon the topping over the cooled cheesecake.

Recipe FAQ

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