This post may contain affiliate links. Please read our disclosure policy.
Pecan pie cheesecake combines a creamy cheesecake layer with a 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 pecan pie and Cheesecake, and marries them into one yummy dessert!
Caramel Pecan Filling
What can I say, I simply LOVE, LOVE cheesecake. And today’s recipe combined two of our favorites into one making it a dessert we LOVE. Here’s why:
- TWO IN ONE. If you like cheesecake and Pecan Pie, then you will love this recipe. It’s two in one and so incredibly delicious!
- BEST INGREDIENTS. It has a vanilla wafers crust, pecan pie filling, creamy cheesecake layer, and buttery, caramel-pecan topping.
- GREAT FOR HOLIDAYS. this recipe is great not only for Thanksgiving, but also for Christmas and anything in between. In fact, I think it’s great all year!
- MAKE AHEAD. This cheesecake can be made up to 3 days in advance, which is perfect for busy holiday times.
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!
Making Pecan Cheesecake
Yes, this pecan pie cheesecake recipe can take a little more time, but it is SO worth it!!
- 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 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.
CHEESECAKE LAYER
- 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.
- COMBINE. Stir in heavy cream and vanilla. Pour the cheesecake mixture in 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.
Pro Tip
Run a knife around the edges of the cheesecake, but don’t take it out of the pan until completely cooled.
Pecan TIPS
It’s quite easy to prep these pecans for the toppings…
- 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 the springform pan and spoon the topping over the cooled cheesecake.
Variations
Adjust the flavor of this pecan cheesecake recipe by changing up the crust or adding tasty toppings!
- 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.
Recipe Tips
Cheesecake can be tricky and a little labor intensive, use these tips to make the process easier.
- Crust. Use a food processor or blender to get fine crumbs for the perfect crust.
- Use room temperature ingredients to help them incorporate better together.
- No cracks. Once you add the eggs DON’T over-mix! The eggs will hold too much air, which will then rise up and create cracks on top of the cake. Also, try not to open the oven often, since that can cause cracks.
- 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.
- When serving, do not leave it out at room temperature for more than 2 hours.
Serving + 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 smaller 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 the cheesecake and wrap it in aluminum foil. Place in a freezer bag. Seal and freeze for up to 2 months.
For more Pecan Desserts:
Pecan Pie Cheesecake Recipe
Ingredients
Crust
- 1 ¾ 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
- 1 ½ cups pecans chopped
- 1 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces cream cheese softened
- 1 ¼ cups brown sugar
- 2 tablespoon all purpose flour
- 4 large eggs
- ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 3 ½ 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more recipes just as amazing as this one, head over to OMG Chocolate Desserts.
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?!