Pecan Pie Cheesecake Recipe

4.96 from 154 votes

Pecan Pie Cheesecake Recipe

Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!

Prep Time10

Cook Time1 15

Sit in oven1

Total Time2 25

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

springform pan

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