Pecan pie is a Thanksgiving must-have. So what happens when you put it in cheesecake? You get one of the most delicious Fall desserts ever! This Pecan Pie Cheesecake is a delicious twist on the two classic desserts and the combination is fantastic.
Pecan Pie Cheesecake
You can’t go wrong with combining traditional pecan pie and class cheesecake. It is perfect for any occasion and a great addition to a holiday buffet for Thanksgiving or Christmas dinner. Everyone will be coming back for seconds because of how good this recipe turns out! If you end up falling in love, be sure to give this Butter Pecan Sheet Cake or these Chocolate Chip Toffee Pecan Cookies.
- Graham Crackers- These will be used for the base crust.
- Brown Sugar- This will add richness to the dessert.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Eggs- Use these at room temperature.
- Vanilla- Use pure extract for the best flavoring.
- Pecans- These will need to be roughly chopped.
- Light Corn Syrup- This will add sweetness to the filling.
- Sugar- This sugar is always used in the best dessert recipes.
- Cream Cheese- Use softened or at room temperature.
- Flour- Use all-purpose flour for the best results.
- Heavy Whipping Cream- This will help with the consistency of the dessert.
How to Make Pecan Pie Cheesecake
The crust of this pie is one of my all time favorite and it uses a very fun ingredient: Vanilla wafers! Those cookies, combined with brown sugar and melted butter make a really great tasting homemade crust.
To start, set your oven to 350 degrees, then use Pam baking spray to grease a 9″ springform pan and for extra protection add a round piece of parchment paper at the bottom of the pan.
First, in a food processor, you will need to crush the graham crackers, then combine the crumbs with melted butter.
Secondly, gently press the crumb base into the pan using a spoon or your hands. Be sure to have the crust go at least 1″ up the sides of the pan.
Next, place the crust into the oven for 10 minutes or until light brown. Once done, take it out of the oven and allow it to rest and cool on a wire rack.
Pecan Pie Filling:
To start, in a medium saucepan, add in the butter, sugar, and corn syrup and combine over med-high heat until melted and the sugar is dissolved.
First, combine the eggs using a whisk and cook on med-high until it begins to thicken slightly and bubble.
Secondly, take off the heat and pour in the vanilla and chopped pecans, and use a whisk to combine.
Thirdly, add the filling into the pan and place it aside.
To start, in the bowl of a standing mixer, add in the cream cheese and beat using a paddle attachment for 5-6 minutes until light and fluffy while using a rubber spatula to remove excess off the sides of the bowl.
First, add the sugar and flour into the cream cheese and combine at low speed to start, and as the sugar gets incorporated increase the speed to medium for another 1-2 minutes.
Secondly, pour in the vanilla and combine until fully incorporated. Then, add in the heavy cream slowly and combine at low speed.
Thirdly, turn the speed down to low and one at a time, add in the eggs until combined. (DO NOT overmix)
Next, add the filling into the pan and shake gently to remove air bubbles.
Furthermore, place the recipe into the oven for 15 minutes to bake at 350 degrees, then once the time is up, you will need to crack the oven door open a bit and reduce the heat to 200 degrees. Let the cheesecake sit in the oven for another 50-55 minutes until the edges are set and the middle is slightly jiggly. (You want a Jell-O consistency if the recipe is still too runny/watery, it will need to bake for another 5-10 minutes making sure to check it often) The recipe will set as it cools, so keep this helpful tip in mind.
To finish, switch the temperature of the oven off and let the cheesecake cool with the oven door open slightly for 15-20 minutes before taking it out.
Finally, transfer the recipe to a wire rack to cool thoroughly, then put the cheesecake in the fridge for 6 hours or overnight for the best results.
On top of that layer, you’ve got the yummy pecan pie! When making this, one tip to cut pecans without them fly off of the cutting board, is to put them into a bowl and use a pasty cutter to chop. So smart!
To begin, in a medium saucepan, add in the butter and brown sugar and cook on med-high heat until smooth and fully melted.
Secondly, bring the mixture to a low boil, then take off the heat.
Thirdly, pour in the vanilla and heavy cream using a whisk to combine.
Next, use a spatula to fold in the pecans.
In addition, add the pecan mixture on top of the finished cheesecake.
We use more chopped pecans, brown sugar, heavy cream, cinnamon and butter for this crunchy topping. This really brings the whole dessert together and gives a yummy cinnamon flavor.
Serve and Enjoy!
Do I have to make a Water Bath for this Cheesecake?
This recipe does not need a water bath. Water baths help with adding moisture to a cheesecake. This method will help avoid any cracks in the recipe.
Can You Freeze Pecan Pie Cheese?
Yes, this recipe can be frozen. Storing any recipe in the freezer will help with an extended shelf life. Be sure to wrap in cling film and foil for extra protection.
Any leftovers can be kept in the fridge in an airtight container for up to 3 days.
The most important tip for cheesecake, is always use room temperature cream cheese. Just remember to eave it sitting out for about hour before making your dessert.
How to fix a crack: heat a knife under hot water and spread over the crack. This melts the cheesecake just a bit so you can reform it.
More Pecan Recipes:
- German Chocolate Pecan Pie
- Buttermilk Pecan Pie
- Easy Maple Pecan Bars
- Sweet Potato Casserole (Pecan Streusel and Marshmallows)
Pecan Pie Cheesecake
- 2 cups graham cracker crumbs
- 1/3 light brown sugar packed
- 1/2 cup butter melted
Pecan Filling Ingredients:
- 1 cup granulated sugar
- 1 cup corn syrup
- 1/3 cup melted butter
- 2 large eggs
- 1 1/2 cups chopped pecans
- 1 tsp. pure vanilla extract
Cheesecake Filling Ingredients:
- 3 8 ounce packages cream cheese softened
- 1 cup sugar packed
- 3 Tbsp all-purpose flour
- 3 eggs
- 1/2 cups heavy cream
- 2 tsp vanilla extract
- 1/4 cup butter melted
- 1/3 cup light brown sugar packed
- 1/2 tsp. vanilla
- 1/4 cup heavy cream
- 1 cup chopped pecans toasted
- Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
- Prepare the crust by adding about 2 packages of graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in brown sugar and melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Pecan Filling Directions:
- Add butter, sugar, and corn syrup into a medium saucepan and heat over med-high heat, whisking constantly, until the butter is melted, and the sugar is dissolved.
- Add the eggs and continue to whisk. Heat over med-high heat until the mixture starts to bubble and slightly thicken.
- Remove from heat and whisk in vanilla extract and chopped pecans.
- Pour filling into the prepared crust and set aside.
Cheesecake Filling Directions:
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Add the vanilla extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until combined.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
- Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
- Add the butter, and brown sugar into a medium saucepan and heat over med-high heat until melted and smooth. Continue to heat until the sauce comes to a low boil. Remove from heat and add in vanilla and heavy cream and whisk until combined.
- Fold in the pecans last.
- Pour the pecan topping over the top of the chilled cheesecake and serve.
- Keep leftovers in an airtight container in the refrigerator for up to three days.
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3 comments on “Pecan Pie Cheesecake”
This is my second year making it for Thanksgiving, and my 5th time making it!! It’s such a hit, no one wants to wait until Thanksgiving to have more. I always question whether I should be using salted or unsalted butter though and always switch it up every time
Hi I make this for Thanksgiving and it was delicious. Everyone loved it !
You mentioned vanilla wafers for the crust at the beginning, but the recipe uses graham crackers. Maybe it is an either/or?