Pecan Pie Cheesecake

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 recipe 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 a try.

Ingredients: 

• 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

Crust:

The crust of this pie is one of my all time favorites… graham cracker crust. Those graham crackers combined with brown sugar and melted butter make a really great tasting homemade crust.

• Set your oven to 350 degrees, then use baking spray to grease a 9″ springform pan
• In a food processor, you will need to crush the graham crackers, then combine the crumbs with melted butter.
• Gently press the crumb base into the pan using a spoon or your hands.
• Next, place the crust into the oven for 10 minutes or until light brown.

Pecan Pie Filling: 

• In a medium saucepan, add in the butter, sugar, and corn syrup and stir over med-high heat until melted and the sugar is dissolved.
• Combine the eggs using a whisk and cook on med-high until it begins to thicken slightly and bubble.
• Take off the heat and pour in the vanilla and chopped pecans, and use a whisk to combine.
• Add the filling into the pan and place it aside.

Cheesecake Filling:

• 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.
• 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.
• Pour in the vanilla and combine until fully incorporated. Then, add in the heavy cream slowly and combine at low speed.
• Turn the speed down to low and one at a time, add in the eggs until combined. (DO NOT overmix)
• Next, add the cheesecake mixture into the pan and shake gently to remove air bubbles.

• 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.
• 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 to chill for 6 hours or overnight for the best results.

Pecan Pie Topping: 

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!

• In a medium saucepan, melt in the butter and brown sugar and cook on med-high heat until smooth and fully melted.
• Bring the mixture to a low boil, then take off the heat.
• Pour in the vanilla and heavy cream using a whisk to combine.
• Use a spatula to fold in the pecans.
• 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.

Cheesecake Tips

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)