Pecan Pie Cheesecake

Crunchy and creamy, Pecan Pie Cheesecake is a delicious combination of two favorite desserts. This rich and nutty dessert is sure to satisfy any sweet tooth.

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Pecan Pie Cheesecake pairs all the crunchy flavors of a traditional pecan pie with the smooth creaminess of a cheesecake. Combining the flavors of two classic desserts, pecan pie cheesecake is sure to satisfy any sweet tooth. Delight friends and family with this rich, creamy, and nutty dessert.   

If you love cheesecake recipes you’ll want to make carrot cake cheesecake, pumpkin cheesecake bars, or mint chocolate cheesecake.  

Pecan Pie Cheesecake Ingredients

Substitutions and Additions

Graham Cracker Crust: You can use either store-bought or use a food processor to create fine crumbs from whole graham crackers to create your graham cracker crust. 

Pecans: As with the graham crackers, you can buy store-bought crushed pecans, or crush them yourself. You can use a food processor to chop them or simply put them in a Ziploc bag and use a rolling pin to do it. 

How to Make This Pecan Pie Cheesecake Recipe

Crust 

STEP ONE: Preheat the oven to 325°F.

STEP TWO: Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.

STEP THREE: Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway. Place the crust into the freezer to chill while the filling is being prepared.  

Pecan Pie Filling

STEP FOUR: In a 2-quart saucepan, melt ⅓ cup butter over medium heat.

STEP FIVE: Combine the sugar, corn syrup, eggs, vanilla, and pecans and then add that mixture to the butter in the saucepan. OR you can add the sugar and pecans first and the eggs and vanilla over the top so it’s all being stirred in together. If you are cooking the eggs in the butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil. Reduce the heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.   

STEP SIX: Pour the pecan pie filling into the chilled crust and spread into an even layer. 

Cheesecake

STEP SEVEN: Next, prepare the cheesecake layer.  Beat together cream cheese and sugar until fully mixed and fluffy.  Mix in salt and flour.

STEP EIGHT: By hand, gently stir in vanilla extract and one egg at a time until fully combined.  Mix in the sour cream and stir until smooth. 

PRO TIP: Don’t overmix your cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.

STEP NINE: Pour cheesecake mixture evenly over the pecan filling mixture.  

PRO TIP: When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.

STEP TEN: Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil.  Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.

STEP ELEVEN: Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly. 

PRO TIP: The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.

STEP TWELVE: Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool. When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill for 12 hours or overnight.

STEP THIRTEEN: Remove cheesecake from the springform pan and prepare pecan topping.

Pecan Topping 

PRO TIP: Make sure not to overcook the mixture. The longer you cook it, the harder and thicker it will be.

STEP FOURTEEN: Melt together butter and brown sugar in a small saucepan over medium heat.  Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.  Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans and spoon topping over cheesecake.

PRO TIP: Make sure your heavy cream is at room temperature. Adding really cold cream can cause the caramel to seize up.

How to Serve

Pecan pie is traditionally served around Thanksgiving, but when you add the cheesecake layer, it creates a dessert that you’ll want to enjoy year-round. If you’re feeling extra indulgent, serve your pecan pie cheesecake with a dollop of whipped cream or even a scoop of vanilla ice cream on the side. You can enjoy a slice of cheesecake with a cup of warm pumpkin spice latte. 

Storage

IN THE FRIDGE: Store, loosely covered, in the refrigerator for up to 1 week. 

IN THE FREEZER: You can also keep this dessert in the freezer for up to 2 months.

Pecan pie cheesecake is a delectable combination of two favorite desserts. One bite and you’ll realize that pecan pie isn’t just for Thanksgiving anymore. Enjoy pecan pie cheesecake at parties, holidays, and get-togethers with friends and family. Crunchy and creamy, you can’t go wrong with this delicious dessert.

Frequently Asked Questions

Can pecan pie cheesecake be frozen? 

You can freeze pecan pie cheesecake. After it has set in the refrigerator, wrap the cheesecake with plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2 months.

How do you prevent your cheesecake from cracking? 

To prevent your cheesecake from cracking, don’t over mix your batter as it will cause bubbles that will burst during baking, potentially causing cracks on top.

Also, don’t over bake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.

How do I prevent the cheesecake water bath from leaking? 

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.

Why is my caramel topping hard to slice through? 

Make sure you don’t overcook the butter and brown sugar mixture as it will cause it to thicken and harden the longer you cook it.

Also, make sure your heavy cream is at room temperature as adding very cold cream can make your caramel mixture seize up.

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Pecan Pie Cheesecake

Crunchy and creamy, Pecan Pie Cheesecake is a delicious combination of two favorite desserts. This rich and nutty dessert is sure to satisfy any sweet tooth.

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Ingredients

  

Crust

• 2 cups graham cracker crumbs, either store bought ot use a food processor to create fine crumbs from whole graham crackers
• ⅓ cup light brown sugar
• ½ cup salted butter, melted

Pecan Pie Filling

• ⅓ cup salted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cup pecans, chopped
• 1 cup light corn syrup
• 1 cup granulated sugar

Cheesecake

• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• ¼ teaspoon salt
• 1 ½ tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs
• ½ cup sour cream

Pecan Topping

• ¼ cup salted butter
• ⅓ cup light brown sugar
• ½ teaspoon vanilla extract
• ¼ cup heavy cream
• 1 cup pecans, roughly chopped

Instructions

 

Crust

• Preheat the oven to 325°F.
• Line a 9 inch round springform pan with parchment paper and spray with non-stick cooking spray.
• Begin by preparing the crust. Mix graham cracker crumbs, brown sugar and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway. Place the crust into the freezer to chill while the filling is being prepared.

Pecan Filling

• In a 2 quart saucepan, melt ⅓ cup butter over medium heat.
• Combine the sugar, corn syrup, eggs, vanilla, and pecans and then add that mixture to the butter in the saucepan. OR you can add the sugar and pecans first and the eggs and vanilla over the top so it's all being stirred in together. If you are cooking the eggs in the butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil. Reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
• Pour the pecan pie filling into the chilled crust and spread into an even layer.

Cheesecake

• Next, prepare the cheesecake layer. Beat together cream cheese and sugar until fully mixed and fluffy. Mix in salt and flour.
• By hand, gently stir in vanilla extract and one egg at a time until fully combined. Mix in the sour cream and stir until smooth.
• Pour cheesecake mixture evenly over the pecan filling mixture.
• Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
• Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool. When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill 12 hours or overnight.
• Remove cheesecake from the springform pan and prepare pecan topping.

Pecan Topping

• Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color. Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in pecans and spoon topping over cheesecake.

Video

Notes

• When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it.  This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
• Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
• The water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.