Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 465 min
Ingredients: 2 cup graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers; 1/3 cup light brown sugar packed; 1/2 cup salted butter melted; 1/3 cup salted butter; 2 eggs; 1 tsp vanilla extract; 1 1/2 cup pecans chopped; 1 cup light corn syrup; 1 cup granulated sugar; 2 8- oz package cream cheese softened; 1 cup granulated sugar; 1/4 tsp salt; 1 1/2 tbsp all-purpose flour; 1 tbsp vanilla extract; 3 eggs; 1/2 cup sour cream; 1/4 cup salted butter; 1/3 cup light brown sugar; 1/2 tsp vanilla extract; 1/4 cup heavy cream; 1 cup roughtly chopped pecans

This Pecan Pie Cheesecake combines the flavors of two classic desserts to make a rich, creamy, nutty recipe sure to satisfy any sweet tooth.

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Table of Contents

Pecan Pie Cheesecake Ingredients
How to Make Pecan Pie Cheesecake
Cooking Tips
Storing this Recipe
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This Pecan Pie Cheesecake combines the flavors of two classic desserts to make a rich, creamy, nutty recipe sure to satisfy any sweet tooth.

Pecan pie feels like it should be served around Thanksgiving, but when you add the cheesecake layer, it makes the perfect dessert for any time of the year! Cheesecake bars are also a popular dessert, but if you really want to wow a crowd, go all out and make a full cheesecake!

Just like any southern recipe, this dessert is packed full of flavor and texture. You can add this recipe to your list of southern comfort foods along with fried chicken, cornbread, and sweet tea. Go all out and make a hybrid southern dinner complete with appetizers, dinner, and dessert!

Pecan Pie Cheesecake Ingredients

Graham Cracker Crumbs
Light Brown Sugar
Butter
Eggs
Vanilla Extract
Light Corn Syrup
Granulated Sugar
Cream Cheese
Salt
All-Purpose Flour
Sour Cream
Heavy Cream
Chopped Pecans

Pecan pie is notoriously sweet, but the cheesecake in this recipe cuts through that sweetness and evens out the flavors to make a perfect dessert! You could even make this dessert with a different type of nut if you prefer! Whether it’s walnuts, almonds, or even peanuts, any nut will add a wonderful flavor to this already delicious dessert!

Even though this recipe has a lot of steps, it comes together pretty quickly and is definitely worth the cook time. The hardest part about making this recipe is just waiting for everything to cook and set up!

How to Make Pecan Pie Cheesecake

For the Crust:

FIRST STEP: Preheat the oven to 325°

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

THIRD STEP: 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.

FOURTH STEP: Place crust in freezer to chill while the filling is being prepared.

For the Pecan Filling:

FIRST STEP: In a 2 quart saucepan, melt ⅓ cup butter over medium heat. Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.

SECOND STEP: Reduce heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens. Make sure to constantly stir the mixture.
THIRD STEP: Pour the pecan pie filling into the chilled crust and spread into an even layer.

For the Cheesecake:

FIRST STEP: Beat together cream cheese and sugar until fully mixed and fluffy. Mix in salt and flour.

SECOND STEP: 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.

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

FOURTH STEP: Wrap the bottom of the springform pan in 1-2 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.

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

SIXTH STEP: 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.

SEVENTH STEP: When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.

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

For the Topping:

FIRST STEP: Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes. The mixture should deepen in color.

SECOND STEP: Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.

THIRD STEP: Stir in pecans and spoon topping over cheesecake.

Cooking Tips

Be careful not to overbeat the cheesecake mixture. Overbeating will add too much air to the batter, leading to it puffing up during baking and then cracking while cooking.

The water bath helps the cheesecake cook evenly and make it smoother and more creamy. The water allows the outside of the pan to stay slightly cooler while the inside bakes so you don’t end up with an overcooked outside or an uncooked inside.

When you are adding the cheesecake layer on top of the pecan pie layer, you may want to spoon it instead of pouring it. Pouring it could lead to displacement of the pecan pie filling, while spooning then spreading the mixture will help to keep the layers more even.

Storing this Recipe

IN THE FRIDGE: Loosely cover and store in the refrigerator for up to 1 week.

IN THE FREEZER: Wrap tightly in plastic wrap then place cheesecake in a freezer bag or cover with aluminum foil. Place in the freezer and store for up to 2 months.

Pecan Pie Cheesecake

5 from 16 votes

Author: Shauna

This Pecan Pie Cheesecake combines the flavors of two classic desserts to make a rich, creamy, nutty recipe sure to satisfy any sweet tooth.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 7 hours 45 minutes

Servings

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Ingredients

Crust

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

Pecan Pie Filling

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

Cheesecake

2 8- oz package cream cheese softened
1 cup granulated sugar
¼ tsp salt
1 ½ tbsp all-purpose flour
1 tbsp vanilla extract
3 eggs
½ cup sour cream

Pecan Topping

¼ cup salted butter
⅓ cup light brown sugar
½ tsp vanilla extract
¼ cup heavy cream
1 cup roughtly chopped pecans

Instructions

Crust

Preheat the oven to 325°F.
Line a 9” 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.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes 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

Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
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.
TIP: 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.
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 for at least 4 hours.
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

Be careful not to overbeat the cheesecake mixture. Overbeating will add too much air to the batter, leading to it puffing up during baking and then cracking while cooking.

Nutrition

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Pecan Pie Cheesecake

Pecan Pie Cheesecake Ingredients