Pecan Pie Cheesecake is a favorite dessert that combines two classics into one mouthwatering treat.
Don’t you love a delicious recipe that combines two classic desserts into one? This recipe is perfect for Thanksgiving dinner or any other occasion where you want to serve a special dessert.
If you’re anything like my family, you will love the rich, creamy texture of cheesecake and the sweet, nutty flavor of pecan pie. It’s a great way to switch up your dessert game and impress your guests with something new and exciting.
This one is sure to become one of your favorite desserts. If you like traditional pecan pie, you’re going to love this delicious twist.
Ingredients You’ll Need
When it comes to making a Pecan Pie Cheesecake, the ingredients are key to a delicious dessert. Don’t be intimidated by the long list of ingredients. I promise this cheesecake is not hard to make.
This recipe requires a combination of ingredients for the cheesecake filling, graham cracker crust, and pecan pie filling.
Crust
The graham cracker crust is the foundation of this dessert. It is sweet, buttery, and crunchy.
- graham crackers
- brown sugar
- unsalted butter, melted
Pecan Pie Layer
- unsalted butter
- white granulated sugar
- corn syrup
- eggs
- vanilla extract
- chopped pecans
Cheesecake
- cream cheese
- white granulated sugar
- salt
- all-purpose flour
- 3 eggs
- vanilla extract
- sour cream
Pecan Topping
- unsalted butter
- brown sugar
- vanilla extract
- heavy cream
- pecan halves
Equipment Needed
- 9-inch Springform Pan
- parchment Paper
- Food Processor or Blender
- Stand Mixer OR Hand Mixer
Preparation and Cooking
Crust Preparation
To begin the process of making a delicious Pecan Pie Cheesecake, the crust must be prepared. The crust is made by combining finely crushed graham cracker crumbs with melted butter and brown sugar.
You can crush the graham crackers in a food processor or a blender. Or you can place the crackers in a ziploc bag and crush them with a rolling pin until you have fine crumbs.
The mixture should be pressed onto the bottom of a prepared springform pan, making sure that it is in an even layer. You can use the bottom of a measuring cup to help press the crumbs evenly.
Place the graham cracker crust in the freezer while you make the pecan pie layer.
Pecan Pie Filling Layer
In a saucepan, over medium heat, melt butter and add sugar, corn syrup, vanilla, and eggs. Whisk together until smooth. Be sure to add the eggs last so that they don’t become scrambled eggs.
Cook for ten minutes, allowing the mixture to come to a boil, stirring often. Add the pecans and cook over medium-low until the mixture becomes golden brown.
Remove the springform pan from the freezer and spread the pecan pie layer evenly over the crust. Set aside.
Cheesecake Mixture
Preheat the oven to 325º F.
Beat the cream cheese with a hand or stand mixer with a paddle attachment until smooth. Add the sugar, salt, and flour, beating until well combined. Add eggs, one at a time, mixing well after each addition. On the addition of the last egg, add vanilla extract and sour cream, mixing until combined.
Baking Process
Pour the cheesecake filling on top of the pecan pie layer in the springform pan. Bake for 55-60 minutes, until edges are set and the center is slightly jiggly.
Turn off the oven and open the oven door. Leave the cheesecake in the oven for another hour, so that it will continue cooking and set up.
Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least six hours.
Helpful Hint: You can do all the above the night before you plan on serving this cheesecake and refrigerate overnight.
Pecan Pie Topping
In a saucepan, over medium heat, melt brown sugar and butter together. Whisk continually until well combined and the mixture begins to bubble. Remove from the heat. Add the heavy cream and vanilla. Mix until smooth. Stir in pecans until completely coated.
Release the ring from the springform pan before pouring the pecan pie topping over the cheesecake. Spread evenly, allowing the topping to drip over the sides. Serve and enjoy!
Baking Tips
If this is your first time making a cheesecake, don’t be intimidated! The best way to ensure a smooth and creamy texture is to use room temperature ingredients and don’t overmix the batter.
One common mistake is over-baking the cheesecake, which can cause it to crack. For best results, keep a close eye on the cheesecake towards the end of the baking time and turn off the oven as soon as the edges are set but the center still jiggles slightly.
To ensure a rich, creamy cheesecake, turn off the oven at the end of the baking time and open the door. Leave the cheesecake in the oven for an hour to cool gradually.
Storage and Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days.
Cheesecake can also be frozen for up to two months. Be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. To thaw, simply transfer the cheesecake to the refrigerator overnight.
More Delicious Cheesecake Recipes Below!
- Easy Chocolate Chip Cheesecake Bars
- Blueberry Cheesecake Bars
- Mini Gingerbread Cheesecakes
- Pecan Praline Topped Cheesecake
- Tropical Cheesecake Salad
- Strawberry Cheesecake Pie
Pecan Pie Cheesecake Recipe
Pecan Pie Cheesecake is a delicious recipe that combines two classic desserts into one. This recipe is perfect for Thanksgiving dinner or any other occasion where you want to serve a special dessert.
Ingredients
Crust
- 2 cup graham crackers, crushed
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
Pecan Pie Layer
- ⅓ cup unsalted butter
- 1 cup white granulated sugar
- ¼ cup corn syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
Cheesecake
- 16 ounces cream cheese
- 1 cup white granulated sugar
- ¼ teaspoon salt
- 1 ½ tablespoons all purpose flour
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
Pecan Topping
- ¼ cup unsalted butter
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup pecan halves
Instructions
- Line the inside of a 9-inch springform pan with parchment paper on the bottom and sides.
- Blend the graham crackers in a food processor or blender until crumbs. In a mixing bowl add the crumbs and brown sugar. Mix together with a fork until evenly distributed.
- Pour in the melted butter and stir with the fork until combined. Pour this into the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small measuring cup works perfectly for this. Place in the freezer.
- In a medium-sized saucepan, make the pecan pie layer. Melt the butter over medium heat. Add the white sugar, corn syrup, vanilla, and eggs, whisking together until smooth. Be sure to add the eggs on top of the sugar and corn syrup, so they don’t begin to scramble with the butter before mixing.
- Cook over the heat for about 10 minutes, allowing the mixture to boil. Add the pecans.
- Lower the heat to medium-low and cook until the mixture becomes a golden brown color.
- Remove the springform pan from the freezer and pour in the pecan pie layer, spreading evenly. Set aside.
- Preheat the oven to 325 degrees Fahrenheit.
- To make the cheesecake filling: In a large mixing bowl, blend the cream cheese with a hand mixer until smooth.
- Add the white sugar, salt, and flour to the cream cheese. Blend again until combined.
- Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, add the vanilla extract and sour cream before mixing one last time until smooth.
- Pour this cheesecake filling on top of the pecan pie layer in the springform pan.
- Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Turn off the oven and open the oven door. Leave the cheesecake in the oven for an additional hour, until set.
- Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.
- Before this dessert is ready to be served, make the pecan topping.
- In a saucepan, melt the butter and brown sugar together. Whisk continuously over medium heat until it thoroughly combines and begins to bubble.
- Remove from the heat and immediately add the heavy cream and vanilla, mixing until combined and smooth. Add the pecans and coat fully in the brown sugar sauce.
- Pour this topping over the cheesecake and spread evenly, allowing it to drip over the edges.
- Cut with a sharp knife, serve, and enjoy!
Notes
If this is your first time making a cheesecake, don't be intimidated! The best way to ensure a smooth and creamy texture is to use room-temperature ingredients and don't overmix the batter.
One common mistake is over-baking the cheesecake, which can cause it to crack. To avoid this, keep a close eye on the cheesecake towards the end of the baking time and turn off the oven as soon as the edges are set but the center still jiggles slightly.
To ensure a rich, creamy cheesecake, turn off the oven at the end of the baking time and open the door. Leave the cheesecake in the oven for an hour to cool gradually.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 749Total Fat 53gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 27gCholesterol 171mgSodium 271mgCarbohydrates 65gFiber 3gSugar 54gProtein 9g
