Pecan Pie Cheesecake

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A fun take on a classic pecan pie recipe, this Pecan Pie Cheesecake is a fun mash-up dessert that is sure to wow your guests this holiday season!

Two decadent desserts in one - this Pecan Pie Cheesecake is the ultimate fall dessert for Thanksgiving or a fall get-together with friends. Totally indulgent and decadent but deceptively simple to make

Pecan Pie Cheesecake Recipe

Buttery, crunchy vanilla cookie crust.

Rich, creamy and tangy brown sugar cheesecake.

All topped with TWO LAYERS of a to-die-for caramelized pecan pie filling and a homemade whipped cream frosting.

This mouthwatering pecan pie cheesecake has everything you could ever want in a fall dessert – whether you plan to serve this for Thanksgiving or bring along to a fall party or potluck.

And while this pecan pie cheesecake is absolutely decadent, like most of my recipes it’s super simple and straight-forward. There are no time-consuming or fancy steps needed to execute this recipe flawlessly. (In fact, we even skip the traditional cheesecake water bath!)

This cheesecake can be made into mini, individual cheesecakes but I honestly find making one big cheesecake a lot easier.

The cheesecake flavor is even better after sitting in the fridge for a day, so this is a great recipe to prepare ahead – taking one more thing off of your entertaining to-do list. It can even be frozen.

To freeze this cheesecake, wrap tightly with plastic wrap AND store in a ziptop freezer bag or freezer container for up to three months. Allow to thaw completely in the fridge before serving. I do not recommend freezing with the whipped cream – add after thawing.

For this recipe, I used Millican Pecan’s Pecan Pieces. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful – I now use them in all of my pecan recipes. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)

How we avoid using a cheesecake water bath for this recipe: While you can use a water bath to make your cheesecake, I prefer to avoid the hassle and just allow the cheesecake to cool in the oven for an hour before moving it to the fridge. The low baking temperature and extra oven time helps prevent cracking and ensures a perfectly cooked cheesecake that avoids the rubbery texture some homemade cheesecakes can be known for.

If your cheesecake does get some small cracks, it’s not a big deal as you’ll be covering it up anyways with that pecan pie topping and whipped cream!

 

For More Fun Twists on Pecan Pies, check out:

Pecan Pie Cheesecake Ingredients

For the Cookie Crust:

For the Pecan Pie Filling:

For the Cheesecake Filling:

For the Pecan Topping:

  • Unsalted Butter, melted
  • Brown sugar
  • Cinnamon
  • Heavy Whipping Cream
  • Pecans, chopped

For the Whipped Cream:

Scroll down to the printable recipe card for full measurements.

Tip: …

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How to Make Pecan Pie Cheesecake

For the Vanilla Cookie Crust:

Line the bottom of 9″ springform pan with parchment paper and set aside.

Crush the vanilla wafer cookies into crumbs (either by crushing in the bag with a rolling pin, or blitzing in a food processor).

Combine the vanilla wafer crumbs and brown sugar, then stir in the melted butter until completely combined.

Press the cookie crumb mixture into an evenly layer on the bottom and halfway up the sides of the prepared springform pan.

Set the cheesecake crust in the fridge as you prepare the filling.

For the Pecan Pie Filling:

In a medium saucepan, whisk together the sugar, corn syrup, melted butter, eggs, pecans and vanilla.

Turn the heat to medium-high and bring mixture to a boil, stirring constantly.

Reduce heat and simmer for 5-7 minutes until thickened, continuing to stir constantly.

Pour the pecan pie filling into the prepared crust and set aside.

For the Cheesecake Filling:

Preheat the oven to 300°F.

Using an electric mixer, beat the cream cheese until soft, then add the brown sugar and flour and beat until fluffy and well-combined.

Add the eggs, one at a time, beating until just combined.

Stir in the heavy cream and vanilla, being careful not to overmix the cheesecake batter.

Pour the cheesecake batter over the pecan filling.

Place the springform pan on a cookie sheet and place in the oven.

Bake the cheesecake for 70 minutes, until the cheesecake layer appears set and slightly golden.

Turn off the oven and leave the cheesecake in the oven for 1 hour.

For the Pecan Pie Topping:

In a small saucepan, combine the butter and brown sugar.

Cook over medium-high heat for 3-5 minutes, until bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans.

Remove from heat and allow to cool to room temperature.

Carefully remove the cheesecake from the springform pan and spoon the cooled pecan topping over the cooled cheesecake.

For the Whipped Cream Topping:

Using an electric mixer, combine the heavy whipping cream, vanilla extract and powdered icing sugar until stiff peaks form, about 3 minutes.

Scoop the whipped cream into a piping bag fitted with a star tip and pipe around the edges of the cheesecake by placing even, gentle pressure on the piping bag and flicking your wrist up to stop the flow of the cream.

Sprinkle with additional pecans, if desired.

Store the cheesecake in the fridge until ready to serve.

 

Pin this Decadent Pecan Pie Cheesecake Recipe:

How to make a pecan pie cheesecake - the ultimate Thanksgiving dessert. Why decide between pie and cheesecake when you can have both? Vanilla cookie crust, sweet pecan pie filling, and a brown sugar cheesecake all topped with homemade whipped cream frosting. Everyone will be raving about this fall dessert!

Grab your free printable for our pecan pie cheesecake recipe:

Yield: 12 servings

Pecan Pie Cheesecake

Pecan Pie Cheesecake

Two of the best fall desserts combined into one decadent and delicious pecan pie cheesecake. This pecan pie cheesecake recipe is straight-forward and simple but with amazing results.

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Additional Time 2 hours
Total Time 3 hours 40 minutes

Ingredients

For the Cookie Crust:

  • 1¾ cup Vanilla Wafer Crumbs
  • 
¼ cup brown sugar
  • ⅓ cup unsalted butter, melted

For the Pecan Pie Filling:

  • 1 cup white sugar
  • 
⅔ cup dark corn syrup
  • 
⅓ cup unsalted butter, melted

  • 2 eggs

  • 1½ cups pecans, chopped

  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 24 ounce cream cheese, softened

  • 1¼ cup brown sugar
  • 
2 Tablespoons all-purpose flour

  • 4 large eggs
  • 
⅔ cup heavy whipping cream

  • 1 teaspoon vanilla extract

For the Pecan Topping:

  • 3 1/2 Tablespoons unsalted butter, melted
  • 
½ cup brown sugar
  • 
1 teaspoon cinnamon
  • 
¼ cup heavy whipping cream
  • 
1 cup Chopped Pecans
  • For the Whipped Cream:
  • 1 cup heavy whipping cream 
  • 
1 teaspoon vanilla extract 

  • 1/4 cup powdered icing sugar

Instructions

    For the Vanilla Cookie Crust:

  1. Line the bottom of 9" springform pan with parchment paper and set aside.
  2. Crush the vanilla wafer cookies into crumbs (either by crushing in the bag with a rolling pin, or blitzing in a food processor).
  3. Combine the vanilla wafer crumbs and brown sugar, then stir in the melted butter until completely combined.
  4. Press the cookie crumb mixture into an evenly layer on the bottom and halfway up the sides of the prepared springform pan.
  5. Set the cheesecake crust in the fridge as you prepare the filling.

For the Pecan Pie Filling:

  1. In a medium saucepan, whisk together the sugar, corn syrup, melted butter, eggs, pecans and vanilla.
  2. Turn the heat to medium-high and bring mixture to a boil, stirring constantly.
  3. Reduce heat and simmer for 5-7 minutes until thickened, continuing to stir constantly.
  4. Pour the pecan pie filling into the prepared crust and set aside.

For the Cheesecake Filling:

  1. Preheat the oven to 300°F.
  2. Using an electric mixer, beat the cream cheese until soft, then add the brown sugar and flour and beat until fluffy and well-combined.
  3. Add the eggs, one at a time, beating until just combined.
  4. Stir in the heavy cream and vanilla, being careful not to overmix the cheesecake batter.
  5. Pour the cheesecake batter over the pecan filling.
  6. Place the springform pan on a cookie sheet and place in the oven.
  7. Bake the cheesecake for 70 minutes, until the cheesecake layer appears set and slightly golden.
  8. Turn off the oven and leave the cheesecake in the oven for 1 hour.

For the Pecan Pie Topping:

  1. In a small saucepan, combine the butter and brown sugar.
  2. Cook over medium-high heat for 3-5 minutes, until bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans.
  3. Remove from heat and allow to cool to room temperature.
  4. Carefully remove the cheesecake from the springform pan and spoon the cooled pecan topping over the cooled cheesecake.

For the Whipped Cream Topping:

  1. Using an electric mixer, combine the heavy whipping cream, vanilla extract and powdered icing sugar until stiff peaks form, about 3 minutes.
  2. Scoop the whipped cream into a piping bag fitted with a star tip and pipe around the edges of the cheesecake by placing even, gentle pressure on the piping bag and flicking your wrist up to stop the flow of the cream.
  3. Sprinkle with additional pecans, if desired.
  4. Store the cheesecake in the fridge until ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 839Total Fat: 67gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 229mgSodium: 310mgCarbohydrates: 80gFiber: 2gSugar: 71gProtein: 11g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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This pecan pie cheesecake recipe is a unique twist on a classic pecan pie – combining two crowd favorite desserts into one scrumptious and satisfying sweet treat!

For more delicious pecan recipes, check out our Pecan Pie Cake Roll or our Maple Pecan Pie.

 

Two decadent desserts in one - this Pecan Pie Cheesecake is the ultimate fall dessert for Thanksgiving or a fall get-together with friends. Totally indulgent and decadent but deceptively simple to make  How to make a pecan pie cheesecake - the ultimate Thanksgiving dessert. Why decide between pie and cheesecake when you can have both? Vanilla cookie crust, sweet pecan pie filling, and a brown sugar cheesecake all topped with homemade whipped cream frosting. Everyone will be raving about this fall dessert!

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