Pecan Pie Cheesecake
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!
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 Cake Roll
- Pecan Pie Cookies from Spend with Pennies
- Pecan Pie Brownies
- Pecan Pie Bars from Rock Recipes
- Pecan Pie Energy Bites
Pecan Pie Cheesecake Ingredients
For the Cookie Crust:
For the Pecan Pie Filling:
- White Sugar
- Dark Corn Syrup
- Unsalted Butter, melted
- Eggs
- Pecans, chopped
- Vanilla Extract
For the Cheesecake Filling:
- Cream Cheese, softened
- Brown sugar
- All-purpose Flour
- Large Eggs
- Heavy Whipping Cream
- Vanilla Extract
For the Pecan Topping:
- Unsalted Butter, melted
- Brown sugar
- Cinnamon
- Heavy Whipping Cream
- Pecans, chopped
For the Whipped Cream:
- Heavy Whipping Cream
- Vanilla Extract
- Powdered Icing Sugar
Scroll down to the printable recipe card for full measurements.
Tip: …
Kitchen Tools You May Find Helpful
- 9″ Springform Pan
- Parchment Paper
- Measuring Cups and Spoons
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Disposable Piping Bag with Star Tip <– a basic piping set will have all you need
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.
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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.
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:
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Nilla Wafers Mini Vanilla Wafer Cookies, 11 oz Box -
Philadelphia Original Cream Cheese Brick (8 oz Box)
-
Cake Decorating Supplies Kit for Beginners, Set of 137, Baking Pastry Tools, 1 Turntable stand-55 Numbered Icing Tips with Pattern Chart, Angled Spatula, 8 Russian Piping nozzles-Baking Tools
-
Orchard Fresh Raw Pecan Halves 1-Pound | Millican Pecan since 1888 | San Saba, Texas
-
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
-
Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan with 50 Pcs Parchment Paper - Black
Nutrition Information:
Yield:
12Serving Size:
1Amount 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.
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.
