Pecan Pie Cheesecake (2024)

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Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping making it a holiday must-have.

a Twist on a Classic

We simply LOVE, LOVE cheesecake and all of its variations!

Today’s dessert is one is a tasty twist on Pecan Pie. That’s right – we’ve combined cheesecake with one of our favorite holiday desserts to make a new holiday fav!

This pecan pie cheesecake is not insanely sweet like a regular pie, because the cheesecake layer perfectly cuts down the sweetness of the pecan filling but still delicious. If you love Pecan Pie and cheesecake, then you’ll want this on your Thanksgiving dessert table.

Ingredients

PREP TIME: 10 minutes

BAKE TIME: 1 hour 15 minutes

REST TIME: 1 hour

Crust

• 1¾cupsvanilla wafercrumbs – Use a food processor or blender to get fine crumbs for the perfect crust. Vanilla wafers can be replaced with an equal amount of graham cracker crumbs.
• ¼cupbrown sugar – I use light brown sugar.

Pecan Filling

• 1cupgranulated sugar
• ⅔cupdark corn syrup – You can use light corn syrup, but the dark syrup has a more robust molasses-like flavor that complements the sweetness of the pecans and cheesecake filling and gives a warm brown visual look.
• ⅓cupunsalted buttermelted
• 2largeeggslightly beaten – room temperature eggs will incorporate better than cold ones.
• 1½cupspecanschopped
• 1teaspoonvanilla extract

Cheesecake Filling

• 24ouncescream cheesesoftened – use full-fat cream cheese for the creamiest result
• 1¼cupslight brown sugar
• 2tablespoonsall-purpose flour
• 4largeeggs – room temperature eggs will incorporate the best
• ⅔cupsheavy whipping cream
• 1teaspoonvanilla extract

Topping

• 3 ½tablespoonsunsalted buttermelted
• ½cup lightbrown sugar
• 1teaspooncinnamon
• ¼cupheavy whipping cream
• 1cuptoasted pecanschopped – Toast pecans in a dry skillet over medium heat, stirring frequently until fragrant and golden brown.
• optional toppings – Drizzle with Caramel Sauce, Hot Fudge Sauce Recipe, or sprinkle on sea salt.

How to Make Pecan Pie Cheesecake

1. PREP. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
2. CRUST. In a small bowl, combine 1 ¾ vanilla wafer crumbs and ¼cup brown sugar. Stir in ⅓cup melted butter. Press the mixture evenly into the bottom, and halfway up the sides, of a 9-inch springform pan. Chill in the fridge to firm the crust while making the filling.
3. PECAN PIE FILLING. In a medium saucepan combine: 1 cup sugar, ⅔cup dark corn syrup, ⅓cup melted butter, 2 eggs, 1½cups pecans, and 1 teaspoon vanilla. Bring to a boil, over medium-high heat, stirring constantly.
   • Reduce heat and simmer, stirring constantly until thickened (about 5-7 minutes). Pour into prepared crust and set aside.
4. CHEESECAKE LAYER. In a stand mixer with the paddle attachment, beat 24 ounces cream cheese until creamy. Add 1¼cups brown sugar and 2 tablespoons flour, beat until fluffy. Add 4 eggs, one at a time, beating just until combined after each addition.
   • Stir in ⅔cups heavy cream and 1teaspoon vanilla. Pour the cheesecake batter into an even layer over the pecan filling.
5. BAKE. Place the springform pan on a cookie sheet. Put it in the oven and reduce the heat to 325°F. Bake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean).
   • Turn off the oven and leave the cheesecake in the oven, with the oven door closed, for 1 hour.
6. TOPPING. In a small saucepan, combine 3½tablespoonsbutter and ½cup brown sugar. Cook for 3-5 min, or until very bubbly. Stir in 1 teaspoon cinnamon, ¼cup heavy whipping cream, and chopped 1 cup toasted pecans. Cool to room temperature.
7. SERVE. Release the sides of the springform pan and spoon the topping over the cooled cheesecake.

Recipe FAQ

For more recipes just as amazing as this one, head over to OMG Chocolate Desserts.