Pecan Pie Cheesecake (2024)

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Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!

If you love Pecan Pie, you will LOVE pecan pie cheesecake. It takes the best of both pecan pie and Cheesecake, and marries them into one yummy dessert!

Caramel Pecan Filling

What can I say, I simply LOVE, LOVE cheesecake. And today’s recipe combined two of our favorites into one making it a dessert we LOVE. Here’s why:

• TWO IN ONE. If you like cheesecake and Pecan Pie, then you will love this recipe. It’s two in one and so incredibly delicious!
• BEST INGREDIENTS. It has a vanilla wafers crust, pecan pie filling, creamy cheesecake layer, and buttery, caramel-pecan topping.
• GREAT FOR HOLIDAYS. this recipe is great not only for Thanksgiving, but also for Christmas and anything in between. In fact, I think it’s great all year!
• MAKE AHEAD. This cheesecake can be made up to 3 days in advance, which is perfect for busy holiday times.

It’s not insanely sweet like a regular pie, because the cheesecake layer perfectly cuts down the sweetness of the pecan filling. You’ll thoroughly enjoy this decadent treat!

Making Pecan Cheesecake

Yes, this pecan pie cheesecake recipe can take a little more time, but it is SO worth it!!

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 vanilla wafer crumbs and brown sugar. Stir in 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: sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring to a boil, over medium-high heat, stirring constantly.
4. Reduce heat and simmer, stirring constantly until thickened (about 5-7 minutes). Pour into prepared crust and set aside.

CHEESECAKE LAYER

1. CHEESECAKE FILLING. In a stand mixer with the paddle attachment, beat the cream cheese until creamy. Add brown sugar and flour, beat until fluffy. Add eggs, one at a time, beating just until combined after each addition.
2. COMBINE. Stir in heavy cream and vanilla. Pour the cheesecake mixture in an even layer over the pecan filling.
3. 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.

Variations

Adjust the flavor of this pecan cheesecake recipe by changing up the crust or adding tasty toppings!

• Vanilla Wafers or Oreos can be replaced with an equal amount of graham cracker crumbs to make a Graham Cracker Crust.
• Drizzle with Caramel Sauce or Chocolate Sauce.
• Sprinkle on sea salt.

Serving + Storing

To cut even slices: You’ll need a long, thin carving knife, a tall cup of hot water, and a dishcloth.

• Dip the blade of the knife into the hot water and wipe dry.
• The first cut I make is right down the center of the cake. Then I cut it into quarters.
• Depending on how large you want each slice to be, cut each quarter in half, thirds, or smaller quarters.
• Be sure to dip the blade in hot water to warm it up and wipe it clean after EACH cut.

STORE loosely covered in the fridge for 3-5 days.

FREEZE uncovered, until firm. Then, remove the cheesecake and wrap it in aluminum foil. Place in a freezer bag. Seal and freeze for up to 2 months.

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