Pecan Pie Cheesecake is the best combination of creamy cheesecake and decadent pecan pie. It is the perfect dessert for Fall or any occasion.
Cheesecake and Pecan pie filling is the perfect combination to make into a pie. The flavor is amazing and your will the texture with every bite. This is the perfect Thanksgiving Recipe to make for all your holiday dinners.
This pecan pie cheesecake might just be my new favorite. If you love pecan recipes as much as my family, try this Pecan Pie Cheesecake Bars, Paula Deen Pecan Pie or Candied Pecans Stovetop Recipe.
Why Make this Pie Recipe
Cheesecake is always a good idea in my opinion. I love trying new combinations and recipes. If you are looking for a twist on a holiday classic pie recipe, this is the one to make.
Ingredients
For the full list of ingredients and recipe, scroll to the bottom to see the recipe card.
Variations Ideas
- Crust – We made a homemade graham cracker crust for this recipe. But you can make it other types of cookies such as Oreos or Snickerdoodle Cookies.
- Change Nuts – This pie can be made with other types of chopped nuts. Feel free to substitute with chopped almonds or walnuts.
Step by Step Instructions
- Step 1 – Preheat the oven to 325 degrees F.
Step 2 – Crush the graham crackers in a food processor. Put the graham cracker crumbs in a large bowl and stir in the sugar. Use a microwave safe bowl to melt the butter. Once melted, add the graham cracker crumb mixture until it is mixed together well.
Step 3 – Once combined, press the graham cracker mixture into a 9 inch springform pan. Next, put the crust in the freezer to chill while you prepare the filling.
Step 4 – Get out a large bowl and add the cream cheese and sugar. Beat the mixture until fluffy. Mix with an electric mixer or a stand mixer.
Step 5 – Add the cornstarch and the salt to the cream cheese mixture. Gently stir in the vanilla extract and the eggs by hand. Make sure to add the eggs one at a time. Then add the sour cream and stir to combine.
Step 6 – Pour the cream cheese mixture over the graham cracker crust. Use a spatula to smooth out the top as much as you can.
Step 7 – Bake the cheesecake layer in the graham cracker crust.
Make the Pecan Pie Topping
Step 1 – Combine the brown sugar, corn syrup, vanilla extract and butter in a saucepan over medium heat. Mix all of this together and bring the mixture to a boil. Heat for 2 to 3 minutes. Take the mixture off the heat and let the corn syrup mixture cool.
Step 2 – In a separate bowl and stir together the eggs, salt and heavy cream. Set this mixture aside.
Step 3 – Once the cheesecake has baked for 30 minutes. Stir the heavy cream mixture into the cooled corn syrup mixture. Once combined, stir in the chopped pecans.
Step 4 – Spoon this mixture on top of the cheesecake filling.
- Step 5 – Place the pie back in the oven on a baking sheet. Then bake for another 40 to 50 minute until the top of the cheesecake is brown and crisp.
- Step 6 – Once out of the oven, move the cheesecake to a wire rack so that it can cool completely.
- Step 7 – After the cheesecake has completely cooled. Put in the fridge for a minimum of 4 hours before you take it out of the 9-inch springform pan.
Recipe Tips
- Make in advance -This cheesecake can definitely be made ahead of time before serving. This cheesecake will keep in the refrigerator for up to 4 days.
- Mixing– Make sure that you do not overbeat the cheesecake mixture or it will puff up during baking which will cause it to crack.
- Topping – While pecans are amazing, try using walnuts and almonds for a change.
- Gadgets – I prefer to use a Food processor to make the crust. This is optional but sure saves time and makes it so much easier.
Topping Ideas
This pie is delicious just as it is served. But we also have topped it with caramel sauce, Homemade Whipped Topping, and Ice Cream. We have even topped it with chocolate sauce for a rich and decadent dessert.
Frequently Asked Questions
Keep the cheesecake in the fridge. It will last up to 4 days. Just make sure to cover it.
Freeze this recipe up to 2 months. You can freeze the entire pie or slices. I like to cut into individual servings before freezing. Just wrap in plastic wrap and aluminum foil and place in a freezer safe container with lid. You will love being able to enjoy a slice of cheesecake whenever you feel like it.
If you are ready to serve your frozen cheesecake. Place it in the fridge and let it thaw overnight.
More Easy Cheesecake Recipes
We love hearing from you. If you make this Pecan Pie Cheesecake Recipe, make sure to leave us a comment.
Pecan Pie Cheesecake
Ingredients
For the Crust:
- 3 cups 20 graham crackers
- 12 tablespoons 1 ¼ sticks unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 2 blocks 8 oz each cream cheese room temperature
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 3 eggs
- ½ cup Sour Cream
- ¼ tsp Salt
For the Pecan Topping:
- ¼ cup Light Corn Syrup
- ½ cup brown sugar
- ¼ cup Unsalted Butter
- 3 Large Eggs
- ¼ tsp Salt
- 1 tsp vanilla extract
- ¼ cup heavy cream
- 1 cup pecans roughly chopped
See how we calculate recipe costs.
Instructions
For the Crust:
- Preheat the oven to 325 degrees F.
- Crush 20 graham crackers (about 3 cups of crumbs) in a food processor or place them in a resealable bag and crush them with a rolling pin.
- In a large bowl, combine 3 cups graham cracker crumbs and 2 tablespoons granulated sugar.
- Stir in 12 tablespoons (1¼ sticks) melted unsalted butter until all the crumbs are evenly moistened.
- Firmly press the crumb mixture into the bottom of a 9-inch springform pan.
- Place the crust in the freezer while you prepare the cheesecake filling.
For the Cheesecake Layer:
- In a large mixing bowl, beat 2 (8-ounce) blocks room temperature cream cheese and 1 cup sugar until smooth and fluffy.
- Beat in 1 tablespoon cornstarch and ¼ teaspoon salt.
- Add 1 teaspoon vanilla extract.
- Add 3 eggs, one at a time, mixing just until incorporated after each addition.
- Fold in ½ cup sour cream until smooth.
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Place the springform pan into a large roasting pan. Carefully pour enough boiling water into the roasting pan so it comes about halfway up the sides of the springform pan.
- Bake for 30 minutes.
For the Pecan Pie Topping:
- While the cheesecake layer is baking, prepare the pecan topping.
- Combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan. Stir and bring the boil to a mixture and then heat for 2-3 minutes.
- Remove the heat and allow the corn syrup mixture to cool.
- In a separate bowl, whisk together 3 large eggs, ¼ teaspoon salt, and ¼ cup heavy cream.
- Once the corn syrup mixture has cooled slightly, slowly whisk in the egg mixture until combined. Stir in 1 cup roughly chopped pecans.
- After the cheesecake has baked for 30 minutes, carefully remove it from the oven and gently spoon the pecan topping evenly over the cheesecake.
- Return the cheesecake to the oven and bake for an additional 40-50 minutes, or until the pecan topping is browned and the center of the cheesecake is just slightly jiggly.
- Remove the cheesecake from the water bath and place it on a wire rack to cool completely.
- Refrigerate for at least 4 hours, or overnight, before removing the springform pan, slicing, and serving.
Can I do this in a 9 inch throw away pan instead of a spring form pan? If not how do I transport to thanksgiving after I bake in spring form pan? Ty!
I haven’t tested it in the 9 inch disposable pan so I can not say if that will work or not. If transporting the cheesecake, wait to release it from the pan until you get to your destination or transport it in a cake carrier. I hope you enjoy this recipe!