Pecan Pie Cheesecake Recipe

5 from 6 votes

Published on September 9, 2021

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Pecan pie cheesecake is the best combination of creamy cheesecake and decadent pecan pie. It is the perfect dessert for Fall or any occasion!

Pecan pie cheesecake

Cheesecake is always a good idea in my opinion! I love trying new combinations and recipes. This pecan pie cheesecake might just be my new favorite! Also try Pecan Pie Cheesecake Bars or Candied Pecans Stovetop Recipe.

Pumpkin pie is so delicious and combined with pecan pie. Well, it is drool worthy! I mean it is so decadent and amazing.

The combination is just really special and each bite is so awesome. Even better, the recipe is not hard to make.

It looks fancy and complicated but it is not. This dessert is simple and anyone can make this!

Ingredients

CRUST:

graham crackers
unsalted butter -melted
granulated sugar

CHEESECAKE LAYER:

cream cheese – room temperature
Sugar
Vanilla Extract
Cornstarch
eggs
Sour Cream
Salt

Pecan Topping:

Light Corn Syrup
brown sugar
Unsalted Butter
Large Eggs
Salt
vanilla extract
heavy cream
pecans roughly chopped

How to make Pecan pie cheesecake

1. Let’s make the crust!

First, preheat the oven to 325 degrees F.

Second, crush the graham crackers in a food processor. If you don’t have one, put them in a resealable bag and crush with a rolling pin or back of a wooden spoon.

Next, put the 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.

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.

2. Make the CHEESECAKE LAYER:

Get out a large bowl and add the cream cheese and sugar. Beat until fluffy.

Second, add the cornstarch and the salt.

Next, 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.

Finally, pour the cream cheese mixture over the graham cracker crust. Use a spatula to smooth out the top as much as you can.

Now, just bake it.

photos of making the cheesecake filling and pecan pie topping

3. Make the PECAN PIE TOPPING:

I like to make the topping while the cheesecake layer is baking.

First, combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan. 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.

Get out a separate bowl and stir together the eggs, salt and heavy cream. Set aside.

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.

Next, spoon this mixture on top of the cheesecake. Yum!

Now, back to the oven it goes. Bake for another 40 to 50 minute until the top of the cheesecake is brown and crisp.

Once out of the oven, move the cheesecake to a wire rack so that it can cool completely. After the cheesecake has completely cooled, put in the fridge for a minimum of 4 hours before you take it out of the springform pan.

Cut and enjoy!

slice of pecan pie cheesecake on a plate

Tips and Tricks:

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.

Freezer friendly – 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.