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Pecan Pie Cheesecake


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  • For the Crust:
  • 1 3/4 c. Vanilla Wafer crumbs
  • 1/4 c. dark brown sugar
  • 1/3 c. unsalted butter, melted
  • For the Pecan Filling:
  • 1 c. sugar
  • 2/3 c. dark corn syrup
  • 1/3 c. unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 1/2 c. pecans, chopped
  • 1 tsp. vanilla extract
  • For the Cheesecake Filling:
  • 3 (8 oz) blocks of cream cheese, softened
  • 1 1/4 c. light brown sugar
  • 2 Tbs. flour
  • 4 large eggs
  • 2/3 c. heavy whipping cream
  • 1 tsp. vanilla extract
  • For the Topping:
  • 3.5 Tbs. unsalted butter, melted
  • 1/2 c. dark brown sugar
  • 1 tsp. cinnamon
  • 1/4 c. heavy whipping cream
  • 1 c. toasted pecans, chopped



Step 1

To Make the Crust:

Spray a 9" springform pan with baking spray that contains flour.

Combine Vanilla Wafer crumbs and brown sugar, stir in melted butter. Press the mixture evenly into bottom and halfway up the side of springform pan. Set in the refrigerator to firm up the crust while making the filling.

To Make the Pecan Filling:

In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and 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.

To Make the Cheesecake Filling:

Preheat oven to 350.

Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!

Stir in heavy cream and vanilla.

Pour cheesecake mixture over pecan filling.

Place springform pan on a cookie sheet, put in the oven and reduce the heat to 325. Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean.) Turn off the oven and leave cheesecake in with oven door closed for 1 hour.

Run a knife around edges of cheesecake but don't take out of the pan until completely cooled.

To Make the Topping:

In a small saucepan combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.

Release the sides of springform pan and spoon the topping over cooked cheesecake.

Store the cheesecake in the refrigerator.

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