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Pecan Pie Cheesecake

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

Prep Time
10 mins
Cook Time
1 hr 10 mins
Sit in oven
1 hr
Total Time
2 hrs 25 mins
Servings: 10
Calories: 1072 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 1¾ cups vanilla wafer, crumbs
  • ¼ cup brown sugar
  • ⅓ cup unsalted butter, melted
Pecan Filling
  • 1 cup sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1½ cups pecans, chopped
  • 1 teaspoon vanilla extract
Cheesecake Filling
  • 24 ounces cream cheese, softened
  • 1¼ cups brown sugar
  • 2 tablespoon all purpose flour
  • 4 large eggs
  • ⅔ cups heavy whipping cream
  • 1 teaspoon vanilla extract
Topping
  • 3½ tablespoons unsalted butter, melted
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup toasted pecans, chopped

Instructions

Crust
    Cup of Yum
  1. Line the bottom of 9-inch springform pan with parchment paper and set aside.
  2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9-inch springform pan. Set in the fridge to firm the crust while making the filling.
Pecan Filling
  1. 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, 5-7 minutes. Pour into prepared crust and set aside.
Cheesecake Filling
  1. Preheat the oven to 350°F.
  2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  3. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
  4. Place springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F Bake the cake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
  5. Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.
Topping
  1. In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
  2. Release the sides of springform pan and spoon the topping over cooled cheesecake.
  3. Store the cake in the fridge.½ cup brown sugar

Notes

  • 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.
  • To cut even slices: You’ll need a long, thin kitchen 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. 

Nutrition Information

Serving 10g Calories 1072kcal (54%) Carbohydrates 103g (34%) Protein 12g (24%) Fat 72g (111%) Saturated Fat 32g (160%) Trans Fat 1g Cholesterol 260mg (87%) Sodium 397mg (17%) Potassium 347mg (10%) Fiber 3g (12%) Sugar 90g (180%) Vitamin A 1912IU (38%) Vitamin C 1mg (1%) Calcium 163mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 1072

% Daily Value*

Serving 10g
Calories 1072kcal 54%
Carbohydrates 103g 34%
Protein 12g 24%
Fat 72g 111%
Saturated Fat 32g 160%
Trans Fat 1g 50%
Cholesterol 260mg 87%
Sodium 397mg 17%
Potassium 347mg 7%
Fiber 3g 12%
Sugar 90g 180%
Vitamin A 1912IU 38%
Vitamin C 1mg 1%
Calcium 163mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.