Pecan Pie Cheesecake Recipe
User Reviews
4.5
68 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 30 mins
-
Additional Time
8 hrs 15 mins
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Total Time
11 hrs 5 mins
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Servings
12 slices
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Calories
584 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pecan Pie Cheesecake Recipe
Report
Pecan Pie Cheesecake combines a crisp graham cracker crust with a thick pecan pie filling topped by a creamy cheesecake layer, finished with a buttery pecan topping. It offers a rich, sweet dessert balancing nutty, caramel flavors with smooth, tangy cheesecake textures.
Description
This Pecan Pie Cheesecake Recipe begins with a graham cracker crust sweetened with brown sugar and bound with melted butter, baked and chilled before filling. The pecan pie filling is made by simmering pecans with brown sugar, corn syrup, granulated sugar, butter, eggs, and vanilla, cooked to thicken, then poured into the chilled crust.
Following the pecan filling, a creamy cheesecake layer composed of cream cheese, sugars, heavy cream, yogurt, eggs, vanilla, flour, and salt is blended and baked. The finished cake is topped with toasted pecans in a mixture of brown sugar, cream, butter, corn syrup, cinnamon, and vanilla, adding a spiced, glossy finish.
The layers create a dessert that combines the crunch and sweetness of pecan pie with the smooth richness of cheesecake. Cooling phases and chilling times for the crust and fillings are important to prevent cracking and ensure texture. Using full-fat cream cheese and room temperature ingredients enhances creaminess.
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Ingredients
For the Crust
- 2¾ cups graham cracker crumbs
- ⅓ cup brown sugar
- ⅔ cup butter melted (1⅓ sticks, unsalted
For the Pecan Pie Filling
- 1½ cups pecans
- ⅔ cup brown sugar
- ⅔ cup corn syrup
- ½ cup granulated sugar
- 6 tablespoons butter ¾ stick, unsalted
- 2 egg large
- 1 egg yolk
- 1 teaspoon vanilla extract pure
For the Cheesecake
- 16 ounces cream cheese (2 bricks)
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅔ cup heavy cream
- ⅓ cup PLAIN yogurt
- 3 egg large
- 1 egg yolk
- 1½ teaspoons vanilla extract pure
- 3 tablespoons flour
- ½ teaspoon kosher salt
For the Pecan Topping
- 1¼ cups pecans toasted
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 5 tablespoons heavy cream
- 4½ tablespoons butter unsalted
- 2 tablespoons corn syrup
- 2 tablespoons ground cinnamon
- ½ tablespoon vanilla extract pure
Instructions
For the Crust
- Preheat oven to 350°F.
- In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar. Add in the butter and combine until the mixture resembles wet sand.
- Press the crust into the bottom and up the sides of a 9-inch springform pan. Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place on a cooling rack to cool completely. Once it has cooled to room temperature, place into the refrigerator to chill for 15 minutes. The oven should be off at this point.
For the Pecan Pie Filling
- Place all of the filling ingredients into a medium-sized saucepan. Place the pan over medium-high heat.
- Bring to a boil while constantly whisking. Allow the mixture to boil for 5-6 minutes, or until it starts to thicken up. Pour filling into the chilled crust and let set to cool completely.
For the Cheesecake
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, and sugar on medium-high speed until smooth, about 2 minutes. Add in the heavy cream, yogurt, eggs, egg yolk, and vanilla. Beat to combine for 1 minute. Lastly, add in the flour and salt and stir just until combined.
- Pour the cheesecake batter on top of the cooled pecan pie filling. Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.
- Place the cheesecake into the preheated oven to bake for 1 hour. You may need to cover the cheesecake with aluminum foil halfway through to prevent it from browning too much.
- Once the cheesecake has baked until only the center is slightly jiggly, turn the oven off and let the cheesecake set with the door closed for 1 hour.
- Once the cheesecake has set, remove from the oven and from the water bath and aluminum foil wrap. Allow the cheesecake to cool completely to room temperature before covering and placing it into the refrigerator to chill overnight or for at least 8 hours.
- Once it has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the springform pan side and remove the cheesecake. Place onto a cake stand or plate for serving.
For the Pecan Topping
- Place all of the topping ingredients into a medium saucepan. Place over medium heat and whisk constantly while bringing to a boil. Once the mixture has begun to boil, reduce to medium-low heat and, while whisking, allow to simmer for 8-9 minutes, or until the mixture has thickened like caramel. Let the topping set to cool to room temperature.
- Once the topping has cooled, spoon and spread onto the top of the cheesecake. It is now ready to slice and serve.
Notes
- Store cheesecake in an airtight container refrigerated up to 3 days or freeze for up to 1 month.
- Allow sufficient cooling time for crust, filling, and cheesecake layers to fully set and avoid cracking.
- Cool cheesecake gradually in the oven to prevent cracks on the surface.
- Use full-fat cream cheese and room temperature ingredients for optimal creaminess and texture.
Nutrition Information
Show Details
Serving
1slice
Calories
584kcal
(29%)
Carbohydrates
92g
(31%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
72mg
(24%)
Sodium
407mg
(17%)
Potassium
202mg
(4%)
Fiber
1g
(4%)
Sugar
78g
(156%)
Vitamin A
848IU
(17%)
Vitamin C
1mg
(1%)
Calcium
148mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 584kcal | 29% |
| Carbohydrates | 92g | 31% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 72mg | 24% |
| Sodium | 407mg | 17% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 78g | 156% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
68 reviews
Excellent
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