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Pecan Pie Cheesecake - rich, creamy, and sinfully decadent cheesecake loaded with pecans and syrup in this delicious homemade recipe.
What Is Pecan Pie Cheesecake
The best part of the holidays is spending time in the kitchen making delicious desserts. This delicious recipe combines the decadent flavors of a traditional pecan pie with the luscious texture and sweet flavors of a cheesecake.
Ingredients For Pecan Pie Cheesecake
- Vanilla wafer crumbs
- Dark brown sugar
- Unsalted butter
- Corn syrup
- Granulated sugar
- Eggs
- Pecans
- Vanilla extract
- Cream cheese
- Flour
- Heavy whipping cream
See the recipe card for full information on ingredients.
Cooking Tips
- We do not use graham cracker crust for this recipe. Instead, the crust is made from fine vanilla wafer crumbs, which works perfectly as the vanilla flavors accent the dessert without overwhelming it with other spices you’d often find in graham crackers. It is also a great base for holding in the thick mixture of pecans mixed with dark corn syrup and sugar.
- There is no need to spray the springform pan with nonstick spray prior to filling it with ingredients.
- The dessert bakes nicely and pulls away from the sides during cooking, which allows for easy removal of the cake.
- When serving, you can enjoy a slice as is or top it with store-bought dulce de leche.
Frequently Asked Questions
This recipe has 531 calories per serving.
What To Serve With Pecan Pie Cheesecake
This dish is best served as dessert. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pecan Pie Cheesecake
Ingredients
Crust:
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup dark brown sugar, firmly packed
- 1/3 cup unsalted butter, melted
Pecan Filling Ingredients:
- 1 cup granulated sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 1/2 cups pecans, chopped
- 1 teaspoon vanilla extract
Cheesecake:
- 8 oz (230g) packages cream cheese, softened
- 1 1/4 cups dark brown sugar, firmly packed
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
Optional Ingredients:
- Dulce de leche
Instructions
- Preheat the oven to 350°F (176°C).
- Combine vanilla wafer crumbs and brown sugar in a medium bowl. Stir in the melted butter with a spatula. Press the mixture into the bottom and halfway up the sides of a 9-inch (23cm) springform pan. Bake for 6 minutes and let cool.
- Combine all the pecan filling ingredients in a medium saucepan. Stir well and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook, stirring continuously, until the mixture thickens, about 8 to 10 minutes. Pour into prepared crust.
- Reduce the oven temperature to 325°F (160°C).
To make the cheesecake
- Beat the cream cheese in a stand mixer at medium speed until smooth and creamy. Add the brown sugar and flour, and beat until fluffy. Add the eggs one at a time, beating well after each addition.
- Use a rubber spatula to scrape down the sides of the bowl to make sure everything mixes evenly. Add the cream and vanilla and beat until just combined. Pour the mixture over the pecan filling.
- Place the pan in the oven and bake for 1 hour. Turn the oven off the oven, but leave cheesecake in the oven with the door closed for 1 more hour.
- Remove the cheesecake from the oven and run a knife around the sides to make sure the cheesecake is not sticking. Let it cool completely on a countertop, and then refrigerate for at least 4 hours.
- Slice and serve with Dulce de leche, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I use water bath to bake the cake, does the temperature stay the same as 350 degree F?
Can’t wait to try this!
My first time visiting this website. I love everything about food.
I tested this recipe the other day for Thanksgivinf and I found that the pecan filling was way too much. It seeped out of the sides of the pan and through the crust. It tasted delicious, though. I decided to top the cheesecake with the pecan filling instead
I love your recipes and cook many of them. For the Pecan Pie Cheesecake how long in advance can I make this?
I think overnight is good.
Thank you Rasa!
Anyone with a sweet tooth of any size at all will fall in love with this pecan pie cheesecake!