This pecan pie cheesecake is one delicious and indulgent dessert. A creamy baked cheesecake is placed on a graham cracker crust and topped with a sweet and nutty pecan caramel.
Best Pecan Pie Cheesecake Recipe
If a pecan pie is one of your favorite fall desserts, then this cheesecake is going to be a real treat!
Sweet and creamy, rich and indulgent, this dessert is one crowd-pleasing recipe that everyone will love. If you are looking to impress, this will do the job nicely!
Be sure to try my Crockpot Chocolate Peanut Candy and Turtle Candies too!
Why You’ll Love this Layered Pecan Pie Cheesecake Recipe:
- Perfect for occasions: This is no ordinary cheesecake! It’s a perfect show-stopping dessert that’s great for Christmas, Thanksgiving, Easter, and birthdays.
- Make ahead: This is a great make-ahead dessert that will keep well in the fridge for several days ad is also freezer friendly.
- So delicious! Promise me, it will be hard to stop at one slice of this! The cheesecake is so creamy and rich and the sweet pecan topping really is to die for!
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How to Make Homemade Pecan Pie Cheesecake
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the crust ingredients and press into a springform pan, bake and cool.
- Boil the filling ingredients and place onto the crust and allow to set.
- Mix together the ingredients for the cheesecake and pour into the springform pan.
- Bake until set and chill overnight.
- Remove the cheesecake from the pan and finish with the pecan topping.
- Slice, serve, and enjoy!
Cheesecakes require the use of a springform pan. This type of pan allows for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
This pecan cheesecake can easily be made with other nuts if you prefer. Walnuts or peanuts would work great!
The key to a perfectly baked cheesecake is to cook it slowly and let it cool slowly. When cheesecakes are heated and cooled quickly they tend to crack as they expand too quickly. The good news is, is that if cracks do form, you can cover them with the pecan topping!
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
This pecan cheesecake is my current favorite squeeze! Full of sweet flavor and crunchy textures, this is one tasty dessert!
If you are looking to impress, this pecan cheesecake will hit all the right notes! Trust me, it will disappear quickly!
Recipe Tips and Notes
- Don’t skip the cooling times, the crust, filling and cheesecake layers all need time to cool fully and set.
- Be patient and let the cheesecake cool in the oven to prevent cracking.
- Use full-fat cream cheese for the creamiest and richest texture.
- When making your cheesecake, your ingredients should be at room temperature.
This pecan pie cheesecake is one delicious dessert that no one will be able to resist! If you only make one cheesecake this year, this HAS to be the one!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pecan Pie Cheesecake Recipe
Ingredients
For the Crust
- 2¾ cups graham cracker crumbs 391 grams
- ⅓ cup brown sugar 71 grams
- ⅔ cup unsalted butter 151 grams, melted (1⅓ sticks)
For the Pecan Pie Filling
- 1½ cups pecans 188 grams
- ⅔ cup brown sugar 142 grams
- ⅔ cup corn syrup 208 grams
- ½ cup granulated sugar 100 grams
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- 2 large eggs 100 grams
- 1 egg yolk 14 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Cheesecake
- 16 ounces cream cheese 454 grams (2 bricks)
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- ⅔ cup heavy cream 151 grams
- ⅓ cup plain yogurt 76 grams
- 3 large eggs 150 grams
- 1 egg yolk 14 grams
- 1½ teaspoons pure vanilla extract 6 grams
- 3 tablespoons flour 23 grams
- ½ teaspoon kosher salt
For the Pecan Topping
- 1¼ cups toasted pecans 156 grams
- ⅓ cup brown sugar 71 grams
- ¼ cup granulated sugar 50 grams
- 5 tablespoons heavy cream 71 grams
- 4½ tablespoons unsalted butter 64 grams
- 2 tablespoons corn syrup 39 grams
- 2 tablespoons ground cinnamon 18 grams
- ½ tablespoon pure vanilla extract 6 grams
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
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.2¾ cups graham cracker crumbs, ⅓ cup brown sugar, ⅔ cup unsalted butter
- 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.1½ cups pecans, ⅔ cup brown sugar, ⅔ cup corn syrup, ½ cup granulated sugar, 6 tablespoons unsalted butter, 2 large eggs, 1 egg yolk, 1 teaspoon pure vanilla extract
- 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.16 ounces cream cheese, ½ cup brown sugar, ½ cup granulated sugar, ⅔ cup heavy cream, ⅓ cup plain yogurt, 3 large eggs, 1 egg yolk, 1½ teaspoons pure vanilla extract, 3 tablespoons flour, ½ teaspoon kosher salt
- 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.⅓ cup brown sugar, ¼ cup granulated sugar, 5 tablespoons heavy cream, 4½ tablespoons unsalted butter, 2 tablespoons corn syrup, 2 tablespoons ground cinnamon, ½ tablespoon pure vanilla extract, 1¼ cups toasted pecans
- Once the topping has cooled, spoon and spread onto the top of the cheesecake. It is now ready to slice and serve.
Notes
- Don’t skip the cooling times, the crust, filling and cheesecake layers all need time to cool fully and set.
- Be patient and let the cheesecake cool in the oven to prevent cracking.
- Use full-fat cream cheese for the creamiest and richest texture.
- When making your cheesecake, your ingredients should be at room temperature.
What a disaster this turned out to be! The pecan pie layer is so rock hard I can’t get a knife to penetrate it. Just eating the 2 layers above it, well they are not worth the calories. The cheesecake layer was not a cheesecake flavor or texture and had no redeeming value. I did not like the cinnamon in the top layer either. What a complete waste of time and money! In the garbage can it goes. And yes, I allowed the specified time between layers. So, so very disappointed.
So I’m still waiting for the cheesecake to bake its in a 9 in springform with a waterbath of 1in but it’s been 1 hr and 20 mins and still not brown or Slightly giggly in the center