Pecan Pie Cheesecake

Patricia Carter-Thompson


Two of my favorite things in one bite!

★★★★★ 2 votes



1 3/4 c
vanilla wafer or graham cracker crumbs
1/4 c
brown sugar, firmly packed
1/3 c
butter, melted


1 c
2/3 c
dark corn syurp
1/3 c
butter, melted
1 1/2 c
pecans, chopped
1 tsp
pure vanilla extract


3 pkg
8 oz pkgs packages cream cheese, softened
1 1/4 c
firmly packed brown sugar
2 Tbsp
all purpose flour
2/3 c
heavy whipping cream
1 tsp
pure vanilla extract

How to Make Pecan Pie Cheesecake


  • 1Crust:
    Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ spring form pan. Bake for 6 minutes. Set aside to cool.
  • 2Pecan Filling:

    Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
  • 3Cheesecake Filling:
    Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.
  • 4***** Note *****
    I am never any good with water baths, I use a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I didn't have a single crack

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About Pecan Pie Cheesecake

Course/Dish: Cakes, Pies, Other Desserts
Hashtag: #pecan