Real Recipes From Real Home Cooks ®

pecan pie cheesecake

(2 ratings)
Blue Ribbon Recipe by
Donald Cole
New Orleans, LA

If you love pecan pie this cheesecake is amazing! So your cheesecake won't crack I wrap the pan with foil and sit in a hot water bath while it bakes. Or, you can fill another pan with hot water and put it on the bottom rack below your cheesecake.

Blue Ribbon Recipe

This is a creamy brown sugar cheesecake with a rich pecan pie layer. A vanilla wafer crust gives the pie a crisp crust and adds a nice shortbread flavor. It pairs nicely with the caramelized pecan pie layer. The whipped topping adds another creamy element to this dessert that we loved.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -10
prep time 15 Min
cook time 2 Hr 15 Min
method Bake

Ingredients For pecan pie cheesecake

  • 1 3/4 c
    vanilla wafer crumbs
  • 1/4 c
    brown sugar, firmly packed
  • 1/3 c
    butter, melted
  • 1 c
  • 2/3 c
    corn syrup, dark
  • 1/3 c
    butter, melted
  • 2
  • 1 1/2 c
    chopped pecans
  • 1 tsp
    vanilla extract
  • 3 pkg
    cream cheese (8 oz each)
  • 1 1/4 c
    brown sugar, firmly packed
  • 2 Tbsp
    all-purpose flour
  • 4
  • 2/3 c
    heavy whipping cream
  • 1 tsp
    vanilla extract

How To Make pecan pie cheesecake

Test Kitchen Tips
This may drip while baking. To catch the drips, add some water to a cookie sheet and place that on the rack below the cheesecake.
  • Mixing together wafer crumbs and brown sugar.
    Preheat oven to 350 degrees. For the crust, combine wafers and brown sugar.
  • Pouring melted butter into the bowl.
    Stir in melted butter.
  • Pressing crumbs into a springform pan.
    Press into the bottom and up the sides of a 9" springform pan.
  • Baking crust in the oven.
    Bake for about 6-8 minutes.
  • Crust cooling.
    Then let cool.
  • Pecan filling ingredients in a saucepan.
    Combine all the pecan filling ingredients in a saucepan.
  • Simmering until thick.
    Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
  • Pecan filling poured over crust.
    Pour over crust and set aside. Reduce oven to 325 degrees.
  • Cream cheese whipped until creamy.
    With a mixer, beat cream cheese at medium speed until creamy.
  • Adding brown sugar and flour to the cream cheese.
    Add brown sugar and flour and beat until fluffy.
  • Adding eggs to the cream cheese making sure they're incorporated.
    Add eggs one at a time, beating real good after each one.
  • Cream and vanilla stirred in.
    Stir in cream and vanilla.
  • Cream cheese filling poured over pecan layer.
    Pour over pecan filling.
  • Pecan Pie Cheesecake baked until golden brown.
    Bake for 1 hour at 325 and then turn off the oven. Leave pie in there for another hour.
  • Running a knife around the edge of the pan.
    Remove from oven and run a knife around edges to loosen cake from pan. Chill for 4 hours.
  • Piping whipped cream on top of the cheesecake.
    To add a bit extra to your cheesecake, when the cake has cooled add a good whipped topping to it and serve.