Pecan Pie Cheesecake

Donald Cole


If you love pecan pie this cheesecake is amazing! so your cheesecake wont 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.

PS. to add a bit extra to you cheesecake, when cake has cooled add a good whipped topping to it and serve.


★★★★★ 1 vote

15 Min
2 Hr 15 Min


  • CRUST:

  • 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
    8oz each cream cheese
  • 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


  1. preheat oven to 350 degrees.
  2. Crust: combine wafers and brown sugar. stir in melted butter. press into the bottom and up the sides of a 9" spring-form pan. bake for about 6-8 minutes. then let cool.
  3. combine all the pecan filling ingredients in a saucepan. bring to a boil over medium-high heat. reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. pour over crust and set aside.
  4. reduce oven to 325 degrees.
  5. with a 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 real good after each one. stir in cream and vanilla pour over pecan filling. bake for 1 hour then turn off the oven and leave in their for another hour.
  6. remove from oven and run a knife around edges to loosen cake from pan. chill for 4 hours.

Printable Recipe Card

About Pecan Pie Cheesecake

Course/Dish: Cakes Pies

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