Pecan Pie Cheesecake

This Pecan Pie Cheesecake recipe is made with a delicious crust,
decadent cheesecake filling and delicious pecan pie topping!

 

Watch us make this recipe!

 

Pecan pie and cheesecake come together to make this rich and delicious pecan pie cheesecake.

The cheesecake portion of this recipe is very similar to our Homemade Cheesecake recipe, but we switched up the crust a little bit by using brown sugar versus granulated sugar.

Brown sugar is a little less sweet than granulated sugar and gives this cheesecake the extraness it needs to bring these flavors together and really brings the pecan pie flavor out.

 

Image of Pecan Pie Cheesecake - Pecan Pie Cheesecake recipe - Kultural Kreations

 

You will need: 

 

For the crust:

12 graham crackers
1/3 c brown sugar
6 tbsps of unsalted butter

For the cheesecake:

4 (8 oz.) blocks of cream cheese
1 c of full-fat sour cream
1 1/2 c of granulated sugar
3 large eggs
2 tsps of vanilla
1 tsp of lime or lemon juice
Water (for the water bath)

 

Image of Pecan Pie Cheesecake - Pecan Pie Cheesecake recipe - Kultural Kreations

 

For the pecan pie filling:

1/2 c / 1 stick of unsalted butter
1 c brown sugar
1 tbsp of corn syrup
1/2 c of heavy cream
1 tsp of vanilla
1/2 tsps of ground cinnamon
1/8 tsp/ a pinch of salt
2 c of chopped pecans

 

Image of Pecan Pie Cheesecake - Pecan Pie Cheesecake recipe - Kultural Kreations

 

Steps to make this recipe:

To make the crust:

Place the graham crackers in the mixer and mix until fine like sand. Add the graham cracker mixture to a bowl. Mix with melted butter and brown sugar until combined.

Pour the mixture into your springform pan, spread it, and press evenly. Place the crust in the freezer while preparing your cheesecake batter. 

 

Image of Pecan Pie Cheesecake - Pecan Pie Cheesecake recipe - Kultural Kreations

 

To make the cheesecake:

Mix the cream cheese and sugar until well blended. Add the sour cream, vanilla and lime juice. Mix the ingredients together until blended. Add the eggs one at a time, blending well after each addition.

Wrap the springform pan in foil (see video for instructions or see instructions in the Homemade Cheesecake recipe. Pour the filling into the pan and smooth the top of the cheesecake. Place the pan in the water bath, then place the cheesecake in the oven and bake uncovered for 1 hour.

 

Image of Pecan Pie Cheesecake - Pecan Pie Cheesecake recipe - Kultural Kreations

 

Even though this dessert has a topping, I still recommend a water bath jut to make sure that no large cracks form within the cheesecake.

Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.

Once it is completely cooled, cover it with foil and refrigerate the cheesecake for 24 hours or at least overnight.

 

Image of Pecan Pie Cheesecake - Pecan Pie Cheesecake recipe - Kultural Kreations

 

To make the pecan pie filling:

In a saucepan, melt the butter. Whisk in the brown sugar. Add the salt, cinnamon, heavy cream, corn syrup, vanilla and stir until bubbling for approximately 2 minutes.

Remove from the heat and fold in the pecans. Cool for 10 minutes and then pour on top of the cheesecake. Refrigerate for at least an hour or overnight.

Serve and enjoy!

 

You may also enjoy:

Apple Pie Cheesecake Tacos

Spice Cake

Chocolate Covered Strawberries

 

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Image of Pecan Pie Cheesecake - Pecan Pie Cheesecake recipe - Kultural Kreations
Pecan Pie Cheesecake
This Pecan Pie Cheesecake recipe is made with a delicious crust, decadent cheesecake filling and delicious pecan pie topping!
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: cheesecake, pecan pie, pecan pie cheesecake
Servings: 12 people

Ingredients

  • For the crust:
  • 12 graham crackers
  • 1/3 c of brown sugar
  • 6 tbsps of unsalted butter
  • For the cheesecake filling: 
  • 4  (8 oz.) blocks of cream cheese
  • 1 c of full-fat sour cream
  • 1 1/2  c of granulated sugar
  • 3 large eggs
  • 2 tsps  of vanilla
  • 1 tsp  of lemon juice
  • Water (for the water bath)
  • For the pecan pie filling:
  • 1/2 c or 1 stick of unsalted butter
  • 1 c of brown sugar
  • 1 tbsp of corn syrup
  • 1/2 c of heavy cream
  • 1 tsp of vanilla
  • 1/2 tsps of ground cinnamon
  • 1/8 tsp or a pinch of salt
  • 2 c of chopped pecans

Instructions

  • To make the crust:
    Place the graham crackers in the mixer and mix until fine like sand.
  • Add the graham cracker mixture to a bowl. Mix with melted butter and brown sugar until combined.
  • Pour the mixture into your springform pan, spread it, and press evenly. Place the crust in the freezer while preparing your cheesecake batter. 
  • To make the cheesecake:
    Mix the cream cheese and sugar until well blended.
  • Add the sour cream, vanilla and lime juice.
  • Mix the ingredients together until blended.
  • Add the eggs one at a time, blending well after each addition.
  • Pour the filling into the pan and smooth the top of the cheesecake.
  • Wrap the springform pan in foil (see video for instructions or see instructions in the Homemade Cheesecake recipe.
  • Place the pan in the water bath, then place the cheesecake in the oven and bake uncovered for 1 hour.
  • Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.
  • Once it is completely cooled, cover it with foil and refrigerate the cheesecake for 24 hours or overnight.
  • To make the pecan pie filling:
  • In a saucepan, melt the butter.
  • Whisk in the brown sugar.
  • Add the salt, cinnamon, heavy cream, corn syrup, vanilla and stir until bubbling for approximately 2 minutes. 
  • Remove from the heat and fold in the pecans.
  • Cool for 10 minutes and then pour on top of the cheesecake. 
  • Refrigerate for at least an hour or overnight. Slice and serve!
Tried this recipe?Mention @Whip it like Butter or tag #Whip it like Butter!

 

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