This Pecan Pie Cheesecake recipe is made with a delicious crust,
decadent cheesecake filling and delicious pecan pie topping!
Watch us make this Pecan Pie Cheesecake!
Pecan pie and cheesecake come together to make this rich and delicious pecan pie cheesecake. Just like with Caramel Pecan Cheesecake, this recipe is rich and decadent!
The cheesecake portion of this recipe is very similar to our Homemade Cheesecake recipe, but we switched up the crust slightly 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 bring out the pecan pie flavor.
So let's get into this recipe so I can show you how it's done!
More recipes ---> Oreo Cheesecake, Sopapilla Cheesecake, Red Velvet Cheesecake Brownies, Pecan Candy, Apple Pie Cheesecake Tacos, Homemade Cheesecake, Lemon Lime No Bake Cheesecake, Easy Peach Cobbler, Oreo Cheesecake, Sopapilla Cheesecake & Butter Swim Biscuits.
Ingredients needed for the cheesecake:
For the crust:
For the cheesecake:
- Cream cheese
- Sour cream
- Granulated sugar
- Eggs
- Vanilla
- Lemon juice
- Water (for the water bath)
For the pecan pie filling:
- Unsalted butter
- Brown sugar
- Corn syrup
- Heavy cream
- Vanilla
- Cinnamon
- Salt
- Chopped pecans
Steps to make the cheesecake:
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:
Preheat your oven to 325 degrees. 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.
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.
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!
**Shop my Amazon store to get cooking items used in our recipes!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
Frequently Asked Questions:
Store the cheesecake in the refrigerator (tightly covered) for up to for days.
Absolutely! Cut the cheesecake into slices, wrap the slices with plastic wrap, and a layer of aluminum foil. Freeze for up to three months.
Use heavy-duty foil to wrap your pan versus regular foil.
Ingredients
- For the crust:
- 12 graham crackers
- ⅓ c brown sugar
- 6 tbsps unsalted butter
- For the cheesecake filling:
- 32 oz of cream cheese
- 1 c full-fat sour cream
- 1 ½ c granulated sugar
- 3 large eggs
- 2 tsps vanilla
- 1 tsp lemon juice
- Water (for the water bath)
- For the pecan pie filling:
- ½ c (1 stick) of unsalted butter
- 1 c brown sugar
- 1 tbsp corn syrup
- ½ c heavy cream
- 1 teaspoon vanilla
- ½ tsps ground cinnamon
- ⅛ teaspoon (a pinch) salt
- 2 c 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.
- Preheat your oven to 325 degrees.
- 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!
Elizabeth says
I may be missing something, but I never saw a temperature?
Whip it like Butter says
I'm sorry, it's 325 degrees. Thanks for catching that!