pecan pie cheesecake

Pecan Pie Cheesecake Recipe - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!

Pecan Pie Cheesecake (Bars or Cake!)

graham crackers

pecan halves

brown sugar

butter

full-fat cream cheese (softened)

sour cream

sugar

eggs

all-purpose flour

vanilla extract

salt

pecan halves (chopped)

heavy cream

cinnamon

Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.

For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.

Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.

For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.

Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.

For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.

Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.

Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.

https://content.jwplatform.com/videos/GPe7rL3S.mp4

Pecan Pie Cheesecake Recipe (Bars or Cake!) - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a centerpiece-worthy cake for your holiday parties.

Pecan Pie Cheesecake

Mini Pecan Pie Cheesecakes are so cute and the perfect dessert for after Thanksgiving dinner! The mini cheesecakes are smooth and creamy, the graham cracker crust is crunchy, and the pecan pie filling on top is sweet, gooey, and loaded with chopped pecans.

Mini Pecan Pie Cheesecakes

(120 grams) graham cracker crumbs

Tablespoon (14 grams) light brown sugar (packed)

3 and 1/2 Tablespoons (49 grams) unsalted butter (melted)

(340 grams) full-fat brick-style cream cheese (softened

sour cream (room temperature)

(50 grams) granulated sugar

(53 grams) light brown sugar (packed)

egg (room temperature)

egg yolk (room temperature)

(57 milliliters) heavy cream

Tablespoons (80 grams) unsalted butter

(159 grams) light brown sugar (packed)

(113 milliliters) heavy cream (room temperature)

(227 grams) pecans (roughly chopped)

Tablespoon (14 milliliters) vanilla extract

whipped cream (store-bought to homemade, optional)

Preheat the oven to 350 degrees (F). Line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick baking spray, set aside until needed.

In a large bowl combine graham cracker crumbs, both sugars, cinnamon ,salt, and melted butter. 

Using a rubber spatula, stir well to evenly combine. Divide the filling evenly among the prepared liners, adding about 1 heaping tablespoonful to each cup. Press the crust down firmly into an even layer (I use the back of a tablespoon to do this).

Bake in the preheated oven for 5 minutes then remove from the oven and set aside to cool. In the meantime, make your filling.

Reduce the oven temperature to 300 degrees (F). 

For the Crust:

In the bowl of a food processor, or in a large bowl using an electric hand held mixer, beat the softened cream cheese and sour cream until very smooth. 

Add in both sugars and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed. 

On low speed, add in the egg and egg yolk and beat until just combined. Do not over mix. 

Turn the mixer off and, using a rubber spatula, gently stir in the cream, ground cinnamon, and flour, mixing until evenly combined.

Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.

Bake in the preheated oven for 16 minutes, then turn off the oven and leave the door closed for another 12 minutes.

Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 and 1/2 hours. 

For the Cheesecake Filling:

In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes. 

Add in the cinnamon, heavy cream, and salt and whisk to combine. 

Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they&#39;re completely coated. Remove from heat and stir in the vanilla.

Transfer to a large bowl and cool completely at room temperature, about 30 minutes, stirring occasionally. 

Divide the mixture on top of the chilled cheesecakes. Top with swirls of whipped cream, if desired, and serve at once.

For the Pecan Pie Topping:

Combine a thick graham cracker crust, creamy brown sugar cheesecake filling, and a caramel pecan topping to make one unbelievable layered dessert. Make sure all cold ingredients in the filling are room temperature before starting. Top with optional brown sugar whipped cream as the final garnish (see recipe Note).

four 8-ounce blocks (904 grams) full-fat cream cheese, softened to room temperature

(200 grams) packed light or dark brown sugar (I recommend dark)

(240 grams) full-fat sour cream,

lemon juice (optional, but recommended)

eggs,

(180 grams) pecan halves

unsalted butter

(100 grams) packed light or dark brown sugar (I recommend dark)

Tablespoons (90 milliliters) heavy cream

salt (less than 1/8 tsp)

Tablespoon (15 milliliters) light corn syrup*

brown sugar whipped cream (see Note)*

Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).

Make the crust

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and set aside to slightly cool as you prepare the filling.

Make the filling: 

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, lemon juice, and cinnamon, and then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.

Pour cheesecake batter into warm pre-baked crust. Use a rubber spatula or spoon to smooth it into an even layer.

Prepare the simple water bath (see recipe note for traditional water bath method)

Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (I usually use a 9&#215;13-inch baking pan—do not use glass) on the bottom rack. Pour boiling water into pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself, which is the traditional water bath method explained in the recipe Notes.

Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. I usually bake it for 30 minutes, tent it with foil, and bake for another 35 minutes. When it&#8217;s done, the center of the cheesecake will slightly wobble if you gently shake the pan.

Cool &amp; chill the cheesecake

Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.

Start the topping

Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the pecans on top and toast for 8–10 minutes or until fragrant and lightly browned. Set aside.

Finish the topping

Heat the butter, brown sugar, heavy cream, salt, and corn syrup together in a medium saucepan over medium heat. With a spatula or whisk, stir occasionally until butter has melted and mixture is combined. Bring to a simmer. Once simmering, stop stirring and allow to simmer/boil for 1–2 minutes. Remove from heat, and then stir in the toasted pecans. Cool topping completely before using. The sauce will thicken considerably as it cools.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Spoon cooled pecan pie topping on top of the cheesecake (or you can spoon it onto each individual slice). If desired, garnish with whipped cream. I used Wilton 8B piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Thanks for the tip! The cheesecake turned out incredible and everyone at Thanksgiving loved it. You definitely got notes of the brown butter in the crust. If I could give this recipe 6 stars, I would!! Thank you for another amazing recipe!

Absolute knockout. Decided to take a risk and make this instead of my plain cheesecake I traditionally make for Thanksgiving. Easily the best cheesecake I've ever made, and only takes 5-10 minutes longer than a plain cheesecake.

This year I decided to go all out for thanksgiving desserts and this cheesecake was on the list. First time ever making a cheesecake and I was very impressed on how easy it was to make. My family really raved how delicious it was especially my dad who loves cheesecakes. Will make again or try a new flavor.

Its a twofer dessert! Made this as a Cheesecake Pie for a small group on Thanksgiving. It was so good! I’m not a fan of the consistency of pecan pie but love the flavors.  I have also struggled with cheesecakes many times but this one turned out perfect! Thanks Sally.

Don’t come at me. I usually love alllll of your recipes, but this one really failed for me. Crust and topping were fabulous but the cake really wasn’t good. I’d say awful but some of my guests said it wasn’t bad and finished theirs. I should’ve stuck to my usual recipe and added in some cinnamon. I’m not sure if it was the dark brown sugar that gave it an off taste, I also didn’t think it nearly sweet enough. I give it a 3 because it wasn’t trashed, some people really enjoyed it. I’m just disappointed I wasted a day making it, but not all baking/cooking is a win I suppose.

WOW! This was absolutely delicious. The cheesecake texture was amazing. Light, fluffy, creamy. 

For the crust, I decided to use Ginger Snaps in place of the Graham Crackers for some extra spice, and we loved it. (I probably would use a little less butter next time if I did that again.)

I kept the Pecan Pie topping separate, as not all of us like Pecan Pie - so I just spooned it over the top for those that wanted it.

Good recipe! Someone posted above that they "wasted a day making it", but this took less than an hour minus the oven time! Also, thanks for using grams and Celsius for us Scandinavians.
A question; You said to use a spatula to spread the batter, problem is, my batter was very liquid, kind of like cup cake batter. Where did I go wrong? Cake turned out great though.

Pecan pie cheesecake combines a creamy cheesecake layer with a buttery, caramel-pecan topping. It is perfectly indulgent!!

Pecan Pie Cheesecake Recipe

vanilla wafer (crumbs)

unsalted butter (melted)

corn syrup

eggs (lightly beaten)

pecans (chopped)

cream cheese (softened)

all purpose flour

heavy whipping cream

Line the bottom of 9-inch springform pan with parchment paper and set aside.

Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9-inch springform pan. Set in the fridge to firm the crust while making the filling.

Crust

In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

Pecan Filling

Preheat the oven to 350°F.

Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.

Place springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F Bake the cake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.

Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.

Cheesecake Filling

In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.

Release the sides of springform pan and spoon the topping over cooled cheesecake.

Store the cake in the fridge.

Topping

Two of my favorite desserts come together in this rich, creamy Keto Pecan Pie Cheesecake. And you can cook this delectable dessert in your Instant Pot in a fraction of the time. Oven instructions included too.

Keto Pecan Pie Cheesecake Recipe

almond flour

tbsp powdered Swerve Sweetener

tbsp butter

Swerve Brown

tbsp allulose ((or BochaSweet))

tsp caramel extract or vanilla extract

tbsp heavy whipping cream

tsp salt

pecans

tsp vanilla extract

tbsp Swerve Brown

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.

Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

Crust:

In a small saucepan over low heat, melt the butter with the sweeteners. Whisk until combined and the sweeteners have dissolved, then stir in the extract and heavy whipping cream.

Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt.&nbsp;

Spread mixture over the bottom of the crust.

Pecan Pie Filling:

Beat the cream cheese until smooth, then beat in the sweetener. Beat in the whipping cream and vanilla extract, then beat in the egg until just combined.

Pour this mixture over the pecan pie filling and spread to the edges.&nbsp;

Cheesecake Filling:

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.

Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom. Carefully lower the wrapped cheesecake pan onto the rack.

Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).

Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

To Bake:

In a small saucepan over medium low heat, melt the butter with the sweeteners. Bring to a simmer and cook 1 minute, then stir in the extract and heavy whipping cream. Let cool until slightly thickened.

Drizzle over the chilled cheesecake and garnish with toasted pecans.

Topping:

These delicious pecan cheesecake bars are the ultimate combination of two crowd favorites put into one.

The best pecan cheesecake bars

graham cracker crumbs (about 12 graham crackers)

butter (melted, salted or unsalted)

oz cream cheese (2 blocks, softened)

vanilla extract (or vanilla bean paste)

pecans (roughly chopped)

Preheat your oven to 350°F then grease and line an 8x8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal.

In a large bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix until all the crumbs are evenly coated.

Press the mixture evenly into the bottom of the prepared pan to create the graham cracker crust. Use the back of a spoon or a flat-bottomed glass to create a smooth and compact crust. Bake for 10 minutes then allow it to cool down.

Graham cracker crust

In a large bowl, cream the softened cream cheese with the brown sugar, the white sugar, and the flour until smooth and creamy.

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Pour the cheesecake filling over the graham cracker crust, spreading it out evenly. Bake in the preheated oven for 30-35 minutes or until the cheesecake has puffed up and has a slight jiggle in the center.  Allow the cheesecake to sit for 10-15 minutes before topping it with the pecan pie filling.

In a medium saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, salt, and unsalted butter.

Bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer for about 4-5 minutes, or until the mixture thickens slightly.

Remove the saucepan from heat and stir in the vanilla extract.

Pecan Topping

Carefully pour the pecan topping over the cheesecake layer, spreading it evenly.

Allow the pecan cheesecake bars to cool in the pan at room temperature fully, then refrigerate for at least 6 hours or until fully chilled. preferred overnight.

Once chilled, use the parchment paper overhangs to lift the bars out of the pan. Slice into squares and serve.

Add the Pecan Topping

This was SO delicious! I made it for Christmas and my in-laws (even ones who don’t usually like cheesecake) were so complimentary of it! I didn’t have corn syrup so I used agave syrup instead and it worked great!

I made these for Thanksgiving instead of pecan pie. Huge hit. fairly easy and very tasty.

Made this in a 9x9 today for Thanksgiving and it was devoured by my family! I appreciated the ease of the recipe and blast of flavor. Thank you!

Thank you for sharing this recipe! This cheesecake was amazing! It was so simple to make and came out perfectly. Also, I LOVE the way you write your recipes—having the ingredients and measurements in each step is so helpful.

This is the most delicious recipe I’ve ever tried!! The steps were so simple and it was so easy to make! It was the biggest hit this year at Thanksgiving!! I have multiple diabetic relatives so I made this recipe with Splenda instead of granulated sugar and a Splenda/brown sugar mix and it turned out perfectly! Seriously insanely delicious! I can’t wait to make this again!

This was so easy to make and absolutely delicious!

They turned out perfect and were literally the best dish at our thanksgiving table!

Pecan pie cheesecake with caramel pecan topping blends cheesecake with the festive taste of pecan pie. Easy to make with three simple components.

graham cracker crumbs ((about 12 sheets))

light brown sugar ((55 grams))

unsalted butter (melted (57 grams))

(8-ounce 227 grams) blocks cream cheese (room temperature)

sugar ((200 grams))

sour cream (room temperature (80 grams))

unsalted butter ((113 grams))

brown sugar ((165 grams))

heavy cream ((80 milliliters))

pecan halves ((240 grams))

Preheat the oven to 350°F. Position one rack in the center and one rack at the bottom of the oven.

In a medium bowl, stir together graham cracker crumbs, sugar, butter, and salt until well combined. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan using the bottom of a glass or measuring cup to create an even layer.

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Pecan Pie Cheesecake

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The best pecan cheesecake bars

Pecan Pie Cheesecake Recipe

Top 7 pecan pie cheesecake recipes from across the web

The most viewed pecan pie cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Pie Cheesecake (Bars or Cake!...

Mini Pecan Pie Cheesecakes

Pecan Pie Cheesecake

Pecan Pie Cheesecake Recipe

Keto Pecan Pie Cheesecake Recipe

The best pecan cheesecake bars

Pecan Pie Cheesecake Recipe

The most viewed pecan pie cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine