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Pecan Pie Cheesecake is the best combination of creamy cheesecake and decadent pecan pie. It is the perfect dessert for Fall or any occasion.
Cheesecake and Pecan pie filling is the perfect combination to make into a pie. The flavor is amazing and your will the texture with every bite. This is the perfect Thanksgiving Recipe to make for all your holiday dinners.
This pecan pie cheesecake might just be my new favorite. If you love pecan recipes as much as my family, try this Pecan Pie Cheesecake Bars or Candied Pecans Stovetop Recipe.
Table of Contents
Why Make this Pie Recipe
Cheesecake is always a good idea in my opinion. I love trying new combinations and recipes. If you are looking for a twist on a holiday classic pie recipe, this is the one to make.
Ingredients
For the full list of ingredients and recipe, scroll to the bottom to see the recipe card.
Variations Ideas
- Crust – We made a homemade graham cracker crust for this recipe. But you can make it other types of cookies such as Oreos or Snickerdoodle Cookies.
- Change Nuts – This pie can be made with other types of chopped nuts. Feel free to substitute with chopped almonds or walnuts.
Step by Step Instructions
- Step 1 – Preheat the oven to 325 degrees F.
Step 2 – Crush the graham crackers in a food processor. Put the graham cracker crumbs in a large bowl and stir in the sugar. Use a microwave safe bowl to melt the butter. Once melted, add the graham cracker crumb mixture until it is mixed together well.
Step 3 – Once combined, press the graham cracker mixture into a 9 inch springform pan. Next, put the crust in the freezer to chill while you prepare the filling.
Step 4 – Get out a large bowl and add the cream cheese and sugar. Beat the mixture until fluffy. Mix with an electric mixer or a stand mixer.
Step 5 – Add the cornstarch and the salt to the cream cheese mixture. Gently stir in the vanilla extract and the eggs by hand. Make sure to add the eggs one at a time. Then add the sour cream and stir to combine.
Step 6 – Pour the cream cheese mixture over the graham cracker crust. Use a spatula to smooth out the top as much as you can.
Step 7 – Bake the cheesecake layer in the graham cracker crust.
Make the Pecan Pie Topping
Step 1 – Combine the brown sugar, corn syrup, vanilla extract and butter in a saucepan over medium heat. Mix all of this together and bring the mixture to a boil. Heat for 2 to 3 minutes. Take the mixture off the heat and let the corn syrup mixture cool.
Step 2 – In a separate bowl and stir together the eggs, salt and heavy cream. Set this mixture aside.
Step 3 – Once the cheesecake has baked for 30 minutes. Stir the heavy cream mixture into the cooled corn syrup mixture. Once combined, stir in the chopped pecans.
Step 4 – Spoon this mixture on top of the cheesecake filling.
- Step 5 – Place the pie back in the oven on a baking sheet. Then bake for another 40 to 50 minute until the top of the cheesecake is brown and crisp.
- Step 6 – Once out of the oven, move the cheesecake to a wire rack so that it can cool completely.
- Step 7 – After the cheesecake has completely cooled. Put in the fridge for a minimum of 4 hours before you take it out of the 9-inch springform pan.
Recipe Tips
- Make in advance -This cheesecake can definitely be made ahead of time before serving. This cheesecake will keep in the refrigerator for up to 4 days.
- Mixing– Make sure that you do not overbeat the cheesecake mixture or it will puff up during baking which will cause it to crack.
- Topping – While pecans are amazing, try using walnuts and almonds for a change.
- Gadgets – I prefer to use a Food processor to make the crust. This is optional but sure saves time and makes it so much easier.
Topping Ideas
This pie is delicious just as it is served. But we also have topped it with caramel sauce, Homemade Whipped Topping, and Ice Cream. We have even topped it with chocolate sauce for a rich and decadent dessert.
Frequently Asked Questions
Keep the cheesecake in the fridge. It will last up to 4 days. Just make sure to cover it.
Freeze this recipe up to 2 months. You can freeze the entire pie or slices. I like to cut into individual servings before freezing. Just wrap in plastic wrap and aluminum foil and place in a freezer safe container with lid. You will love being able to enjoy a slice of cheesecake whenever you feel like it.
If you are ready to serve your frozen cheesecake. Place it in the fridge and let it thaw overnight.
More Easy Cheesecake Recipes
We love hearing from you. If you make this Pecan Pie Cheesecake Recipe, make sure to leave us a comment.
Pecan Pie Cheesecake
Ingredients
For the Crust:
- 3 cups 20 graham crackers
- 12 tablespoons 1 ¼ sticks unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 2 blocks 8 oz each cream cheese room temperature
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 Tbsp Cornstarch
- 3 eggs
- 1/2 cup Sour Cream
- 1/4 tsp Salt
For the Pecan Topping:
- 1/4 cup Light Corn Syrup
- 1/2 cup brown sugar
- 1/4 cup Unsalted Butter
- 3 Large Eggs
- 1/4 tsp Salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup pecans roughly chopped
Instructions
For the Crust:
- Preheat the oven to 325 degrees F.
- Crush graham crackers in food processor or resealable bag
- Add crumbs to large bowl
- Stir in sugar
- Melt butter in microwave safe bowl
- Stir into crumb mixture until well combined
- Press firmly into 9 inch springform pan
- Place the crust in the freezer to chill while you prepare the filling.
For the Cheesecake Layer:
- In a large bowl, beat together cream cheese and sugar until fluffy.
- Then add in the cornstarch and the salt.
- Then gently hand stir in the vanilla extract and the eggs (adding in one at a time) and then mix in the sour cream.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake of 30 minutes.
For the Pecan Pie Topping:
- While the cheesecake layer is baking, prepare the pecan topping.
- Combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan. Stir and bring the boil to a mixture and then heat for 2-3 minutes.
- Remove the heat and allow the corn syrup mixture to cool.
- In a separate bowl, stir together the eggs, salt and heavy cream.
- Then after the cheesecake has baked for 30 minutes. Stir the heavy cream mixture into the cooled corn syrup mixture and stir in the chopped pecans. Then spoon this mixture on top of the cheesecake.
- Then bake for another 40-50 minute until the top of the cheesecake is brown and crisp.
- After the cook time, move the cheesecake to a wire rack to cool completely. Then refrigerate the cheesecake for a minimum of 4 hours before releasing the springform pan, cutting and serving.
