This delicious pecan pie cheesecake is the perfect way to end your Thanksgiving feast! Rich and creamy, with all the flavors of classic pecan pie, it’s sure to please everyone at the table.
You are going to love this pecan pie cheesecake recipe. It’s made with a cracker crust, a creamy cheesecake filling, and a pecan pie topping. It’s the perfect dessert for any occasion.
Whether you’re looking for a showstopper dessert for a holiday party or a simple treat to enjoy with your family, this is the perfect recipe. Rich, creamy, and has all the flavors you love about pecan pie.
Here are the ingredients and instructions for making this incredible dessert.
Pecan Pie Cheesecake Ingredients
Base:
- 1.5 cups of crackers
- ⅓ cup brown sugar
- ⅓ cup salted butter
Filling:
- ¼ cup salted butter
- 1 egg
- ½ tsp vanilla extract
- ½ cup pecans
- ½ cup light corn syrup
- ½ cup sugar
Cheesecake:
- 1 cup cream cheese
- ½ cup of granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon of cornstarch
- ½ tablespoon of vanilla extract
- 2 eggs
- ⅓ cup sour cream
Topping:
- ¼ cup salted butter
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup pecans
How to Make Pecan Pie Cheesecake
Grind the crackers, mix them with brown sugar and melted butter, and mix.
Cover the form with a diameter of 16 cm with foil in 2 layers, grease with oil, put the base down, without sides, pierce with a fork, and put in the oven for 10 minutes at 180C.
Meanwhile, prepare the nut filling. Melt butter, add sugar, vanilla, and chopped nuts. Heat the mixture well so that the sugar begins to melt. At first, the mixture will darken a little and caramelize.
Add corn syrup, and egg, mix gently, leave to boil over low heat, and stir. The nut filling may turn out lighter or darker, gradually thickening.
Pour the nut filling onto the chilled crust and spread in an even layer.
Mix cream cheese with sugar, grind then add vanilla, sour cream, all-purpose flour, and starch. Then add the eggs one by one.
Gently mix the mixture, do not beat strongly.
Pour the filling onto the cake base with a nut layer. Smooth out the top.
Bake at 150C for about 50-60 minutes. Then cool, and put in the refrigerator overnight.
Topping
Melt the butter with sugar, when the mixture darkens a little and begins to thicken, pour in the cream, and add a little salt if desired, this will make the taste of salted caramel.
Add pecans to the finished caramel, you can whole, or chop. Mix well to caramelize the nuts.
Arrange the topping with nuts on top of the cooled cheesecake.
Leave in the refrigerator for another 1-2 hours before serving.
The Best Recipe for Pecan Pie Cheesecake
This recipe is a must-try to enjoy all the flavors of cheesecake and pecan pie. The combination is the absolute best. Give this a try for a wonderful treat everyone will love. It will also look so festive on your dessert table.
FAQs
What to Serve With Pecan Pie Cheesecake?
Serve it after your holiday meal or as a dessert for a party. Pecan pie cheesecake is best served with a dollop of whipped cream, or try it with a scoop of vanilla ice cream.
How Should Cheesecake be Stored?
You should refrigerate cheesecake because it contains dairy products that will spoil, like cream cheese. If you have any leftover cheesecake, make sure to cover it so it doesn’t dry out in the fridge. When stored properly, the cheesecake will stay fresh for up to a week.
More of our Family’s Favorite Desserts:
Pecan Pie Cheesecake Recipe (Printable Copy)
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Pecan Pie Cheesecake
Ingredients
Base Ingredients:
- 1½ cups crackers
- ⅓ cup brown sugar
- ⅓ cup salted butter
Filling:
- ¼ cup salted butter
- 1 egg
- ½ tsp vanilla extract
- ½ cup pecans
- ½ cup light corn syrup
- ½ cup sugar
Cheesecake:
- 1 cup cream cheese
- ½ cups granulated sugar
- 1 tablespoons all-purpose flour
- 1 tablespoons cornstarch
- ½ tablespoons vanilla extract
- 2 eggs
- ⅓ cup sour cream
Topping:
- ¼ cup salted butter
- ⅓ cup light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 1 cup pecans
Instructions
- Grind the crackers, mix it with brown sugar and melted butter, mix.
- Cover the form with a diameter of 16 cm with foil in 2 layers, grease with oil, put the base down, without sides, pierce with a fork, put in the oven for 10 minutes at 180C.
- Meanwhile, prepare the nut filling. Melt butter, add sugar, vanilla, and chopped nuts. Heat the mixture well so that the sugar begins to melt. At first, the mixture will darken a little, and then caramelize.
- Add corn syrup, egg, mix gently, leave to boil over low heat, stir. The nut filling may turn out lighter or darker, gradually thickening.
- Pour the hazelnut filling onto the chilled crust and spread in an even layer.
- Mix cream cheese with sugar, grind, then add vanilla, sour cream, all-purpose flour, starch. Then add the eggs one by one.
- Gently mix the mixture, do not beat strongly.
- Pour the filling onto the cake base with a nut layer. Smooth out the top.
- Bake at 150C for about 50-60 minutes. Then cool, put in the refrigerator overnight.
Topping
- Melt the butter with sugar, when the mixture darkens a little and begins to thicken, pour in the cream, add a little salt if desired, you will get the taste of salted caramel.
- Add pecans to the finished caramel, you can whole, or chop. Mix well to caramelize the nuts.
- Arrange the topping with nuts on top of the cooled cheesecake. Leave in the refrigerator for another 1-2 hours.
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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