Pecan Pie Cheesecake

The ingenious fusion of pecan pie and cheesecake creates an irresistible symphony of flavors, making this dessert an absolute must-try. This delectable recipe offers the perfect harmony between the satisfying crunchiness synonymous with a timeless pecan pie and the velvety smoothness characteristic of a classic cheesecake.

How to Prepare Pecan Pie Cheesecake


Gather these delightful components for your culinary escapade:

– 3 (8-ounce) packages cream cheese, softened
– 1 ¼ cups firmly packed brown sugar
– 2 tablespoons all-purpose flour
– 4 eggs
– ⅔ cup heavy whipping cream
– 1 teaspoon vanilla extract



1. Preheat your oven to 350°F.
2. In a mixing bowl, combine the wafer crumbs and brown sugar.
3. Stir in the melted butter until the mixture is well-combined.
4. Press this delectable mixture into the bottom and up the sides of a 9″ springform pan.
5. Bake the crust for 6 minutes to set it. Once baked, set it aside to cool.

Pecan Filling:

1. In a medium saucepan, combine all the pecan filling ingredients.
2. Bring the mixture to a gentle boil over medium-high heat.
3. Reduce the heat and let it simmer until the mixture thickens, which usually takes about 8-10 minutes. Stir constantly during this process.
4. Once thickened to perfection, pour this exquisite pecan filling into the prepared crust and set it aside.

Cheesecake Filling:

1. Lower the oven temperature to 325°F.
2. Using either a hand mixer or a stand mixer, beat the cream cheese at medium speed until it achieves a creamy consistency.
3. Add the brown sugar and flour to the cream cheese, and continue to beat until the mixture becomes fluffy and oh-so-tempting.
4. Gradually introduce the eggs one at a time, ensuring you beat well after adding each egg.
5. Stir in the heavy whipping cream and vanilla extract to complete the tantalizing cheesecake filling.
6. With grace, pour this creamy concoction over the awaiting pecan filling in the crust.

Baking and Finishing Touches:

1. Bake this marvel in the preheated oven for about 1 hour, or until the cheesecake is set to perfection.
2. After the baking time, turn off the oven and leave the cheesecake inside with the door closed for an additional hour. This step ensures a smooth and crack-free surface.
3. Once the waiting time has passed, remove the cheesecake from the oven and gently run a knife along the outer edges to loosen it from the sides of the pan.
4. Allow this masterpiece to cool down, then transfer it to the refrigerator to chill for at least 4 hours before the grand unveiling.


For those who’ve struggled with water baths for their cheesecakes, fear not! This time-tested tip might just save the day. Place a Pyrex dish filled with hot water on the bottom rack of your oven while your cheesecake bakes on the top rack. This method can help prevent those pesky cracks that sometimes appear on the surface of your cheesecake.

Can I use a different type of nut instead of pecans for the filling?

Absolutely! While pecans add a distinct flavor, you can experiment with walnuts, almonds, or even hazelnuts to create a unique twist on this classic dessert.

Can I make this cheesecake in advance for a special occasion?

Definitely! Pecan Pie Cheesecake actually benefits from a bit of rest in the refrigerator. It allows the flavors to meld together, resulting in an even more delightful eating experience.

Is there a way to make this recipe gluten-free?

Indeed, there is! Swap out the all-purpose flour in the crust with a gluten-free flour blend to make this indulgence safe for those with gluten sensitivities.

Can I use a different type of crust?

Absolutely, the crust is open to interpretation. You can try a graham cracker crust, a chocolate cookie crust, or even an almond meal crust for added variety.

What can I do if I’m short on time and need the cheesecake faster?

While the chilling time in the refrigerator is essential for the best results, you can place the cheesecake in the freezer for a shorter duration if time is of the essence. Just be sure to monitor its consistency closely.

Can I drizzle caramel sauce on top for extra decadence?

Absolutely! A drizzle of rich caramel sauce not only adds an extra layer of indulgence but also enhances the visual appeal of your creation.

There you have it – a step-by-step guide to crafting a Pecan Pie Cheesecake that’s poised to steal the spotlight at any gathering. This dessert combines the best of both worlds, bringing together the lusciousness of cheesecake with the warmth of a pecan pie. So, don your apron, gather your ingredients, and get ready to create a dessert masterpiece that’s bound to become a legend among your loved ones.

Pecan Pie Cheesecake

Prep Time 15 minutes
Cook Time 1 hour 16 minutes
Total Time 1 hour 31 minutes
Course Cake, Dessert
Cuisine American


  • 3 8-ounce packages cream cheese, softened
  • 1 ¼ cups firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • cup heavy whipping cream
  • 1 teaspoon vanilla extract



  • Preheat oven to 350°. Combine wafer crumbs and brown sugar.
  • Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:

  • Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat.
  • Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Cheesecake Filling:

  • Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
  • Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one.
  • Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour.
  • Turn off oven and leave cheesecake in oven with the door closed for 1 hour.
  • Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of the pan. Let cool.
  • Chill for at least 4 hours before serving.


I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes – I guess I just don’t wrap the pan well enough in foil.
This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!
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