Best Pecan Pie Cheesecake Recipe
Pecan Pie Cheesecake has a rich and creamy New York cheesecake layer sandwiched between two thick layers of buttery pecan pie filling. This is the best treat to celebrate the autumn season!
For those of us who love pecan pie and cheesecake, why not enjoy both at the same time with this easy recipe? To me, this cake is like the best of both worlds because it blends the thick and gooey caramel pecan pie filling (on top and bottom) with the creamy, cool, smooth cheesecake to make it just perfect. Then, there is a crunchy pecan graham cracker crust and whipped cream topping to level it all out. It doesn’t get any better than that.
Table of contents
Homemade Pecan Pie Cheesecake combines two of my all-time favorite desserts: pecan pie and New York cheesecake. This recipe is fairly simple to make, you just have to plan as there is a lot of chilling in between. This delectable treat marries the rich flavors of traditional pecan pie with the creamy luxury of cheesecake, resulting in a concoction that is a true celebration of indulgence and taste.
Also, it has so many different textures in one cake, it is an incredible treat for the taste buds. With the gooey thick pecan filling, creamy cheesecake, and crunchy crust, this dessert has it all. Instead of using regular roasted pecans for this recipe, try making it extra special with my candied pecans recipe.
Another thing I love about this cake is that it can be made ahead of time. It will stay fresh in the refrigerator for three days and can be frozen for several months. In fact, slice it into individual pieces, and that way, those midnight cravings can be handled without having to leave the house or make anything. Also, if time is an issue, use a store-bought crust, pecan pie filling, and whipped cream.
With the Pecan Pie topping, you don’t have to worry about cheesecake cracks, as it covers everything perfectly so you can have a stress-free baking session. Try this delicious holiday dessert for your next Thanksgiving dinner! People will line up to get seconds and ask for the recipe.
This beautiful dessert is the latest addition to my holiday collection, next to mega-popular Pumpkin Cheesecake Bars, Pecan Pie Pumpkin Cheesecake, and Instant Pot Pumpkin Cheesecake.
Why you will love this recipe
- Two in one: This dessert has a pecan pie and a cheesecake. Two of the best deserts ever.
- Perfect for the holidays: Pecan pie is my favorite Thanksgiving treat, it can’t be missing from the holiday table.
- Easy steps: Even if there are a few steps, it involves making a simple cheesecake and a pecan pie is all that it truly is.
- Make it easier: Buy a premade crust, canned pecan pie filling, and Cool Whip and just make the cheesecake.
What you’ll need to make pecan pie cheesecake
Special items:
- Springform pan – I use a 10-inch springform pan.
- Food processor – To crush the pie crust ingredients.
- Saucepan – For the pecan pie filling.
- Stand mixer – To mix the ingredients.
- Roasting pan – For making a water bath.
- Bowls
- Cooking utensils
Ingredients:
For the crust:
- Graham cracker crumbs – I crushed mine with a food processor.
- Pecans – Again, I used a food processor to make sure they were ground well.
- Brown sugar – To add rich sweetness to the crust.
- Melted unsalted butter – To hold it all together.
For the pecan pie filling and topping:
- Pecans – I recommend roasted and roughly chopped pecans.
- Dark brown sugar – Do not use light brown sugar. This part of the recipe needs to be dark and rich like molasses.
- Cornstarch – For extra thickness.
- Egg yolks – At room temperature.
- Dark corn syrup – Or maple syrup, for extra thick and rich flavor and texture.
- Heavy whipping cream – Lukewarm whipping cream is important here.
- Unsalted butter – The butter should be cold and cut into small pieces.
- Vanilla extract – Use 100% pure vanilla, not vanilla flavoring.
- Salt
For the cheesecake filling:
(Everything at room temperature)
- Cream cheese – Make sure it is high-quality softened brick-style cream cheese.
- Large eggs – Also should be at room temperature to blend well.
- Heavy whipping cream – Has to be over 35% fat and at room temperature.
- Sour cream – Must be full-fat and at room temperature.
- Vanilla extract – Use 100% pure vanilla, not vanilla flavoring.
- All-purpose flour – Any kind of flour will work.
- White granulated sugar – Adds the perfect sweetness and texture.
For the whipped cream:
- Heavy whipping cream – Must be cold and full-fat.
- White granulated sugar – Helps the whipped cream hold up longer.
How to make pecan pie cheesecake?
- Make the crust: First, coat a 10-inch springform pan with baking spray. Then, mix the crust ingredients in a large bowl until well combined. Press it firmly into the bottom and up the sides of the pan at least two inches. Chill or freeze for at least 20 minutes.
- Prepare the oven: Now, preheat the oven to 325 degrees F and adjust the top rack to the middle spot.
- Mix the pecan filling: Next, mix brown sugar, salt, and cornstarch in a small bowl. Then, add it to the egg yolks, dark corn syrup, and cream in a saucepan on medium-low heat until it simmers, stirring constantly. Reduce heat and let it cook until the mixture thickens to pudding consistency, stirring occasionally. This should take about five to nine minutes.
- Pour and chill: Then, remove it from the heat and stir in the cold diced butter until it is fully melted. Fold in the pecans and vanilla before pouring half of the mixture into the chilled crust. Cover the pan with foil and bake for 20 minutes. Remove and let it cool on a wire rack before chilling for 30 minutes in the fridge.
- Make the cheesecake: Now, beat the cream cheese and sugar on medium-low in the bowl of a stand mixer until it is light and fluffy. Add the rest of the cheesecake ingredients and continue beating, scraping the sides as needed, until it is creamy and well combined. Pour the mixture into the pan on top of the chilled pecan pie filling and put it in the freezer until it is hard enough to pour it on top.
- Bake the cheesecake: While that chills, preheat the oven to 350 degrees F and prepare a water bath if using one. Then, bake for 30 minutes at 350 degrees F, and reduce the heat to 325 degrees F before baking for another 30 minutes. After, turn the oven off and open the door with just a crack with the cake inside for an hour. Then, let it cool on a wire rack completely before chilling in the fridge for at least six hours or overnight.
- Prepare the whipped cream: To make the whipped cream, add the sugar and heavy whipping cream to a large, chilled bowl. Use a mixer to whisk on medium-low, gradually increasing to high until the whipped cream holds its shape and stiff peaks form.
- Decorate and serve: Right before serving, put the whipped cream in a pastry bag with a star tip and make rosettes with pecans on top as decoration.
Cheesecake recipes are one of our favorites. Once you master the cheesecake-baking process, there is no turning back! If you follow my tips from this New York cheesecake recipe, you will see how easy they are to make.
Expert tip
How to decorate with whipped cream
Whether making whipped cream from scratch or getting a tub of Cool Whip from the grocery store, it can be stabilized and used as a beautiful garnish or fancy topping for any cake, cheesecake, pie, or cupcakes. No need for heavy icing or frosting. Adding a teaspoon of gelatin to the mixture will make any whipped topping the perfect decoration to stand up for at least two days of use. And it is so much easier to use than regular frosting or icing.
If you have never decorated before and do not have any of the tools or skills, that is okay too. It is nice to have piping bags and tips. However, some plastic storage bags are really all that is needed to make some of the prettiest flowers and piping with no effort or skill at all. One of the most important tips is to keep the bag of whipped cream in the refrigerator to chill until ready to use it. But then the rest of it is all creativity.
The way I learned was to make a circle starting from the center and working outward. Decrease the pressure as you come to the end so there is no big lump when you stop. Another way to do it is to make a small star and then slightly raise the tip and move to the side while still applying pressure. Circle tightly to the beginning and toward the top of the star before going back to the starting point. If that doesn’t work, make squiggly piping. Anything is pretty when it is done with whipped cream.
Recipe variations and add-ins:
- Make it festive: Make this pecan pie cheesecake even more special. Add some rainbow sprinkles or other decorative candies on top while the pecan topping is still sticky.
- Decorate: Other ways to decorate would be to crumble some Oreos (or other cookies) on top or drizzle it with chocolate sauce.
- Make it salty: Add some flakes of sea salt to the top of the pecan topping before it dries for a more sophisticated look.
- Other crust: Change the crust flavor to make the whole cake taste different. I have used Oreo cookie crust and shortcake cookie crust, which both turned out phenomenal.
- Store-bought: Use canned pecan pie filling and cool-whip to save some time.
- Pecan bottom layer: Add the pecan pie mixture to the prepared crust, bake, and chill. Now, since the cheesecake layer, will be the top layer, preferably bake the cheesecake using a water bath to avoid cracks. In case your cheesecake cracks, here are some great tips on How to Fix a Cracked Cheesecake.
- Cheesecake flavors: The cheesecake can be other flavors as well. I think some maple, chocolate, amaretto, or bourbon extract added in would be amazing.
Serving suggestions:
Here are some serving suggestions I like for this pecan pie cheesecake.
- Serve with a big scoop of vanilla ice cream. Or try this easy 3 ingredient Oreo ice cream recipe.
- Too much sugar? Try serving with a bowl of fresh fruit instead.
- The adults would love this cake served with a tall glass of Baileys smores milkshakes. These creamy chocolate ice cream cocktails are incredible.
- If this is a dessert for Thanksgiving, it will go perfectly with my juicy and tender oven-roasted turkey.
- It does not have to be a holiday. Serve this cheesecake anytime. It goes great after a dinner of burgers and beans at the family barbeque too.
- Serve it with a warm pumpkin spice latte on the side.
Frequently asked questions
What is the difference between cake, pie, and cheesecake?
A cake is a dessert made from a thick batter that is similar to bread but sweeter. The batter typically includes flour, sugar, eggs, and oil or butter. A pie is usually baked with a pastry crust and either a fruit or creamy filling. A cheesecake has a custard filling in a pastry or cookie-type crust. It may or may not have fruit, chocolate, cream, candy, and other ingredients. It can be either baked or chilled to set and is made with cream cheese as a main ingredient most of the time.
Do the pecans need to be roasted?
Although it is not a necessity, it will certainly change the flavor and texture if they are not. Toasting or roasting them makes them crispy and crunchy with a nutty flavor. Raw pecans are soft and buttery, but it is the chewiness that makes them less appealing to most people. The mouthfeel is different too. Roasting them also makes pecans easier to digest and lowers the risk of food-borne illnesses from raw nuts.
Do I have to use a water bath?
I am a big fan of water baths because not only do they prevent cracks, but they also make the cheesecake texture so much creamier. Although this particular recipe has the top covered with pecan filling, it is still nice to know that the cheesecake will not collapse and that it will be extra creamy. Also, a water bath is not a difficult thing to do. Just place the cheesecake in a roasting pan with water in it and let it bake. If you are worried about water seeping into the cheesecake, place the roasting pan on the rack underneath.
Can I make it in advance?
Cheesecakes are perfect for making in advance because they have to chill for at least six hours anyway. I prefer to let mine chill overnight just to make sure it is completely set. It also helps all of the ingredients to meld together better so all the flavors have time to get to know each other. To keep it longer than that, wrap it in plastic and then place it in a freezer-safe container and it can be kept frozen for up to three months.
How to store:
- Refrigerate: Once the cheesecake is completely set, cover and refrigerate for up to three days.
- Freezing: To store longer, freeze uncovered until it is firm. Then, remove and wrap it with plastic or foil before placing it in a freezer bag to store for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best texture and taste.
Freezing tips:
- Freeze the cheesecake BEFORE topping it with whipped cream or just remove the whipped cream.
- First, make sure the cheesecake has fully cooled and is refrigerated for at least 6 hours.
- Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag.
- Properly stored, it will maintain the best quality for about 2 to 3 months.
More holiday desserts:
Recipe tips:
- Save time: To save time and work, use a prepared crust, Cool Whip, and canned pecan pie filling.
- Prepare the ingredients: Before you begin, make sure all your ingredients are at room temperature. This ensures smooth blending and prevents lumps in the cheesecake batter
- Keep a close eye when baking: When baking it, make sure to keep a close eye on your cheesecake so as not to overpack it.
- Use a Water Bath: To prevent cracks in the cheesecake layer, consider using a water bath (bain-marie) during baking. As suggested above, the water bath helps maintain a consistent baking temperature and prevents the cheesecake from cooking too quickly around the edges.
- Avoid Overmixing: When making the batter, mix until just combined. Overmixing can introduce excess air into the batter, leading to cracks during baking.
- Cool Gradually: After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool slowly in the oven for about an hour. This gradual cooling helps prevent the cheesecake from sinking or cracking due to sudden temperature changes.
- Slice When Cold: For clean and neat slices, cut the cake when it’s fully chilled. Also, dip a sharp knife in hot water before each cut to achieve smooth slices.
Pecan Pie Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1 cup pecans ground
- 2 tablespoons brown sugar
- 1 stick (1/2 cup) unsalted butter melted
Pecan Pie Filling:
- 3 cups pecans roasted and chopped
- 1 1/2 cup dark brown sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 6 egg yolks room temperature
- 1 1/2 cup dark corn syrup or maple syrup
- 1 cup heavy whipping cream lukewarm
- 8 tablespoons unsalted butter cold and diced
- 2 teaspoon vanilla extract or bourbon
Cheesecake Layer:
- 3 packages 8 oz each cream cheese room temperature
- 1 cup white granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/4 cup heavy whipping cream room temperature
- 1/2 cup sour cream room temperature
Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/2 cup white granulated sugar
Instructions
Crust:
- Lightly coat a 10 1/2-inch springform pan with baking spray and set aside.
- Add the "Crust" ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges.
- Refrigerate or best freeze for at least 20 minutes.
Pecan Pie Filling:
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
- If not using canned pecan pie filling, follow the below instructions to make your own.
- Mix brown sugar, cornstarch, and salt in a small bowl, whisk to combine.
- Place a saucepan over low-medium heat, and add the sugar mixture.
- Whisk in the egg yolks, dark corn syrup, or maple syrup, and cream until smooth. Stir continuously and bring to a simmer.
- Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
- Remove from heat. Stir in cold diced butter until thoroughly melted.
- Fold in roasted, chopped pecans and vanilla extract or bourbon.
- Transfer HALF of the mixture to the prepared graham crust. Set aside the other half.
- Cover the pan with foil and bake for 20 minutes.
- Remove from oven, discard foil cover, and let it cool to room temperature on a wire rack. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle.
New York Cheesecake Layer:
- Adjust the top rack to be positioned in the middle of the oven.
- Make sure all the ingredients are at room temperature before you begin.
- In a stand mixer or a large bowl using a hand mixer, beat cream cheese, and sugar until light and fluffy at medium to low speed.
- Add the rest of the ingredients from the "Cheesecake Layer" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove the springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.
- Transfer to the freezer for about one hour, until the cheesecake layer is hard enough to pour the pecan pie filling on top of it.
Top Pecan Pie Layer:
- Once the cheesecake layer has settled, remove it from the freezer and add the remaining pecan pie filling on top. Level the top with a spatula.
Bake:
- Preheat oven to 350 degrees Fahrenheit.
- Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". This should be done if you decide to use the whole pecan pie filling for the bottom layer.
- Bake in the preheated oven at 350F for 30 minutes, then reduce the heat to 325F and bake for another 30 minutes.
- Turn the oven off, prop open the oven door, and leave the cheesecake to cool for one hour.
- Transfer the cheesecake to a wire rack to cool completely. Then, transfer it to the fridge for at least six hours or better overnight.
Whipped Cream:
- Add cream and sugar to a large bowl. Using a hand or stand mixer, whisk on slow—medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag fitted with a star piping tip and pipe it onto the cheesecake before serving.