Pecan Pie Cheesecake [Video]

Catalina Castravet
By Catalina Castravet
5 from 6 reviews

Cakes Cheesecakes Christmas recipes Thanksgiving Recipes

Cook time Cook time: 1 hour 30 minutes

Pecan Pie Cheesecake has a layer of rich and creamy New York cheesecake, sandwiched between two thick layers of pecan pie filling.

Cheesecakes are one of our favorite desserts to make and eat. In my opinion, once you master the baking of cheesecake, there is no turning back! You will see how easy they are to make if you follow my tips from this New York Cheesecake 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. Another favorite, especially during the holidays, are these soft like a cloud, Sopapilla Cheesecake Bars.

Best Pecan Pie Cheesecake

Tasty Pecan Pie Cheesecake combines two of my all-time favorite desserts: pecan pie and New York cheesecake. This recipe is really fairly simple to make, you just have to plan in advance as there is a lot of chilling in between. If you are patient, you will end up tasting one of the richest, creamy and flavorful desserts.

I am a huge fan of how this turned out, the chewiness and crunchiness of the pecan pie filling work amazing with the creaminess and tanginess of the New York cheesecake. If you don’t have time to make the bottom and top pecan pie filling layer, you can make the bottom one only, by using all the pecan pie filling. You will see, if you make this for your next gathering, people will line up to ask you the recipe.

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.

What do you need to make Pecan Pie Cheesecake?


  • Graham crackers crumbs
  • Pecans
  • Brown Sugar
  • Butter
  • 10 1/2 inch springform pan


  • Cream cheese
  • Sugar
  • Flour
  • Eggs
  • Heavy cream
  • Sour cream
  • Vanilla extract

How to make homemade Pecan Pie Filling?

Homemade pecan pie filling is very easy to make and tastes so much better than the canned version. To make the Pecan pie layer, you will need the following ingredients:

  • 3 cups roasted pecans, chopped
  • 1 1/2 cup dark brown sugar
  • 1/2 cup cornstarch
  • ½ teaspoon salt
  • 6 egg yolks, room temperature
  • 1 1/2 cup dark corn syrup or dark maple syrup
  • 1 cup cream, lukewarm
  • 8 tablespoons unsalted butter, cold


  1. First, mix brown sugar, cornstarch, and salt. Then, add the mixture to a saucepan over low-medium heat.
  2. Next, whisk in egg yolks, dark corn syrup, and cream. Stir and simmer.
  3. Remove from heat, stir in cold butter until fully dissolved.
  4. Lastly, fold in chopped roasted pecans.

If you decide to only make the bottom layer of pecan pie filling, add the whole 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.

How to bake the Pecan Pie Cheesecake in a water bath:

  1. First, wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan, you need to cover the sides only from outside. This is done to prevent the cheesecake from water leaking in. If using a baking pan for the springform for the cheesecake, you can skip this step.
  2. Set the prepared pan in a large roasting pan that is deep enough to add water to it. Then, pour HOT water into the roasting pan, about halfway up the sides of the cheesecake pan.
  3. Next, transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O and the sides are puffed and a light golden brown. The residual heat will cook the center of the cheesecake. If the cheesecake doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack.
  4. Lastly, cool the cheesecake in the oven with the door slightly cracked for one hour. After which transfer to a wire rack to cool completely.
  5. Transfer to the fridge for 6 hours or better overnight.


  1. First, run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake.
  2. Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it.
  3. An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. This method can be easily used on cheesecakes baked in a springform pan. Clean the bits that stuck to the wire/floss before every cut.

How to store the Pecan Pie Cheesecake?

To store: You can cut into smaller slices and store each individual slice into an airtight container. Similarly, you could store the whole cake carefully in the fridge for up to 5 days.

To freeze:

  • You can freeze the cheesecake BEFORE you top it with whipped cream or just remove the whipped cream.
  • First, make sure the cheesecake has fully cooled and also was refrigerated for at least 6 hours.
  • Then, wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
  • Properly stored, it will maintain the best quality for about 2 to 3 months.

Other great cheesecake recipes:

Watch Recipe Video:

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5 from 6 reviews

Pecan Pie Cheesecake

Pecan Pie Cheesecake has a layer of rich and creamy New York cheesecake, sandwiched between two thick layers of pecan pie filling.

Author: Catalina Castravet Serves: 14 slices
Prep time: 1 hour Cook time: 1 hour 30 minutes Total time: 2 hrs



Pecan Pie Filling:

Cheesecake Layer:

Whipped Cream:



Pecan Pie Filling:

New York Cheesecake Layer:

Top Pecan Pie Layer:


Whipped Cream:

Nutrition information

Calories: 724 Carbohydrates: 91 Protein: 7 Fat: 38 Saturated Fat: 12 Cholesterol: 147 Sodium: 275 Potassium: 362 Fiber: 3 Sugar: 73 Vitamin A: 695 Vitamin C: 0.4 Calcium: 186 Iron: 1.8
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I love pecan pie, and this looks even better than traditional pecan pie! I can't wait to try it!



As a Georgia girl I love a good pecan pie and in cheesecake form? oh my gosh yes.



This has all of my favorite flavors in one pie! So delicious!


mine too :)


Chrissie Baker

Wow and Wow! This is a great dessert for my children. I bet those flavors are amazing! Cannot wait to try this! Love! Thank you for sharing this great recipe.



I would love a huge slice of this cheesecake right now!



Holy yum, that looks absolutely incredible!


jessica | the novice chef

my father in law will love this!! 



I tried this recipe and have gotten rave reviews.  I made one to take in to work and I drizzled caramel on the bottom layer and top layer of the pecan pie filling   The only problem I have is getting a knife to cut it evenly because of the pecans. Any suggestions. (By the way the one I made for work didn’t even last 1/2 hour.).  


Hi Anita, so happy that everyone is enjoying this :) I personally love this cheesecake too! I would suggest using a very sharp long knife or a very sharp seated knife. Another option, is to chop the pecans in smaller pieces.



Can you still use the water bath to make it with both layers of pecans? How did you bake yours?


Yes, you definitely can, but its not necessary as the cheesecake is covered by the pecan pie layer. I didn't do a water bath for this one.


Judy wilson

When do you take the cheesecake out of the pan?


After it has been properly chilled.


Brenda Teehan

If you use the pecan layer only on the bottom (and not on top), how long will it have to bake (assuming more than the 20 minutes with the two layers)?


You just skip the cooking time for the bottom layer and follow everything else.



THis looks amazing!!! I would really like to make the cheesecake and topping separate - would the topping stay “spoonable” for people to top their own slices - or would I need to adjust the topping recipe/instructions to keep it soft??


If you just cook it on the stove it will stay spoonable.


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