Pecan Pie Cheesecake [Video]

Catalina Castravet
By Catalina Castravet

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.

Pecan Pie Cheesecake Recipe

Best Pecan Pie Cheesecake

Best 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.

Pecan Pie Cheesecake Recipe

What do you need to make Pecan Pie Cheesecake:

FOR THE CHEESECAKE CRUST YOU WILL NEED:

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

FOR THE NEW YORK CHEESECAKE LAYER YOU WILL NEED:

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

How do you 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

Directions:

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

Pecan Pie Cheesecake Recipe

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:

  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer to the fridge for 6 hours or better overnight.

Pecan Pie Cheesecake Recipe

HOW TO SLICE THE PECAN PIE CHEESECAKE

  • 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.
  • Then, wipe the knife clean and run it under hot water before making another cut, because cheesecake bites will stick to it.
  • 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.

Storing Instructions:

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.

Watch Recipe Video:

Save Recipe
5 from 6 reviews
Pecan Pie Cheesecake
Author: Catalina Castravet Serves: 14 slices
Prep time: 1 hour Cook time: 1 hour 30 minutes Total time: 2 hrs

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:

  1. Lightly coat a 10 1/2 inch springform pan with baking spray and set aside.
  2. Add the "Crust" ingredients to a large bowl and stir until well combined.
  3. 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.
  4. Refrigerate or best freeze for at least 20 minutes.

Pecan Pie Filling:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.
  3. If not using canned pecan pie filling, follow the below instructions to make your own.
  4. In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.
  5. Place a sauce pan over low medium heat, add the sugar mixture to it.
  6. Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Stir continuously and bring to a simmer.
  7. Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
  8. Remove from heat. Stir in cold diced butter until fully melted.
  9. Fold in roasted, chopped pecans and vanilla extract or bourbon.
  10. Transfer HALF of the mixture to the prepared graham crust. Set aside the other half.
  11. Cover pan with foil and bake for 20 minutes.
  12. 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:

  1. Adjust the top rack to be positioned in the middle of the oven.
  2. Make sure all the ingredients are at room temperature before you begin.
  3. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
  4. 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.
  5. Remove springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.
  6. 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:

  1. Once the cheesecake layer has settled, remove from the freezer and add the remaining pecan pie filling on top of it.
  2. Level the top with a spatula.

Bake:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. Bake in the preheated oven at 350F for 30 minutes, reduce heat to 325F and bake for another 30 minutes.
  4. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
  5. Transfer cheesecake to a wire rack to cool completely, after which transfer to the fridge for at least six hours or better overnight.

Whipped Cream:

  1. Add cream and sugar to a large bowl.
  2. Using a hand mixer 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.
  3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving.
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
Save Recipe

Pecan Pie Cheesecake

Get free recipes to your inbox!

Comments

Leave a reply

Allison

I love pecan pie, and this looks even better than traditional pecan pie! I can't wait to try it!

Reply

Paula

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

Reply

Jamielyn

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

Reply

mine too :)

Reply

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.

Reply

Anna

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

Reply

Kimberly

Holy yum, that looks absolutely incredible!

Reply

jessica | the novice chef

my father in law will love this!! 

Reply

Anita

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.).  

Reply

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.

Reply

Norma

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

Reply

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.

Reply

Judy wilson

When do you take the cheesecake out of the pan?

Reply

After it has been properly chilled.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.