Best Pecan Pie Cheesecake
When it comes to dessert, I always find it so hard to decide which one I want and to settle for only one. If you are like me and love pecan pie and cheesecake, why not enjoy both instead of picking one? Pecan Pie Cheesecake combines the best of both worlds by sandwiching a rich and decadent cheesecake layer between thick and gooey caramel pecan pie filling (on top and bottom).
Homemade Pecan Pie Cheesecake combines two of my all-time favorite desserts: pecan pie and New York cheesecake. This recipe is pretty simple to make; you 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 a smooth cheesecake, resulting in a concoction that is a true celebration of indulgence and taste.
Table of contents
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. With the pecan pie topping, I don’t have to worry about cheesecake cracks, as it covers everything perfectly so that I can have a stress-free baking session.
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 order a delivery. Try this delicious holiday dessert for your next Thanksgiving get-together. 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 desserts ever, and now you don’t have to choose between them.
- Perfect for the holidays: Pecan pie is my favorite Thanksgiving treat; it can’t be missing from the holiday table. It is such a festive cake that it always becomes the most demanded and sought-after dessert.
- 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 make the cheesecake.
What you will need
For the crust:
I made a classic graham cracker crust using graham cracker crumbs, brown sugar, and melted butter. I added my own twist to it by mixing in ground pecans.
For the pecan pie filling and topping:
For this layer, I have turned to my all-time favorite pecan pie filling recipe made with dark brown sugar, dark corn syrup, cornstarch, egg yolks, heavy whipping cream, butter, vanilla extract, and salt. To make it extra flavorful, you can use roasted pecans and add a splash of bourbon.
For the cheesecake filling:
The rich and decadent cheesecake layer is made with high-quality, softened brick-style cream cheese. Plus large eggs, sour cream, heavy whipping cream, flour, sugar, and vanilla extract.
For the whipped cream:
The cheesecake is finished with soft peaks of whipped cream made with granulated sugar and heavy whipping cream. Here you can add a dash of cinnamon to make it stand out.
How to make
Make the crust: First, I coat a 10-inch springform pan with baking spray. Then, I mix the crust ingredients in a large bowl until well combined and press the mixture firmly into the bottom and up the sides of the pan, ensuring it is at least two inches high. I chill or freeze it for at least 20 minutes.
Prepare the oven: Now, I preheat the oven to 325 degrees F and adjust the top rack to the middle spot.
Mix the pecan filling: Next, I mix brown sugar, salt, and cornstarch in a small bowl. Then, I add it to the egg yolks, dark corn syrup, and cream in a saucepan over medium-low heat, stirring constantly, until it simmers. I reduce the heat and let the mixture cook until it thickens to a pudding consistency, stirring occasionally. This should take about five to nine minutes.
Pour and chill: Then, I remove it from the heat and stir in the cold diced butter until it is fully melted.
Adding pecans: I fold in the pecans and vanilla, and stir well to combine.
Chill: I pour half of the mixture into the chilled crust, covering the pan with foil, and baking for 20 minutes. After that, I remove it from the oven and let it cool on a wire rack before chilling for 30 minutes in the fridge.
Make the cheesecake: Now, I beat the cream cheese and sugar on medium-low in the bowl of a stand mixer until it is light and fluffy. I add the remaining cheesecake ingredients and continue beating, scraping the sides as needed, until the mixture is creamy and well combined. I 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 on top.
Bake the cheesecake: While it chills, preheat the oven to 350°F and prepare a water bath, if using one. Then, I bake it for 30 minutes at 350 degrees F, and reduce the heat to 325 degrees F before baking for another 30 minutes. After, I turn the oven off and open the door with just a crack with the cake inside for an hour. Then, I 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, I add the sugar and heavy whipping cream to a large, chilled bowl. I 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, I put the whipped cream in a pastry bag with a star tip and make rosettes with pecans on top as decoration.
Expert tip
Freezing the cheesecake:
This is the ideal dessert to make in advance and store in your freezer. I recommend freezing the cheesecake BEFORE topping it with whipped cream or removing the whipped cream. First, make sure the cheesecake has thoroughly 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 tips to consider
- 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 overbake 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 thoroughly chilled. Also, dip a sharp knife in hot water before each cut to achieve smooth slices.
- Whipped Cream: 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.
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 them 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, both of which 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, it is preferable to 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:
I usually serve this cheesecake for Thanksgiving or Christmas, and I like to include on the side a big dollop of whipped cream and a scoop of vanilla ice cream. Or try this easy 3-ingredient Oreo ice cream recipe. A pumpkin spice latte or a tall glass of Baileys smores milkshakes is the ideal drink to go with this cake.
If you decide to serve this cake for Thanksgiving, it will go perfectly after a copious dinner, juicy and tender oven-roasted turkey, sweet potato casserole, and cranberry stuffing. When I have to feed a larger crowd, I make this cheesecake in a rectangular baking dish instead of a springform and cut it into bite-sized cubes. They also make great dippers for this slow cooker chocolate fondue.
How to store:
- Refrigerate: Once the cheesecake is completely set, cover and refrigerate for up to three days.
- Freezing: To store for longer, freeze uncovered until 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.
Frequently asked questions
Although it is not a necessity, it will undoubtedly 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.
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. 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.
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 to ensure 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.
.
More holiday desserts:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Pecan Pie Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1 cup pecans finely 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 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 instructions below 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 the 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 a preheated oven at 350°F for 30 minutes. Then, reduce the heat to 325°F and bake for an additional 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.
Video
Notes
Freezing the cheesecake:
This is the ideal dessert to make in advance and store in your freezer. I recommend freezing the cheesecake BEFORE topping it with whipped cream or removing the whipped cream. First, make sure the cheesecake has thoroughly 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 tips to consider
- 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 overbake 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 thoroughly chilled. Also, dip a sharp knife in hot water before each cut to achieve smooth slices.
- Whipped Cream: 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.