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Pecan Pie Cheesecake Recipe

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.
Course Dessert
Cuisine American
Keyword Pecan Pie Cheesecake
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Chilling 2 hours
Total Time 2 hours
Servings 14 slices
Calories 724kcal
Author Catalina Castravet



  • 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



  • 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.
  • In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.
  • Place a sauce pan over low medium heat, add the sugar mixture to it.
  • 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 fully 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 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 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.
  • 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 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 from the freezer and add the remaining pecan pie filling on top of it.
  • Level the top with a spatula.


  • 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, reduce heat to 325F and bake for another 30 minutes.
  • Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
  • 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:

  • Add cream and sugar to a large bowl.
  • 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.
  • Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving.



Calories: 724kcal | Carbohydrates: 91g | Protein: 7g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 275mg | Potassium: 362mg | Fiber: 3g | Sugar: 73g | Vitamin A: 695IU | Vitamin C: 0.4mg | Calcium: 186mg | Iron: 1.8mg