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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Pecan Pie Cheesecake

Cheesecakes, Vera's Recipes

Searching for a perfect autumn dessert, Pecan could be a great trick up your sleeve. If you combine them with the always decadent cheesecake, your Pecan Pie Cheesecake could become the ideal Thanksgiving treat. Try it!

Searching for a perfect autumn dessert, Pecan could be a great trick up your sleeve. If you combine them with the always decadent cheesecake, your Pecan Pie Cheesecake could become the ideal Thanksgiving treat.

Cheesecake again πŸ™‚ Even though, after the β€žcheesecake queen episodeβ€œ (when my husband had a good laugh on my account) I decided not to make a cheesecake in the near future, destiny had other ideas. Kristyn from the LilLuna blog, who was delighted with my cheesecakes, asked me to make my contributor post this time a Thanksgiving version of this great treat. And I had no choice. Even though I thought that would mean a few more days of jokes for my husband, everything in my kitchen was ready for a tasty autumn cheesecake. Since the Pumpkin version was already on the menu, Pecans were an idea that was simply there for the taking. And so, very quickly, on the table, there was a beautiful Pecan Pie Cheesecake which could easily be number one on your Thanksgiving list of treats.

Searching for a perfect autumn dessert, Pecan could be a great trick up your sleeve. If you combine them with the always decadent cheesecake, your Pecan Pie Cheesecake could become the ideal Thanksgiving treat.

And if this cheesecake is really one of your candidates, I can tell you sincerely that this is one of the best I ever made. With vanilla wafers crust and  Pecan Pie filling, you will get the perfectly balanced taste of Pecan Pie, whose sweetness is eased by this cheesecake layer making this cake a really rich and decadent combination.

Searching for a perfect autumn dessert, Pecan could be a great trick up your sleeve. If you combine them with the always decadent cheesecake, your Pecan Pie Cheesecake could become the ideal Thanksgiving treat.

On the other hand, only one look on a cut piece of this salty Pecan Pie Cheesecake, with a threat that he could stay without it, was enough to stop my husband from making his usual β€žcheesecake queenβ€œ jokes.  As a reward, he got this beautiful piece πŸ™‚

Searching for a perfect autumn dessert, Pecan could be a great trick up your sleeve. If you combine them with the always decadent cheesecake, your Pecan Pie Cheesecake could become the ideal Thanksgiving treat.




Pecan Pie Cheesecake

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Ingredients

For the Crust:

13/4 cups vanilla wafer crumbs

1/4 cup brown sugar

1/3 cup unsalted butter-melted

For the Pecan Filling:

1 cup sugar

2/3 cup dark corn syrup

1/3 cup unsalted butter- melted

2 large eggs-lightly beaten

11/2 cups pecans-chopped

1 teaspoon vanilla extract

For the Cheesecake Filling:

24 ounce cream cheese-softened

11/4 cups light brown sugar

2 tablespoons all-purpose flour

4 large eggs

2/3 cup heavy cream

1 teaspoon vanilla extract

For the Topping:

3.5 tablespoon unsalted butter-melted

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 cup heavy whipping cream

1 cup toasted pecans-chopped


Instructions

    To make the Crust:
  • Line the bottom of 9 inch springform pan with parchment paper and set aside.
  • Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
  • To make the Pecan Filling:
  • In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
  • To make the Cheesecake Filing:
  • Preheat the oven to 350 degrees F.
  • Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  • Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
  • Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
  • Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
  • To make the topping:
  • In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
  • Release the sides of springform pan and spoon the topping over cooled cheesecake.
  • Store the cake in the fridge.
Recipe Type: Dessert

 

97 thoughts on “Pecan Pie Cheesecake

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  1. This looks amazing and I think I will be making it for Christmas! Quick question on the crust; can you use Graham crackers instead of vanilla wafers, or does that effect the flavor too much?

  2. My husband loves pecan pie and cheesecake but developed a nut allergy as an adult. Any suggestions for a crunchy texture and nutty flavor for the pecans??

  3. Wow! I just made this for Thanksgiving. I made ahead of time on Tuesdsy and it didn’t make it to Thursday before my family was begging me to cut into it. We ate half of it the night before Thanksgiving. When I took the first bite I LITERALLY danced around the kitchen singing “hallelujer, praise Jesus”! This is divine! Rich, creamy, gooey, amazingness! I’m an experienced cook and baker but for some reason I’ve always been afraid to bake a cheesecake. This was my first try and it came out perfectly. It was such a simple recipe to follow. I’ve been ordered to bake it again for Christmas!

  4. I made this dessert for our family gathering this Thanksgiving. This was the best cheesecake I have ever eaten. It was very easy to make from the directions. Well worth the time it took to make the layers. My family loved every bite and requested it for our Christmas dinner. My adult children said it was the best dessert!

  5. I made this today and it is fabulous. This was my first attempt at any cheesecake and the directions were very easy to follow. My only problem is the first layer, the pecan filling, became hard. Did I cook it to long?

  6. Made this for Thanksgiving and it was absolutely amazing!!! I’ve made a lot of cheesecakes before but I think this was my favorite πŸ™‚

  7. Wife is a vegan do you think the vegetarian cream cheese with hold up in this recipe? Looks delicious can’t wait to try it.

  8. Thinking about turning this into a derby pie version. What would your suggestion be for the chocolate? I was thinking mini chocolate chips. Not sure how much to use.

  9. Hi there made this 3 times and even though I didnt cook it for too long the pecan layer came out hard everytime?
    When you say you use a water bath…where?
    In oven under cheesecake or a bain marie when making pecan layer?

      1. Hi. I’ve made several cheesecakes before and this one sounds amazing. I’m going to try for Christmas. I have never used a water bath. Can you describe a little more how you did it??

          1. Place your baking dish into a larger baking dish (ex springform into roasting pan) and put water into the roasting pan outside of the cheesecake. You may wrap the outside of your springform with aluminum foil to prevent water from seeping into your cheesecake

  10. My husband and I made this and it was absolutely lovely. Two of my favorite desserts combined! Your recipe is absolutely perfect. Thank you so very much for sharing it. πŸ™‚

  11. Hi there! I can’t find heavy cream anywhere!! Will heavy whipping cream do?? This is my first time baking a cheesecake. My husband loves it and I don’t want it to be a flop. TIA for your help!

        1. Kisha, heavy whipping cream and heavy cream are the same thing, as far as I know. I use heavy whipping cream whenever a recipe calls for heavy cream

  12. I made this for thanksgiving this year and it was a hit! My family has asked since then if I would be making it for Christmas! Thanks so much for this wonderful recipe! We absolutely love this cheesecake!

  13. Decadently delicious! My husband saw this on FB and sent me the cutest request. He posted the link with the pic and wrote… Rhonda Please??!!!! It was Christmas so how could I say no. I loved the simplicity with which the recipe was written! I hated the fact that in our last move I threw out my spring form pan, yikes! So I improvised and just made it in a regular cake pan. The entire baking experience was so much fun with my husband sampling every layer! At the end of the day we both loved it.

    The only thing I will change when I make it again is to put a regular sour cream topper on but I will still make the pecan topping using a little more cream so that anyone who wants the extra pecan pie taste can pour it on! I am not a big fan of Cinnamon flavor and this topping definitely has it. It also made the pecan pie take over the cake – keep in mind I made this in a regular cake pan so my cheesecake layer was not nearly as thick as it would be in a springform pan. So next time I will follow the recipe to a tee minus the cinnamon and use the last layer as a topper of choice!

    Thank you so much for a lovely recipe!

    Here is a link to the finished product:
    https://www.facebook.com/photo.php?fbid=10206732385382109&set=p.10206732385382109&type=3&theater

    1. Hi Rhonda, thank you so much. I’m so happy that you enjoy making and eating this cake. Unfortunately FB does not allow me to see the picture and I would really love to see your cake.
      Merry Christmas and Happy New Year to you and your husband.

  14. Hello, your cheesecake looked so delicious I wanted to try it. I’ve been making cheesecakes for over 20 years (My most requetsed is my White Chocolate Raspberry Truffle) and never had a problem but when baking this one I had a few issues 1) Checked the cheesecake at 60 min and center was still completely liquid. I had to bake it almost 90 minutes before the center firmed up slightly so I’m concerned that the bottom layer will be too hard and 2) There was quite a bit of watery seepage from the bottom of the pan. I’m not sure what happened there. Had my usual pan of water on the bottom of the stove (not a bain marie) and there is no water in the recipe so I’m not sure what it couild have been. Any ideas? Would appreciate your input. I’d love to make your recipe successfully. I know so many people who would really enjoy it!

      1. Hello

        I also just followed the recipe exactly as it’s listed and was left with a majorly watery cheesecake after 70 minutes.

    1. I had the same problem & I am comfortable making cheesecake. Had to bake it 2 hours to get it to set, edges are nice & burnt. I went back & made sure I didn’t do something silly but I followed the ingredients & directions. No idea what I did wrong, seems like a lot of people are having good results!

    2. Just curious if people who had trouble- if they used regular cream cheese, or if they substituted with “low fat” products?

  15. I am making this today for my husbands birthday cake. I am in australia and we use a different weight system to you, e.g. our cup measures are 250mls whereas yours are 200 mls. I wonder if it would be possible to give weight measures for things like butter and pecans because it would make it easier to get the ratios right for all of us who are not american and use different kinds of measurements to the USA ( i know europe and most of the rest of the world use grams and mls, rather than the american cup and ounce measurements. Just a thought. I really want to make this well but am a bit daunted on how to convert everything . My husband really wants this cake for his birthday πŸ™‚ I will muddle through but maybe for future recipes this might help all of us none Americans who love your recipes :)) Thanks and cant wait to eat this beautiful thing

  16. You don’t say in your directions, but do you use a water bath to bake this cheesecake? Or just on the cookie sheet?

    1. I use a water bath by placing the springform pan into a roaster. Don’t take the water too far up the side of the springform pan, it is there to create moisture, it is not cooking anything. Be sure to wrap the bottom of the pan with extra duty foil or water can/will seep into the cake. I have done this cake twice and with the water bath there was no cracking. Also, be sure to prepare your springform pan with non stick spray or something; I use the one with flour. The cake will pull away from the sides of the pan and this is one of the biggest reasons for a cracked cheesecake.

  17. No frekkin way! My two favorites combined into one. (Excuse me while I wipe the drool off of my keyboard.) I have to try this!

  18. Just a suggestion about maki g the pecan pie cheesecake.I would put how many cheesecake packages to use in the recipe instead of writting 24 oz.not everyone knows the conversion and would make it much simpler for people to understand how much cheesecake to use…

  19. Crap!! Didn’t read the part about parchment paper…could i use a healthy coating of Baker’s Joy (or Secret…whatever it is called)??

  20. So beautiful what’s up candy it looks like candy but the cheesecake so wonderful I need to make it I know that your taste.

  21. I want to make this pecan pie cheesecake for Thanksgiving but I don’t understand the ingredients.
    On Pinterest under the cake picture says 5 and half cup pecans on your blog 11/2 is that 1 and half cup? 13/4 cups vanilla wafers meaning 1 cup and 3/4 or 3 cups and 1/4?
    For the pecan filling do I use raw pecans or toasted (and salted?)? And for the topping the pecans are toasted and salted?
    Sorry for all these questions I just want to make sure it won’t fail.
    Thank you!

    1. Hi Beata,
      follow the measures on the blog not on Pinterest.
      It’s 1 cup + 3/4 cup wafers.
      For the filling you can use raw or toasted pecans, and for topping I recommend toasted pecans, they taste better. I used unsalted.
      Hope this helped.If you have any question feel free to ask πŸ™‚
      Happy baking πŸ™‚

      1. Thank you for your reply! Just got my pecans I’ll let you know how it turned out after Thanksgiving. Can’t wait to try it! 😍

      2. Hi Vera, sorry to bother you again. Do you think if I add 1/4 cup bourbon to the pecan filling would it change consistency in a negative way? I’ll let you know how it turns out after Thanksgiving πŸ€—
        Thank you!

  22. This may sound crazy but I love substituting ritz crackers in place of graham crackers on smores, and I’m currently doing it in place of the nilla wafers. My husband hates desserts that are too sweet, and this is how I get him to eat sweets with me. Will post results when finished..

  23. I just baked this and I’m so excited! One question, do I cool it at room temp or am I supposed to cool in the refrigerator? Thanks!!!

  24. After the crust you put in the fridge to firm, do you do the same after the pecan filling or just set aside on the counter? Is it firm enough that it will not mix with the cheesecake filling when you add it?

    Thanks πŸ™‚

  25. Just to confirm>> water bath is the way you bake it? With tin foil around the edges and water in a roasting pan?

    This is my first cheesecake! πŸ˜‰

  26. I am just finishing the final steps on making this and was wondering what the purpose of lining the pan with parchment paper is. I found it moved around every time I patted the crust out, cracking the crust. I wasn’t able to get the crust as high as it should have due to how much it was moving.

  27. Thank you for sharing πŸ™‚
    I made this yesterday and while it tasted good and looked awesome, it was also much too sweet. I’ll just tone down the sugar a bit next time… I’m French though, and often feel this way when I try US recipes found online, I guess it’s a matter of habit. Interesting how different palates are around the world…

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