This dreamy Pecan Pie Cheesecake is the perfect Thanksgiving treat. A combination of classic pecan pie and creamy cheesecake makes a tasty twist of two traditional treats!
Pecan Pie Thanksgiving Cheesecake
Cheesecake again 🙂 Even though, after the „cheesecake queen episode“ (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. Well, maybe second to my tasty peanut butter cheesecake! 🙂
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.
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 „cheesecake queen“ jokes. As a reward, he got this beautiful piece 🙂
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If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Chocolate Peanut Butter Cheesecake recipe! Oreo crust, creamy peanut butter cheesecake filling loaded with chocolate chips, milk chocolate ganache with a pile of chopped Reese’s cups on top=pure bliss!!!
Pecan Pie Cheesecake
Prep Time: 30 minutes- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours 35 minutes
Yield: serves 16 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
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Description
This dreamy Pecan Pie Cheesecake is the perfect Thanksgiving treat. A combination of classic pecan pie and creamy cheesecake makes a tasty twist of two traditional treats!
Ingredients
For the Crust:
- 1 and 3/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter-melted
Pecan Filling:
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter- melted
- 2 large eggs-lightly beaten
- 1 and 1/2 cups pecans-chopped
- 1 teaspoon vanilla extract
For Cheesecake Filling:
- 24 ounce cream cheese-softened
- 1 and 1/4 cups light brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
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.
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.
227 comments
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?
Hi Carrie, you can use graham crackers.
I made this recipe and it was delicious but the crust was was very hard. Really too hard to cut through. Has anyone else had this problem. I cut back on the Karo syrup and cooking time but not much better.
Don’t press hard when putting in pan, barely pack it.
I am going to make this soon. I am worried about the pecan layer on top the crust getting too hard. Any tips or tricks??
This is my go to cheesecake……I’ve made it at least 10 times by now and it never disappoints!! ⭐️⭐️⭐️⭐️⭐️
I use pecan sandies for the crust 🙂
Thank you so much for this cheesecake creation 💕
I made this for Thanksgiving and the pecan pie layer and crust were so hard you could barely cut through it. It did taste very good but so hard to serve.
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??
Sorry Janet, I don’t have any suggestion.
Hemp seeds can be added for a nutty flavor different texture but the taste is a nutty one.
I’ve had the exact same problem with the crust and layer above being too hard EVERY time I’ve made this…. any other suggestions
Don’t cook the pecan pie layer for too long. I remove from heat right at 5 minutes and it’s perfect. Any longer and I can’t cut through it. If you usually remove at 5 minutes then turn the heat off a little sooner.
Try corn flakes
Love it
I made this before, and I put it in a waterbath first but now I can’t find the recipe I used last time with the instructions for that. Does anyone have any suggestions for that?
When I make my cheesecakes I use a turkey bag, or a crockpot bag wrapped around the base of the pan so no water can leak in. I then put tinfoil around that layer and set everything into a deep baking dish. From there I add my water! Every time I do this the crust turns out amazing and evenly cooked!
Try crushed Toffee Candy
Toffee is made with almonds.
you can use chopped dates for the nut flavor . wmith19@outlook.com
Pretzels could maybe replace the nuts
I’ve made this twice in 1 week. Unfortunately I have to now make it a 3rd time. I completely forgot to add the eggs to the pecan filling. But other than that this is the first cheesecake I’ve made. And the first time around it turned out fantastic.
I have no idea what they r but grape nuts cereal are really crunchy….
How about trying granola instead of pecans?
I love this recipe! We’re having Thanksgiving early this year, so I just made this again today. I wanted to comment on those who said it was watery when baked. That isn’t water. It’s the melted butter from the crust. Some of it leaks out from the pan.
I want to make this, but my springform pan is 10″. Suggestions?
Hi Laurie, you can increase the recipe for 1/4, if you don’t keep an eye on the cake it will bake for less time. do not overbake the crsut and pecan pie layer!
I love this recipe! Do you have a recipe for a smaller size but same kind of cheesecake?
https://omgchocolatedesserts.com/mini-pecan-pie-cheesecakes/
https://www.sharecare.com/health/good-fats-nutrition/what-is-good-substitute-for-nuts
I’d lean towards roasted soy nuts or roasted chickpeas
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!
Thanks Chelsea! I am so glad about you :))))
Vera. How long would you cook this if made into cupcakes instead of a large cake?
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!
Thanks Debbie, I’m so happy that your family like the cake so much.
Is it absolutely necessary to use a springform pan? Is it okay to use a regular pie pan?
Hi Kaila,pie pan don’t have enough volume it will overflow the pan and you won’t be able to serve nice slices.
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?
Hi Mary,
yes I think that’s the reason.It will be better next time;)
I just made this for Canadian Thanksgiving and it was a hit. Only thing is the pecan layer was loose…any suggestions for next time? Should it be cooked before putting in cream cheese? Bake longer? Help!
Made this for Thanksgiving and it was absolutely amazing!!! I’ve made a lot of cheesecakes before but I think this was my favorite 🙂
Thanks Melissa 🙂
Making this cheesecake for yet another Thanksgiving!!! I can’t wait to eat it.
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.
I’m sorry Kurt,I haven’t tried baking with vegetarian cheese so I can’t help you.
Do you use a water bath? Would this help with the bottom layer of pecan filling to not be hard?
Hi Norma, I use water bath. Pecan filling can become hard if you simmer it too long and make it very thick.
How do you do the water bath?
Just put some water in another pan with water and put it on a shelf under your cheesecake.
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.
Hi Sarah, I can’t help you about that. Please let me know if you try.
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?
I used water bath under cheesecake.
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??
What are the steps in doing the water bath?
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
So the instructions don’t say to use water bath but the comments do? I’m confused.
Can you update the directions to include the water bath instructions? This cheesecake is far too expensive for people to miss this step because they didn’t read through all of the comments here. Your instructions very clearly state to just put on a sheet pan and bake — nothing about a bain marie. My cheesecake is in the oven, I thankfully read through the reviews, I would have been LIVID if I did all of that work and spent all of that money for a rock hard bottom. I will see how this turns out, hopefully it is wonderful.
My cake is in the oven right now and I didn’t read the comments beforehand…just made it according to the recipe. I’ve made a lot of cheesecakes and they haven’t all called for using a water bath, so I assumed this one didn’t need it. Really hoping it doesn’t turn out too hard to eat….
would it be okay to freeze this cake?
Hi Sheila, haven’t tried to freeze it but I think it would be OK.
YOu can freeze all cheese cakes. I made a Reese’s Peanut Butter Cheesecake last Thanksgiving and it was so rich, I froze half of it and brought the frozen half to my daughter in Phoenix, and it was perfect after thawing!!!
Can you use something other than corn syrup in the pecan layer?
Hi Nikki, you can use honey.
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. 🙂
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!
Hi Kisha, you can use heavy whipping cream.
Thank you!!
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
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!
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
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.
I’m going to try this. Looks yummy. Can I use sour cream in place of heavy cream?
Hi Gemma, I wouldn’t recommend that.
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!
HI Sheila,I’m sorry I don’t know what went wrong with your cake. I would love to help you but I did everything like it’s said in the recipe.
Hello
I also just followed the recipe exactly as it’s listed and was left with a majorly watery cheesecake after 70 minutes.
I’m sorry to hear that Casey, I don’t know what went wrong 🙁
Mine came out watery too. Super disappointed 🙁 I was so excited for this dish.
Hi Alyssa, I’m really sorry to hear that 🙁
Mine took almost 90 minutes also. I thought I was the only one. Maybe oven variations. Delicious though!
Oh no I should’ve read all these comments before hand because I just peaked in my oven and I’m looking at water on the baking dish ??♀️ Not a happy camper
I just made this, followed the directions to a T and the middle is still like super duper runny.
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!
Just curious if people who had trouble- if they used regular cream cheese, or if they substituted with “low fat” products?
i used regular cream cheese.
I’m not sure what brand of heavy cream you used, but from my experience with other recipes when I used an off brand it was very watery. Hope this helps, recipe looks and sounds amazing definitely trying it for Christmas dinner.
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 🙂 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
Do a google search for recipe conversion chart gms/ml to cups. Post it on inside of cupboard door. How easy is that. Just a suggestion on how to do it yourself.
You don’t say in your directions, but do you use a water bath to bake this cheesecake? Or just on the cookie sheet?
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.
Shoot, wish these tips would have been in the directions, mine has been baking for 30 min on a cookie sheet as the instructions said and I didn’t spray the side of the spring form ?
Can I make this without the bottom pecan layer?
Hi Chris, you can make it without the pecan layer.
Has anyone tried this with a bought graham cracker crust and made pies instead of cheesecake. I realize it would probably take 3 or 4 bought crusts.
This is THE BEST cheescake I have ever eaten! Thanks for this recipe ?
Thanks Kelly, I’m so happy you like it 🙂
Can you use walnuts instead of pecans?
Hi Jonni, you can use walnuts, of course 🙂
This recipe sounds Amazing!
But can you tell me what happens to the parachment paper?
Hi Rhonda, just lift the cake from the parchment paper at the bottom of the pan and transfer to serving plate.
I can’t wait to try this recipe! It looks heavenly!
Thanks Bonnie 🙂
Looks yummy! Is that 1 and 3/4 cup of wafers?
Hi Jen, it’s 1 and 3/4 cup 🙂
Love it
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!
Thanks Idabel 🙂
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…
cream cheese comes in 8 oz pkgs 3 pkgs would be 24oz 3×8≠24, 3÷24=8,
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)??
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.
hope this will travel well
Tried this, best cheesecake I’ve ever tried. Any adjustment ideas for cupcake siized mini cheesecakes?
Thanks Sarah 🙂
Sorry, I haven’t tried this in as mini cheesecakes.
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!
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 🙂
Happy baking 🙂
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! ?
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 ?
Thank you!
Hi Beata,I think it shouldn’t change much,but let me know how it work.
Happy Thanksgiving:)
I just made the cake and it looks beautiful but I’m curious if I’m not eating it for two days, on Thanksgiving, should I refrigerate and add the topping later or go ahead and do it now?
Refrigerate the cake and add the topping later.
is this supposed to get like a hard texture on the top has like a crunchy texture on the top
Hi Joshua, the topping will thicken but won’t be crunchy. Toasted pecans are crunchy but the rest of the mixture isn’t.
For the Pecan filling, can I use 2/3 cup light corn syrup and 1 cup brown sugar instead?
Hi Jordan, I think it will work, too.
Made it and it turned out AWESOME
Haven’t made it yet. Will try it.
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..
Ritz crackers sound great. Let me know when you try.
Happy baking!
Do you have any suggestion for a substitute for the 2 tablespoons of flour that go into the cheesecake filling?
Hi Audrey, you could use cornstarch.
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!!!
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 🙂
Hi Jordan, the pecan filling should thicken enough when you cook it and it should hold the cheesecake filling on top.
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! 😉
I’m so sorry I just found my answer in the comments ?
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.
This was the best cheesecake I ever made made. So easy, no cracks. Everyone loved, loved it!
Thanks Billie 🙂
Thank you for sharing 🙂
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…
mine did not come out like this- lol . hoping it tastes ok but even my topping was not pourable more thick and chewy. i still put it on cause my cheese cake had cracked. guess well see later how it tastes. i dunno what i did wrong .
[…] “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 Dessert Recipe | CLICK HERE for the full Recipe: OMG Chocolate Desserts […]
I’m going to try this. I have made oodles and oodles of cheesecakes and always use a water bath. For those who have had troubles with this being not set in the middle. It is important to use the right size pan. Any variance in that will change cooking time. Also oven temp is important. I always use an oven thermometer to make sure temp is accurate. I normally bake cheesecakes at 350 for 45 min then without opening the door just let it sit there for an hour. After an hour I remove from oven and water bath (middle is still jiggly) and cool on rack for another hour. Then refrigerate overnight. Will try this and see what I think
OOPS, it should say “I normally bake cheesecakes at 350 for 45 min then turn oven off and without opening the door just let it sit there for an hour.”
Why did I have butter leak out bottom of pan. Recipe said 1/3cup for crust. Is that correct.
Father’s Day is coming up, and I usually make my husband a pecan pie. This year I want to try something a little different so I looked up Pecan pie cheesecake, and lo and behold, I came across this gorgeous looking dessert. I just hope I can muster up the energy to get it done!
I would lovvvve to let everyone know how delicious this cheesecake is but at the moment I have a mouth full of yummilciius flavors mingling inside my mouth and I can’t seem to get enough. My daughter requested this cheesecake. No one in the family is a fan of pecans. It was almost a sin to mix and match pecans with cheesecake. But little did I know the sin was me being left alone with this cheesecake. Weight watchers help! But don’t help! LEEEAVE me alone with this cheesecake! Even the family members who despise pecans wanted some more of this cheesecake! I didn’t change a thing about this recipe! I’m glad I didn’t! It was that darn good! Thanks so much for sharing. This cheesecake could easily be given as a gift!
Thanks you so much, Dorothy 😉
[…] “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 Dessert Recipe | CLICK HERE for the full Recipe: OMG Chocolate Desserts […]
I luv this can’t wait to make it
Thanks Brooke 🙂 Happy baking 🙂
Is the vanilla wafer crumbs 3/4 cup?it says 13/4 cups?
Hi Destiny it is 1 and 3/4 cups.
I made this cheesecake for thanksgiving !! It was a big hit !! My family loved it!!Ill will be making this for Christmas!! I followed the recklessly!!
I made this cheesecajke for thanksgivinjg !! It was a big hit !! My family loved it!!Ill wl be making this for Christmas!! I followed the directions exactly!
Thanks Kathleen, I’m glad you like the cake!
Could I make this without a springform pan?
Hi Allie, I think it won’t work. It will be very hard to serve the cake from a dip cake pan.
I made this women’s event at church. It turned out perfectly and I received rave reviews. I will definitely make it again.
Thanks Peggy 🙂
I want to make this for my husband for his birthday and then transport it in a car with me. How far in advance do you think I could make this before serving if stored in refrigerator? Or should I freeze it? My drive is 11 hours.
Hi Brittany, you can store it in the fridge(covered) for a few days. The cake is dense, I hope it will survive the driving.
[…] Pecan Pie Cheesecake from OMG Chocolate Desserts… […]
Vera, Thank you SO much for sharing such a great recipe. After reading the reviews I made a few slight alterations and it turned out wonderfully. I will definitely be making this again in the future. As a personal preference I used shortbread cookie crumbs for the crust, which turned out great. Because there were so many reviews stating the pecan filling was hard I replaced half of the sugar with brown sugar…. I also added 1 Tablespoon of cornstarch to the cheesecake filling. Doing this made me think it was less likely to overcook. I baked for just 70 minutes and it was almost set. I left in the oven until the oven was cool and then refridgerated overnight. Honestly, everything was perfect and it came together VERY nicely. I’ll be trying more of your recipes (and this one again) in the future <3
Hi Crystal!
Thank you so much!!!
[…] Butter Cheesecake. I made regular size cheesecake with so many flavors (Triple Chocolate, Pecan Pie, Pumpkin, Bailey’s… but I’ve never made PB and chocolate […]
[…] 20. Pecan Pie Cheesecake […]
Hi, every year I make a different cheesecake for Mt husbands birthday. This year I picked this one … I read the comments of how it turned or fantastic for some and for others they had to cook it for way longer…. I decided to take my chances and try the cake anyway. I was one of the unlucky ones… my cheesecake took double the time to cook…DOUBLE! I followed the directions EXACTLY as wtitten… except i had to keep the cake in the oben for longer because they toothpick never came put clean. The pecan filling ended up being overy done, the vheesecake was still under cooked. This looked delicious in the picture… I just wished it turned out like it was supposed to. Unfortunately I have to give it a low rating.
We loved this recipe!! Although I too had to make some adjustments. I didn’t measure my adjustments just eyeballed it been baking a long time. I’m guessing I added about 1 1/2 C. of wafers 1/2 C. butter and 1/4 C. brown sugar. There was not enough crumbs to cover the bottom so I took them out and made more. I followed the recipe exactly the rest of the way but knew the cheesecake filling was to liquidity to bake. So I added about 2-3 T. flour. Still not looking quite right I added 2 T. corn starch. I left the door oven closed when I turned off the oven and it came out perfect!
My 14 year old daughter got excited when she came down and saw the mess I was cleaning up and asked “mom , are you making a cheesecake?” I said yes and showed her the picture from your web sight. She rolled her eyes and said I don’t like pecans. I said you like banana rum pie what’s the difference she says ummm bananas and rum! Lol. That evening when I just cut a slice out she came in and took pics of it just talking about how awesome it looked everyone going to be so jealous. Then she takes a bite… I’m a nervous wreak asking well how is it?, over and over. She says “Mom it’s horrible! You guys are not going to want to eat any of it, so I guess ill have to eat it all so it doesn’t go to waste!” Little turd she Is!
Any suggestions for possibly adjusting this recipe to add chocolate? Of course without it being overly sweet?
Does this freeze well?
I have had the opposite problem. Left it in for 70 minutes and it looked fine. Shut off the oven and waited the hour. When I took it out it was cracked so bad it looked like the Grand Canyon. LOL we’ll see how it taste
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How many days in advance can I make this?
Was just about to ask this! Following!
Has anybody tried making this in the Instant Pot?
I made this last year so good!! But I wanted to know if I could turn it into mini cheesecakes this year?
Had to adjust this to fit my gluten free diet…turned out amazing!!! You couldn’t even tell I used GF graham crackers & flour. My family completely enjoyed this recipe. This is my Christmas dessert also.
Thanks Heather 🙂
This was delicious! Thank you!! (I did omit the cinnamon in the topping)
I made this for thanksgiving and it was a hit! So yummy take down a bit of effort but we’ll worth it
Thanks Heather 🙂
I made this for Thanksgiving and it turned out perfect and amazing. I only cooked the first pecan layer for about 5 minutes so that it would not get hard. Thank you so much for this recipe the presentation with the layers is really beautiful.
THANKS JESSICA 🙂
Hey Vera! Looks great! How far in advance can this be made?
Hi Emilie, 2-3 days is ok
I followed everthing and it turned out ok but the pecan filling, it hardened along with the crust. I learned about it when my knife won’t cut through the crust. I just nitpicked the pecans from the hardened crust to make use of it.
The pic You show is not the recipe you have. Your cheesecake filling is white. You did not put br sugar in yours or it would be brown like mine! Can’t get passed your advertising so annoying!!
Hi Beez, I used light brown sugar!
This is a tried and truly delicious recipe! Made it last year for Christmas and now it’s a tradition. Thanks Vera!
Thanks Maegen! I’m so happy to hear that!
I made this recipe for Christmas. It was delicious except the pecan pie filling layer above the crust became too hard and it was extremely difficult to cut through the cheesecake. I actually cooked it less time than recommended. So after reading the other comments, maybe replacing the regular sugar with brown sugar and a water bath would make this layer more pliable and less chewy?
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Love desserts and these look yummy!!!❤?❤?
Nice.
We used to substitute GrapeNuts in our homemade ice cream when we wanted nuts but didn’t have them.
For those without a springform pan – to use a regular hard sided pan, make 2 parchment paper slings inserted into the bottom of the pan in an X formation with the ends extending beyond the edges of the pan by about 2 inches. Line the bottom of the pan with a circle of parchment paper as directed in the recipe. After the cake has been cooled and refrigerated, run a knife around the edges of the cake and then carefully lift the cake out of the pan using the slings placing it unto your serving plate. If you are reluctant to remove the slings, simply cut them with sissors at the edge of the cake . Hope this is helpful.
This recipe is definitely a 5 star! I had to make a trial run before I decided to serve it to friends, family, and others. I have a hard time following a recipe especially when cheesecake is one of my favorite things to make, but I did this one time. Few things I tweaked/will be tweaking. The cheesecake layer was not as dense as I prefer my cheesecake to be, so I will tweak my plain cheesecake recipe a bit to accommodate this recipe. Another tweak I made is instead of Vanilla wafers, I used Keebler’s Pecan Sandies and cut the butter content down to only about 2 table spoons. Other than that it is an AMAZING recipe!
Thank you so much!
Nice but where do I get the recipe?
I made this cheesecake last night and after about 2 hours it never got done. The flavor is good but a lot of ingredients wasted.
Can we change the size of pan to 8” instead?
Hi Jeniffer, you can use 8-inch pan.
Can I use molasses instead of corn syrup in the pecan filling? If so how much would you recommend?
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I made this cheesecake for a house warming. It came out absolutely fabulous and looked exactly like the picture. The only changes I made was a little less sugar and swapped the white sugar for the cheesecake part and the brown sugar for the pecan filling. Everybody loved it! Thank-you for sharing the recipe.
What is the difference between heavy cream and heavy whipping cream? I thought they were the same!
Do you cook it with water in the pan? Excited to make this for Thanksgiving!
I made this for our early thanksgiving. It tasted really good. My only problem is the bottom pecan layer became like caramel and made the crust really hard.
After all the great comments on your blog and on FB…..I’m definitely gonna try it for Thanksgiving. Can I make it the night before? Will it keep well overnight in the fridge?
It will be good for couple of days in the fridge.
Question: We have to travel for Thanksgiving (about 40 minutes) and I am wondering if I can’t keep the cake in the springform until I get there, then pour on the topping. Do you foresee any issues???
I don’t have a springform pan can i use a regular 9″ pan?
I made the cheesecake yesterday and refrigerated it. Should I add the topping now or wait to put the topping on until tomorrow when I will serve it for Thanksgiving?
WoW, this is like the perfect cheesecake. I really fell in love with it and I make it every now and then when I feel like eating something sweet. I have a farm and thus I use my homemade cheese that I cut in tiny pieces and thus the cake becomes softer.
Oh wow this pecan pie look soooo amazing. I will try this at home for sure! Thanks for sharing.
My follow the instructions completely but the inside of my cake is not done, and I don’t know what to do, I added another 10 minutes then another 10 minutes and it’s still not done
Either my ruler is different or your 9 inch pan is larger than mine. I just made this and I have approximately 3 cups of cheesecake filling left over. My pan is almost overflowing and I still have extra batter. Anyone else have this problem? I used a 9 inch springform pan as recommended. This is a pet peeve of mine and it’s really frustrating to make a cheesecake and find out when you’re putting it in the pan that somebody didn’t measure correctly. Hopefully it still tastes good.
I have made this twice. Fantastic! The first time the bottom layer was too hard and I didn’t use a water bath. The second time I used a water bath, but the bottom layer was too runny. Is there a happy medium?
I do not usually leave reviews on anything but I made this cheesecake last week for my boyfriend for our 3 yr Anniversary and coming from a Cheesecake snob this is hands down the BEST CHEESECAKE I HAVE EVER EATEN! I live in Canada so we do not have access to Vanilla Wafers in the grocery store. I ended up buying Vanilla Wafer cookies and put them through the food processor. Because they were already sweet due to the icing inside I eliminated most of the brown sugar in the crust and combined the crushed up vanilla wafer cookies with graham cracker crumbs to equal 1 & 3/4 cup as listed. It was delicious! The pecan layers added an amazing texture and not hard at all. I baked it for just under 70 min and let it sit in the oven once turned off for about an hour and a half before putting in the fridge. Overall a very easy cheesecake to make and the end result is absolute perfection!! You will not be disappointed 🙂 Thanks for the recipe!!
Thanks Angela!
I agree. I’m not sure where all these rave reviews are coming from; this recipe is a disaster! The cooking time is WAY off and there is no way the given amount of ingredients fit in a 9″ springform, pan. I am not new to cheesecakes but this one still has me scratching my head trying to figure out how, given the listed recipe ingredients and steps, anybody had successfully made this!!!
I was literally scared to make this due to some of the comments. I ended up making it for Thanksgiving yesterday and it was a huge hit. A couple of minor changes I made after reading other comments: I only cooked the pecan pie filling fora maximum of 5 minutes. Cooking it longer than that makes it more like a hard candy layer, so don’t overcook it. You definitely need to cook the cheesecake in a water bath. And heat the water before adding to the pan. The cake did take an extra 15-20 minutes but turned out perfect. Thank you for the great dessert recipe! Will definitely make it again.
I absolutely love this cheesecake. I have SUCCESSFULLY made this multiple times and every year I get a ton of requests to make it for parties. I add my own little changes in but follow the recipe mostly, I’m going to attempt to make it into mini cheesecakes the next time. Fingers crossed it goes well! Thanks for sharing!
This is absolutely delicious. By far my new favorite dessert!!