Cheesecake and Pecan Pie together in one dessert. How could anything be better?
This outrageously good Pecan Pie Cheesecake has a crust made from vanilla wafer crumbs, a nutty and sweet pecan pie layer topped off with a cool and creamy cheesecake layer. I’ve become obsessed with the Crock Pot Dulce de leche I made recently so I drizzled that on top.
This was the first cheesecake I’ve made in eons. I’m surprised I even still had my springform pan.
Note: The recipe (from Taste of the South) did not call for a water bath and I didn’t use one. I thought about it, but I didn’t have any aluminum foil to wrap around the bottom of my springform pan.
When I took the cheesecake out of the oven, it looked absolutely perfect. Completely smooth on top. But when I walked past it about 10 minutes later, it had a giant crack down the middle. Easily fixed with some Dulce de Leche.
But if you don’t want a crack, try using a water bath. Although I’m not sure how much they really help. I’ve heard of plenty of people who have used a water bath and had their cheesecake crack and others who never use a water bath and never have cracks. I should probably check my oven temperature to see if it is running hot.
Anyone have any cheesecake baking tips?
But crack or no crack this is a truly decadent dessert. I love a pecan pie but it is an insanely sweet dessert. This Pecan Pie Cheesecake is perfect for when you want something sweet, but not something sickeningly sweet. You still get to enjoy the flavor of a pecan pie, but the cheesecake layer cuts down on the sweetness.
I’m going to try to start making 1 cheesecake a month, but this one is going to be hard to top!
Leftover cheesecake can be refrigerated in an airtight container for 4 to 5 days. Serve chilled.
How to Serve
Top with whipped cream and a pecan half and drizzle with either Dulce de Leche or Caramel Ice Cream Topping.
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Try These Other Pecan Pie Recipes
Pecan Pie Cheesecake
- 1 3/4 cups vanilla-wafer crumbs
- 1/4 cup firmly packed brown sugar
- 1/3 cup butter, melted
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup butter, melted
- 2 large eggs
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Combine vanilla-wafer crumbs and brown sugar in a medium bowl. Stir melted butter in with a spatula. Press into the bottom and halfway up the sides of a 9-inch Springform pan.
- Bake for 6 minutes and let cool.
- Combine all Pecan-Filling ingredients in a medium saucepan.
- Stir well and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. Pour into prepared crust.
- Reduce oven temperature to 325 degrees.
- Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
- Add brown sugar and flour and beat until fluffy.
- Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape doen the sides of the bowl to make sure everything mixes evenly.
- Add cream and vanilla and beat just to combine. Pour mixture over pecan filling.
- Place in oven and bake for 1 hour. Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
- Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. Let cool completely. Refrigerate for at least 4 hours. Serve with Dulce de Leche,
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Sharing with the Country Cook’s Weekend Potluck.
Originally published Octover 15, 2014.
You might also like this Crock Pot Pecan Pie!
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99 thoughts on “Pecan Pie Cheesecake”
I’m making this tomorrow for the first time! Hubby loves pecan pie and Monday is his birthday. I love making cheesecake and really excited to try it! He has no idea I took tomorrow off work so I could make this for him!
My husband and I love this cheesecake and everyone we share it with does too! I make it every Christmas now.
This is a two part comment about gluten free and mini options. I love this cheesecake and people also enjoy eating it!
1. I have to make it gluten free because I have Celiac disease. I am able to do this by using GF graham crackers instead of the Nillas. I also substitute the flour for Cup-4-cup. It always works fine.
2. I decided to make mini cheesecakes so I could give them as a gift. It worked really well. The ingredients make too much crust and filling for four spring form pans. I was able to make four 4-inch cakes and I had enough batter for 6 cakes in muffin tins. I cooked the muffin tin cakes for 25 minutes flat. For the 4-inch pans I did 30 minutes at 325 and then 30 minutes with the oven off (half of the time for 1 large pan). They have turned out great! Perfect consistency and no cracks.
I’ve made this for a few years now for Friendsgiving and it is always a hit and is now a staple to the menu. It always comes out great. I do a water bath and let it cool in the oven before I put in the fridge to set up overnight and I’ve never had it crack.