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.
Water Bath
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!
Storage
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 Cobbler
- Salted Caramel Pecan Pie
- Pecan Pie Cupcakes
- Pecan Pie Cheesecake Bars
- Mocha Pecan Pie
- Crescent Pecan Pie Bars
- Pecan Pie Bubble Up
Pecan Pie Cheesecake
Equipment
Ingredients
Crust
- 1 3/4 cups vanilla-wafer crumbs
- 1/4 cup firmly packed brown sugar
- 1/3 cup butter,, melted
Pecan filling
- 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
Cheesecake filling
- 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
Instructions
- 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,
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sharing with the Country Cook’s Weekend Potluck.
Originally published Octover 15, 2014.
Disclosure: This post contains affiliate links.
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.
My best cheesecake tips: I never fool with an actual water bath. I save the middle rack of the oven for the cheesecake and on the bottom rack, fill a 9×13 with boiling water – the oven doesn’t dry out and you don’t have to bother with the water bath.
Also, slightly under bake the cheesecake and then turn your oven completely off and let the cheesecake come to room temp while sitting in the oven. Do NOT open the door. This will also help with cracks on the top.
I’ve made many cheesecakes but this has been by far the best and highest rated by my family. It is now a holiday request for the menu. I agree with the pan of water in the oven during baking, no cracks! Thank you for sharing this recipe!!!
I made it last year and it was awesome
If you made this in a 9″ deep cake pan how could you cut an serve. Never have been able to understand springform pans. You never see the bottom when they are picturing it cut.
I put a cardboard cake round in the bottom before I put the crust in.
Gorgeous cake & wonderful presentation though you got a crack. To avoid them in the future, let ALL cheesecakes cool near completely in the oven. Simply crack open the oven door just slightly too allow the hot air to escape ever so slowly. The cake will not over cook. Leave it there at least 2 hours. Move to a wore rack & cool completely on the counter then cover & refrigerate. Cheesecake is best made the day before it is to be served so it can cool completely & Set up in the fridge overnight. Again, fantastic cake. I am eager to give it a go. I make pumpkin, Oreo, & New York regularly for both family occasions & to sell. Everyone appreciates a perfect cake.
I cooked the cheesecake exactly the way you did was soooo very good. The only thing was the edge was hard so I’m not sure what I did wrong.. Do you have any advice and it was only the edge of the pecan and crust part about less then a half inch in.. Thanks so much for the delicous recipe.
Try putting tin foil over the edges
I hope aluminum foil will work… I haven’t seen tin foil since 1930.
Add an extra egg in the batter. Keeps the pecan pie part less hard.
i baked this pecan pie cheesecake, and oh boy, was this a big hit with all my family. The cheesecake baked perfectly in water bath, I have never seen a more perfect , tall cheesecake, and was it the most delicious thing I ever tasted. I could not even believe I baked such a magnificent product, thank you so much for giving us these wonderful, delicious recipes. Mrs. Eunice Saenz-Mission,TX
I dont have a spring pan could i used a premade gram cracker crust???
I made this cake for the first time the other day, and it turned out perfect. I read some of the other comments about a water bath…there is no need. The cake only cracks if you over beat the mixture when adding eggs. I accidentally cooked my cake at 315 for the first 45 minutes, so then I bumped it up to 325 for the last 15…. turned off the oven and left for exactly an hour….the cake came out perfect…not a single crack..even after it cooled. The pecan mixture I cooked for a little under 8 minutes…it came out perfectly as well…..I followed the instructions on the crust…pre-baked it..still awesome..wasn’t too hard. Not sure why some of the commentators had such problems…lack of experience in making cheesecakes perhaps?? Anyway, great recipe…will be saving in the archives for future use 🙂
This cake is delicious. After making it several times I have learned that in order to get the perfect crust and pecan layer is to cook it in a water bath and actually let the water soak into the pan. I lined the outside of the pan with aluminum foil and cut a slit into the bottom of the foil. The first time I did this it was by accident and I thought I has ruined the cake. I know it sounds extremely strange but it makes it absolutely perfect.
Accidental discoveries are the best ones aren’t they! Thanks for sharing this Amy!