Pecan Pie Cheesecake

If you love Pecan Pie then you would definitely like this cheesecake version. The combination of textures is what makes this dessert addicting to eat. With each bite, you get the chewy pecan-graham crust, the creamy cheesecake layer, and finally, the crunch and caramel-like sweetness from the pecan pie topping. Don’t be fooled by the long recipe, each step is actually easy to do. This Pecan Pie Cheesecake is totally worth your time, pinky promise. 😉
Sliced Pecan Pie Cheesecake
Pecan Pie Cheesecake - Side View

A Slice of Pecan Pie Cheesecake

Sides of Pecan Pie Cheesecake Showing the three layers
Close-up shot of sliced Pecan Pie Cheesecake

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Pecan Pie Cheesecake Recipe

MAKES: 1 (9-inch) cheesecake
PREP TIME: 30 minutes | BAKE TIME: 90 minutes

Here’s What You’ll Need

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TOOLS AND EQUIPMENT:

INGREDIENTS:

For the Graham Cracker Crust

  • 90 grams (1 cup) crushed graham crackers
  • 100 grams (1 cup) chopped pecans
  • 50 grams (1/4 cup) granulated white sugar
  • pinch of salt
  • 90 grams (6 tablespoons) unsalted butter, melted

For the Cheesecake Layer

  • 680 grams (24 oz) cream cheese, at room temperature
    (equal to 3 8oz packs of Kraft Philadelphia Cream Cheese)
  • 100 grams (1/2 cup) granulated white sugar
  • 110 grams (1/2 cup, packed) brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • pinch of salt

For the Pecan Pie Topping

  • 110 grams (1/2 cup, packed) brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 85 ml (1/4 cup) light corn syrup
  • 60 ml (1/4 cup) heavy cream
  • 150 grams chopped pecans

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Recipe Walkthrough

Preheat your oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper. This will enable you to easily transfer the cheesecake from the baking pan to your serving plate. This Pecan Pie Cheesecake has three components. We are going to make the crust first, then the cheesecake layer, then the pecan pie topping.

Make the Graham-Pecan Crust

Mix together the crushed graham crackers, chopped pecans, white sugar, salt, and butter in a large mixing bowl. If you have a food processor, use it and you’ll be able to finish this step in less than 5 minutes! Just pulse until combined.

Your mixture should look like a wet sand. Press the graham cracker mixture into the prepared pan. I like using a flat bottom glass or measuring cup to help spread and even out the crust.

Next, make the Cheesecake layer

In a bowl of a stand mixer fitted with paddle attachment or using a handheld mixer, beat the cream cheese until smooth. Add the white granulated sugar, brown sugar, vanilla extract, eggs, and salt. Mix on low to medium-low speed (We want to avoid beating air into the cream cheese mixture to get a pleasantly dense cake.) until completely combined and smooth. Pour the mixture over the graham-pecan crust and smooth the top. Bake for 50 minutes.

Recipes always call for medium-low speed, or medium-high speed when mixing using a stand mixer. If you can’t tell which speed to use, take a look at this quick guide for stand mixer speeds.

Prepare the Pecan Pie Topping

Using the same bowl, add the brown sugar, salt, vanilla extract, eggs, light corn syrup and heavy cream. Mix well until combined. Use a stand mixer, a hand mixer, or mix it by hand:

Add the 150 grams (1 1/2 cups) of chopped pecans using a spatula. Pour the pecan pie topping over the partially cooked cheesecake then cook for another 30-40 minutes, or until the topping turns golden brown.

I think it’s important to note that before you pour the pecan pie topping, you have to make sure that the cheesecake layer is not too wet. Otherwise, the pecan topping will just sink. If you would notice in my photos, some parts (toward the center) are showing the white cheesecake layer. It was because the pecan pie topping sank on those areas. The sides of the cheesecake were ready but the middle had not set yet; it was still soft. There is no change in the taste and texture if this happens – it’s more on the aesthetic aspect of the cake. I didn’t mind that some of the pecan pie topping sank though next time I’ll try to use a cake strip or bake the cheesecake in a water bath for even cooking.

Cool and Serve

Cool the cheesecake completely, then cover with plastic wrap. Refrigerate for at least 6 hours before removing the cheesecake from the pan. Run a knife around the rim of the pan to help loosen the cake.

A Few Helpful Hints for this Pecan Pie Cheesecake recipe

01 Make sure the cream cheese and the eggs are at room temperature for them to be mixed together properly.
02 The cheesecake should be cooled before running a knife around the rim of the pan to loosen the cake.
03 This Pecan Pie Cheesecake can be kept in the fridge for up to 1 week, loosely covered with foil or plastic wrap. You can also freeze it but make sure that it is wrapped tightly with plastic freezer wrap.

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Pecan Pie Cheesecake

Cheesecake and Pecan Pie in one...an indulgent dessert that is perfect for holidays and special occasions!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Servings: 8 -12 servings
Author: Trish | www.SpoonfulOfButter.com

Ingredients

For the Graham-Pecan Crust

  • 90 grams 1 cup ground graham crackers
  • 100 grams 1 cup chopped pecans
  • 50 grams 1/4 cup granulated white sugar
  • pinch of salt
  • 90 grams 6 tablespoons melted butter

For the Cheesecake Layer

  • 680 grams 24 oz cream cheese (at room temperature)
  • 100 grams 1/2 cup granulated white sugar
  • 110 grams 1/2 cup, packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • pinch of salt

Pecan Pie Topping

  • 110 grams 1/2 cup, packed brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • 85 ml 1/4 cup light corn syrup
  • 60 ml 1/4 cup heavy cream
  • 150 grams chopped pecans

Instructions

Preparation

  • Preheat oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper.

Make the Graham-Pecan Crust

  • In a large mixing bowl, mix all the ingredients for the crust. If you have a food processor, pulse all the ingredients until combined. Your mixture should look like a wet sand. Press the mixture into the prepared pan. I like using a flat bottom glass or measuring cup to help spread and even out the crust.

Make the Cheesecake Layer

  • In a bowl of a stand mixer fitted with paddle attachment or using a handheld mixer, beat the cream cheese until smooth. Add the white granulated sugar, brown sugar, vanilla extract, eggs, and salt. Mix on low to medium-low speed until completely combined and smooth. Pour the mixture over the graham-pecan crust and smooth the top. Bake for 50 minutes.

Make the Pecan Pie Topping

  • In a mixing bowl, add the sugar, salt, vanilla extract, eggs, light corn syrup, and heavy cream. Mix well until combined - use a stand mixer, a hand mixer, or mix it by hand. Add the 150 grams (1 1/2 cups) of chopped pecans using a spatula. Pour the pecan pie topping over the partially cooked cheesecake then cook for another 30-40 minutes, or until the topping turns golden brown.

Cool and Serve

  • Cool the cheesecake completely, then cover with plastic wrap. Refrigerate for at least 6 hours before removing the cheesecake from the pan. Run a knife around the rim of the pan to help loosen the cake.

Notes

(Note 1) Make sure the cream cheese and the eggs are at room temperature for them to be mixed together properly.
(Note 2) The cheesecake should be cooled before running a knife around the rim of the pan to loosen the cake.
(Note 3) This Pecan Pie Cheesecake can be kept in the fridge for up to 1 week, loosely covered with foil or plastic wrap. You can also freeze it but make sure that it is wrapped tightly with plastic freezer wrap.
* Recipe adapted from Jo Cook’s Pecan Pie Cheesecake

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Pecan Pie Cheesecake Pinterest Image

2 thoughts on “Pecan Pie Cheesecake”

  1. Connie

    Looks like the cup and a half of pecans has been left out of the ingredients for the Pecan Pie Topping…

    1. trish

      Thank you so much, Connie! I’ve updated the recipe. =)

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