Pecan Pie Cheesecake!

Pecan Pie Cheesecake


For the crust:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup sugar
  • 8 Tbsp 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
  • 1.5 cups chopped pecans
  • 1 teaspoon vanilla extract

For the cheesecake filling:

  • 24-ounce cream cheese-softened
  • 1.25 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 chopped pecans


To make the Crust:

  • Preheat oven to 325 degrees. 
  • In a large bowl, combine graham crackers crumbs, sugar, and butter.
  • Press evenly into bottom and halfway up the side of a 9” springform pan.
  • Bake for 6-8 minutes; set aside to cool.

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 Filling:

  • Preheat the oven to 350 degrees.
  • 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 degrees.
  • Bake the cake for 60-70 minutes (until a 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.
  • Cheesecake must be refrigerated.

Click here for a PDF version of this recipe!