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Pecan Pie Cheesecake
Yield
14-16
Prep Time
40 minutes
Cook Time
1 hour 16 minutes
Total Time
1 hour 56 minutes
Pecan pie cheesecake is perfect for Thanksgiving! Creamy cheesecake, crunchy pecan pie filling, and a tender brown sugar vanilla cookie crust are the dreamiest combination.
Ingredients
For the crust:
- 1 & 3/4 cups (198g) vanilla wafer crumbs
- 1/4 cup (50g) firmly packed brown sugar
- 1/3 cup (75g) unsalted butter, melted
For the pecan filling:
- 1 cup (200g) granulated sugar
- 2/3 cup dark corn syrup
- 1/3 cup (75g) unsalted butter, melted
- 2 large eggs
- 1 & 1/2 cups (180g) chopped pecans
- 1 teaspoon vanilla extract
For the cheesecake:
- 3 (8-ounce) (680g) packages cream cheese, softened
- 1 & 1/4 cups (250g) firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup (158ml) heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
To make the crust:
- Preheat oven to 350°F.
- Combine the vanilla wafer crumbs and brown sugar. Stir in the melted butter. Press into the bottom and up the sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.
To make the pecan filling:
- Combine the sugar, corn syrup, butter, eggs, pecans, and vanilla in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce the heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into the crust and set aside.
To make the cheesecake:
- Reduce oven to 325°F.
- With a hand mixer or stand mixer, beat the cream cheese at medium speed until creamy. Add the brown sugar and flour and beat until fluffy. Add the eggs one at a time, beating well after each one. Stir in the cream and vanilla.
- Pour over the pecan filling. Bake for 1 hour. Then, turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
- Remove from the oven and run a knife along the outside edges to loosen the cheesecake from the sides of the pan. Let cool. Chill for at least 4 hours before serving.
Notes
- Recipe adapted from Taste of the South.
- To store. If you have leftover pecan pie cheesecake slices, you can store them in the refrigerator for up to 5 days. Wrap them tightly in plastic wrap and place the slices in an airtight container. If you'd rather keep the cheesecake in the springform pan, wrap the entire thing tightly in plastic and refrigerate.
- To freeze. After it has set in the refrigerator, remove the springform pan and wrap the cheesecake tightly with plastic wrap, followed by a layer of aluminum foil. You can do the same thing with individual slices that are leftover. Properly stored, the cheesecake can stay in the freezer for up to 2 months. Thaw it overnight in the refrigerator prior to serving.