Pecan Pie Cheesecake (The Best Recipe!)

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Pecan Pie Cheesecake - rich, creamy, and sinfully decadent cheesecake loaded with pecans and syrup in this delicious homemade recipe.

Pecan Pie Cheesecake (The Best Recipe!) - Rasa Malaysia (2)

Table of Contents

What Is Pecan Pie Cheesecake?

The best part of the holidays is spending time in the kitchen making delicious desserts. This delicious recipe combines the decadent flavors of a traditional pecan pie with the luscious texture and sweet flavors of a cheesecake.

Pecan Pie Cheesecake (The Best Recipe!) - Rasa Malaysia (3)

Ingredients for Pecan Pie Cheesecake

Vanilla wafer crumbs
Dark brown sugar
Unsalted butter
Corn syrup
Granulated sugar
Eggs
Pecans
Vanilla extract
Cream cheese
Flour
Heavy whipping cream

Pecan Pie Cheesecake (The Best Recipe!) - Rasa Malaysia (4)

Cooking Tips

We do not use graham cracker crust for this recipe. Instead, the crust is made from fine vanilla wafer crumbs, which works perfectly as the vanilla flavors accent the dessert without overwhelming it with other spices you’d often find in graham crackers. It is also a great base for holding in the thick mixture of pecans mixed with dark corn syrup and sugar.
There is no need to spray the springform pan with nonstick spray prior to filling it with ingredients.
The dessert bakes nicely and pulls away from the sides during cooking, which allows for easy removal of the cake.
When serving, you can enjoy a slice as is or top it with store-bought dulce de leche.

Pecan Pie Cheesecake (The Best Recipe!) - Rasa Malaysia (5)

Frequently Asked Questions

How Many Calories?

This recipe has 531 calories per serving.

What Dishes to Serve with This Recipe?

This dish is best served as dessert. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Cheesy Ham and Broccoli Quiche

Cheesy Garlic Bread

Bacon-Wrapped Shrimp

Baked Pork Chops

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Pecan Pie Cheesecake

Pecan Pie Cheesecake – rich, creamy, and sinfully decadent cheesecake loaded with pecan and syrup. Absolutely amazing cheesecake that everyone wants more.

Recipe Source: Spicy Southern Kitchen

Contributor: Joanna Meyer

4.45 from 9 votes

By Bee Yinn Low

Yield 8 people

Prep 30 minutes mins

Additional Time 4 hours hrs

Cook 2 hours hrs

Total 6 hours hrs 30 minutes mins

Ingredients

Crust:

▢ 1 3/4 cups vanilla wafer crumbs
▢ 1/4 cup dark brown sugar, firmly packed
▢ 1/3 cup unsalted butter, melted

Pecan Filling Ingredients:

▢ 1 cup granulated sugar
▢ 2/3 cup dark corn syrup
▢ 1/3 cup unsalted butter, melted
▢ 2 large eggs
▢ 1 1/2 cups pecans, chopped
▢ 1 teaspoon vanilla extract

Cheesecake:

▢ 8 oz (230g) packages cream cheese, softened
▢ 1 1/4 cups dark brown sugar, firmly packed
▢ 2 tablespoons all-purpose flour
▢ 4 large eggs
▢ 2/3 cup heavy whipping cream
▢ 1 teaspoon vanilla extract

Optional Ingredients:

▢ Dulce de leche

Instructions

Preheat the oven to 350°F (176°C).
Combine vanilla wafer crumbs and brown sugar in a medium bowl. Stir in the melted butter with a spatula. Press the mixture into the bottom and halfway up the sides of a 9-inch (23cm) springform pan. Bake for 6 minutes and let cool.
Combine all the pecan filling ingredients in a medium saucepan. Stir well and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook, stirring continuously, until the mixture thickens, about 8 to 10 minutes. Pour into prepared crust.
Reduce the oven temperature to 325°F (160°C).

To make the cheesecake

Beat the cream cheese in a stand mixer at medium speed until smooth and creamy. Add the brown sugar and flour, and beat until fluffy. Add the eggs one at a time, beating well after each addition.
Use a rubber spatula to scrape down the sides of the bowl to make sure everything mixes evenly. Add the cream and vanilla and beat until just combined. Pour the mixture over the pecan filling.
Place the pan in the oven and bake for 1 hour. Turn the oven off the oven, but leave cheesecake in the oven with the door closed for 1 more hour.
Remove the cheesecake from the oven and run a knife around the sides to make sure the cheesecake is not sticking. Let it cool completely on a countertop, and then refrigerate for at least 4 hours.
Slice and serve with Dulce de leche, if desired.

Notes

To reduce the likelihood of the cheesecake cracking down the middle, baking it in a water bath helps. However, it is not necessary.

Course: Dessert Recipes

Cuisine: Cake

Keywords: Pecan Pie Cheesecake

Nutrition

Nutrition Facts

Pecan Pie Cheesecake

Amount Per Serving (8 people)

Calories 531Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 17g106%

Cholesterol 191mg64%

Sodium 282mg12%

Carbohydrates 110g37%

Fiber 2g8%

Sugar 95g106%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

Bee Yinn Low

Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.

Pecan Pie Cheesecake (The Best Recipe!) - Rasa Malaysia (2024)