Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe, Cheesecake, Cheesecake Recipe, Pecan Pie Cheesecake, Backyard Eden, www.backyard-eden.com, www.backyard-eden.com/pecan-pie-cheesecake-recipePecan Pie Cheesecake Recipe

We love finding new recipes to use around the Thanksgiving and Christmas holidays.  We usually try at least one or two each year.  Our family loves cheesecake and pecan pie – so we decided to make a Thanksgiving mashup.  We were pleasantly surprised!  This dessert is the best of both worlds with just the right about of ooey-gooey pecan-goodness and the classic richness of cheesecake.  We made this Pecan Pie Cheesecake for Thanksgiving and it was an absolute hit with our family.

Tip: When making the following parts in order to build this decadent dessert, take special care as to look at the specific area of the recipe for each part, ie. follow the crust ingredients/instructions for the crust.

Ingredients

For the crust:

  • 1 and ¾ cups Vanilla Wafers, crumbled up
  • ¼ cup light brown sugar
  • 1/3 cup unsalted butter (melted)

For the Pecan Filling:

  • 1 and ¼ cup light brown sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup unsalted butter (melted)
  • 2 large eggs (lightly beaten)
  • 1 and ¾ cups pecans (chopped)
  • 2 tsp vanilla extract

For the Cheesecake Filling:

  • 3 – 8 ounce packages (24 ounces total) cream cheese (softened to room temperature)
  • 1 and ¼ cups light brown sugar
  • 2 tbsp all-purpose flour
  • 4 large eggs
  • 2/3 cup heavy cream
  • 2 tsp vanilla extract
  • For the topping:
  • 3 and ½ tbsp. unsalted butter (melted)
  • ½ cup light brown sugar
  • 1 tsp ground cinnamon
  • ¼ cup heavy whipping cream
  • 1 cup toasted pecans (chopped)

Instructions

To toast the chopped pecans:

  1. Preheat oven to 350 F
  2. Lightly spray the baking sheet with cooking spray
  3. Spread the chopped pecans evenly on the pan and toast them just until they become aromatic, about 5 minutes.  Make sure to watch them carefully as to not burn them.

To make the crust:

  1. Make sure to look at the ingredients section specifically for the crust.
  2. Line the 9 inch springform pan with parchment paper and set aside.
  3. Combine Vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of your pan.  Set aside in the refrigerator to firm up the crust while you make the filling.

To make the Pecan Filling:

  1. Make sure to look at the ingredients section specifically for the filling.
  2. In a medium saucepan, combine light brown sugar, corn syrup, melted butter, eggs, toasted pecans and vanilla.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and simmer stirring constantly until thickened (about 5-7 minutes).  Pour into your crust and set aside.

To make the Cheesecake Filling:

  1. Make sure to look at the ingredients section specifically for the Cheesecake filling.
  2. Preheat the oven to 350 F.
  3. Beat the cream cheese until creamy, then add brown sugar, flour and beat until fluffy.
  4. Add eggs, one at a time, beating just until combined after each addition.  Be careful to not overbeat it.  Stir in the heavy cream and vanilla then pour cheesecake mixture over your pecan filling.
  5. Place the springform pan onto a baking sheet, put it in the oven and reduce the heat to 325 F.  Bake the cheesecake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean).  Turn off your oven and leave the cheesecake in your oven with the door closed for 1 hour.  (Set a timer – so you don’t forget)
  6. Run a knife around the edges of the cheesecake but don’t take out of the springform pan until completely cooled.

To make the topping:

  1. Make sure to look at the ingredients section specifically for the topping.
  2. In a small saucepan, combine butter and brown sugar.  Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped, toasted pecans.  Cool to room temperature.
  3. Release the sides of the springform pan and spoon the topping over the cooled cheesecake.
  4. Store the finished dessert in the fridge until you are ready to serve it!

We were incredibly pleased with this discovery because we love cheesecake and pecan pie!  It is a match made in heaven and our family will be making this for years to come.  If you like cheesecake and pecan pie like we do – then you have to try this dessert!

If you like this Pecan Pie Cheesecake recipe, please share it on social media and with friends. For all the latest recipes, container gardening tips and growing guides subscribe to our newsletter in sidebar.

Also, check out our recipes: Salted Caramel Apple Sheet Cake or Caramel Apple Cheesecake Bars!

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John

I am on a mission to grow all of our family's own food. I am passionate about faith, family, farming and educating others to grow their own food.

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