Pecan Pie Cheesecake
This Pecan Pie Cheesecake combines a classic New York Style cheesecake with a delicious, sweet caramelized pecan pie filling and topping. Velvety smooth cheesecake batter is poured on top of a brown sugar cinnamon graham cracker crust, then layered with a rich pecan pie filling. After baking, the pecan pie cheesecake is topped with a sweet homemade caramel-y pecan pie topping. This cheesecake makes a delicious dessert around the Thanksgiving and Christmas season, but honestly I could eat it all year long!
Here is what you will love about this pecan pie cheesecake
- combining the delicious flavors of the classic pecan pie with a New York-style cheesecake is in my opinion better than pecan pie alone. The velvety smooth, rich cheesecake filling truly is the perfect flavor and texture combination for the sweet, rich pecan pie filling.
- this pecan pie cheesecake makes a great addition to your Thanksgiving or Christmas tables, but honestly, I could eat this cheesecake any time of the year!
- As with any cheesecake, you can make this one in advance, and it tastes just as good the next day and the day after that, and so on. This cheesecake is good for roughly 5 days after making it.
Storage
Store leftover cheesecake wrapped in the refrigerator for up to 5 days.
Frequently Asked Questions
- How can I tell when the cheesecake is done? The edges will be set and not move, while the center including should jiggle slightly. This cheesecake is typically done baking between 50-60 minutes.
- What if I don’t have a nonstick springform pan? Lightly spray your springform pan with nonstick cooking spray before baking.
- How do you get the cheesecake batter ultra smooth? It’s important that the cheesecake ingredients are room temperature, or softened. I like to beat the cream cheese by itself first, scraping the bowl down several times to make sure the cream cheese is fully beaten and softened before adding the other ingredients.
Here are a few of my favorite cheesecakes
- Blueberry Crumble Cheesecake
- Peach Cobbler Cheesecake
- Banana Pudding Cheesecake
- Caramel Apple Cheesecake Bars
Let me know what you thought!
If you make this Pecan Pie Cheesecake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Pecan Pie Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 1 9-inch cheesecake 1x
Description
This Pecan Pie Cheesecake combines a classic New York Style cheesecake with a delicious, sweet caramelized pecan pie filling and topping. Velvety smooth cheesecake batter is poured on top of a brown sugar cinnamon graham cracker crust, then layered with a rich pecan pie filling. After baking, the pecan pie cheesecake is topped with a sweet homemade caramel-y pecan pie topping. This cheesecake makes a delicious dessert around the Thanksgiving and Christmas season, but honestly I could eat it all year long!
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
Cheesecake Filling
- 24 ounces (3 8-ounces packages) cream cheese, softened
- 3/4 cup sugar
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon salt
Pecan Pie Filling
- 1 1/2 cups pecans, roughly chopped
- 4 tablespoons unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Pecan Pie Topping
- 1 cup chopped pecans
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 1/2 tablespoons maple syrup
- 1 1/2 tablespoons honey
- 1 teaspoon cinnamon
Instructions
1. Preheat oven to 350F.
2. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.
Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.
Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.
Reduce oven temperature to 325.
3. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese, sugar and sour cream. Beat until well combined.
Add in the heavy cream and vanilla extract and mix just until combined.
Add in the eggs one at a time, mixing just until combined.
4. Make the pecan pie filling. In a medium sized saucepan, melt butter over medium heat. Add in the pecans, brown sugar, cinnamon, honey and maple syrup. Cook over medium heat JUST until the sugar is dissolved. It should only take a minute or so. Remove from heat.
5. Assemble the cheesecake. Pour half the cheesecake batter into the cooled crust. Top with the pecan pie filling mixture. Pour the remaining half of cheesecake batter on top.
Wrap the bottom and sides of the springform pan with aluminum foil. Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.
Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.
6. Bake in 325F preheated oven for 50 minutes, or until the edges are set and the center wobbles slightly.
7. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.
8. Place the cheesecake in the refrigerator and allow to cool for 4 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.
9. Make the pecan pie topping. In a medium sized saucepan, melt butter over medium heat. Add in the pecans, brown sugar, cinnamon, honey and maple syrup. Cook over medium heat JUST until the sugar is dissolved. It should only take a minute or so. Remove from heat. Allow to cool a couple minutes before adding on top of cheesecake.
10. Top the cooled cheesecake with the pecan pie topping. Serve and enjoy!
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Oven
- Cuisine: American
