Pecan Pie Cheesecake

Two favorite desserts collide in this glorious Pecan Pie Cheesecake recipe. It encompasses everything we love about pecan pie sitting atop the creamiest cheesecake you’ll every have. This dreamy homemade cheesecake is guaranteed to turn any occasion into something extra special.

Ingredients to Make Pecan Pie Cheesecake Recipe

It’s no secret that pecans are the favored nut in the South. And, for good reason, they’re so darn delicious. Yes, admittedly I’m a bit biased. Combining pecan pie with a creamy delicate cheesecake is a match made in heaven. While cheesecake can be a bit intimidating, I’ve truly done my best to streamline the process in the recipe for this decadent dessert. Just know, that this cheesecake is a special dessert meant for a special occasion. While there are several steps to make it, the end result is well worth the effort. Ingredients to make Southern Pecan Pie Cheesecake: (Scroll down for the full printable recipe.)

• Crust: Finely ground graham crackers crumbs, melted butter and granulated sugar.
• Cheesecake Filling: Four 8 ounce full fat cream cheese forms the base of the cheesecake.
• Sugar: Granulated sugar for sweetness.
• Flavoring: Two teaspoons vanilla extract adds sweet, floral notes.
• Cornstarch: Cornstarch stabilizes the filling.
• Eggs: Six large eggs room temperature
• Sour Cream: Full fat sour cream makes the texture super creamy.
• Pecan Pie Topping: Chopped Pecans
• Sugar: Light brown sugar or dark brown sugar for depth of flavor.
• Corn Syrup: Dark corn syrup for a hint of molasses flavor.
• Cornstarch: Binds the pie filling together.
• Egg Yolk: Four large egg yolk give the filling a rich flavor.
• Salt: Salt balances the flavor.
• Liquid: Half and half makes a creamy pie filling. You could also use heavy cream.
• Butter: Two tablespoons melted butter.
• Flavoring: One teaspoon vanilla extract.

How to Make the Best Pecan Pie Cheesecake Recipe

• Heat Oven and Prepare Pan – Preheat oven to 325°F. Place an 8-inch pan on the bottom rack and pour water into pan. Spray a 9-inch springform pan with cooking spray and wrap with aluminum foil.
• Make the Crust – In a medium-size mixing bowl toss together vanilla wafer crumbs with sugar and butter then press onto the bottom of the springform pan. Place pan into freezer while you make filing.
• Make the Cheesecake – Whip together cream cheese, sugar and vanilla until completely smooth. Add cornstarch and vanilla, mixing well scrape the bottom of the bowl.
• Eggs – Add eggs one at a time mixing well after each addition. Stir in sour cream.
• Transfer to Crust – Pour the cream cheese mixture evenly into the crust. Bakeper the cook time in the recipe until the center is still slightly loose when gently shaken. Leave cheesecake in oven for 1 hour longer to finish baking.
• Remove to a Wire Rack – Remove to a cooling rack and cool completely to room temperature. Leave ring in place, wrap and chill overnight preferably 24 hours.
• Make Pecan Topping: In a small saucepan, whisk together brown sugar, syrup, cornstarch, eggs and salt. Gradually whisk in half and half. Turn heat to medium-high whisking constantly until thickened.
• Add Pecans – Add butter, vanilla extract and pecans. Mix well. Set aside to cool for at least 20 minutes.
• Assemble – Spread the pecan filling mixture evenly on top of the cheesecake.
• Refrigerate – Chill until serving.

Tips for Making Pecan Pie Cheesecake

• Kitchen Tools You’ll Need: One 9-inch springform pan, a large bowl, whisk, a hand mixer or a stand mixer fitted with the paddle attachment, measuring cups and spoons, a sheet pan to toast the pecans, a heavy bottomed saucepan to make the pecan pie filling, rubber spatula, a nut chopper or a sharp knife and cutting board.
• Use the Right Pan: This is one dessert where using the proper pan is a must. You’ll need a 9-inch springform pan to make this pecan pie cheesecake.
• Allow the Cream Cheese to Come to Room Temperature: It’s imperative that you allow time for the cream cheese to fully soften, so that it will blend more evenly with the sugar.
• Room Temperature Eggs and Sour Cream: One more important step is to bring the eggs to room temperature. Set them out on the counter along with the cream cheese and you’ll be good to go. If possible, allow the sour cream to sit on the counter for 30 minutes or so, too.
• Cornstarch Stabilizes the Cheesecake Batter: Some recipes use flour to stabilize the cheesecake mixture for the filling. For this particular recipe, I prefer using cornstarch which lends a soft and delicate texture to the cheesecake.
• Wrap the Bottom of the Pan with Foil: Springform pans are famous for leaking, so I usually wrap mine with heavy duty aluminum foil to catch any drips. While this usually isn’t a problem with cheesecake, you can use your best judgement about your pan.
• Make in Advance for Chilling: After baking, the cheesecake needs to chill thoroughly before attempting to cut. At least 12 hours, but 24 is ideal.
• Make Clean Cuts: To cut clean cheesecake slices, use a sharp knife dipped in warm water, drying thoroughly and cleaning the blade with a kitchen towel between each cut.
• When to Serve Pecan Pie Cheesecake: Serve this cheesecake for Thanksgiving, Christmas, fall gatherings, Easter, summer picnics, birthday celebrations, entertaining friends and family or any special occasion.

Recipe Variations

• Cornstarch: You can use all purpose flour in place of cornstarch to stabilize the filling.
• Vanilla: For a more intense vanilla flavor you can use 1-2 teaspoons of vanilla bean paste in place of classic vanilla for the cheesecake.
• Brown Sugar: You can use dark brown sugar in place of light brown sugar for a stronger molasses flavor.
• Corn Syrup: You could use maple syrup in place of corn syrup. I don’t recommend using honey, it will overpower the taste.

Storage and Leftovers

• Leftovers: When using the freshest of ingredients this Pecan Pie Cheesecake will keep up to one week in an airtight container or covered with plastic wrap chilled in the refrigerator.
• Freezer: Store Pecan Pie Cheesecake frozen for up to 2 months. Thaw overnight in the refrigerator.

Is it Necessary to use a Bain-Marie when Making Cheesecake?

What is a bain-marie? A bain-marie is a fancy name for a hot water bath. It provides a gentle and moist cooking environment for slow cooking custards and cheesecakes and helps prevent cracking. They work wonderfully but, I choose to utilize a pan of hot water on the bottom rack of the oven giving me flexibility in using whatever pan size I need. A classic hot water bath, you would place the springform pan into a deeper pan then fill it halfway with boiling water. It works like a dream if you have a deeper pan that will fit any size pan. Otherwise, pan on the bottom rack works for this recipe. As you can see, my cheesecake didn’t crack.

More Pecan Pie Desserts to Make

More sweets featuring the flavor of pecan pie that you may also like to make:

• For brunch, I often serve these two bite Pecan Pie Mini Muffins.
• Pecan Pie Bars are a grab-n-go dessert ideal for picnics, tea parties, tailgating and more.
• For the chocolate fans at your dessert table this Chocolate Pecan Pie is a must-make.
• Classic Southern Pecan Pie is an all-time favorite!
• Toffee Crunch Pecan Pie with Chantilly Cream has a filling that’s caramel-like in flavor.
• Pecan Pie Thumbprint Cookies will make a delicious addition to your fall baking plans.
• Pecan and Fig Spread from Southern Living.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• 9 inch Springform Pan