Pecan Pie Cheesecake – Jo Cooks

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This Pecan Pie Cheesecake is where Southern charm meets creamy delight, melding two classic desserts into an irresistible masterpiece. With its buttery pecan-studded crust and lusciously smooth cheesecake, it’s a dessert that promises to steal the show at any gathering.

a slice of pecan pie cheesecake drizzled with caramel topping on a white plate.

Two Of My Favorite Desserts In One

Merging two of my all-time favorites, this Pecan Pie Cheesecake is an absolute revelation. As you bite in, the creamy cheesecake harmoniously meets the buttery pecan topping, creating a symphony of textures and flavors. It’s not just a dessert; it’s an experience, beckoning you to indulge in its rich, layered goodness.

  • Graham crackers form the crust’s base. You can substitute with digestive biscuits or vanilla wafers for a similar texture.
  • Pecans bring a nutty crunch to the crust and the topping. Walnuts can step in if you’re out of pecans.
  • Granulated sugar sweetens both the crust and cheesecake. Substitute with coconut sugar or raw cane sugar can do the trick.
  • Salt enhances the dessert’s flavors. No real substitution here, but it’s optional based on preference.
  • Unsalted butter binds the crust together. Melted coconut oil is a great dairy-free alternative.
  • Cream cheese is the heart of the cheesecake layer, offering that rich and creamy texture we all love. I love using Philadelphia cream cheese which I think it’s best for cheesecake.
  • Brown sugar adds depth and a molasses note to the cheesecake and topping. You can replace with muscovado sugar or granulated sugar with a touch of molasses.
  • Vanilla extract introduces a fragrant aroma and classic flavor. You can substitute with vanilla bean paste.
  • Eggs bind and set the cheesecake and pecan pie topping.
  • Light corn syrup gives the pecan pie topping its signature gloss and sweetness. You can use golden syrup or maple syrup instead.
  • Heavy cream enriches the pecan pie topping. Feel free to subsituull-fat coconut milk for a dairy-free option.

Trust me, this dish is a breeze to make, and you’ll be amazed by the results. Let’s dive in!

process shots showing how to make pecan pie cheesecake.

So, first things first – let’s tackle that crust. Toss your graham crackers and pecans into a food processor. We’re aiming for a nice, crumbly mix. Drizzle in the melted butter to get everything to stick together. Press this delicious mixture onto the bottom of our springform pan, and you’re set!

process shots showing how to make pecan pie cheesecake.

Now, onto the cheesecake layer. Take your cream cheese and beat it until it’s silky smooth. Gradually add in the sugars, eggs, vanilla, and a hint of salt. Pour this creamy goodness over our crust and into the oven it goes. Half an hour at 300℉ should do the trick!

process shots showing how to make pecan pie cheesecake.

While that’s baking, let’s whip up the pecan pie topping. Mix together your brown sugar, salt, vanilla, eggs, corn syrup, and cream. Stir in those chopped pecans – the star of the show. Once the cheesecake has had its time, pour over this nutty layer and back in the oven it goes. We’re looking for a beautiful golden brown finish, which should take about 40-50 minutes.

After all that baking, our cheesecake needs a little relaxation time. Let it cool, cover it up, and pop it in the fridge. Give it a good 4 hours (or overnight if you can resist) to chill out before diving in.

a pecan pie cheesecake with a slice cut out of it.

Frequently Asked Questions

Can I make this Pecan Pie Cheesecake a day ahead?

Absolutely! In fact, I’d recommend it. Making it a day in advance allows the flavors to meld beautifully and ensures the cheesecake is perfectly chilled and set before serving.

I’m out of graham crackers. Any alternatives for the crust?

No worries at all. You can substitute the graham crackers with digestive biscuits, vanilla wafers, or even Oreo cookies (minus the filling). Just remember to adjust the sugar if you’re using a sweeter biscuit.

My cheesecake tends to crack on top. How can I prevent that?

To avoid those pesky cracks, make sure all your ingredients are at room temperature before mixing. Also, try not to overmix. Once the cheesecake is done baking, let it cool in the oven with the door slightly ajar. This gentle cooling helps a ton.

Can I skip the corn syrup in the Pecan Pie topping?

You bet! If you’re not a fan of corn syrup or don’t have it on hand, you can substitute it with maple syrup or honey. It’ll still give you that lovely sweetness and stickiness that’s iconic to pecan pie.

Is there a dairy-free option for this cheesecake?

Certainly! For the cream cheese, there are several dairy-free alternatives available in most grocery stores. As for the heavy cream, you can use coconut cream as a substitute. Just keep in mind that the flavor might be slightly different, but equally delicious!

A delectable slice of Pecan Pie Cheesecake being lifted by a spatula, showcasing its creamy cheesecake layer and crunchy pecan topping, set against the backdrop of the whole cheesecake.
a slice of pecan pie cheesecake on a white plate with a fork.

Storage

This sweet treat will keep in the fridge for up to 5 days. Just store in an airtight container or wrap it up tightly before popping them in.

Baked cheesecake also freezes really well, just place the cake fully cooled and wrapped fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.

a slice of pecan pie cheesecake on a white plate with a fork.

Discover More Delicious Desserts

a slice of pecan pie cheesecake drizzled with caramel topping on a white plate.

Pecan Pie Cheesecake

Prep 30 minutes

Cook 1 hour 20 minutes

Total 1 hour 50 minutes

This Pecan Pie Cheesecake takes two of my favorite desserts and combines them into the only thing that’s better than a classic pecan pie. This incredible pecan pie cheesecake is everything a cheesecake should be, decadent, luscious and simply delicious! 

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Instructions 

Crust

  • In a food processor, pulse together the graham crackers, pecans, sugar and salt until coarse crumbs form. Add the melted butter. Pulse until combined.

  • Press onto the bottom of the prepared pan and set aside.

Cheesecake

  • Using the paddle attachment on your mixer, beat the cream cheese until smooth. Add the sugars, eggs, vanilla, and salt to the bowl of your mixer. Mix on medium speed until completely combined and smooth. About 5 minutes. 

  • Pour the mixture over the graham cracker crust. Smooth out as much as possible with a spatula. Bake for 30 minutes.

Pecan Pie Topping

  • To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well combined. Add the pecans and mix with a spatula.

  • Pour the mixture over the partially cooked cheesecake, and cook for another 40-50 minutes, or until golden brown.  

  • Cool completely, and then cover with plastic wrap. Refrigerate for at least 4 hours before serving.

Notes

  1. For this recipe you’ll need a 9xinch springform pan.
  2. The best way to prevent the cheesecake from cracking is by using a waterbath. However, I did not find this to be necessary since I covered the top of the cheesecake with the pecan pie topping. 
  3. Make sure you wait until the cheesecake has cooled before running a knife around the rim of the pan to loosen the cake. 
  4. Drizzle the cheesecake with caramel sauce if desired.
  5. This cheesecake will keep about 1 week in the fridge covered loosely with aluminum foil or plastic wrap.  You can also freeze it, just make sure you wrap it tightly with plastic freezer wrap, or place it in freezer bags.

Nutrition Information

Serving: 1sliceCalories: 471kcal (24%)Carbohydrates: 35g (12%)Protein: 6g (12%)Fat: 35g (54%)Saturated Fat: 14g (88%)Cholesterol: 136mg (45%)Sodium: 337mg (15%)Potassium: 179mg (5%)Fiber: 1g (4%)Sugar: 30g (33%)Vitamin A: 915IU (18%)Vitamin C: 0.2mgCalcium: 84mg (8%)Iron: 1.2mg (7%)

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

a slice of pecan pie cheesecake drizzled with caramel topping on a white plate.

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