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Pecan Pie Cheesecake

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!




What You'll Need



  • 1 ¾ cups vanilla wafer crumbs
  • ¼ cup firmly packed brown sugar
  • ⅓ cup butter, melted
  • Pecan Filling:
  • 1 cup sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup butter, melted
  • 2 eggs
  • 1 ½ cups chopped pecans
  • 1 teaspoon vanilla extract
  • Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 ¼ cups firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • ⅔ cup heavy whipping cream
  • 1 teaspoon vanilla extract

How to Make It

  1. Crust:

  2. Preheat oven to 350°. Combine wafer crumbs and brown sugar.
  3. Stir in melted butter.
  4. Press into bottom and up sides of a 9″ springform pan.
  5. Bake for 6 minutes. Set aside to cool.

  6. Pecan Filling:

  7. Combine all ingredients in a medium saucepan.
  8. Bring to a boil over medium-high heat.
  9. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
  10. Pour into crust and set aside.

  11. Cheesecake Filling:

  12. Reduce oven to 325°.
  13. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
  14. Add brown sugar and flour and beat until fluffy.
  15. Add eggs one at a time, beating well after each one.
  16. Stir in cream and vanilla.
  17. Pour over pecan filling.
  18. Bake for 1 hour.
  19. Turn off oven and leave cheesecake in oven with the door closed for 1 hour.
  20. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan.
  21. Let cool. Chill for at least 4 hours before serving.





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