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Pecan Pie Cheesecake (Creamy Cheesecake with Sweet Pecan Pie Filling)

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This pecan pie cheesecake combines two classic desserts in one rich, festive treat. A buttery vanilla wafer crust holds a sweet pecan filling beneath a creamy brown sugar cheesecake, finished with a cinnamon pecan topping.

Ingredients

Scale

For the Crust

  • 1 and 3/4 cups vanilla wafer crumbs
  • 1/4 cup brown sugar
  • 1/3 cup unsalted butter, melted

For the Pecan Filling

  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 and 1/2 cups pecans, chopped
  • 1 teaspoon vanilla extract

For the Cheesecake Filling

  • 24 oz. cream cheese, softened
  • 1 and 1/4 cups light brown sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract

For the Topping

  • 3.5 tablespoons unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup heavy whipping cream
  • 1 cup toasted pecans, chopped

Instructions

Make the Crust

  1. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
  2. Combine the vanilla wafer crumbs and brown sugar. Stir in the melted butter, then press the mixture evenly into the bottom and halfway up the sides of the prepared pan. Place in the refrigerator to firm while making the filling.

Make the Pecan Filling

  1. In a medium saucepan, combine the sugar, dark corn syrup, melted butter, lightly beaten eggs, chopped pecans, and vanilla. Bring to a boil over medium-high heat, stirring constantly.
  2. Reduce the heat and simmer, stirring constantly, for 5–7 minutes, until thickened. Pour the pecan filling into the prepared crust and set aside.

Make the Cheesecake Filling

  1. Preheat the oven to 350°F.
  2. Beat the cream cheese until creamy. Add the brown sugar and flour and beat until fluffy.
  3. Add the eggs one at a time, beating just until combined after each addition. Do not overbeat. Stir in the heavy cream and vanilla, then pour the cheesecake mixture over the pecan filling.
  4. Place the springform pan on a cookie sheet and put it in the oven. Reduce the oven temperature to 325°F.
  5. Bake for 60–70 minutes, until a toothpick inserted in the center comes out almost clean. Turn off the oven and leave the cheesecake inside with the oven door closed for 1 hour.
  6. Run a knife around the edges of the cheesecake. Leave it in the pan until completely cooled.

Make the Topping

  1. In a small saucepan, combine the melted butter and brown sugar. Cook for 3–5 minutes, or until very bubbly.
  2. Stir in the 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 cheesecake in the refrigerator.

Notes

  • Use a 9-inch springform pan lined with parchment paper for the crust.
  • Stir the pecan filling constantly while bringing it to a boil and simmering so it thickens evenly.
  • Add the cheesecake eggs one at a time and avoid overbeating the mixture.
  • Allow the cheesecake to cool completely before releasing the pan and adding the topping.
  • Store the finished cheesecake in the refrigerator.

Find it online: https://cookingrecipetips.com/pecan-pie-cheesecake-creamy-cheesecake-with-sweet-pecan-pie-filling/