Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base.
Fall is officially upon us and I can think of no better way to celebrate than with pecan pie!
But not just any pecan pie, I’m talking about a pecan pie cheesecake. A rich creamy cheesecake topped with real pecan pie filling. Sounds incredible, doesn’t it?
This recipe is a fun way to take two well-loved classics and combine them into one. It tastes so good, you’ll want to make it all season long.
Don’t let this recipe scare you. I know there are quite a few ingredients and the steps to making the cheesecake look overwhelming but it’s really not that complicated.
Can pecan pie cheesecake be frozen?
Yes, it certainly can. After it has set in the refrigerator, remove the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil.
It can be frozen for up to 2 months. Thaw the frozen cheesecake overnight in the refrigerator.
How to make pecan pie cheesecake?
Step 1: Prepare the cheesecake batter
The batter for this recipe is very similar to my basic cheesecake recipe. I scaled it back some so there would be room for the pecan pie filling on top.
Step 2: Bake the cheesecake layer
Pour the cheesecake filling over a graham cracker crust and bake it for 30 minutes. The cheesecake will be just set enough to hold the filling without collapsing.
Typically, I’d recommend using a water bath for cheesecakes but it’s really not necessary for this one since we are topping it with pecan pie filling.
Step 3: Make the pecan pie topping
Start on this step while the cheesecake is baking!
I researched my heart out to find the best pecan pie filling for today’s cheesecake. I ended up using a recipe from Joy of Baking.
The filling calls for rum but you could bourbon also. Or if you don’t want to use alcohol, you can mix in vanilla extract instead.
The topping is a bit runny and may leak down to the bottom of the pan during baking. This happened to me and “glued” my springform together. This made it very difficult to remove the sides from the pan.
I tried lining my pan with foil but that didn’t work either because the foil stuck to the crust. I’m saying all this to let you know the cheesecake is a PAIN in the rear to remove from the pan!
But don’t let that stop you from making it. It is delicious and just requires a little patience when loosening the springform.
Step 4: Top the cheesecake and bake
Pour the pecan pie filling over the cheesecake and immediately put it back in the oven.
Bake it for another 40-50 minutes. The top should look golden brown and crisp.
Pecan pie cheesecake does need to be refrigerated for at least 4 hours before serving but it’s better if you let it chill overnight.
When you go to slice it, use a sharp knife and run it under hot water to warm the blade. Carefully wipe the water off the blade then make a cut in the cheesecake. Repeat this step with each cut and your slices should come out perfect.
Tips for making pecan pie cheesecake
- As with all cheesecakes, this one needs time for preparation and refrigeration. Plan accordingly.
- No water bath is needed for this recipe. The cheesecake will remain creamy and any cracks that may form will be covered with the topping.
- Bake this cheesecake on the middle rack.
More cheesecake recipes you’ll love
Pecan Pie Cheesecake
For the crust
- 1 and 1/2 cups (213 g) graham cracker crumbs
- 1/2 cup (49 g) finely ground pecans, From about 2/3 cup of whole pecans
- 1/4 cup (55 g) light brown sugar, packed
- 5 tablespoons unsalted butter , melted
For the filling
- 24 ounces (680 g) cream cheese , softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (172 g) sour cream , room temperature
- 1 tablespoon vanilla extract
- 3 large eggs , room temperature, lightly beaten
For the topping
- 1 cup (220 g) dark brown sugar, packed
- 2/3 cup (227 g) dark corn syrup
- 1 tablespoon rum, *
- 1/4 cup (56 g) unsalted butter
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 2 cups (198 g) coarsely chopped pecans
Make the crust
- Move the oven rack to the middle position and heat the oven to 350°F. Line a 9-inch springform pan with foil and spray lightly with nonstick spray; set aside.
- Combine the graham cracker crumbs, ground pecans, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the prepared pan.
- Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined.
- Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
- Bake for 30 minutes. Once the cheesecake goes into the oven, begin working on the topping.
Make the topping
- Combine the dark brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook over medium heat until it reaches a boil, stirring constantly.
- Remove from heat and let cool while the cheesecake is baking. Meanwhile, whisk the eggs, salt, and cream together; set aside.
- Once the cheesecake has baked for 30 minutes, remove it from the oven.
- Slowly whisk the egg mixture with the cooled sugar syrup until well combined. Stir in the chopped pecans and pour over the top of the cheesecake.
- Return the cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp. (If the edges of the pecan topping are over browning during baking, cover with foil.)
- Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving.
Make ahead tip
- The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
- Pecan pie cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Thaw overnight in the refrigerator.