Pecan Pie Cheesecake combines two epic desserts into one, making it the perfect Thanksgiving dessert! Any cheesecake lover will absolutely devour this cheesecake, which has a pecan pie layer below the cheesecake, as well as a caramel pecan topping. It is nothing short of amazing and will be loved by everyone.

When it comes to dessert on Thanksgiving, I’m a go-big-or-go-home type of gal. Whether it’s my Turtle Pumpkin Cheesecake, Chocolate Pecan Pie, or my Chocolate Cheesecake Pecan Pie Bars, I love an epic and impressive dessert. This Pecan Pie Cheesecake is another one of those desserts that will be hard to forget.

What You’ll Need

For the Crust:

• Graham Crackers
• Pecans
• Butter

For the Pecan Pie Layer:

• Corn Syrup
• Sugar
• Melted Butter
• Eggs
• Pecans
• Vanilla Extract

For the Cheesecake:

• Cream Cheese
• Sugar
• Vanilla Greek Yogurt
• Eggs
• Cornstarch
• Salt

For the Topping:

• Butter
• Brown Sugar
• Cinnamon
• Heavy Whipping Cream
• Pecans

 

As you can tell, this cheesecake is not lacking in butter, sugar, or pecans! That’s the way a Thanksgiving dessert should be – decadent and a very special treat!

How to Make Pecan Pie Cheesecake

1. First, make the crust. In a large food processor, pulse the graham crackers until they resemble crumbs. Add the pecans and pulse more until they’re also fine crumbs. Add the melted butter and pulse until it’s well combined.
2. Press the crumb mixture into a well greased 9″ springform pan. The crumbs should go about halfway up the sides of the pan and form a thick layer on the bottom. Bake the crust in a 350 degree oven for 8 minutes.
3. Next, make the pecan pie layer. In a saucepan, add the corn syrup, sugar, melted butter, eggs, vanilla, and pecans, and bring to a boil, stirring constantly. Reduce the heat and let simmer for about 5 minutes, until it’s thickened. Let it cool slightly and then pour it into the crust after it’s out of the oven.
4. Set that aside and make the cheesecake filling.
5. In a large bowl with electric mixer, beat the room temperature cream cheese until it’s creamy. Add in the sugar, vanilla Greek yogurt, and beat until combined, followed by the eggs, one at a time. Lastly stir in the cornstarch and salt.
6. Add the cheesecake filling on top of the pecan pie layer and then bake in a 350 degree oven for 1 hour. After 1 hour, turn off the oven and keep the cheesecake in there for one more hour. Remove from the oven and then chill completely in the refrigerator for at least 6 hours, preferably overnight.
7. Lastly, make the caramel pecan topping. In a saucepan, add the butter, brown sugar, and cinnamon, and cook over medium heat, stirring constantly, for about 3 minutes. Remove from heat and stir in the heavy cream and pecans. Let it cool to room temperature (about 20-30 minutes) and then pour over the cooled cheesecake.
8. Slice and enjoy!

Tools I Use to Make Pecan Pie Cheesecake

9″ Springform Pan – definitely a must-have when making cheesecake!

Hand Mixer or Stand Mixer – also very handy when making cheesecake.

Spatula – this is really helpful when scraping down the edges of the mixing bowl or scraping out the pecan pie filling.

 

Pecan Pie Cheesecake Questions

1. Can this cheesecake be frozen? Yes! You can make this cheesecake, except for the caramel pecan topping, and freeze it for up to 6 months. You can freeze it whole or in slices, tightly wrapped in plastic wrap or something similar. Wait until you’re ready to eat it to make the caramel pecan topping. Thaw in the refrigerator one day in advance.
2. Should this cheesecake be stored in the refrigerator? Yes, you should store it, covered, in the refrigerator.
3. Can pecan pie cheesecake be made in advance? Yes. You can make this cheesecake up to 3 days in advance. I recommend making the caramel pecan topping the day-of.
4. Why don’t you bake it in a water bath? I have definitely baked many cheesecakes in a water bath, which reduces the likelihood of cracking. However, since this cheesecake is topped with the caramel pecan topping, I skipped that step. I had some slight cracking but this doesn’t affect the taste and it’s covered with the caramel pecan topping so no one will see them!

Pecan Pie Cheesecake Tips

Don’t over-beat the cheesecake! Over-beating the cheesecake adds a lot of air to the batter. Reduce over-beating for a smooth cheesecake filling.

Run a knife along the cheesecake immediately after removing it from the oven. The pecan pie filling gets pretty sticky once it cools, and you don’t want problems removing the cheesecake from the pan!

Like this recipe? Check these out, too!

Turtle Pumpkin Cheesecake

Bailey’s Cheesecake

No Bake Eggnog Cheesecake

Pecan Pie Cheesecake

A combination of pecan pie and classic cheesecake makes one epic holiday dessert!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, holiday dessert, holidays, pecans, pie, thanksgiving, thanksgiving dessert

Prep Time: 45 minutes

Cook Time: 2 hours

Chill Time: 6 hours

Total Time: 8 hours 45 minutes

Servings: 16 servings

Calories: 607kcal

Author: Taylor

Ingredients

Crust:

• 18 graham cracker sheets
• 1/2 cup pecans
• 8 tbsp unsalted butter, melted

Pecan Pie Filling:

• 1 cup granulated sugar
• 2/3 cup light corn syrup
• 1/3 cup melted butter
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 1/2 cups chopped pecans

Cheesecake:

• 32 ounces cream cheese at room temperature
• 1 cup granulated sugar
• 1 cup whole milk vanilla Greek yogurt
• 4 large eggs
• 1 tbsp cornstarch
• 1 tsp salt

Caramel Pecan Topping

• 4 tbsp unsalted butter
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup heavy whipping cream
• 1 cup chopped pecans

Instructions

Crust:

• Preheat the oven to 350 degrees F.
• Liberally grease a 9" springform pan with cooking spray and wrap the bottom with foil.
• Place graham crackers into a large food processor and pulse until they resemble fine crumbs. Add the pecans and continue to pulse until they are also crumbs.
• Add the melted butter, pulsing until it is well combined. You may need to scrape down the edge of the food processor a time or two.
• Press the crust mixture into the bottom and up the sides of the springform pan. You want a thick layer on the bottom and the crumbs going about halfway up the sides of the pan.
• Bake in the preheated oven for 8 minutes.

Pecan Pie Filling

• In a saucepan, add the sugar, corn syrup, melted butter, eggs, vanilla, and pecans and bring to a boil. Stir constantly.
• Reduce the heat and simmer for about 5 minutes, until the mixture has slightly thickened. Let it cool slightly, for about 15 minutes, and then pour over the baked crust.

Cheesecake

• In a large bowl with electric mixer, beat the room temperature cream cheese until it's creamy.
• Add in the sugar and Greek yogurt, and beat until combined, followed by the eggs, one at a time. Scrape down the edges of the bowl as needed.
• Lastly stir in the cornstarch and salt until combined, being careful not to overbeat it.
• Add the cheesecake filling on top of the pecan pie layer. Place the cheesecake onto a baking dish and then bake in a 350 degree oven for 1 hour.
• After 1 hour, turn off the oven and keep the cheesecake in there for one more hour.
• Remove from the oven. The cheesecake will still appear jiggly, but it will set up! Immediately run a knife around the edges of the cheesecake to prevent any caramel that escaped from the crust from sticking to the edge of the pan.

  Chill completely in the refrigerator for at least 6 hours, preferably overnight.

Caramel Pecan Topping

• In a saucepan, add the butter, brown sugar, and cinnamon, and cook over medium heat, stirring constantly, for about 3 minutes.
• Remove from heat and stir in the heavy cream and pecans. Let it cool to room temperature (about 20-30 minutes).

  Remove the cheesecake from the springform pan, and then pour the caramel pecan topping over the cheesecake.
• Slice and enjoy!

Nutrition

Calories: 607kcal | Carbohydrates: 53g | Protein: 9g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 503mg | Potassium: 205mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1152IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

Tried this recipe?Mention @greensnchocolate to let me know!

Need more ideas?Find all of my recipe pins @greenschocolate