Pecan Pie Cheesecake

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.

Ingredients in Pecan Pie Cheesecake

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!

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