Pecan Pie Cheesecake

5 from 2 votes

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

Prep Time45

Cook Time2

Chill Time6

Total Time8 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 607kcal

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.

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.

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.

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!