Pecan pie and cheesecake are two of my all time favourite desserts (especially for Thanksgiving) and combining the two makes things even better! This decadent treat starts out with the pecan pie filling which is simmered on the stove top until it thickens before pouring it into the crust in a springform pan. Next up is the cheesecake layer which is a pretty basic cheesecake recipe using brown sugar instead of regular sugar which goes with the flavours of pecan pie. The whole thing is baked until both layers are set before cooling and enjoying! This two layer cake of pure magical delight is amazing all by itself but why stop there when you can top it all off with a simple pecan caramel sauce? This pecan pie cheesecake with pecan caramel sauce is easy to make and perfect for any special occasion, holiday dinner or any time at all!
Pecan Pie Cheesecake with Pecan Caramel Sauce
A pecan pie topped with a cheesecake topped with a pecan caramel sauce!
ingredients
- 1 3/4 cups vanilla wafer crumbs (gluten-free for gluten-free)
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 cup brown sugar
- 2/3 cup maple syrup (or corn syrup)
- 1/4 cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract (optional)
- 1 1/2 cups pecans, toasted and chopped
- 3 (8 ounce) bricks cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup heavy/whipping cream
- 2 teaspoons vanilla extract (optional)
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon cinnamon
- 1 cup toasted pecans, chopped
For the crust:
For the pecan pie filling:
For the cheesecake filling:
For the pecan caramel topping:
directions
- Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.
- Mix the brown sugar, maple syrup, butter, eggs, vanilla and pecans, bring to a simmer over medium heat, stirring, in a sauce pan and cook until it thickens, about 5 minutes, before pouring into the crust in the springform pan.
- Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the pecan pie filling in the spring-form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)
- Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon and pecans and let cool before pouring on the cooled cheesecake.
For the crust:
For the pecan pie filling:
For the cheesecake filling:
For the pecan caramel topping:
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Was looking for a dessert to go with my Christmas beef wellington and I think this might just beat out the sticky toffee pudding I was going to do. I don't have much experience with baked cheese cake but this looks so good and the intructions easy to follow even if I do mess up at the very least I'll have real fancy pudding. Thanks.
will be making this for my daughter's 30th , can i make this in advance and freeze it !!!!
I am not much a cheesecake lover ( might be now ) but she is ….
thank for this recipe I like to try your cheese cake ,look really good ,I will let you know the out come
I love your recipes, but when trying this one, I had troubles with the pecan pie filling – I couldn’t bring it to boil, it started turning into a sort of omelette… I’m a complete baking newbie, would you please have any idea where I might have gone wrong? (I poured it still liquid on the crust and baked for a few minutes before adding the rest, and it tastes delicious, although it falls apart a bit, so I’m happy nevertheless). Thanks so much…
It sounds like the eggs may have cooked, scrambled style, due to high temperature. I have updated the recipe to specify the temperature for cooking the pecan pie filling. It will still be a liquid when pouring it into the crust but it should be a thick liquid.
I made this today, Sunday. Will it keep in the fridge until Thursday?
Yes it will!
I made this for Thanksgiving, and it was a hit. My pecan bottom was a bit runny, not sure what I did wrong there, but tasted great. I live in a higher altitude, would that affect the cheesecake cooking at all?
I’m glad you like it! Did the pecan sauce thicken in the sauce pan before you placed it into the crust or was it still pretty runny then as well?
Hello! Will the topping get hard and solid while cooling or Will it remain like a sauce?
Thanks… from Italy 😁
The topping will remain soft but not too runny at room temperature and it will be pretty solid if you chill in the fridge. Enjoy!
I don’t understand about heating the eggs to just boiling. How do the eggs not cook? Please explain. It certainly sounds delicious.
We don’t get butter like you do. Our butter comes as 200 gram block. I have no idea how to weigh a cup of butter. Can you help?
Why must the butter be unsalted?
Thank you.
Could you help me please.
If you bring the heat up slowly and stir constantly the eggs will come up to temperature without cooking (scrambled style). 1 cup of butter is 227g butter. You can use salted butter and it will simply make this more of a sweet and salty cheesecake, which is also nice! Enjoy!
Did this recipe get updated recently? Trying to find one I made a year or two ago, and thought this was it…but am certain there were no Nilla wafers in the recipe I used. Did this used to call for graham crackers?
The recipe has not been updated and graham crackers are also amazing! Use the same amount of graham cracker crumbs instead of vanilla wafer crumbs!
Do you need to allow time for the pecan pie filling to cool prior to adding the cheesecake filling?
You do not. Enjoy!
Made this for Christmas dinner. Followed the recipe as written, and it was rich and delicious. Tasted just like a pecan pie, which my hubby was craving. We loved it! Thank you for sharing this recipe.
I made this last week, as I put it in the oven I realized I didn’t add the 1/4 cup whipping cream to the cream cheese mixture. It did t make a difference, it was amazing!
It’s a very very rich dessert to make it for a larger group and make the pieces small. But definitely a very delicious dessert!
I’m glad you like it!
Ohhhh my gosh, I made this for Thanksgiving and I almost died and went to heaven! This dessert is the BEST I have ever eaten!! My brother-in-law even offered to divorce my sister and marry me! Everyone LOVED this. Thank you Kevin, your recipes are quickly becoming my favorite!!
For the toasted pecans, do I buy the pecans pre-toasted? Or can you share instructions on how to toast pecans?
I buy them raw and toast them in a pan over medium heat until fragrant, stirring every few minutes and watching to make sure they do not burn. Enjoy!
What can I use instead of vanilla wafer crumbs ?
You can also use graham crackers or even chocolate cookies (Oreos) for something different!
Making this for mine and my father-in-laws birthday, smells amazing and I can’t wait to try it. Heads up for anyone buying pecans on a budget, 2+ cups of chopped nuts does not equal 24 ounces of halved pecans lol, bought way more than I needed. I’d say if your store doesn’t have chopped or you’re frugal like me and its cheaper to buy halves you only need about a10-12 ounce bag. Thanks for the recipe!
Hi! I did this in 8 in spring form and nowhere nears all of cheesecake layer fit in pan!
I made this for Thanksgiving and what a hit it was!! Everybody raved over it and said they wanted it to be our dessert for Christmas too.
Thank you for sharing such a wonderful recipe!
I have my pecan pie/cheesecake baking as I type this….my question is will this release properly from the springform pan ? … didn’t say anywhere that the sides of the pan should be buttered.
This will release well from the springform pan. After it cools the sides will pull away a little from the edges and if there is any sticking you can easily run a knife around the edge before releasing the spring form pan.
I have made this for a few years and now everyone expects it because they love it so much! Thanks for a great recipe.
If I were to try this as bars vs a round cheesecake, do you think I could do it in a 9×13 pan or perhaps two 8×8’s? And then adjust a cook time a bit? Thanks!