• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Pecan Pie Cheesecake with Pecan Caramel Sauce

[heart_this] · Nov 20, 2017 · 30 Comments

Pecan Pie Cheesecake with Pecan Caramel Sauce

A pecan pie topped with a cheesecake topped with a pecan caramel sauce!

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
Pecan Pie Cheesecake with Pecan Caramel Sauce
Pecan Pie Cheesecake with Pecan Caramel Sauce
Pecan Pie Cheesecake with Pecan Caramel Sauce
Pecan Pie Cheesecake with Pecan Caramel Sauce
Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce
Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 12

A pecan pie topped with a cheesecake topped with a pecan caramel sauce!

ingredients
    For the crust:
  • 1 3/4 cups vanilla wafer crumbs (gluten-free for gluten-free)
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • For the pecan pie filling:
  • 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
  • For the cheesecake filling:
  • 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)
  • For the pecan caramel topping:
  • 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
directions
    For the crust:
  1. Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.
  2. For the pecan pie filling:
  3. 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.
  4. For the cheesecake filling:
  5. 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!)
  6. For the pecan caramel topping:
  7. 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.
Similar Recipes:
Maple Pecan Pie
Slow Cooker Pecan Pie
Sweet Potato Pecan Pie
Medjool Date Pecan Pie
Peach and Maple Sour Cream Pecan Pie
Maple Bourbon Bacon and Pecan Butter Tarts
Creamy Brie Sweet Potato Pecan Pie Soup
Pumpkin Pie Cheesecake
Pumpkin White Chocolate Cheesecake
Strawberries and Cream Cheesecake with Pretzel Crust
Lemon New York Style Cheesecake with Gingersnap Crust
Raspberry and Dark Chocolate Cheesecake
Chestnut Cheesecake
Guinness Chocolate Cheesecake
Butter Tart Cheesecake
Dark Chocolate Cheesecake
Blueberry Swirl Lemon Cheesecake
Carrot Cake with Dulce de Leche Cream Cheese Frosting
Caramel Soaked Almond Cake
Peppermint Chocolate Cheesecake
Pecan Pie Muffins
Butter Pecan Cookies
Pecan Pie Brownies
Chocolate and Peanut Butter Cheesecake

Cake, Cheesecake, Dessert, Food, Gluten-free, Recipe, Southern, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Carol says

    November 22, 2017 at 12:59 am

    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.

    Reply
  2. Anonymous says

    November 28, 2017 at 4:33 pm

    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 ….

    Reply
  3. Harti says

    August 19, 2018 at 9:08 pm

    thank for this recipe I like to try your cheese cake ,look really good ,I will let you know the out come

    Reply
  4. Klara says

    November 17, 2018 at 6:40 am

    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…

    Reply
    • kevin says

      November 17, 2018 at 12:19 pm

      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.

      Reply
  5. Janet says

    November 18, 2018 at 11:28 am

    I made this today, Sunday. Will it keep in the fridge until Thursday?

    Reply
    • kevin says

      November 19, 2018 at 9:15 am

      Yes it will!

      Reply
  6. Alyssa says

    November 22, 2018 at 8:54 pm

    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?

    Reply
    • kevin says

      November 23, 2018 at 8:41 am

      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?

      Reply
  7. Monica says

    December 23, 2018 at 1:11 pm

    Hello! Will the topping get hard and solid while cooling or Will it remain like a sauce?
    Thanks… from Italy 😁

    Reply
    • kevin says

      December 23, 2018 at 1:58 pm

      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!

      Reply
  8. Judy says

    June 9, 2019 at 5:44 pm

    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.

    Reply
    • Judy says

      June 10, 2019 at 7:23 am

      Could you help me please.

      Reply
    • kevin says

      June 10, 2019 at 10:10 am

      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!

      Reply
  9. Lisa says

    November 9, 2019 at 2:47 pm

    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?

    Reply
    • kevin says

      November 11, 2019 at 11:17 am

      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!

      Reply
  10. Julia says

    November 26, 2019 at 4:54 pm

    Do you need to allow time for the pecan pie filling to cool prior to adding the cheesecake filling?

    Reply
    • kevin says

      November 28, 2019 at 11:35 am

      You do not. Enjoy!

      Reply
  11. Debbie says

    December 26, 2019 at 10:16 pm

    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.

    Reply
  12. Elisabeth Schalla says

    December 28, 2019 at 11:59 am

    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!

    Reply
    • kevin says

      December 29, 2019 at 10:49 am

      I’m glad you like it!

      Reply
  13. Denise B says

    December 16, 2020 at 6:26 pm

    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!!

    Reply
  14. Abby says

    November 7, 2021 at 11:51 am

    For the toasted pecans, do I buy the pecans pre-toasted? Or can you share instructions on how to toast pecans?

    Reply
    • kevin says

      November 8, 2021 at 3:29 pm

      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!

      Reply
  15. Tim Baker says

    November 24, 2021 at 8:30 pm

    What can I use instead of vanilla wafer crumbs ?

    Reply
    • kevin says

      November 29, 2021 at 2:11 pm

      You can also use graham crackers or even chocolate cookies (Oreos) for something different!

      Reply
  16. Abi Santor says

    February 4, 2022 at 3:32 pm

    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!

    Reply
  17. kerry says

    November 22, 2022 at 1:41 pm

    Hi! I did this in 8 in spring form and nowhere nears all of cheesecake layer fit in pan!

    Reply
  18. Wendy Carter says

    November 25, 2022 at 9:45 am

    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!

    Reply

Trackbacks

  1. 22 Delightful Ideas For Easy Creamy Desserts 2022 says:
    August 13, 2022 at 8:55 am

    […] 6. Pecan Pie Cheesecake […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.