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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Carol says
November 22, 2017 at 12:59 amWas 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.
Anonymous says
November 28, 2017 at 4:33 pmwill 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 ….
Harti says
August 19, 2018 at 9:08 pmthank for this recipe I like to try your cheese cake ,look really good ,I will let you know the out come
Klara says
November 17, 2018 at 6:40 amI 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…
kevin says
November 17, 2018 at 12:19 pmIt 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.
Janet says
November 18, 2018 at 11:28 amI made this today, Sunday. Will it keep in the fridge until Thursday?
kevin says
November 19, 2018 at 9:15 amYes it will!
Alyssa says
November 22, 2018 at 8:54 pmI 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?
kevin says
November 23, 2018 at 8:41 amI’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?
Monica says
December 23, 2018 at 1:11 pmHello! Will the topping get hard and solid while cooling or Will it remain like a sauce?
Thanks… from Italy 😁
kevin says
December 23, 2018 at 1:58 pmThe topping will remain soft but not too runny at room temperature and it will be pretty solid if you chill in the fridge. Enjoy!
Judy says
June 9, 2019 at 5:44 pmI 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.
Judy says
June 10, 2019 at 7:23 amCould you help me please.
kevin says
June 10, 2019 at 10:10 amIf 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!