Take pecan pie to another level by turning it into cheesecake! Super creamy base topped by a sweet and sticky pecan topping creates the best Thanksgiving dessert yet!
This is the best cheesecake I’ve ever eaten, and quite possibly the best dessert ever. It’s just unbelievably delicious. If you love Pecan Pie, and like me, you’re a cheesecake lover, you will love this.
This is an absolutely stunning dessert to serve to guests, or on a dessert or buffet table. Everyone will love it, and it will become your go to Holiday dessert.
The cheesecake is smooth and creamy, and the crust is crunchy, and so flavorful. But it’s that topping that really makes it stand out, with the sweet silky pecan pie filling, and then the crunchy pieces of nuts. When you put it all together, it’s really amazing. You’ll fall in love with this one, so be sure to keep it in your favorites file.
How to Make Pecan Pie Cheesecake
For the Crust
In a large microwave safe bowl, melt the stick of butter for the crust. Place the pecans in a small blender and pulse until ground, or crumb-like. Add the graham cracker crumbs, ground pecans, sugar, and salt to the melted butter, and stir well to coat. Line the bottom of a 9 inch spring-form pan with Parchment paper, and press the graham cracker crust mixture evenly into the pan. Place the Spring-form pan/crust into the freezer.
For the Cheesecake
In the mixing bowl of a stand mixer, place the softened cream cheese, and heavy cream, and blend until smooth and creamy. Add the brown sugar, white sugar, vanilla, and eggs, one at a time, and blend well. Add the corn starch, and mix until well blended. Remove the crust from the freezer, and pour the cheesecake filling into the spring-form pan. Place in the oven at 425 degrees for 20 minutes, and then turn the heat down to 300 degrees and bake an additional 45 minutes. If the cheesecake cracks on top during baking, that’s okay, because you’ll be adding the topping. and it won’t be visible. Once the cheesecake is baked, Take it out of the oven, and place on the counter white you make the topping.
Please note: I placed my Spring-form pan (with the cheesecake in it) in a larger spring-form pan to prevent the topping from running over the sides – and added foil to the outside of the spring-form pan the cheesecake is in; you don’t have to place it in another pan, I just did that to prevent a spill. You can just place foil under the cheesecake in the oven – but, you do need to wrap the spring-form pan the cheesecake is in, in foil, as it will prevent the crust from burning, because you’re going to bake it again to set the topping).
For The Topping
In a heavy saucepan, add the butter, and heat until melted. Add the pecans, brown sugar, white sugar, corn syrup, heavy cream and vanilla, and cook on low until all blended. Add the flour, and stir well to thicken. Place foil around the outside of the Spring-form pan the cheesecake is in, and up the sides, to prevent topping from running over. Pour the topping over the cheesecake, and return to the oven. Bake at 350 degrees for 1 hour, or until the topping is thick, set, and golden brown. (you can stick a toothpick in the topping to see if it has set up, and no longer runny). Remove from the oven, and allow to cool to room temperature – about 3 hours. When cooled, wrap in parchment paper and then in foil, and refrigerate overnight for best results. (I refrigerated mine for 24 hours before serving). Serve in 2 inch pieces, and Enjoy!
- Like all cheesecakes, this one takes time to prep, cook, and cool before serving. Make sure to read the recipe in full and plan your schedule accordingly to ensure its ready at the time you need
- Don’t stress over any cracks that might form in the top of your cheesecake. It’s all going to be covered by the delicious topping, so no one will ever know!
- Cheesecake will typically keep in the fridge for up to about 5 days, as long as it is securely wrapped or stored in an airtight container. It can also be wrapped tightly in Saran Wrap and then foil and frozen until ready to serve.
More Recipes to Try:
- Christmas No-Bake Cheesecake
- Classic Pecan Pie Bars
- Instant Pot Pumpkin Swirl Cheesecake
- Sugared Cranberry Cheesecake