Pecan Pie Cheesecake

Pecan Pie Cheesecake


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Who says need to go to Cheesecake Factory to purchase Pecan Pie Cheesecake? With this recipe, you can make it in your very own kitchen! Instead of using graham crackers to make the crust, vanilla wafer crumbs will give it that nummy vanilla crust in the cheesecake. And of course, what’s a pecan pie cheesecake without lots of pecans. And who says you can never have too much butter? Treat yourself and your family with this Pecan Pie Cheesecake recipe!

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Time needed

30 min preparation + 1 days cooking

Serving Size / Yield

6-8 servings


  • Crust:
  • 1 ¾ cups of vanilla wafer crumbs
  • ¼ cup of light brown sugar
  • 1/3 cup of unsalted butter, melted
  • Pecan filling:
  • 1 cup of granulated sugar
  • 2/3 cup of light corn syrup (or honey)
  • 1/3 cup of unsalted butter
  • 2 large eggs, beaten
  • 1 ½ cups of pecans, chopped
  • 1 teaspoon of vanilla extract
  • Cheesecake filling:
  • 1 cup of cream cheese, softened
  • 1 ¼ cups of light brown sugar
  • 2 tablespoons of all-purpose flour
  • 4 large eggs
  • 2/3 cups of heaving whipping cream
  • 1 teaspoon of vanilla extract
  • Garnish:
  • 2 cups of Dulce de Leche
  • 2/3 cup of pecan halves
  • 2 tablespoons of vanilla wafer crumbs

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Preheat the oven to 350F.
In a large mixing bowl, combine the vanilla wafer crumbs and brown sugar. Slowly add the melted butter and stir. Using a 9 inch spring form pan, press the crust mixture evenly into the bottom and up the side. Bake for 6 minutes or until it has a nice brown color. Let it cool.
Pecan Filling:
In medium saucepan, mix together the sugar, light corn syrup, butter, eggs, pecans, and vanilla before heating up. Stir it well for about 2 minutes. Bring it to boil over medium-heat for another 3 minutes. Reduce the heat to low and let it simmer for 6 minutes. Stir every 1 minute. Pour the pecan filling into the crust and set it aside.
Cheesecake Filling:
Reduce the oven to 325F.
In a large mixing bowl, beat the cream cheese until it looks creamy. Add the brown sugar and flour until it looks fluffy. Add the eggs one at a time and beat them until it is well combined. Then, add the heavy cream and vanilla extract. Pour the cheesecake filling over the pecan filling.
Place the cheesecake on a cookie sheet. Bake for 1 hour. When the hour is up, turn off the oven and leave the cheesecake in the oven for another hour.
Before taking it out of the pan, take a knife and run it around the edges of the cheesecake to release the sides. Let the cheesecake cool down for 30 minutes on wire rack and place in the refrigerator to cool completely for 6 hours. For best results, leave the cheesecake overnight.
In microwave safe bowl, pour 2 cups of Dulce de Leche and heat it up for 30 seconds. Spread it on top of the cheesecake. Decorate the cheesecake with pecans and vanilla wafer crumbs. Refrigerate for 30 minutes.

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