Pecan Pie Cheesecake
This Pecan Pie Cheesecake takes two of my all-time favourite desserts and puts them into one mouthwatering dessert! It was sooooo good that I had a hard time to share it. Don’t worry, I did share. I’m not mean.
Pecan Pie Cheesecake
Sinfully rich and oh so decadent! Fans of both desserts will love this easy recipe.
I saved time and used a frozen pie crust, but you could make your own from scratch from your fave recipe if you prefer.
I can’t decide if the best part is the rich cheesecake filling or the sweet crunchy pecan topping. Married together, it’s a match made in heaven.
I was so pleased with how this cheesecake turned out. It will be a recipe that I’ll be making again and again. I gave a few pieces to my mom and friend and they told me that they were one of the best desserts I’ve made. That made me happy!
How to Make Pecan Pie Cheesecake
To start, beat together the cream cheese, sugar, one egg and vanilla extract with a mixer until it’s smooth. Spread the mixture into your unbaked pie shell. I like to use a deep dish pie shell since it holds more of the yummy filling.
Place the pecan halves evenly on top of the cheesecake mixture in the pie shell.
In another bowl, whisk the rest of the eggs. Add the caramel and whisk again until the mixture is fully combined. Pour on top of the pecan halves.
I put the pie on a baking sheet just in case anything spilled over. I’ve had that happen before and it wasn’t fun.
Bake for 40 minutes. Remove from oven and let it cool for one hour on a cooling rack. Then, put it in the fridge to chill for a few hours or overnight.
I know you might be tempted to cut it right away because it looks and smells delicious, but please wait. Give it a chance to firm up in the fridge it cuts nice and firm into pretty pieces.
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What to Serve with Pecan Pie Cheesecake
I drizzled caramel sauce over top of the pie pieces for an added layer of decadence. You could also top each piece with a scoop of vanilla ice cream.
Serve it to end a delicious meal or as a sweet afternoon treat with a cup of coffee.
What do you like better: pecan pie or cheesecake?
- 1 9-inch deep dish pie shell, unbaked
- 1 250g package cream cheese, softened
- 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup pecan halves
- 1 cup caramel ice cream topping
- Preheat oven to 375F.
- Beat together cream cheese, sugar, 1 egg and vanilla until smooth. Spread mixture into pie shell. Top with pecan halves.
- In another bowl, whisk together remaining eggs. Add caramel and whisk until combined. Pour mixture over the pecan halves.
- Bake for 40 minutes until lightly browned. Cool for 1 hour before putting in the fridge to chill for several hours or overnight.
After 20 minutes, if you notice the pie is browning too quickly, loosely cover it with foil.
- Pie Server
- KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
- Pyrex Prepware 3-Piece Glass Mixing Bowl Set
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 380 Total Fat: 26.8g Saturated Fat: 9.6g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 129.7mg Sodium: 304.7mg Carbohydrates: 26.9g Fiber: 1.8g Sugar: 16.2g Protein: 9.5g