4.57 from 16 votes

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.

A pecan pie cheesecake on a white surface.


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.

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    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!

    Pecan pie cheesecake ingredients.
    Steps to make pecan pie cheesecake.
    Steps to make pecan pie cheesecake.
    A slice of pecan pie cheesecake on a serving spatula.

    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.

    A slice of pecan pie cheesecake on a plate.

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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.

    A slice of pecan pie cheesecake on a plate with a bite off the end.

    I have other recipes you might like including Pecan Butter Tarts, Maple Pecan Squares, Butterscotch Pecan Monkey Bread and Caramel Pecan Breakfast Casserole.

    You might also like Cherry Cheesecake Pizza, Cappuccino Cheesecake, Chocolate Pumpkin Cheesecake, Twix Cheesecake, Black Forest Cheesecake, Strawberry Cheesecake Bars, Blueberry and Lemon Cheesecake Bars, Caramel Pecan Cheesecake, Cinnamon Roll Cheesecake, Shoofly Pie, Peanut Pie or No-Bake Cherry Cheesecake

    What do you like better: pecan pie or cheesecake?

    4.57 from 16 votes

    Pecan Pie Cheesecake

    Created by Stacie Vaughan
    Servings 8
    Prep Time 15 minutes
    Cook Time 40 minutes
    Additional Time 3 hours
    Total Time 3 hours 55 minutes
    Creamy cheesecake filling is topped by a sweet layer of caramel pecans. This easy dessert recipe is one for the record books!

    Ingredients
     
     

    • 1 9-inch deep dish pie shell unbaked
    • 1 package cream cheese 8oz/250g package, softened
    • ½ cup sugar
    • 4 eggs
    • 1 tsp vanilla extract
    • 1 cup pecan halves
    • 1 cup caramel ice cream topping

    Instructions

    • Preheat oven to 375°F.
    • 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.

    Notes

    After 20 minutes, if you notice the pie is browning too quickly, loosely cover it with foil.

    Nutrition

    Serving: 1g | Calories: 380kcal | Carbohydrates: 26.9g | Protein: 9.5g | Fat: 26.8g | Saturated Fat: 9.6g | Cholesterol: 129.7mg | Sodium: 304.7mg | Fiber: 1.8g | Sugar: 16.2g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American/Canadian
    Keyword cheesecake, desserts, pecan pie

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    Recipe Rating




    32 Comments

    1. 5 stars
      This is my absolute favorite cheesecake to make! Everyone devours it…when I share

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