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Pecan Pie Cheesecake

This walnut pie Cheesecake takes two of my favorite desserts and combines them with something better than a classic walnut pie. This amazing pecan pie cheesecake is everything a cheesecake should be, decadent, sweet and homely delicious!

Ingredients In Pecan Pie Cheesecake

  • Graham crackers – These will be the binding component in our shell and offer a great molasses aroma.
  • Butter – Unsalted as always to control the sodium content of our honey.
  • Sugar – White powdered sugar is the best, we want a clean and beautiful taste in our peel.
  • Walnuts – half of the walnuts, then you get them a nice consistency.
  • Salt – We want some spices to enhance the crust taste.


I used cream cheese – 2 packs of Philadelphia cream cheese in full fat. Reduced fat can also be used to cut calories.
Sugar – Powdered and brown sugar gives us some sweetness and some caramel notes.
Eggs – Our basic binding agent for this cake is to ensure that the eggs are cooked correctly.
Without this, the desserts can taste a little plain – vanilla extract.
Salt – an important ingredient for seasoning our cake.

Sugar – We want brown sugar to give some size and complexity.
Corn syrup – Light corn syrup is best to create a sticky layer of sticky and sinful sweet.
Cream – Heavy cream is what I use today to make this layer completely worthy and rich.
Eggs – Today we want 3 big eggs, feel free to use.
Butter – Unbalanced to check the sodium content.
Vanilla extract – sweet without it, you can taste a little flat.
Salt – an important ingredient for seasoning our cake.
Pecans – Stellar matter! Chopped to be combined in this perfect little layer.




  • 1 cup graham crackers
  • 1 cup pecans
  • 1/4 cup granulated sugar
  • 1 pinch salt
  • 1/2 cup butter unsalted, melted


  • 24 oz cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 pinch salt

Pecan Pie Topping

  • 1/2 cup brown sugar packed
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 1/2 cups pecans roughly chopped

Pecan Pie Cheesecake


  1. Preheat your oven to 300 F. Spray the inside of a 9 inch springform pan with cooking spray.


  1. In a food processor, pulse together the graham crackers, pecans, sugar and salt until coarse crumbs form. Add the melted butter. Pulse until combined.
  2. Press onto the bottom of the prepared pan and set aside.


  1. Using the paddle attachment on your mixer, beat the cream cheese until smooth. Add the sugars, eggs, vanilla, and salt to the bowl of your mixer. Mix on medium speed until completely combined and smooth. About 5 minutes.
  2. Pour the mixture over the graham cracker crust. Smooth out as much as possible with a spatula. Bake for 30 minutes.

Pecan Pie Topping

  1. To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well combined. Add the pecans and mix with a spatula.
  2. Pour the mixture over the partially cooked cheesecake, and cook for another 40-50 minutes, or until golden brown.
  3. Cool completely, and then cover with plastic wrap. Refrigerate for at least 4 hours before serving.



  1. For this recipe you’ll need a 9xinch springform pan.
  2. The best way to prevent the cheesecake from cracking is by using a waterbath. However, I did not find this to be necessary since I covered the top of the cheesecake with the pecan pie topping.
  3. Make sure you wait until the cheesecake has cooled before running a knife around the rim of the pan to loosen the cake.
  4. Drizzle the cheesecake with caramel sauce if desired.
  5. This cheesecake will keep about 1 week in the fridge covered loosely with aluminum foil or plastic wrap.  You can also freeze it, just make sure you wrap it tightly with plastic freezer wrap, or place it in freezer bags.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Pecan Pie Cheesecake

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