Pecan Pie Cheesecake

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Pecan Pie Cheesecake

pecan pie cheesecake
Last year we were determined to start a new tradition of making 1 thing new each Thanksgiving. This was the thing that we made new last year and our family requested it again for this year. We think our new item last year has become a staple item for future. This is simple to make, but make sure you have all items and read over the instructions before starting. We can’t wait to hear how your cheesecake turned out!

Preheat the over to 350 degrees. 
Pecan Pie Cheesecake Ingredients


  • 2/3 Cup Dark Corn Syrup
  • 1 1/2 cups chopped pecans
  • 3 8oz pkg Cream Cheese
  • 2 tbsp All Purpose Flour
  • 6 Eggs
  • 2/3 Cup Heavy Whipping Cream
  • 2 tsp Vanilla extract


  • 1/4 Cup Firmly Packed Brown Sugar
  • 1/3 Cup of Melted Butter
  • 1 3/4 Cup of Graham Cracker finely ground.  We used our Ninja and it did awesome!

Combine Graham Cracker Crumbs and Brown Sugar in a bowl and stir in the melted butter.  When mixed well, Press into bottom and up the sides around an inch of a 9″ springform pan.  Put into the oven for 6 minutes. Set aside to Cool. After removing from oven turn the oven back down to 325 degrees.

  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, Stirring constantly. Pout into crust and set aside.

  • 3 8oz packages of cream cheese
  • 1 1/4 cups Firmly Packed Brown Sugar
  • 2 tbsp All Purpose Flour
  • 4 Eggs
  • 2/3 Cup Heavy Whipping Cream
  • 1 tsp Vanilla Extract

Make sure your oven did get dropped down to 325 degrees once the crust came out of the oven. With a hand or stand mixer, I suggest a stand mixer. Beat cream cheese a medium speed until creamy, it is important not to rush this part. Add brown sugar and flour and beat until fluffy. Add eggs in one at a time, beating well after each one. Stir in cream and vanilla. Pour oven pecan filling.

Bake at 325° for 1 hour, then turn off the oven and leave the cheesecake in the over with the door closed for 1 hour.  DO NOT OPEN YOUR OVEN DOOR ANY WHILE COOKING.  When the hour of cooking is over, the middle may still look giggly, but that is okay. It will finish cooking with the next hour that the oven is turned off.

In order to keep the top of your cheesecake from cracking you want to do a water bath for it.  I’ve never been brave enough to actually put the cheesecake wrapped in aluminum foil, but we did learn about another water bath method that has worked very well for all of our cheesecakes.  We get a Large CorningWare Dish and fill it 3/4 the way full with water and put it on a cookie sheet.  We place this on our lower rake of the oven and put the cheesecake on the middle rack. You want the CorningWare Dish to be right under the cheesecake.

Pull the cheesecake out of the oven after the 2 hours and let it set on the counter for 30 minutes to cool off.  Then take a knife around the outside edges to help break the crust from the side of the spring form pan.  Then release the spring on the pan.

As much as I know you want to dig in right now, it has to go in the fridge for at least 4 hours.


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