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    Home » Dessert » Cheesecake » Pecan Pie Cheesecake

    Pecan Pie Cheesecake

    Published: Nov 14, 2022 · Modified: Apr 4, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Pecan Pie Cheesecake recipe is TO-DIE-FOR with creamy cheesecake, a graham cracker and pecan crust, and gooey caramel pecan pie topping.

    Pecan pie and cheesecake are two holiday favorites so a combination of the two is a sure winner!

    Pecan Pie Cheesecake Dessert Recipe

    I’ve shared multiple cheesecake dessert recipes from the original blueberry cheesecake dessert to the most recent caramel apple cheesecake dessert recipe. Every one of them is fabulous but this Pecan Pie Cheesecake just might be my favorite of all time!

    What You’ll Find In This Post About Making Pecan Pie Cheesecake

    • Graham Cracker and Pecan Cheesecake Crust
    • Cheesecake Layer
    • Pecan Pie Topping
    • Frequently Asked Questions
    top down view of pecan pie cheesecake slices.

    Graham Cracker and Pecan Cheesecake Crust

    When making the crust for this pecan pie cheesecake we used a combination of graham crackers and chopped pecans instead of using a basic graham cracker crust. The pecans as flavor and texture to the crust!

    • First, crush 9 graham cracker sheets. These are the full sheets of four small graham crackers that you find when you open the sleeve of graham crackers. You should have about one cup of graham cracker crumbs.
    • You can crush the graham crackers in a food processor if you have one. Or put the graham crackers in a gallon-size ziptop bag and use a rolling pin to crush them.
    • Next, mix together the crushed graham crackers, chopped pecans, brown sugar, and melted butter. Press the mixture into a 9×13-inch pan.
    • The easiest way to flatten the crust is to use a small measuring cup or drinking cup with a flat bottom. Otherwise, try sliding your hand into a plastic sandwich baggie and use your covered fingers and hand to flatten the crust.
    cheesecake layer

    Cheesecake Layer

    The smooth, creamy cheesecake layer is in the middle of the dessert. It’s so easy to prepare. You use this cheesecake as the base for any of your favorite cheesecake toppings!

    • First, beat two 8-oz packages of softened cream cheese until smooth and fluffy. If you need to soften your cream cheese in a hurry, place the foil-wrapped blocks of cream cheese in hot water for several minutes until softened but not melted.
    • Next, beat four eggs and then add them to the cream cheese. Also, add one cup of granulated sugar and vanilla extract. Beat until smooth, scraping the bowl occasionally.
    • Finally, pour the cheesecake filling over the graham cracker crust. Bake at 375˚F for 22-25 minutes or until the top is dry to the touch. Cool the cheesecake completely before making the pecan pie sauce.
    Pecan Pie Cheesecake Dessert Recipe in Pan

    Pecan Pie Topping

    And now for the grand finale…the pecan pie sauce for the top of the cheesecake! I’m warning you that it’s going to be hard to resist eating the sauce with a spoon instead of putting on the cheesecake.

    • In a large pot, mix together brown sugar and flour. Stir in heavy cream, butter, and corn syrup.
    • Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring constantly.
    • Remove from the heat and stir in chopped pecans and vanilla. Allow the mixture to cool for a few minutes and then pour the mixture over the cooled cheesecake and spread it out evenly.
    • Place in the fridge to allow the pecan pie sauce to cool and thicken. Store in the fridge.
    Pecan Pie Cheesecake Dessert Recipe

    Frequently Asked Questions

    Can pecan pie cheesecake be made ahead of time?

    Yes, you can make this cheesecake ahead of time and store it in the refrigerator overnight.

    What other toppings can I use?

    If you want to skip the pecan pie topping, you can top the cheesecake with canned pie fillings such as strawberry, blueberry, or cherry, fresh fruit, or pudding and whipped cream.

    Do you need to cool the pecan pie topping before adding it to the cheesecake?

    Yes, you should allow the pecan pie topping to cool for a bit before adding it but don’t wait too long because it will start to thicken as it cools.

    Want more cheesecake recipes? Try these next:

    • This Pumpkin Cheesecake recipe is smooth and creamy with a gingersnap crust! Top it with whipped cream and a sprinkle of cinnamon.
    • Banana Cheesecake Dessert has layers of cheesecake, banana cream pudding, and cool whip on a graham cracker crust and is topped with banana slices!
    • Strawberry Cheesecake Dessert is creamy and smooth with strawberry pie filling and whipped cream. It’s been part of our family for generations!
    • Chocolate Cheesecake Dessert features a chocolate graham cracker crust, layers of creamy cheesecake, and smooth chocolate pudding with cool whip on top!
    pecan pie cheesecake slice.

    Pecan Pie Cheesecake

    This Pecan Pie Cheesecake recipe is TO-DIE-FOR with creamy cheesecake, a graham cracker and pecan crust, and gooey caramel pecan pie topping.
    4.29 from 21 votes
    ↑ Click stars to rate!
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    Prep Time: 20 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 20
    Prevent your screen from going dark

    Equipment

    Cuisinart Hand Mixer
    Calphalon Sauce Pan
    HIC Ramekins
    Glass Mixing Bowl Set

    Ingredients

    Graham Cracker and Pecan Cheesecake Crust

    • 9 graham crackers (about 1 cup crushed)
    • 2/3 cup chopped pecans
    • 1/2 cup brown sugar
    • 1/4 cup butter melted

    Cheesecake Filling

    • 16 oz cream cheese (two 8-oz packages) softened
    • 4 eggs beaten
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract

    Pecan Pie Sauce

    • 2 cups brown sugar
    • 1 tablespoon flour
    • 3/4 cup heavy cream
    • 1/2 cup butter cubed
    • 1 tablespoon light corn syrup
    • 2 cups chopped pecans
    • 2 teaspoon vanilla extract

    Instructions

    Graham Cracker and Pecan Cheesecake Crust

    • Crush the graham cracker. Mix together the crushed graham crackers, chopped pecans, brown sugar, and melted butter. Press the mixture into a 9×13 pan.
      Pecan Pie Cheesecake Dessert Crust

    Cheesecake Filling

    • Beat two 8-oz packages of softened cream cheese until smooth and fluffy. Add the beaten eggs, one cup of granulated sugar and the vanilla extract. Beat until smooth, scraping the bowl occasionally.
      Electric mixer beaters mixing pecan pie filling in a mixing bowl.
    • Pour the cheesecake filling over the graham cracker crust. Bake at 375°F for 22-25 minutes or until the top is dry to the touch. Cool the cheesecake completely before making the pecan pie sauce.
      Pecan Pie Cheesecake Recipe

    Pecan Pie Sauce

    • In a large pot, mix together brown sugar and flour. Stir in heavy cream, butter, and corn syrup.
      sugar, butter, and heavy cream in a pot.
    • Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring constantly.
      syrup boiling in a pot.
    • Remove from the heat and stir in chopped pecans and vanilla. Allow the mixture to cool for a few minutes and then pour the mixture over the cooled cheesecake and spread it out evenly.
      Pecan Pie Cheesecake Dessert Recipe in Pan
    • Place in the fridge to allow the pecan pie sauce to cool and thicken. Store in the fridge.
      slices of pecan pie cheesecake.

    Video

    Nutrition

    Serving: 1grams | Calories: 460kcal | Carbohydrates: 47g | Protein: 5g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 191mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 704IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1mg
    Course: Cheesecake
    Cuisine: American
    Author: Tonia Larson

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      Pumpkin Cheesecake Bars

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Peanut Butter Cookies
    Cherry Pie »

    Comments

    1. Shay says

      November 9, 2019 at 6:17 am

      My pecan sauce completely solidified once cooling, it looks hard like it’s a brittle. Is it supposed to be like that or what did I do wrong? I want it to stay more like a sauce than a thick candy.

      Reply
      • Tonia says

        November 12, 2019 at 4:30 pm

        Hi Shay,

        What a bummer! It sounds like your sauce turned from a caramel-like sauce to a pecan brittle. I wonder if it may have been cooked too long or at too high of a temperature? Maybe it is the difference between saucepans or cooktops?

        Warmly,
        ~Tonia

        Reply
    2. Valerie Hadden says

      May 7, 2019 at 7:00 pm

      Can this be cut in half?

      Reply
      • Tonia says

        May 7, 2019 at 10:42 pm

        Hi Valerie,
        Yes, you could definitely cut this recipe in half. Enjoy!
        ~Tonia

        Reply
    3. Kim says

      January 12, 2019 at 5:21 pm

      Should salted butter or unsalted butter be used?

      Reply
      • Tonia says

        January 12, 2019 at 7:20 pm

        Hi Kim,
        I use salted butter.
        ~Tonia

        Reply
    4. Sheila Bettinger says

      November 11, 2018 at 4:19 pm

      Can this all – including topping – be made the day before and stored in fridge? Thanks.

      Reply
      • Tonia says

        November 13, 2018 at 8:44 am

        Hi Shelia,
        Yes, you can make it the day before. That’s what I did when I sent a pan to work with my husband. Happy Thanksgiving!
        ~Tonia

        Reply
    5. ListsForAll.com says

      October 3, 2018 at 6:45 pm

      Never really thought of combining pecan pie with cheesecake, but this recipe looks absolutely amazing. Thanks for sharing!

      Reply
    6. Deanna says

      April 14, 2018 at 1:06 am

      5 stars
      Question could this be made in a springform pan

      Reply
      • Tonia says

        April 16, 2018 at 9:24 am

        I’ve never tried it. The cheesecake is pretty soft so I’m not sure how well it would work. If you do give it a try, stop back and let us know how it went.

        Reply
    7. Deanna says

      April 14, 2018 at 1:06 am

      5 stars
      Question could this be made in a springform pan

      Reply
    8. Karen says

      January 1, 2018 at 2:24 am

      3 stars
      I made this tonight…ummm wayyyy too sweet I couldn’t even really taste the cheesecake because it was overpowered by the sweetness of the topping. It seems
      Like the topping recipe could have easily been cut in half and it would have been more than enough to cover the cake. It was good just way too sweet.

      Reply
    9. Karen says

      January 1, 2018 at 2:24 am

      3 stars
      I made this tonight…ummm wayyyy too sweet I couldn’t even really taste the cheesecake because it was overpowered by the sweetness of the topping. It seems
      Like the topping recipe could have easily been cut in half and it would have been more than enough to cover the cake. It was good just way too sweet.

      Reply
    10. Jessica says

      December 26, 2017 at 4:32 pm

      I made this desert for my family Christmas as a desert. My grandmother says, “that is the best cheesecake I have ever had!” And would like me to make it for her for her birthday. Instead of a 9×13 pan I used 12 mini and 1 regular sized graham crusts. Thank you for the delicious recipe 🙂

      Reply
    11. Liz says

      December 25, 2017 at 7:07 am

      3 stars
      I made this yesterday, it was very good but the topping didn’t turn out quite right. Instead of looking like it does in your pictures where it’s more syrup, mine turned out similar to a fudge…and it seems like the sugar crystallized…. What could have gone wrong? I cooked it exactly like the instructions said!

      Reply
      • Tonia says

        December 28, 2017 at 1:46 pm

        I think it was either cooked at too high heat or cooked for too long. Or too much flour or corn syrup was added. Any of those things could make it harden. ~Tonia

        Reply
    12. Liz says

      December 25, 2017 at 7:07 am

      3 stars
      I made this yesterday, it was very good but the topping didn’t turn out quite right. Instead of looking like it does in your pictures where it’s more syrup, mine turned out similar to a fudge…and it seems like the sugar crystallized…. What could have gone wrong? I cooked it exactly like the instructions said!

      Reply
    13. Michelle says

      December 16, 2017 at 8:39 pm

      Made this and cooked for recommended time and temperature, took out when top was dry. After letting it cool I touched the top and it came off on my hand and was very wet. The filling is foamy and not cheesecake consistency…what went wrong?

      Reply
      • Tonia says

        December 16, 2017 at 10:36 pm

        Hi Michelle, I’m not sure that anything went wrong. 🙂 It is possible that it wasn’t cooked long enough but this cheesecake definitely isn’t a thick dense New York style cheesecake. It is supposed to be light and airy. You can see in the pictures of this one and the Blueberry Cheesecake dessert one: https://www.thegunnysack.com/blueberry-cheesecake-dessert-recipe/ I’ve never tried touching the top after it cooled. Good luck! ~Tonia

        Reply
    14. Tara Martin says

      December 6, 2017 at 7:43 pm

      Hi Tonia!

      This looks so dangerously awesome! I will have to try this. I am sure my kids would love it (too much)!

      I followed you from Linked IN and thought your blog sounded great! I’m gonna keep poking around.
      You’ve irritated my sweet tooth 🙂

      Love these recipes!
      Thank you for sharing!

      Tara
      Virtually Friday

      Reply
    15. Amy says

      December 5, 2017 at 7:34 pm

      Hi Tonia!
      Thanks for sharing this awesome recipe! Sounds delish. I would like to make this for Christmas. This may be a dumb question, but I am just wondering after you boil the topping and pour it, wouldn’t that boiling mixture melt your cheesecake?

      Reply
      • Tonia says

        December 5, 2017 at 11:33 pm

        Hi Amy,
        I allowed the mixture to cool slightly but it thickens as it cools so don’t wait too long before pouring it or you won’t be able to spread it out.
        Enjoy!
        ~Tonia

        Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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