• Prep Time: 20 mins
  • Cooking Time: 22 mins
  • Serves: 20

Pecan Pie Cheesecake Dessert

  • Recipe Submitted by on

 Ingredients List

  • 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 tsp vanilla extract
  • Pecan Pie Sauce
  • 2 cups brown sugar
  • 1 tbsp flour
  • 3/4 cup heavy cream
  • 1/2 cup butter cubed
  • 1 tbsp light corn syrup
  • 2 cups chopped pecans
  • 2 tsp vanilla extract


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.

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.
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 Sauce
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 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.

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