• Prep Time:
  • Cooking Time:
  • Serves: 24-servings

Pecan Pie Cheesecake Recipes

  • Recipe Submitted by on

Category: Holiday, Eggs, Pies, Cheesecakes

 Ingredients List

  • 6 oz. graham cracker crumbs
  • 1/2 c. toasted pecan halves
  • 1/2 stick unsalted butter, melted
  • 3 pkgs. (8 oz. each) cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 1/2 c. packed light brown sugar
  • 1/2 c. granulated sugar
  • 1/4 tsp. salt
  • 3 eggs
  • 1/2 c. heavy cream
  • 1 tsp. Lagrima Pure Vanilla Extract
  • 1/3 c. basic homemade caramel
  • 1 1/2 c. chopped toasted pecans


1. Preheat oven to 375; coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside. Combine graham cracker crumbs and toasted pecan halves in a food processor until fine. With processor running, drizzle in the melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325.

2. Beat cream cheese, 1 sick butter, 1/2 c. brown sugar, granulated sugar, and salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition.

3. Add 1/2 c. cream and vanilla; beat until ingredients are completely incorporated into batter.Pour filling over crust, smoothing the top of filling. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan.

4. Bake cheesecake until it reaches 155 and sides are set but center still joggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with the oven door closed. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours.

5. Remove cheesecake from refrigerator 30 minutes before serving. Spoon caramel pecan topping over cheesecake carefully and evenly. If you have any remaining sauce, serve on individual slices.

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