Pecan Pie Cheesecake


Pecan Pie Cheesecake is a rich, creamy, and sinfully delectable homemade cheesecake laden with nuts and syrup.

Creating delectable desserts in the kitchen is the most delicate part of the holidays. This delicious dessert mixes the great flavors of a classic pecan pie with the beautiful texture and sweet flavors.


  • Crumbs of vanilla wafer
  • Sugar in a dark brown hue
  • Butter (unsalted)
  • Syrup de corn
  • Sucrose granulated
  • Eggs
  • Pecans
  • Vanilla extract
  • Cheesy cream
  • Flour
  • Heavy cream

This recipe does not use a graham cracker crust. Rather than using graham crackers, the crust is constructed with fine vanilla wafer crumbs.

This works nicely because the vanilla flavors complement the dessert without overpowering it with the additional spices found in graham crackers. It’s also an excellent base for the thick mixture of nuts, dark corn syrup, and sugar.

Before filling the springform pan with ingredients, there is no need to spray it with nonstick spray. The dish bakes beautifully and pulls away from the sides during cooking, making the removal of the cake simple.

You can either perform a slice plain or with store-bought dulce de leche on top when serving. This recipe has a calorie count of 531 per serving.



  • 1 3/4 cup (260 g) crumbs de vanilla wafer
  • 1/4 cup (45 g) tightly packed dark brown sugar
  • 1/3 cup (80 g) melted unsalted butter


  • granulated sugar, 1 cup (200 g)
  • 2/3 cup dark corn syrup (160 mL)
  • 1/3 cup (80 g) melted unsalted butter
  • 2 hefty eggs
  • 1 1/2 cup (225 g) chopped pecans
  • 1 tsp (5 mL) vanilla extract


  • 3 8 oz. (690 g) packages softened cream cheese
  • 1 1/4 cup (225 g) tightly packed dark brown sugar
  • 2 tsp (15 g) flour for all purposes
  • 4 hefty eggs
  • 2/3 cup (160 mL) double cream
  • 1 teaspoon (5 ml) vanilla essence 


  • Dulce de leche


  1. Preheat the oven (350 degrees Fahrenheit or 176 degrees Celsius).
  2. In a larger bowl, combine vanilla wafer crumbs and brown sugar. With a spatula, incorporate the melted butter. Then in a 9-inch springform pan, press the mixture into the bottom and halfway up the sides. Bake for 6 minutes and then set aside to cool.
  3. In a medium saucepan, combine all of the pecan filling ingredients. Carefully bring to a boil (make sure over medium-high heat), stirring constantly. Reduce to low heat and continuously cook until the mixture thickens, approximately 8 to 10 minutes. Fill prepared crust halfway.
  4. Reduce the oven’s temperature (preferably to 325°F or 160°C).
  5. To make the cheesecake:
  6. Patiently whip the cream cheese until smooth and creamy with a stand mixer on medium speed.
  7. Carefully beat in the brown sugar and flour until frothy.
  8. Gently add the eggs, one at a time, beating well after each addition.
  9. Meticulously scrape down the sides of the bowl with a rubber spatula to ensure that everything combines evenly.
  10. Beat in the vanilla extract and cream until barely blended.
  11. Distribute the mixture evenly over the pecan filling.
  12. Bake the pan for 1 hour. Turn off the oven but remember not to remove the cheesecake with the door closed for an additional hour. Remove the cheesecake from the oven and use a knife to run around the sides to ensure it does not stick. Allow it to cool thoroughly on the counter before refrigerating for at least four hours.
  13. If preferred, serve with dulce de leche.
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