Pecan Pie Cheesecake
Pecan Pie Cheesecake: Are you ready for a mouthwatering dessert that combines two classic favorites into one irresistible treat? Look no further than pecan pie cheesecake. This indulgent dessert is the perfect marriage of creamy, rich cheesecake and the sweet, nutty flavor of pecan pie. Imagine a smooth, velvety layer of cheesecake on top of your favorite decadent pecan filling, all nestled in a buttery graham cracker crust. It’s a match made in dessert heaven. Find out how easy it is to make the best cheesecake at home. Get ready to satisfy your sweet tooth and impress your family and friends with this sinfully delicious dessert.
When two incredible desserts come together to create the most decadent, deliciously creamy cheesecake. FIVE LAYERS! Starting with a graham cracker crust, then a layer of pecan pie filling, followed by a creamy brown sugar cheesecake filling and topped with dulce de leche and sugared pecans. I have to confess that this Pecan Pie Cheesecake is by far the BEST cheesecake I have EVER tasted. It even beats the Dulce De Leche Cheesecake from Cheesecake Factory. I mean, really? Cheesecake and pecan pie in one? Yes, please! Wo,w your guests this year with the perfect Thanksgiving Dessert.
How to Make Pecan Cheesecake Pie
Do you ever find yourself torn between two of your favorite desserts? The rich, creamy indulgence of a cheesecake and the warm, nutty sweetness of a pecan pie? You are not alone. In fact, according to a survey by the American Pie Council, pecan pie is the second most popular pie in America, just behind apple. And who can resist a classic New York-style cheesecake with its velvety texture and decadent flavor? But what if I told you that you could have the best of both worlds in one dessert? Enter the pecan pie cheesecake.
PECAN PIE CHEESECAKE RECIPE INGREDIENTS– full printable recipe below in recipe card
GRAHAM CRACKER PIE CRUST INGREDIENTS
- 1-3/4 cups graham cracker crumbs
- 1/4 cup light brown sugar, packed
- 1/3 cup unsalted melted butter
PECAN PIE FILLING INGREDIENTS
- 2/3 cup dark brown sugar, packed
- 2/3 cup light corn syrup
- 1/3 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1-1/2 cups pecans, chopped
- 1 teaspoon vanilla extract
CREAMY CHEESECAKE FILLING INGREDIENTS
- 3 – 8 ounce packages of cream cheese, softened
- 1-1/4 cups dark brown sugar, packed
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
DULCE DE LECHE TOPPING INGREDIENTS
- 1 can of Dulce De Leche or homemade
SUGARED OR CANDIED PECAN TOPPING INGREDIENTS
- 2/3 cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
PECAN PIE CHEESECAKE INSTRUCTIONS-full printable recipe below in recipe card
HOW TO PREPARE THE CHEESECAKE SPRINGFORM PAN
NOTE: Adding parchment paper to the bottom of the pan is ONLY necessary if you plan on removing the bottom of the pan from the cheesecake. Remember, you are creating a delicious, gooey caramel crust. The crust will stick to the bottom piece of parchment paper. Spray the sides of the springform pan with nonstick cooking spray, add a cutout circle of parchment paper to the bottom, cut strips of parchment paper to outline the sides, and press to the sides. Spray the parchment paper again (bottom and sides). Wrap the pan with heavy-duty foil. Set aside.
GRAHAM CRACKER CRUST INSTRUCTIONS
- Preheat oven to 325°
- Combine the graham cracker crumbs and brown sugar.
- Add the melted butter, stirring to combine.
- Press evenly into the bottom and up the side (about 1-inch or halfway up) of a 9-inch springform pan.
- Bake for 6 minutes.
- Let Cool. Leave oven on.
PECAN PIE FILLING INSTRUCTIONS
- In a medium bowl, stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans, and vanilla.
- Pour into prepared crust. Pour pie filling over the cooled crust.
CREAMY CHEESECAKE FILLING INSTRUCTIONS
- Beat the cream cheese until creamy.
- Add the brown sugar and flour, beating until fluffy.
- Add eggs one at a time, beating them just until combined after each addition.
- Mix in cream and vanilla JUST UNTIL COMBINED. Pour the cheesecake mixture over the pecan pie filling. TIP: To avoid the pie filling from coming up around the sides, first pour the cheesecake layer around the edge, working your way to the center of the cheesecake.
- Place cheesecake (springform pan wrapped in foil) in a baking pan with a 2-inch rim into the oven. Add hot water to the baking pan 2 inches deep.
- Bake for 1 hour and 15 minutes. The cheesecake should be set around the edges and wobbly in the center. Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
- Remove the cheesecake from the oven, carefully run a knife around the edges, and remove foil and parchment paper. Place on a cooling rack until the cheesecake comes to room temperature.
- Cover with plastic wrap and refrigerate for several hours (preferably overnight).
- THE NEXT DAY: Let the cheesecake sit out 30 minutes BEFORE releasing the sides.
- Release the sides, and run a knife around the edge of the pan. NOTE: The sugar wants to hold on to the sides so give it a little jiggle to release. IF DESIRED, REMOVE BOTTOM OF PAN FROM CHEESECAKE: TO RELEASE, Slide a large knife or frosting spatula under the cheesecake between the pan and the parchment paper and carefully transfer the cheesecake to the serving dish. THIS IS TOTALLY OPTIONAL
SUGARED OR CANDIED PECAN INSTRUCTIONS
- Add pecans to a small skillet set on medium-high, and occasionally stirring, toast pecans. You’ll know they’re done when you can smell them. Keep a close watch; you don’t want them to burn.
- Turn off the heat, and add the sugar and water. Stir until combined. Keep stirring; once the pan has cooled down, turn the heat back on to finish cooking. Cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.
- Transfer to a piece of parchment paper to cool. NOTE: Use a utensil to separate the pecans.
DULCE DE LECHE TOPPING INSTRUCTIONS
- Empty the can of Dulce De Leche or homemade (HOW TO MAKE HOMEMADE DULCE DE LECHE) into a microwave-safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
- Spread on the top of the cheesecake to the sides but not over the edge, and decorate with cooled pecans.
- Store in refrigerator. MAKES 1 (9-inch) CHEESECAKE
FEELING A LITTLE INTIMIDATED? IS THIS YOUR FIRST TIME MAKING A CHEESECAKE? HOW ABOUT TRYING MY FROZEN PECAN PIE CHEESECAKE FIRST?
If you’re craving something decadent, creamy, and irresistibly delicious, this Pecan Pie No-Bake Frozen Cheesecake is the answer! Imagine the rich, sweet flavor of classic pecan pie with a cheesecake’s cool, creamy texture — all without the need for baking! It’s the perfect dessert for any occasion, whether hosting a holiday dinner, family gathering, or just indulging in a sweet treat. CLICK HERE FOR THE EASY RECIPE→FROZEN NO-BAKE PECAN PIE CHEESECAKE
Change up the Thanksgiving Menu this year. Instead of making a traditional pecan pie, try something new. Combine the classic pecan pie with a cream cheesecake layer.
How to Make Homemade Dulce de Leche
WHAT IS DULCE DE LECHE? Dulce de leche is a confection from Latin America prepared by slowly heating sweetened milk to create a creamy caramel that also changes color. You can make your own by cooking it slowly in a pot on top of the stove or in a slow cooker. CLICK HERE TO GET THE RECIPE→HOW TO MAKE HOMEMADE DULCE DE LECHE
How to Toast Pecans
Pecans are delicious all on their own. Elevate the flavor even more by toasting them. Add more flavor, crunch, and aroma to all your favorite recipes. Toasting pecans can be done in the oven or on the stovetop. This illustration is for a stovetop.
• Pour pecans into a dry skillet. Heat on medium-high
•Stir frequently, and keep a close eye on them; this will only take a few minutes.
•When you can smell them and see a few brown spots, the pecans are done (about 5 minutes).
How to Make Sugared Pecans
• In a small saucepan, add toasted pecans, sugar, and water.
• Over medium-high heat, bring the sugar mixture to a boil, reduce heat, and cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.
• Pour pecans onto a piece of parchment paper to cool.
How to Prevent Cracks in Cheesecake
NOTICE THIS CHEESECAKE BAKES TO THE TOP OF THE SPRINGFORM PAN. BECAUSE THERE IS PECAN PIE FILLING IN THE BOTTOM OF THE PAN THE CHEESECAKE IS TALL BUT WILL STILL FIT IN THE PAN.
PREPARING CHEESECAKE: Use room-temperature cream cheese. Mix all ingredients (minus the eggs) very well. Eggs hold air inside the batter, which could rise up and cause cracks. So mix the eggs as little as possible once they are added. Always use a springform pan. WATER BATH OR LEAVING CHEESECAKE IN AN OVEN THAT IS TURNED OFF are the best ways to avoid cheesecake cracks.
BAKING CHEESECAKE: Avoid opening the oven door. Big cracks are often caused by drafts and temperature changes. Avoid overbaking. This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2 -3 inch wobbly spot in the center.
COOLING: Again, big changes in temperature often cause cracking. So, if you choose the water bath method, turn the oven off, crack the door, and leave the cheesecake in the cooling oven for 1 hour. Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill in the refrigerator for 4 – 8 hours….preferably overnight.
The Ultimate Baking Technique
Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment!
WHAT IS A WATER BATH?
- Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
- The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
- The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.
THE WATER BATH
- Wrap the springform pan with aluminum foil on the bottom and up the sides.
- Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then, fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill it with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven without spilling it.
Pecan Pie Pumpkin Cheesecake
Also, try my newest creation…Pecan Pie Pumpkin Cheesecake | Create the best of both worlds! When everyone’s holiday favorite desserts come together, what do you get? THE BEST CHEESECAKE YOU’LL EVER HAVE! With step-by-step instructions, you can make an eye-catching holiday dessert that will leave everyone skipping the turkey and going straight for the dessert table. Click here for the recipe—->>>>PECAN PIE PUMPKIN CHEESECAKE
How to Avoid Your Pecan Pie Cheesecake from Sticking
Create the best of both worlds! When everyone’s holiday favorite desserts come together, what do you get? THE BEST CHEESECAKE YOU’LL EVER HAVE! With step-by-step instructions, you can make an eye-catching holiday dessert that will leave everyone skipping the turkey and going straight for the dessert table. Keep the kids busy with FREE activity sheets and Coloring Pages! Scroll down for the link. ↓
- Spray the bottom of the pan with nonstick cooking spray, and place a piece of parchment paper (cut to fit the bottom) on top.
- Cut strips of parchment paper to fit around the inner sides of the pan. Spray the sides of the pan and press strips to the side.
- Spray the bottom and side of the pan (on top of the paper) with cooking spray.
- Add crust and filling.
Can this Cheesecake Be Frozen?
I am happy to announce that YES! THIS CHEESECAKE CAN BE FROZEN! I did a test and froze a completed cheesecake (all the layers). I wanted to see if the pecan pie filling melted from being frozen. I’m happy to report that all the layers stayed the same!
How to Freeze Cheesecake
Freezing for more than a month is not recommended.
- To use the bottom of the springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours, preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
- To use a cardboard bottom: Once the cheesecake has been refrigerated and it is completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slide it onto a foil-wrapped piece of heavy hardboard. Then, wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
- For a cheesecake with fruit topping, ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
- Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard or springform bottom to a serving plate.
HOW TO SLICE CHEESECAKE
MORE PECAN PIE RECIPES
Free Printable Activity Sheets and Coloring Pages!
Thanksgiving Indoor Games and Free Activity Sheets: While everyone is bustling around the kitchen getting Thanksgiving Dinner on the table, it’s nice to have some indoor games ready for the kiddos. These fun games are full of colorful graphics. The Thanksgiving Bingo Game is designed in a way that even the little ones can play. The Thanksgiving Match Game is designed the same way. Down below, you will find FREE coloring pages and activity sheets. Fun for all ages!
PECAN PIE CHEESECAKE FAQ’s
Yes, if you find yourself without dark brown sugar, you can use light brown sugar. Just remember, you won’t get that rich caramel flavor you would get with dark brown sugar.
Yes, I think that would be delicious! Using a food processor to break up the cookies into fine crumbs would be the best way to go.
Yes, you can. I might take a couple of boxes of vanilla wafers to make 1¾ cups of crumbs.
Yes, Maple syrup can be used in place of corn syrup in a 1:1 ratio.
Yes, Homemade Caramel Sauce can be used in place of light corn syrup in a 1:1 ratio. I recommend using a homemade caramel recipe. Do not use caramel ice cream topping.
LATEST POSTS
In the world of desserts, there are few treats that can rival the decadent combination of pecan pie and cheesecake. From its rich and creamy texture to its perfect balance of sweetness and nutty flavors, pecan pie cheesecake has won the hearts and taste buds of many. In this article, we have explored the origins of this delicious dessert, uncovered tips for creating a perfect pecan pie cheesecake, and even shared a mouth-watering recipe for you to try at home. But more than just a treat for our taste buds, pecan pie cheesecake is a reminder that sometimes, the most unexpected combinations can result in something truly remarkable. Happy Baking!💗Sheryl
Pecan Pie Cheesecake
Two ways to make the crust! Delicious vanilla wafers or traditional graham crackers. This amazing cheesecake has a layer of pecan pie filling covered with a creamy cheesecake layer and, if that isn’t enough, a dulce de leche topping with sugared pecans.
Ingredients
For the Graham Cracker Crust:
- 1-3/4 cups graham cracker crumbs
- 1/4 cup light brown sugar, packed
- 1/3 cup unsalted butter, melted
For the Pecan Filling:
- 2/3 cup dark brown sugar, packed
- 2/3 cup light corn syrup
- 1/3 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1-1/2 cups pecans, chopped
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 3 - 8 ounce packages of cream cheese, softened
- 1-1/4 cups dark brown sugar, packed
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Garnish:
- 1 can of Dulce De Leche or homemade (link below)
- 2/3 cup pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
Prepare the Pan:
NOTE: Adding parchment paper to the bottom of the pan is ONLY necessary if you plan on removing the bottom of the pan from the cheesecake. Remember, you are creating a delicious, gooey caramel crust. The crust will stick to the bottom piece of parchment paper. Spray the pan with nonstick cooking spray, add a cutout circle of parchment paper to the bottom, cut strips of parchment paper to outline the sides, and press to the sides. Spray the parchment paper again (bottom and sides). Wrap the pan with heavy-duty foil. Wrap the pan with heavy-duty foil. Remember, you are creating a delicious, gooey caramel crust. The crust will stick to the bottom piece of parchment paper. Spray the pan with nonstick cooking spray, add a cutout circle of parchment paper to the bottom, cut strips of parchment paper to outline the sides, and press to the sides. Spray the parchment paper again (bottom and sides). Wrap the pan with heavy-duty foil. Set aside.
For the Crust:
- Preheat oven to 325°
- Combine the graham cracker crumbs and brown sugar.
- Add the melted butter, stirring to combine.
- Press evenly into the bottom and up the side (about 1-inch or halfway up) of a 9-inch springform pan.
- Bake for 6 minutes.
- Let Cool. Leave oven on.
For the Pecan Filling:
- In a medium bowl, stir together the dark brown sugar, corn syrup, melted butter, eggs, pecans, and vanilla.
- Pour into prepared crust. Pour pie filling over the cooled crust.
For the Cheesecake Filing:
- Beat the cream cheese until creamy.
- Add the brown sugar and flour, beating until fluffy.
- Add eggs, one at a time, and beat just until combined after each addition.
- Mix in cream and vanilla JUST UNTIL COMBINED. Pour the cheesecake mixture over the pecan pie filling. TIP: To avoid the pie filling from coming up around the sides, first pour the cheesecake layer around the edge, working your way to the center of the cheesecake.
- Place the cheesecake (a springform pan wrapped in foil) in a baking pan with a 2-inch rim in the oven. Add hot water to the pan 2 inches deep.
- Bake for 1 hour and 15 minutes. The cheesecake should be set around the edges and wobbly in the center. Turn off the oven and leave it in the oven with the door closed for 1 hour.
- Remove the cheesecake from the oven, carefully run a knife around the edges, and remove the foil and parchment paper. Place the cheesecake on a cooling rack until it reaches room temperature.
- Cover with plastic wrap and refrigerate for several hours (preferably overnight).
- THE NEXT DAY: Let the cheesecake sit out 30 minutes BEFORE releasing the sides. Release the sides, and run a knife around the edge of the pan. NOTE: The sugar wants to hold on to the sides, so give it a little jiggle to release. IF DESIRED, REMOVE BOTTOM OF PAN FROM CHEESECAKE: TO RELEASE, Slide a large knife or frosting spatula under the cheesecake between the pan and the parchment paper and carefully transfer the cheesecake to the serving dish. THIS IS TOTALLY OPTIONAL
For the Garnish:
- PECANS: Add pecans to a medium-high skillet and stir occasionally to toast them. They'll be done when you can smell them. Keep a close watch; you don't want them to burn.
- Turn off the heat and add the sugar and water. Stir until combined, then keep stirring. Turn the heat back on once the pan has cooled to finish cooking. Cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed.
- Transfer to a piece of parchment paper to cool. NOTE: Use a utensil to separate the pecans.
- DULCE DE LECHE: Empty the can of dulce de leche or homemade dulce de leche (HOW TO MAKE HOMEMADE DULCE DE LECHE) into a microwave-safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
- Spread on the top of the cheesecake to the sides but not over the edge, and decorate with cooled pecans.
- Store in refrigerator. MAKES 1 (9-inch) CHEESECAKE
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Wow!! This looks fantastic! Thanks for sharing!
I made this in October for my besties birthday. It was so yummy my family has decided it’s my new item to bring to all holiday dinners and work is insistent as well for our potlucks. Thanks for making me the no.1 invitee to every event as long as I bring the best dessert ever!
A Ga Mom
WooHoo SCORE! Thanks for sharing Anna! 🙂
Hi sheryl, I heard hat a chesecake cannot be done without a kitchen aid all I have is a hand mixer. will this work I have never made a cheesecake befrore and wanted to do it for thanksgiving
Hi Patti, I’ve never heard that and…..they are wrong. You can make a cheesecake with any kind of mixer…even a hand mixer. Since this is your first cheesecake I would recommend you making a practice one. I have a YouTube video that shows every step.
VIDEO: PECAN PIE CHEESECAKE
Good Luck!
Can you use clear s syrup instead of dark
Hi Janie, Yes you can us light corn syrup you will miss out on some of the caramel flavor without the dark corn syrup.
Do you think you can freeze this cheesecake. I would like to make it for thanksgiving but we are going out of town I need to freeze if possible.
Hi Benni,
Yes, this cheesecake freezes beautifully even with the caramel topping. 🙂
Thank you soooo much for your quick response. Hope mine turns out as beautiful as yours!
Do you think that this recipe will work in a 10in springform pan? I have an 8 & 10.
Hi Lisa,
Yes, I think it’ll work fine. 🙂
Thank you! I am about to start on it…I will let you know how it goes.
This cheesecake has become a staple Thanksgiving dish. I think this is my fourth year making them. I have made them for work, home, and friends and people go crazy for them. Thank you for sharing!
I could not find vanilla wafer crumbs. Can I use graham cracker crumbs? Or should I make my own with vanilla wafers? Thank you in advance! This looks amazing. I can’t wait to make it!
Hi Jamie,
Yes, make your own wafers by putting the cookies either in a food processor or blender in small batches. 🙂
If you have a grater/shredder blade for your food processor, use that to get the cookies or crackers into small pieces. Works so much better than the chopper blade.
That is an awesome tip Nicthalon. Thanks! 🙂
I made this for Thanksgiving – it is delicious! HOWEVER…the pecan pie filling turned out very HARD….cannot cut with a fork, so we just separated the cheesecake top from the pecan pie – took a bite while holding it by hand and then a fork full of cheesecake.
Thoughts on how this happened?
Hi Laurie,
I’m wondering if your oven bakes hotter than mine. Maybe next time if you pulled back a bit on the heat and the baking time that would work better for your oven. 🙂
What would be a better temperature and time
Hi Pam, A better temperature and time in what context?
Can you put parchment paper on the bottom of the pan
Hi Roma, Yes…you can add parchment paper to the bottom.
Can I use graham cracker crust instead
Hi Alana,
Sure, you can use a graham cracker crust. But you’ll be missing out on the yummy vanilla flavor the nilla wafers offer. 🙂
So excited making this from our family Christmas!!! I can wait to try!! Smells so good right now in the oven!!! Thank you so much do sharing this!!!
In the process of making it!! Can’t wait to try it! Looks Delicious!!!!!!
Mine is in the oven now … I don’t have a spring form pan so this is getting improvised and won’t be as pretty but from what I “tested” 😉 it tastes amazing!
What can I use if I don’t have a spring form pan?
Thank you
Hi Amy, I guess you could use a 9×13-inch baking dish but I have no idea what the baking time would be. My recommendation for the best results is to purchase a springform pan.
Just made this for the first time. Definitely a keeper. Although I did make a slight change. I only used 1/2 a can of the dulce de leche and I think that was plenty.
I am sooooo glad I found your website and can’t wait to try your recipes!
Awww….. Jeanette that is so sweet. I am glad to have you! 🙂
It’s in the oven now!!!! I am so excited for this. I am testing it out now and I’m baking it to bring to my brothers house for thanksgiving. My oven is very temperamental so I always have to test things out lol. The long run… More cheesecake for me lol.
Yum Ian. You lucky dog! 🙂
I made this twice last year and it was a huge hit. Since then, my husband and I have gone gluten free. I’m going to attempt to make the crust with gluten free graham crackers as there’s no alternative to the nilla wafers. So sad! I’ve got my fingers crossed that it comes out as yummy as it did last year. I read your comment about missing out on the vanilla flavor…wonder if I could add a few drops of vanilla to the crust mix before baking??
Hi Emily, I’m not sure the molasses flavor of the graham crackers and vanilla will work. I would leave the vanilla out.
I just saw gluten free vanilla wafers at Walmart on Oct 11, 17. Don’t remember the brand.
Awesome! Thanks Judy!
Do you use the “hot water bath” for this recipe, or just bake it regularly?
Just bake it regular. 🙂
This cheesecake sounds awesome. I just popped the prepared pecan pie cheesecake into the oven and am so excited about the upcoming results.
Thank you for sharing and I will let you know how everyone enjoyed it.
This recipe is awesome! I am trying to make 2 at a time. Does the baking time vary, if I put 2 in the oven, one on each rack?
I don’t think so Timeka but still watch them just in case. Happy Thanksgiving!
At what point do you actually take the cheesecake out of the pan? Before or after putting the topping and garnish on? Thanks!
Hi Angelica, Release the sides of the pan once the cheesecake is completely cooled and before garnishing. 🙂
Thanks! Cake is currently is the oven. Can’t wait to enjoy it for thanksgiving dessert!
Where do you find the Dulce de leche? I’ve looked in 3 different grocery stores and i don’t know if i’m just missing it somewhere, but i can’t find it.
Hi Jessica, It’s not with the baking products it’s where the Mexican food is. I know for sure you can find it at Walmart on the Mexican food aisle.
Thank you! I will have to look there next time i go. For not i’m going to try and melt some caramel with a tiny bit of sweetened condensed milk. I looked online and it also said that walgreens carries it. Maybe try there Chris!
I just looked at our Walmart and they don’t have it. Any other suggestions?
Hi Chris, did you look on the aisle with the Mexican food?
Kroger has it and it is in the section where the canned milk, concensed milk, etc. is shelved
Yeah I saw that the other day when I was was in Fry’s (a Kroger store). I guess it depends on what grocery store you’re shopping in.
I am assuming that the “1-3/4 cups of vanilla wafers ground into crumbs”, is actually 1-3/4 cups of vanilla wafer crumbs, correct? Not 1-3/4 cups of vanilla wafers and then ground into crumbs?
Hi Miriam, Yes you are correct.
How long do you roast the pecans for? I am trying this for the first time and I put chocolate in the pecan pie batter. I just took it our of the oven and waiting for it to cool enough to put in fridge will put the topping on in the morning I think.
Hi Kathy, the pecans don’t take very long. Just keep a watch over them and when you can smell the that means their done.
My cheesecake is in the oven and I put a baking sheet under it as instructed. I turned on the oven light and noticed some liquid on the baking sheet. Is that normal? I assume it’s from the pecan pie mixture because it looks clear. Is the cheesecake going to come out ok?
Hi Lynn, All is well with your cheesecake. It’s the butter from the crust. I have had many puddles of butter at the bottom of my oven. That’s why now I always place a cookie sheet under them.
Mine is cooling as we speak and looks amazing. Is it okay to finish the garnish in the morning? I’m so excite to try this, I showed the recipe at work and now 2 co-workers are making it too. Happy Thanksgiving
That’s awesome Stacey! My daughters making it too! Yes, you can garnish it in the morning. Happy Thanksgiving to you too! 🙂
Stacey,
I showed this at work and several of us are making it. We are so excited to give this a try. I want to try a lot of the recipes Sheryl has.
Happy Thanksgiving and thanks for all the wonderful recipes, Sheryl.
Happy Thanksgiving to you too Selena. I’m so glad you like my recipes. That’s what it’s all about. 🙂
Tried this recipe and it was wonderful. Made it for a Ladies retreat and it did not disappoint me.
That’s awesome to hear Donna! 🙂
I was just wondering if I could make cupcakes with this recipe and if so what temp on the oven and for how long? Thanks
To be honest Sharon…I don’t know. All I can say is try. Sorry.
My lovely wife Ms. Paula Smith will be preparing this for me SOON……
Hahaha….Erik. Does SHE know that? 🙂
I’ve made this 7 times already. My family and friends love this my husband gas gained 5lbs already….
Hi Veronica, That’s awesome!
Just got the cheesecake out of the oven and it’s cracked!!
Hi Florinda, Mine cracked a little too. The caramel topping will save the day!
You can always use a steam bath if you want to stop the cake from cracking. I’ve done particular cheesecake about 6-7 this at least 6-7 times now and have not had it crack once 🙂
I totally agree Dianna! I’m trying that method this Fall when I make my favorite Pecan Pie Cheesecake. 🙂
Is it possible to use prepared/store bought cheesecake filling to make the whole thing easier/cheaper?
Hi Lauren, I suppose you could try it but by then it really isn’t the same cheesecake.
Thanks for the recipe! I just made it and it was delicious. My pecan pie filling was a little hard to so I saw from about you suggested baking at a lower temp so I will try that. One other thing is the dulce le leche was a bit runnier than your photo. Did you thicken yours up at all? I might add a little corn starch. It was still delicious though.
Hi Tracy, I’m glad you liked the recipe. I didn’t thicken my dulce de leche. My guess is that you might of heated it too long.
Good morning! This looks amazing! Quick question… is the springform pan necessary? What exactly does it do?
Hi Laura, The springform pan is taller then a regular pan and allows you to take the side off without disturbing the cheesecake.
I made this with great success. I even forgot to put the butter in the cheesecake mix, was not even missed so yum!. I would defiantly recommend to serve more towards room temperture or the pecan bottom will be hard to chew. A must try!!!
That’s awesome Stacy! Thanks for the tip!
Just saw this while scrolling through facebook. It’s going on my menu for Thanksgiving!! Sounds delicious!!
Wow! I’m honored Tisha. 🙂
Hi there! This looks delicious, just curious abut “boiling eggs” in that mixture, won’t they scramble? 🙂
Hi Soffie, No the eggs don’t boil because you will be slowly bringing them up to temperature.
Hi I saw you’re still responding to comments so I thought I’d ask a question.
When it is all done does it need to stay in the fridge or can it sit out. I’d like to make it a day or so before serving so was just wondering what the ‘shelf life’ is. I’d probably do the topping closer to serving time though.
Hi Heather, A cheesecake should always be stored in the refrigerator.
Hi, was curious as to what you meant on the “tip for protection” about putting the cheesecake on a cookie sheet? Guess I’m not understanding what you meant by that.
Hi Samantha, Placing a cookie sheet under the cheesecake protects the oven from the butter that sometimes seeps out of the pan.
This came out amazingly. I baked st 315 instead to make sure the pecan pie portion wasn’t too hard and it wasn’t!
That’s awesome Lisa!
Did you still cook for 1hr…turn oven off and leave in there for an hour?
Hi Karen, Yes. 🙂
OMG. I made this pecan pie cheesecake and it was unbeleivable!!! It turned out perfect. Overall one of the easiest recipes to follow. Thank you so much for this recipe.
Thank you so much for your sweet comment Tammy. 🙂
Made this over the weekend and wow oh wow was it delicious. Have a question regarding the pecan pie filling? Mine came out very chewy to the point of difficult cutting. Would you think the filling was maybe cooked too long? This is a keeper and my family can’t wait for me to make again.
Hi Lecia, Did you let the pie sit out for 30 minutes before slicing? That probably would help. I’m so glad everyone enjoyed it. 🙂
They all look so good, yum,yum.
I found gluten free vanilla wafers at Meijer in the gluten free aisle!
My first visit to your website and I love what I see. I will be visiting you again, thank you.
I’m so glad you found me Joyce! I hope you find some yummy recipes to try! 🙂
I am going to make your Slow Cooker Simmering Spice Recipe. I love the idea. It makes such a nice small thank you gift.
I made this last night… it was awesome!!!!! A big hit with the guys at work. Thank you for sharing!
WooHoo Debbie! I just made it last weekend and was reminded how delicious this cheesecake is. Thanks for letting me know! 🙂
I’m so glad I found your website I’m going to try your pecan pie cheesecake for Thanksgiving but I don’t have a spring form pan what else could I use maybe a bundint cake pan? Or what Thank You for your recipe s they sound good
Hi Jolene, I highly recommend you invest in a springform pan. They run about $15. You can find them at Target or Walmart.
Thank you for your reply went to Walmart yesterday they had them for six something so that was a good deal I bought two i had a gingersnap pumpkin pie crust cheesecake on here but I can’t find it I don’t know if it was on your site or someone else s can you maybe help
I just have Pumpkin Cheesecake: https://www.ladybehindthecurtain.com/pumpkin-cheesecake/ 🙂
Do you garnish before putting the cheesecake in the fridge?
Hi Misty, Not really sure what you mean by this question. If you’re referring to refrigerating it after baking it….then no. Wait until after you remove the ring from the springform pan before adding the Dulce de Leche and pecans.
I am 73 and have only made cheesecake one time before, I have made this twice now and each time the pecan pie filling is tough to the point its hard to cut with a knife. I tried the lower temperature but it was still just as tough. Also after one hour center of the cake was still quite wiggly so I baked several minutes longer. Should I be concerned about the wiggly center after one hour? I do like your web site thanks Phil
Hi Phil, How long did you boil the pecan pie filling? With so many people saying they wanted to make this cheesecake for Thanksgiving and it being so long since I last made it I wanted to make sure the recipe worked like I had remembered. So I made it last weekend. The best cheesecake ever (if I say so myself)! I did adjust the boiling time for the pecan pie filling a couple of minutes. Not sure if that really makes a difference but I did it any way. Yes the cheesecake is supposed to be “wiggly” after only an hour. Remember you still leave it in the oven another hour. Even though the oven is off it still continues to bake the cheesecake. Also, my daughter had to add 20 more minutes to the baking time because she is using a gas stove. So that might make a difference for you too (if you’re baking in a gas oven). So if it’s been a while since you looked at the recipe you might want to check it again (because of the revisions). I hope this helps…..this is a delicious cheesecake. Please let me know if I can help!
Thanks Sheryl for your quick reply. This has been requested for us to bring to our Thanksgiving meal at a friends house. So crunch time is getting near. I will make it one more time this week and not cook the filling quite so long and also shut the oven down after one hour. Other than the pecan pie filling being tough this is a great receipt and fun to make. Your other tips have been very helpful for this novice baker Thanks again
Awww…You’re Welcome Phil. I hope this time is a charm! 🙂
Hi Sheryl I made this again today and adjusted the time on the pecan filling and it came out great now to make it next week for Thanksgiving but I am sure it will turn good have a happy Thanksgiving and thanks for your time Phil
Yay! You just made my day Phil! Better watch out….once your family tastes this dessert their going to ask for it every year! 🙂
Wow, that was awesome! It took a little longer than my other cheesecake adventures (Nutella cheesecake with semi-sweet chocolate ganache and lemonbar cheesecake), but it was truly delicious – and it got a big time thumbs up from my pecan pie loving wife! Thank you for sharing! 🙂
Wow! Thanks for letting me know Jason!
What would be the baking time and temp for a gas stove?
He Erika, All I know it that my daughter said it needed about 20 minutes more baking time in her gas stove.
This is the first baked cheesecake I’ve made. It is in the oven as we speak. My brother wanted it for his birthday. Cross your fingers for me that it comes out right. It smells sooooo good ???
That’s one lucky brother Teri! 🙂
Cheesecake is in the oven, praying it turns out ok. Only problem was the eggs mixed with the sugar and corn syrup when boiled; also boiled the yokes. I stirred the hole time too. Now I have scrambled egg mixed in with the Pecon Pie mix.
Hi Randy, Bummer….you need to start with everything cold, mix it together in the pan and then bring to a boil. If you do it that way you shouldn’t have scrambled eggs.
I like the bath baking method for cheesecakes. Do you think I could with your recipe?
Hi Laurie, I’ve never tried that method. It’s up to you if you want to try it. 🙂
Getting ready to prepare the garnish and I’m worried that I may have bought the wrong thing. I bought Nestle La Lechera? Is that the same as the Dulce de Leche?
No Treacy, Dulce de Leche is a caramel. La Lechera is a sweetened condensed milk. You can boil the milk in the can and make it into caramel. Here is a “How to” video. https://www.youtube.com/watch?v=1tLW01cpk4g
Thank you!! And for a quick response!!
Just want to say hi! Have a great thanksgiving day Sheryl.
Why Thank You Wayne. I hope yours is awesome as well! 🙂
I have 3 different sizes of spring form pans, which size did you use?
Hi Mary, I used a 9-inch pan.
Thank you for responding so quickly! Can’t wait to try it out for my family. We like to make cheesecakes for Thanksgiving and I wanted to experiment with a new recipe. Happy Thanksgiving to you!!
I like baking cheesecakes in a hot bath. Do you think it would be okay to do that with your recipe? Making this for Thanksgiving.
Should the crust be hard or still a little crumbly after baking for 6 minutes? Other crusts that I have done in the past (oreo, gingerbread) have been more firm.
Hi Melanie, That should be fine.
I’m making this right now do the crumbs go all the way up the side
Hi Jolene, Up about 1-inch or half way up the side.
Can I sub maple syrup for corn syrup?
I don’t think so Michele. 2/3 cup is a lot of maple flavor plus you need the thickness of the corn syrup.
Making this now, super excited! Quick question, do you use the paddle or whisk attachment on your mixer to mix the filling?
Hi Tisha, For cheesecake recipes I use the paddle attachment.
WooHoo thank you for this awesome recipe. Am having it for dinner today. God bless!
A delicious cheesecake! Have a Blessed Thanksgiving Mary. 🙂
I made this for Thanksgiving. The crust and pecan filling were so hard we could not cut through it. The cheesecake part was fine. I am known for my cheesecakes and was a little embarrassed that this was a mess. I saw u told someone else their oven must be a little warmer than yours. I have checked mine and it is exact with 2 extra thermometers. Any other suggestions? What would happen if I put my regular pecan pie filling in it and not cook it before I put the cheese cake on top of it?
I’m sorry your cheesecake didn’t turn out and that you were embarrassed. I knew a lot of my readers were making this cheesecake for Thanksgiving so I made it again a week ago to double check that everything was right. The cheesecake came out perfect for me. I hope that you will try it again. It is a delicious cheesecake.
Sheryl, I’m in the middle of this recipe and want to make sure that I am not to bake the pecan pie filling but place the cheesecale on top. Right?
Yes Gwen you are right. 🙂
Wow, I made this for Thanksgiving, there was none left. Everyone said it was the best dish of the meal. I did have to make my own Dulce De Leche, but that was no big deal..thanks for a great recipe.
Yay Ruthie! I’m so happy everyone loved it! 🙂
I made this for Thanksgiving and it was really good, but I think next time I will half the amount of the pecan pie filling 🙂
My Momma & I just put ours in the oven. We can’t wait to see how it turns out and taste tomorrow!!
AMAZING! Everything turned out so delicious. I didn’t try the candied pecans on top, I just used plain chopped pecans and it didn’t take away from the perfection! I did find the bottom harder than I expected to cut, like someone mentioned above, but I just went over my cuts with a super sharp knife and that worked great. My hubby had begged me to make this instead of a plain pecan pie and was really impressed. Thanks for the recipe! P.S. I shared a pic on facebook of my cheesecake and all my friends were drooling!
WooHoo Jennifer! That’s awesome. Thanks for sharing your story you made my day. 🙂
The cheesecake part was good, but I cooked the crust to long so the crust and the pecan filling was so hard, it was inedible like concrete. My stove is a gas stove, and when I cooked it for the hour it directed me to, I pulled it out and the middle was still very slushy and uncooked, so I covered it with aluminum foil and cooked it an additional 10 minutes. Apparently that was too much. I will attempt it again sometime, but I was very disappointed at how it turned out, but I blame myself.
Hi Robbin, I’m sorry you had a hard time. The recipe calls for the cheesecake to sit in the oven an additional hour with the heat off to finish baking. I’m glad you’re willing to try it again. I plan on making an “how to” video very soon. 🙂
Thank you for sharing this recipe. I found it on facebook in the newsfeed. I made it for my family for Thanksgiving. It was a huge success. My husband wants me to make it again. I have decided to make it a permanent staple for Thanksgiving. By far the best cheesecake!! We love it.
Wow! That’s awesome Aimee! Doing the happy dance! 🙂
I made this for Thanksgiving…..it was fabulous but it seems like the Pecan Pie went right through the Nilla Wafers crust…..so the Pecan Pie part didn’t come off, any tips? Thicker crust? Lower oven temp? I want to do a test run before Christmas.
Hi! I am happy to announce that I just released a new video “HOW TO MAKE PECAN PIE CHEESECAKE” I hope this helps answer some of your questions.
https://www.youtube.com/watch?v=VxWMc1R-Kxs
AWESOME!!!!
I have made this pecan cheesecake several times and I will tell u it turns out picture perfect each and every time. This is the best cheesecake I have ever tasted. Thank you so very much.
Thanks so much Tammy for saying that! I really appreciate it. 🙂
I made this for Thanksgiving and it was a bit runny in the middle but still delish!!! I am making it again today and it is baking right now and I am reading the comments…I have a new gas oven that I am not use to. It has been in an extra 15 minutes and will leave it in another 5….then it will rest for 1 hour off. Glad I read the comments this time….Thinking about a brownie type cheesecake in the future.
Hi Rhonda, It’s tough having a new oven to get used to during the Holiday Season. My daughter has a gas stove and she says cheesecakes take an extra 20 minutes of baking in her oven. I hope you better luck this time. 🙂
It does feel firmer this time. Just finished topping it and it is now in the fridge. I will serve it on Thursday. Thank you so much for all the wonderful ideas!
I have now made 6 of these cheesecakes in less than a month. I make them 2 at a time. They are fabulous. I don’t like cheesecake usually but this made me a cheesecake fan. My co-workers, family, and I all say “Thank you”.
You are so sweet Jenny….Thanks a bunch! 🙂
I have a gas oven and noticed your daughter bakes it for 20 minutes longer because of it. Would you recommend that baking time and still letting it sit in the oven for only an hour? Cannot wait to make this for my boyfriends family today for Christmas Eve!
Hi Lauren, I just talked to my daughter and she says she lets it bake an additional 20 minutes and then watches it. Sometimes (depending on the cheesecake) it can take up to 40 additional minutes. Once you are satisfied with the cheesecake (jiggles in the center but not soupy) then continue with the 1 hour sitting in the oven with the heat off. Merry Christmas!
Has anyone used just a regular pie crust
Is there anyway u could eat it the same day? How long max do you have to put it in the refrigerator for?
I would refrigerate it at least 2 hours …..4 would be better. 🙂
Just made it as a birthday cake for me and a friend. It is delicious. Added half can of dulce de leche and it is enough for me.
Hi Denise, Thanks for sharing your picture on Facebook it looked delicious!
I made this for Christmas and is now our family’s favorite. I am about to make it again and realized I have dark brown sugar instead of light. Do you think it will make a big difference to use the dark. I just don’t want to make another trip to grocery..but I will if it changes the taste and texture
Hi Audrey, It won’t change the texture and as far as the flavor…it will change the cheesecake to more of a molasses flavor. I’m so happy you like the recipe. It’s one of my families favorites. 🙂
Hello, I’m planning on trying this deliciousness tomorrow but I’m facing a problem; “dark corn syrup” isn’t available in my town! Please tell me there’s something else I can use instead.. I’d LOVE to give it a try. Thank you in advance.
Hi Raoula, Dark corn syrup just add a deeper flavor to the cheesecake. You can also use light corn syrup. 🙂
Hi Sheryl,
Thanks for the video!! I found this same exact recipe on another site and made it for Thanksgiving 2 years ago for work and last Thanksgiving for family. Last 2 times, I have had issues with cutting the crust, it is just so hard, but truly wonderful in flavor! A coworker asked for it last year for her birthday and I just wasn’t satisfied with how it was coming out so I told her to pick something else, but she has asked for it again this year. With your video and pointers I am going to try again. Your crust looks dry when you put it in the pan compared to mine, so I might be trying to get the wafers and sugar too wet with the melted butter. Also looks like I didn’t go up as high on the sides as you did. Wish me luck tomorrow night!
Good Luck Megan! Do you happen to know the site where you found the recipe? Since this is my original recipe I am curious. 🙂
I found it on SpicySouthernKitchen, I still had it pinned. But I just deleted that one and kept yours pinned with all the helpful hints! Turned out great this time, only a little hard in the edge where the sides meet. Other than that, fantastic! Thanks again!
That’s awesome Megan. I checked out her post….it was written after mine. 🙂
I have made this cheescake twice and it is AWESOME! My pecan filling was a litle too hard, but will boil a few minutes less next time.
One of my favorite cheesecakes Wendy. 🙂
Made this cheesecake for a friend. It came out beautifully. The instructions and video were very helpful and I had no problems with it. For those having problems with the pie filling whipping the eggs into the corn syrup cold and then adding to the saucepan to cook solves that problem
Dulce deleches (sp?) Can be found on the condensed milk shelf in the grocery now.
Thanks Kelly, Glad you liked the cheesecake as much as I do. 🙂
That crust. That filling. EVERYTHING about this is perfect!
Thanks Lauren! It is my FAVORITE cheesecake. 🙂
What a gorgeous creation!
Thanks Megan…..my absolute favorite cheesecake. 🙂
Can you put the pecan pie layer in the middle or as a top layer and bake?
I don’t think so Betty. I think the pecan layer would be too heavy.
I need to buy a cheese cake pan to try this. What size? Thanks.
Hi Iva, You’ll need a 9-inch springform pan.
Hi Sheryl, can I make this recipe on Friday to be served on Sunday? thanks
Hi Sheriza, Yes…this cheesecake will be good far after that….if you have some leftover…HA! 🙂
I just made this and mine had cracked is that normal
Hi Melissa, Yes unfortunately it does crack. I’m planning on playing with it by using a water bath technique to see if I can get rid of the cracks. At least you have the caramel to hid it. 🙂
Quick Question – I absolutely adore the flavor that the brown sugar gives this cheesecake layer! (Everyone loved the dessert, by the way – fantastic!!!) If I were to bake this without the pecan layer, just as a simple cheesecake, would I bake at the same temperature for the same length of time? Any other tips if I were to try this? Thanks in advance!
Hi Amanda, I’m glad you liked the recipe. As far as just using the filling and not the pecan layer…..I think that is something you’re going to have to play around with. I would use the same temp and lessen the baking time some. Wiggle the pan and if only the center slightly wiggles then your cheesecake is done.
What is Dulce De Leche
and where do you find it?
Hi Michael, Some stores stock it on the baking aisle and some on the Hispanic.
I made this cheesecake the other day and it turned out perfectly. I didn’t get any cracks in my cheesecake because I let the eggs, cream, butter and cream cheese come to room temp and I filled a glass cake pan with hot water and placed it under the cake. Also, I did have a hard time finding the dulce de leche. Walmart sells it in their international isle.
Hi Jamie, That’s awesome! This cheesecake is on my “to do” list. I want to try it baking in a water bath. Sounds like it’s the right way to go. Thanks! :3
I have used many of your recipes(Twinkie cupcakes a huge hit), and they are amazing! Can’t wait to try this one for thanksgiving
Hi Chris, You’re the best! Thanks for the sweet comment. You’re family is going to LOVE that cheesecake. If you get stuck…..remember I have a video on YouTube. Have a WONDERFUL Thanksgiving!
Do you think you could add pumpkin into the cream cheese mixture…
Just to be safe Kathy I would make a pumpkin cheesecake and use the pecan pie portion as the crust. Here is my pumpkin pie cheesecake recipe link: https://www.ladybehindthecurtain.com/pumpkin-cheesecake/
I have made this several times but every time after it is chilled, /’d even leaving it to thaw out for an hour or so the pecan pie part is too hard. I saw where you suggested cooking it at a lower temp and shorter time. I have an electric oven what temperature and time length do you suggest? Thanks
Hi Mickenzie, I have an electric stove too and my pie doesn’t come out hard. I have a full video of me making the cheesecake. Maybe that can help you figure out what happened. 🙂
Do i use salted butter or unsalted butter?
Hi Amber, Use unsalted butter.
Hi, does 1-3/4 cup mean 1 cup AND 3/4 cup? Or does it mean BETWEEN 1-3/4 cups
Hi nj, 1 cup and 3/4 a cup. Happy Thanksgiving!
Delicious cheesecake. Will make it again.
Awesome! Thanks Karen. Happy Thanksgiving!
Hi, i could only find a 10 inch spring form, will everything still work?
Yes, I would reduce the baking time.
First off, great recipe. I honestly have never tasted it but I made it last year for Thanksgiving & it was requested this year. I was able to make 2 pies & have extra cheesecake filling to freeze both times tho. I’m unsure if it’s something I’m doing or not but the convenience of it is wonderful. Thanks for sharing this. My family obviously grateful.
Hi Lucrecia, I’m so glad you love the recipe. The only thing I can think of (as to how you have extra filling) is…maybe your pan is smaller. Happy Thanksgiving!
Hi! I tried this recipe for the first time yesterday and it was a huge hit for our Thanksgiving lunch today! Thank you so much! I know you talked about it being a cheesecake that cracks, and I didn’t have any cracks at all so I thought I’d share what I did differently in case you wanted to try this out the next time you bake it. After the crust cooled, I wrapped the spring form pan (bottom and sides) with aluminum foil (it’s what I do when I bake cheesecake in water baths), and then placed it on the cookie sheet. Just wrap it to where you can’t see the seam anymore in the pan. Zero butter leaked onto the cookie sheet, and zero cracks in the cheesecake! 🙂
That’s awesome Miranda! Thanks for sharing!
You’re welcome!!
I made this and it was awesome. But the pecan filling was hard. I could barely cut it, still edible though. I made the crust and pecan filling and out in fridge until next morning. Could it have been over cooked or maybe the putting it in the fridge. It’s possible the pecan pie mix was overbooked. And why do you suggest taking it out for 30 minutes to cut ?
I’m sorry to hear that Adrienne. Did you start with everything cold and only boil it for 6 minutes? It’s very important that you don’t over boil the pecan pie filling. The reason I have you take the cheesecake out for 30 minutes is so the pecan pie portion of the cheesecake can warm up a bit. It makes cutting the cheesecake easier. Did you watch my video? Maybe that will help too. Merry Christmas! 🙂
Second attempt at this; the first one resulted in a rock-hard pie section that was almost impossible to cut. Took the advice of the comments section and baked the second at 315 instead of 325: that seemed to do the trick. Pie portion came out super-gooey; still hard to cut, but not anywhere near as bad as the first. But it tastes great, and I got a lot of compliments on it. Thinking I should invest in an oven thermometer before I try again. Thanks!
Sorry to hear you had such a hard time. I don’t know what to tell you….I’ve made this cheesecake several times and never have had that problem. I think a thermometer might be a good idea. Merry Christmas!
Someone posted this recipe and picture last year before Christmas 2016 and I knew I just had to make it. I have been making cheesecakes for years BUT NEVER have a baked a cheesecake this FABULOUS! OMGoodness! EVERYONE in my family (and friends) went crazy over it since I have made several last year and Today I have made six of these wonderful Pecan Pie cheesecakes and I’m still not finished…It will make any woman the hit of the party if she brings on of these to any event…yum yum
Hi Yvette, Wow that’s a lot of cheesecakes! Thanks so much for the sweet words. I’m so glad you, your family and friends loved this cheesecake as much as I do. MERRY CHRISTMAS!
THE BEST CHEESECAKE EVER. I have probably made 20 of them, with no problems. This year I baked two for Christmas separate preparation, done on different dates. Both of them seemed to have the pecan pie crystalize to the crust and become so hard that I couldn’t cut through them. Please let me know what you think may have happened. I have watched your video and gone over my (your) recipe and my ingredients and cannot figure it out. Desperate!!!
Hi Patricia, I have a couple of ideas but really have no idea why this time you had problems. Did you get a new oven since the last time you made this cheesecake? Could you of boiled the pecan portion at a higher temp causing it to cook to a hard crack stage? How was the weather? Was it raining and humid? That’s all I can think of….I hope this helps. I’ve made this cheesecake several times and it always works for me. It’s by far the most delicious cheesecake I make. I’m so glad you think so too! 🙂
I had lot of difficulty slicing this time without making a mess. Slicing through the pecan pie part was tough too. Any suggestions? I’ll be making 2 more through year end.
Hi Jason, I have two suggestions. Make sure to begin the cooking process of the filling with all ingredients cold and before serving make sure to let the cheesecake sit out on the counter at least 30 minutes. I hope this helps. I LOVE THIS CHEESECAKE!
Thanks Sheryl. I think I may have cooked it at 300 vs. 325 (another cheesecake that I make is cooked at that temp). By the way, do you find that it works best to let the pecan pie filling cool down a bit before pouring the cheesecake filling on top of it? That seems to make sense, but I was too efficient today when I made it again, and I think maybe that overheated the bottom part of the filling. Any thoughts?
Hi, I Don’t think so Jason….if anything I would think adding something cool on top would stop the cooking process until placed in the oven.
Hi Sheryl, thanks for your recipe. I’m excited to try it. Unfortunately, I don’t have enough time to make a practice version, so I’m hoping it turns out well the first time. I’ll be baking it in a 10” springform pan in a gas stove. Any suggestions for the temp and time I should bake?
Thank you!
Hi Chelsea, When I bake in a gas stove I usually turn the temp down 25 to 50° and bake in the center of the oven. I always burn things when I have them too close to the bottom. It may take a little longer but it’s totally worth it. I would start checking the cheesecake when it gets close to the time listed in the recipe and then keep a close eye on it. Good Luck! Happy Thanksgiving!
This turned out AMAZING. This was my first time at a cheesecake and it was so easy too. Will definitely be making more cheesecakes.
Wow! That’s awesome!
I’ve made this twice over the past year to rave reviews. Great recipe! Thank you for sharing!
Hi Pete, Yes….it’s one of my favorites!
Hello! I’m going to be making this cheesecake tomorrow and am so excited! I did have a question .. it says to add eggs and butter cold. So this would be pulled right out of the fridge? I usually bring eggs to room temperature when baking so wanted to double check on that.
Hi Ashley, Yes cold right out of the refrigerator. Merry Christmas!
Thanks so much for a quick reply! Merry Christmas ☺️
What’s the best way to get this off the bottom of the pan and put on something else
Hi Doug, When I want to remove my cheesecake from the bottom of a springform pan I use an offset spatula and slide it under to release.
I’ve just made my 4th one! I made three at Thanksgiving and everyone loved! Question what if just wanted to make the pecan pie portion.it is one person’s favorite part…crazy person doesn’t lime cheesecake all that much…Lol? How long would you cook just the pecan pie part as is?
Hi Angela, That’s a tricky one. I wouldn’t bake it at all. Since that portion of the recipe is boiled. After it cools, I would spoon it into a bowl and let her have at it. It might be soft enough for her us eat like a dip.
What can I use instead of corn syrup, we can’t get it here in my part of the world.
Hi Claudette, The closest I can come to dark corn syrup is…making a simple syrup and adding molasses. 1 cup granulated sugar dissolved in 1/4 cup of hot water and 1/4 cup molasses.
Hi Sheryl,
I really like this recipe now I see this and I’ve seen your pumpkin cheesecake recipe. I wondered if I was able to combined the cheesecake portion of this recipe to be your pumpkin cheesecake.
That sounds delicious Sydney. I can’t wait to try that recipe.
I made your cheesecake for the first time for our Fall Festival we had at our church tonight. I entered it into the Cheesecake contest, I won both prizes!!! 1st place for Judges Choice and 1st place for the Peoples choice. This is an amazing cheesecake, I will definitely be making it again. Thank you for such a wonderful recipe!
Oh My Gosh Julie! I knew this was a good cheesecake but I had no idea it was that good! That’s so awesome! Thanks for sharing! ♥
Hi can I use regular white sugar instead of brown for the cheesecake?
Hi Femi, Yes..you can. The brown sugar adds a hint of a caramel flavor to the cheesecake.
Making again… third year in a row. I’m scoring big points with the Thanksgiving crowd, so thank you, Sheryl!!
Pete you’re AWESOME!
Nooooo! I just watched your video AFTER I made it… never lowered the temp to 325, because I thought that instruction was only if you had a gas oven. Also…. took it out after an hour and placed it on my table on my wire cooling rack. It wasn’t clear that it was supposed to stay IN the oven to cool? So I guess my question is… is it ruined? Ughhhh I’m so upset.?
Hi Nicole….your cheesecake will amazing! I guess I need to take the video off this post. Since I made that video I have revised the baking to 350 for one hour. Enjoy!
Phew! What a relief!! Thank you so much Sheryl? I hope you and your family have a wonderful Thanksgiving!
You too Nicole! ?
Hello – thank you so much for this recipe! I made this for Thanksgiving and it was delicious! I had issues with the crust sticking to the pan. Apparently, the pecan mixture leaked through the crust and hardened on the pan. Do you have any tips to avoid this? Do you think an egg wash on the crust might help?
Thanks!
Hi Marisa, Maybe making sure the crust is pressed down will help. Also, spraying the pan with non stick cooking spray before adding the crust should help too.
Thanks Sheryl! I will try that. Thanks again for a delicious recipe. Merry Christmas!
?
Hello. Did you change some things on this recipe. Your original video shows baking the crust for 6 minutes and leaving the cheesecake in the oven for 1 hour while off after it is done cooking however your recipe doesn’t state this.
Hi Tonya, Yes, I made some changes. That’s why I took the video off the post. The changes will help with the cracking and keep the crust softer.
Ok thanks!
All I see is the old recipe. Where can I find the new one?
Hi Marisa, The recipe is the same. It’s the instructions that have changed.
I found this blog like 4 years ago and I’ve been making this cheesecake every year! Hands down the best I’ve ever made. I do think it’s more than 8 servings, but that’s just me. You’ll win over the family with this recipe!
I can’t wait to taste it! We will be eating this tonight for a father-in-laws 70th Birthday party! Next time I make this, I will make sure the vanilla wafers are crushed more as I left some in bigger pieces which caused the cake to be a bit higher…Thank you for the recipe!
Awww… That’s awesome Celine! This is hands down my favorite cheesecake. Have Fun Tonight!
I made this cheesecake last year for the holidays and it was a huge success, so good they’re asking for it again this year. I have some questions -I’m wondering if you would know if Nestlé’s Dulce de Leche has changed not the caramel’s same consistency as last year, have you found it to be different? Second question can you make this recipe and I rectangular pan instead of the springform pan? wondering if anyone’s as tried? What changes to temperature and or time would I need it you have/ please share. Best cheesecake ever Sheryl -thank you!
Hi Inquiring Minds, No, I haven’t noticed any changes. Perhaps you got a can that was old. I’ve only made this cheesecake in a springform pan, so I wouldn’t know about making it in a rectangular pan.
Hi! I love this recipe! Have you tried making mini ones? Do you think it is possible?
Hi Christine, Yes, you can make mini ones. I’ve made a lot of different mini cheesecakes. I would start out the baking time at 15 minutes and then increase from there.
Thank you for the tip! I will share my results.
Hey, so after baking the cheesecake you suggested to leave the cheesecake in the oven for an hour, with the oven turned off and door closed. Would this possibly cause the pecan filling layer to become hard? If not, why do you suggest to do this?
Hi Heather, The leaving the cheesecake in the oven with the oven off and the door closed is a method that will continue to gently bake the cheesecake while preventing the cheesecake from cracking.
2020 now in the middle of the Corona virus and I am baking this. Happy Spring!
Hi Monica, There’s never a bad time for this cheesecake!
I’ve made this about 8-10 times and the crust always seems to be too hard. I have to eat the pecan pie and cheesecake seperate be jade I can’t cut it with a fork. Any reason why? Suggestions?
Hi Mickenzie, There have been some revisions in the last year. Did you follow the NEW additions?
I’ve been making this cheesecake for several years for many family events. It is a favorite, and a joke through the family that it has to be store bought it is so good and elegant. Such a good recipe. Thank you.
Thanks for that amazing story Kimberly. You’re family is right this cheesecake is amazing!
I made this cheesecake for the first time and it was amazing!! Question though? When serving did you remove the bottom of the Springform pan before placing on a platter? I let it rest for 30 minutes before cutting, but the bottom seemed like it stuck to the grooves on the bottom of the springform? Should I have greased the bottom?
Thank you
Hi Christina, Yes, I leave the bottom of the pan. Pressing the crust firm might help with sticking but spraying the pan with cooking spray wouldn’t hurt.
Hi! Will I be able to remove the bottom of the spring foam pan after chilled so I can place in a different container for transportation?
Hi Joanne, You can try but I wouldn’t risk it. I usually leave the bottom, it will still fit in a large round container since the side portion will be removed.
Just curious, did you change the recipe from when it was originally posted to now not cook the pecan pie layer before baking?
Hi Kim, Yes I did. I found it made the filling too hard when it was cooked before baking and wasn’t necessary.