Pecan Pie Cheesecake Recipe
Say hello to pecan pie CHEESECAKE! Graham cracker crust, a layer of pecan pie filling, classic cheesecake, and a pecan praline sauce on top. This is an easy cheesecake recipe (thanks to using one of the new The Cheesecake Factory At Home cheesecake mixes!) and perfect for Thanksgiving!
We are closing in on Thanksgiving week and I am crazy thrilled to share this recipe for pecan pie cheesecake with you today! I know that there are many different camps of people when it comes to Thanksgiving food… the turkey people (I think there are turkey people, but I’ve yet to meet one!), the sides people, and the dessert people. The dessert people can further be divided up into pumpkin pie and non-pumpkin pie people.
I’m slightly afraid to admit that I am squarely a non-pumpkin pie person. I like pumpkin (pumpkin cupcakes, pumpkin rolls, pumpkin gingerbread trifles), but just not pumpkin PIE. However, put a pecan pie in front of my face, and you won’t see me again until December 1st, because I will not share.
My love of pecan pie on Thanksgiving, along with my long-standing love affair with cheesecake, collided into this most decadent, and most amazing mashup recipe, which I guarantee will be a massive hit at your Thanksgiving dinner.
Watch the Pecan Pie Cheesecake Being Made!
Let’s talk specifics about this beauty…
First, we have a traditional graham cracker crust, which is then topped with a layer of pecan pie filling. On top of THAT is a traditional cheesecake. Once it’s chilled and set, I spooned a bit of pecan praline sauce over top, swirled on some whipped cream, and sliced it up.
It is a serious DREAM.
And do you know what makes it even better? I took advantage of the brand-spanking new Cheesecake Factory At Home Cheesecake Mixes… these have just hit stores and they include a pouch of crust mix (just add butter) and a pouch of cheesecake mix (just add cream cheese and eggs).
I have eaten approximately umpteen slices of cheesecake from The Cheesecake Factory, so I know how crazy delicious they are, and was excited to see how the box mixes would measure up.
I was seriously BLOWN AWAY by the cheesecake that came out of my oven. You all know I’ve made dozens upon dozens of cheesecakes over the years, and while they have all been delicious, I have never made one that looked so perfect. My husband walked past the stove after I took it out of the oven and said, “wow! that looks amazing!” I’m talking absolutely level (no raised sides or sunken middle), ZERO cracks, and a totally even pale yellow color. I’m seriously still stunned; it was the picture-perfect cheesecake that every home baker dreams about.
I used the classic cheesecake version to make this pecan pie cheesecake, but it also comes in strawberry and salted caramel flavors (mmmm!). You can find out which stores near you carry The Cheesecake Factory At Home Cheesecake Mixes HERE.
If you like to have alternatives to pumpkin pie on Thanksgiving, please please please give this cheesecake a try. I think you will absolutely love the varying flavors and textures, and you will most definitely wow your guests.
(Also, please someone tell me I’m not the only person who doesn’t run to the pumpkin pie!)
Three years ago: Brussels Sprouts with Pancetta, Cranberries & Pine Nuts
Four years ago: Salted Caramel Apple Pie
Five years ago: Brussels Sprouts and Bacon Gratin
Seven years ago: Mashed Sweet Potato Brulee
Pecan Pie Cheesecake
Ingredients
Pecan Pie Layer
- 5 tablespoons butter, melted
- 1 cup (220 g) dark brown sugar
- â…” cup (227.33 ml) light corn syrup
- ½ teaspoon (0.5 teaspoon) salt
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups (198 g) pecans, finely chopped
Cheesecake
- 1 box The Cheesecake Factory At Home Cheesecake Mix, Classic variety
- 16 ounces (453.59 g) cream cheese, at room temperature
- 3 eggs
Pecan Praline Sauce
- 1 ¼ cups (275 g) light brown sugar
- ¾ cup (192 ml) evaporated milk
- 1 tablespoon salted butter
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ¼ cup (24.75 g) coarsely chopped pecans
Instructions
- Make the Pecan Pie Layer: Combine the melted butter, brown sugar, corn syrup, salt, and eggs in a medium saucepan. Place over medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low/low to maintain a simmer and cook for 5 to 7 minutes, whisking constantly, until thick. Remove from the heat and stir in the vanilla extract and chopped pecans. Set aside.
- Make the Cheesecake: Prepare the crust as directed and press into the bottom of a 9-inch springform pan. Pour the pecan pie filling over the crust and set aside while you prepare the cheesecake filling.
- Prepare the cheesecake filling according to the package directions. Pour the cheesecake filling over the pecan pie layer and bake until the edges are set and the middle still jiggles slightly, 45 to 60 minutes. Cool to room temperature, run a knife around the edges of the cheesecake, then refrigerate until thoroughly chilled, at least 4 hours but preferably overnight.
- Make the Pecan Praline Sauce: In a small saucepan, combine the brown sugar, evaporated milk and butter. Place over low heat and stir constantly until smooth and slightly thickened. Remove from the heat and stir in the vanilla extract and chopped pecans. Allow to cool to room temperature.
- Spoon some of the sauce over the top of the cheesecake, leaving an inch border around the outside of the cheesecake. Reserve the remaining sauce for serving. Return the cheesecake to the refrigerator for 30 minutes.
- Garnish the outside of the cheesecake with fresh whipped cream, if desired, and serve. Leftovers should be stored, covered or in an airtight container, in the refrigerator for up to 5 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Thank you to Continental Mills for sponsoring this post! As always, all content and opinions expressed are my own.
Here’s an updated link for more cheesecake mix since this is an old post.Â
https://www.thecheesecakefactoryathome.com/cheesecake-mixes
I made this and it was absolutely delicious, the only problem with it was the graham cracker crust is so hard we cant cut through it.
I’m not sure what to think about that.
Any ideas?
Can this be made with a no bake cheesecake? I’ve made this before and it turned out great. This time, the pecan layer got too hard. Any idea why?Â
I think no bake would work just fine! If you made it exactly the same with no other variables, I’m not sure why it would be too hard this time?
Great recipe and easy to follow! Will definitely make again!
I made this cheesecake for Thanksgiving and used the Oreo Cheesecake (without the Oreos) recipe instead of the Cheesecake Factory mix. It was outstanding!
Thanks for a great recipe!
Okay last question…if using the homemade cheesecake recipe what do do for the graham cracker crust? Thank you!
Hi Carolyn, Do you mean that you need a recipe or don’t know how much to use?
Sorry…recipe…I was thinking the same amount and your classic NY style cheesecake crust…what cha think?
Which whipped cream recipe did you use?
Hi Carolyn, I used the whipped cream from the tres leches cake: https://www.browneyedbaker.com/tres-leches-cake-recipe/
Hi! Planning to make this and use the Oreo recipe but cut in half…has anyone else tried that? And do you think this one would freeze well?
Thanks!
I haven’t tried cutting it in half, but it would freeze well!
Thank you! I am trying to decide if I attempt to half an egg and a yolk or just make the whole thing and maybe use the remaining cheesecake filling for small oreo cheesecakes or make 2 pecan pie versions and freeze one….ahhh welcome to my world :-)
Hi Michelle…have you done this recipe with the Oreo instead of the box? The full not the half…I am thinking of just doing the full oreo recipe with the NY cheesecake full recipe crust…would you use the cooking method for the Oreo cake or the method above (times are a little different and leaving in the oven to cool). Thanks!
Hi Carolyn, I have not done it, but I would go with the instructions for the Oreo cheesecake if you go that route. Enjoy!!
I want to make this for my husbands birthday but do not have access to the cheesecake mix. Â Any instructions for making the cheesecake layer from scratch? Thanks!!
Hi Stephanie, Sure! This is my very favorite basic cheesecake recipe (omit the Oreos!): https://www.browneyedbaker.com/oreo-cheesecake/. It will bake up higher than the cheesecake layer here; if you want it to mimic this cheesecake I would cut that recipe in half. Hope that helps!
I am a turkey person, love it, the stuffing and the gravy, also whole berry cranberry sauce and mashed potatoes. Â I could eat turkey sandwiches for days. Â A big no to Pumpkin Pie (my mom told us it was “pudding pie” to try to get us to eat it). Â I do love baked pumpkin as a vegetable with a roast or pumpkin soup especially Thai Pumpkin Soup. Â I love the sound of this cheesecake combing 2 of my favourites but I would not use a mix for this. Â I have a wonderful Caramel Cheesecake recipe from Kraft that I think could be adapted to this. Â Love your ideas!
Hi, I made this cheesecake… I was soooooo disappointed!!!!!! I followed the directions for the pecan pie part of the cake EXACTLY and put it in after it had thickened slightly. BIG MISTAKE!!!! It was sooooo hard that we couldn’t cut through it. Should have simply mixed it up as if I was making a regular pecan pie, put the whole thing together and baked it. It would have come out perfectly! Terrible recipe. After we cut it with a saw, it tasted great though…. don’t bother with this one…
Hi Geraldine, I’m so sorry you were disappointed with this recipe, but I tested this multiple times, and had someone else do so as well, and there were no issues cutting through the pecan pie layer – it stayed very soft. Perhaps it was left on the heat just a smidge too long, or the burner was running hotter than mine.
Love it, looks great!
Emergency question. All set to create the recipe but need OVEN TEMPERATURE! Please reply!
Hi Ellen, You should follow the recipe on the back of the box!
This looks 100% amazing. Â I love cheesecakes period! Â However, this has my mouth watering
Nice…i love cheese and this cake looks soooooo yummy & simply, I can’t wait make this cake. Thanks for sharing…! keep shared your new incredible recipes…!
You’re welcome, hope you enjoy it!
YES, YES, YES. I am in love with every single word/photo/pecan in this post. This peesecake (hehe) looks amazing!
Aww thanks Karly! :)
Hi! This recipe looks divine! Do you think it would work as a make-ahead recipe? I need to make it on a Tuesday for thanksgiving dinner on Thursday. I tried to make a pecan pie cheesecake a couple years ago from a different recipe (I don’t remember where I got that one from now) and the pecan filling and topping hardened so much that it was impossible to cut later. Do you think this would be soft still?
Hi Kristie, Yes, you could definitely make this two days in advance. And yes, the hardening of the pecan pie layer was something I was concerned about, so I did some tweaking of the filling to ensure it stays soft. I was happy when I sliced through didn’t hit any resistance! Enjoy! :)
I’m a turkey person as long as it’s not dry. Fortunately, my husbands mom cooks a flavorful and moist turkey! I also go for the sweet potatoes – however they’re made! And for a whole family of 8 people, it takes three pies to make us happy! 2 for pumpkin, 2 for pecan, and an apple for everyone. The two who like the pumpkin get a slice the day of and get to split the rest to take home.Â
That sounds like a delicious dinner!! Love the variety of pies!
This looks DIVINE! I am a turkey person and a non pumpkin person! I must try this!
Thanks Doreen! I hope you enjoy!
The link you gave to be able to find stores that carry the mix, does not have stores listed. Where do you buy the mixes ?
Hi Debra, When you go to the site, towards the top of the page, where is says “WHERE TO BUY” you have to put in your zip code and it will list the stores near you that carry the mixes.
didn’t even know they had this, thank you, this cheesecake is making me hungry enough to break my diet!
You’re welcome! I guarantee it will be worth it… cheesecake always is :)
Really? Cheesecake factory box is the recipe? Why don’t I just go buy it premade?
Hi Barry, I appreciate your comment. I share a lot of homemade recipes here (and if you’d like to make this completely homemade, which you could totally do, I would recommend using this cheesecake base, it’s my favorite: https://www.browneyedbaker.com/oreo-cheesecake/); however, I also like to provide some easier short-cut recipes because not everyone is 100% comfortable in the kitchen yet, and sometimes people are short on time or energy. I LOVE creating homemade recipes, but I also keep boxes of cake mix and brownies in my pantry for emergencies; I think most of us appreciate a little help now and then, and this puts a homemade/holiday spin on the box mix.
It would also save you some money if you make your own cheese cake. Cheesecake Factory charges 65 dollars for a whole pumpkin cheesecake. Good tasting, but ouch.
I sure would like to be able to buy this Cheesecake Mix but so far not available. Â Is it possible to order it online??????????
Hi Carolyn, Right now it’s not available to order online, but you can see if it’s at a store near you here. If there are not any near you, you could always use a homemade cheesecake base, this one is my favorite (don’t use the Oreos! 😉): https://www.browneyedbaker.com/oreo-cheesecake/
Can you suggest a homemade cheesecake base that would be a good equivalent for those of us not in the US, and therefore without access to the box mix?
Hi Andrea, Yes! The base recipe I use for this Oreo cheesecake is my very favorite and would work here (just omit the Oreos!): https://www.browneyedbaker.com/oreo-cheesecake/
Do you think that using the homemade base would change the ratios much? The cheesecake factory mix only uses 16oz of cream cheese, and your Oreo cheesecake uses 32oz.
Hi Andrea, You would probably end up with a higher cheesecake, but you could cut it in half if you’d like!
What if it’s impossible to find The Cheesecake Factory At Home Cheesecake Mix, Classic variety
how can we substitute…???
I want to make it but….. Please help!
Many thanks!!!!!
Hi Marie, You can find stores where the mixes are located here. If you can’t find one in a store near you, the base recipe I use for this Oreo cheesecake is my very favorite and would work here (just omit the Oreos!): https://www.browneyedbaker.com/oreo-cheesecake/
I am right there with ya on the pumpkin pie. Not a fan. That looks incredible!!!
So glad I’m not alone! And thank you!
The cake looks simply incredible! Can’t wait to try it ♥
Thanks Natalie!