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
Pecan Pie Layer
- 5 tablespoons butter, melted
- 1 cup (220 g) dark brown sugar
- ⅔ 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
- 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
- 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.
Thank you to Continental Mills for sponsoring this post! As always, all content and opinions expressed are my own.