A whole pecan pie cheesecake with a slice removed.

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 and perfect for Thanksgiving!
Course Dessert
Cuisine American
Prep 1 hour
Cook 1 hour
Cooling time 4 hours
Total 6 hours
Servings 8 servings
Calories 623 kcal
Author Michelle


Pecan Pie Layer

  • 5 tablespoons butter melted
  • 1 cup dark brown sugar
  • cup light corn syrup
  • ½ teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups pecans finely chopped


Pecan Praline Sauce

  • 1 ¼ cups light brown sugar
  • ¾ cup evaporated milk
  • 1 tablespoon salted butter
  • ½ teaspoon vanilla extract
  • ¼ cup coarsely chopped pecans
US Customary - Metric


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Pecan Pie Cheesecake
Amount Per Serving
Calories 623 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 22g138%
Cholesterol 203mg68%
Sodium 629mg27%
Potassium 443mg13%
Carbohydrates 102g34%
Fiber 3g13%
Sugar 87g97%
Protein 12g24%
Vitamin A 1245IU25%
Vitamin C 1.1mg1%
Calcium 214mg21%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.