This pecan pie cheesecake combines two classic desserts into one incredibly decadent treat! A pecan-graham cracker crust, filled with a no-bake pecan cheesecake, topped with sweet caramel pecan sauce. This pie needs several hours to chill in the fridge, so it is the perfect make-ahead dessert for the holidays!
I love twists on pecan pie (see pecan pie cookies and pecan pie brownies), and this mashup of pecan pie and cheesecake was an immediate favorite. My one rule for pecan pie: never use corn syrup! The combination of brown sugar and maple syrup adds so much more flavor.
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Recipe details:
Flavor: This pie features the flavor of maple, pecans, and brown sugar, with the sweet and tangy flavor of cheesecake.
No bake: The filling of this cheesecake is no-bake but I do recommend baking the crust. Baking the crust allows it to set which makes slicing and serving much easier.
Chill time: This pie needs 6+ hours to chill. You can make it the morning of the day you’re serving it, or the night before.
Overview: 3 components
Pecan-graham cracker crust: Finely chopped pecans, crushed graham crackers, sugar, and melted butter make up this delicious crust. The crust gets pressed into a pie pan and baked for 8-10 minutes.
Cheesecake filling: A combination of sweetened cream cheese, whipped cream, maple syrup, vanilla, and chopped pecans.
Caramel pecan topping: This delicious topping tastes like the inside of a pecan pie. It’s sweet and crunchy and the perfect thing to pour over each slice!
Recipe tips
Toast the pecans for enhanced flavor and texture. Simply place the nuts in a dry skillet over medium heat. Cook, stirring frequently until fragrant and lightly toasted.
Cream cheese should be at room temperature so that it blends smoothly.
Heavy cream should be chilled, straight from the fridge, so that it whips properly.
This recipe requires chill time, so be sure to assemble it in advance.
Serving and storage
Serve the pie chilled, with the sauce warmed just enough to be pourable.
Store in the refrigerator for up to 3 days.
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Recipe
Pecan Pie Cheesecake
Ingredients
Graham cracker crust:
- 1½ cups graham cracker crumbs
- 3 tablespoons brown sugar or granulated sugar
- 3 tablespoons finely chopped pecans
- 6 tablespoons unsalted butter, melted
Filling:
- 1 cup chilled heavy whipping cream
- ¾ cup powdered sugar, divided
- 16 ounces cream cheese, at room temperature
- ¼ cup pure maple syrup, at room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon maple extract
- 1 cup finely chopped pecans
Caramel pecan sauce:
- 4 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- ½ cup brown sugar (I used dark brown), packed
- ½ teaspoon pure vanilla extract
- ⅓ cup finely chopped pecans
Toppings/garnishes:
- whipped cream, pecans, optional
Instructions
Crust:
- Preheat oven to 325°F. Combine graham cracker crumbs, sugar, pecans, and melted butter, stirring until well combined.
- Dump into a 9 or 9 ½-inch pie plate that is approximately 2 inches high (not springform). Press the crumbs into the bottom and at least halfway up the sides (I use the bottom of a measuring cup). Bake for 8-10 minutes. Cool to room temperature.
Filling:
- Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream and ¼ cup powdered sugar until stiff peaks form. Transfer to the refrigerator and proceed with the recipe.
- In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, ½ cup powdered sugar, maple syrup, vanilla extract and maple extract. Beat until well combined, scraping the sides and bottom of the bowl as needed. Add the whipped cream and beat briefly, until just combined. Taste the mixture and if you'd like it sweeter you can add a little more powdered sugar. Remember, you're going to be serving it with caramel pecan sauce, so don't make it too sweet. Stir the pecans into the filling. Scoop the filling into the crust and spread into an even layer. Cover and refrigerate for at least 6 hours, preferably overnight, until firm and chilled.
Caramel pecan sauce:
- In a medium saucepan, melt the butter. Add the cream, brown sugar, and a pinch of salt. Bring the mixture to a simmer, whisking occasionally, and simmer gently for 5 minutes. Stir in vanilla and pecans. Set aside to cool; it will thicken as it cools. If you are not using this within the next hour or so, transfer to the refrigerator.
Serving:
- If desired, you can decorate the top of the pie with whipped cream and pecans. Serve each slice topped with caramel pecan sauce. If the sauce has been refrigerated, heat it in the microwave until it is slightly warm (not hot) before pouring it over each slice.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Maxine says
I made this for Thanksgiving. it was way to sweet for most of the guests.
However, putting that carmel sauce on vanilla ice cream works perfect.