Pecan pie cheesecake is made with our favorite condensed milk cheesecake base. A swirl of brown sugar, butter and pecans bring the flavor of pecan pie to the mix for a rich and delicious dessert that is hard to beat.
Pecan pie and cheesecake are two favorite holiday desserts. Now you can combine them into one fabulous treat.
This is built on our favorite condensed milk cheesecake base. It is as close to a no fail cheesecake recipe as I have ever found.
It bakes well without needing a water bath. It also is crack resistant, so that is a plus as well.
So naturally it was the first recipe I reached to when developing this fun dessert. Some toasted pecans are added to crust to add to the pecan flavor.
The smooth cream cheese and sweetened condensed milk filling is easy to put together. Just make sure the cream cheese is nice and soft before you get started.
I used pecan halves for the filling this time, but would use chopped nuts next time. Using chopped nuts would make for more even distribution and easier slicing.
But all in all, we loved the results. We served it as a birthday dessert for my pecan pie loving brother.
He was really happy to take a chunk of the leftovers and he has mentioned it since, so I can see it being a request again next year. I certainly won’t mind the excuse to make it again!
Tips for Making Great Cheesecakes
The key to making a super smooth cheesecake filling is to make sure the cream cheese is really nice and soft before you start the filling. Beat it well and make sure to scrape the sides of the bowl and the beater a few times before you move on.
Once the cream cheese is super smooth and well beaten, start adding the other ingredients. Add the liquid a little bit at a time at first, you want to make sure it gets incorporated before you move on.
The cause for most cracks in cheesecake either relate to too much air in the batter or heating or cooling it too quickly. So don’t over whip the batter once you start adding the eggs.
Rather than baking the cheesecake in a water bath, I just bake them low and slow. Also, you want to cool the cheesecake slow.
I leave it in the oven with the door cracked for ten or fifteen minutes before taking it out. Then allow it to come all the way to room temperature before moving it to the refrigerator to chill.
Because of the pecan pie swirl, the top of this cheesecake isn’t going to be smooth anyway. What it lacks in smoothness it more than makes up for in flavor.
More Pecan Dessert Recipes to Try
Pecan bourbon balls are a perfect adult treat. They take the classic southern flavors and turn them into an easy 4 ingredient no bake treat.
Honey maple pecan pie has that gooey texture you love with a warm deep flavor that comes from the combination of maple syrup and honey. There is no corn syrup to be found in the ingredient list and it tastes amazing.
Caramel pecan cheesecake has a layer of rich caramel and pecans above and below the cheesecake layer. It is another rich and delicious treat.
If cake is more your style, try baking a maple pecan layer cake. It has a nice layer of maple frosting that ties it all together.
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- 1 sleeve graham crackers
- 1/2 cup toasted pecans
- 5 Tablespoon melted butter
- 24 oz. cream cheese, softened
- 14 oz. sweetened condensed milk
- 4 eggs
- 2 teaspoons vanilla extract
Pecan Pie Mixtre
- 1/4 cup butter
- 1/2 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups pecans
- Preheat oven to 300°F.
- Process graham crackers and pecans into crumbs.
- Stir in melted butter and press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes then set aside to cool.
- Beat cream cheese until it is super smooth. Stop and scrape the sides of the bowl and the beater along the way to ensure there are no lumps.
- Slowly add the can of sweetened condensed milk and beat well.
- Add vanilla and eggs, one at a time. Do not whip too much air into the mixture once you start adding the eggs.
- Pour cheesecake batter over crust.
- In a large skillet or saucepan, melt butter over medium heat. Stir in the cream and brown sugar.
- Bring to a boil, then remove from heat.
- Stir in vanilla and pecans.
- Pour over cheesecake mixture and slightly swirl with a knife.
- Bake for 70-75 minutes or until just set.
- Turn the oven off and crack open the door allowing the cheesecake to cool slowly.
- Once the cheesecake is near room temperature, put in the refrigerator to chill completely.
- Serve cold or at room temperature.
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Amount Per Serving: Calories: 519Total Fat: 40gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 126mgSodium: 255mgCarbohydrates: 35gFiber: 2gSugar: 32gProtein: 9g
All nutritional information is estimated and will depend on the exact ingredients you use.