Best 20 Pecan Pie Cheesecake Recipes

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (170°C).
• In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
• Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
• In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
• Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
• Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
• While the cheesecake is cooking, prepare the stove-top pecan pie filling.
• In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
• Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
• Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
• Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
• Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
• If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
• Let the cheesecake chill in the refrigerator until completely set.
• Slice and serve cold or at room temperature.
• Enjoy!

PECAN-PIE CHEESECAKE

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
• Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
• Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
• To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
• To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.

CARAMEL PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
• Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
• Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
• Bake in the preheated oven until lightly browned, 35 to 40 minutes.
• Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend cream cheese, 2 1/3 cups sugar, 2 eggs, and 2 teaspoons vanilla extract together until light and fluffy. Spread over the bottom of the pie crust. Gently place pecans on top.
• Mix remaining 2 eggs, corn syrup, 1/4 cup sugar, and 1/2 teaspoon vanilla extract together until thoroughly combined. Pour over the pecans.
• Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Let cool completely.

EASY PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
• Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
• Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.

CARAMEL PECAN CHEESECAKE PIE

Steps:

• In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.
• In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.
• Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).
• Cool on wire rack for one hour.
• Refrigerate for 4 hrs or overnight before slicing.
• Refrigerate leftovers.

PUMPKIN PECAN NO-BAKE CHEESECAKE PIE

Steps:

• Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
• Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
• Refrigerate until set, 4 hours.
• Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

BLACK-BOTTOM PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
• Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
• Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
• Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
• Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.

SOUTHERN PECAN PIE CHEESECAKE

Steps:

• Preheat oven to 325°.
• Thaw pecan pie according to package directions.
• Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
• Line the outside of a 10-inch springform pan tightly with foil.
• Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
• Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
• Reserve remaining pecan pie wedges for another use.
• Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
• Add sour cream, half-and-half, and vanilla; beat until blended.
• Fold in powdered sugar and flour.
• Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
• Arrange pecan halves evenly around edge.
• Bake at 325° for 50 minutes in a water bath.
• Turn off oven, and let cheesecake stand in oven 1 hour.
• Remove to a wire rack, and let cool completely.
• Chill at least 8 hours or overnight before serving.
• Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
• The foil should keep the water out.

CHOCOLATE PECAN CHEESECAKE PIE

Steps:

• 1. Fill a deep dish pie plate with crust.
• 2. Beat cream cheese, 1 egg, 1/2 c sugar, salt, and 1 teaspoon of vanilla until smooth.
• 3. Pour dark chocolate chips into microwaveable dish and add the whipping cream. Microwave on 50% power until morsels just start to melt (about 1 minute). Remove from microwave and stir with a fork until combined and smooth.
• 4. Pour corn syrup, melted butter, 3 eggs, 1 teaspoon vanilla, and 1/4 cup of sugar into a medium bowl. Whisk until thoroughly combined. Stir in pecans.
• 5. Pour chocolate mixture into the pie crust and smooth out with a spatula until evenly distributed.
• 6. Pour cream cheese mixture over chocolate and smooth out until evenly distributed.
• 7. Then pour pecan mixture over cream cheese mixture and even out on top of the cream cheese mixture.
• 8. Bake in a preheated 350 degree oven for 55 minutes (or until set). Cool completely on a wire rack. Store leftovers (if you have any!) in the refrigerator.

PECAN CRUNCH PUMPKIN-CHEESECAKE PIE

Steps:

• In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
• Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
• In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
• Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
• Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• 1. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• 2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
• 3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.

SWEET POTATO PIE, COCONUT, PECAN CHEESECAKE

Steps:

• 1. Sweet potato Mixture 2 sweet potatoes: baked (50 minutes and 375'), peeled, mash. Mix sweet potato mixture in a large bowl with the butter, heavy cream, spices, light brown sugar & vanilla. Mix well, taste to your liking and set aside! Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
• 2. Mix the graham cracker crumbs, light brown sugar, granulated sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
• 3. To make the cheesecake batter: Raise oven temperature to 450 degrees F. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, and then add sour cream, flour, and spices. Taste and add spices to your liking.
• 4. Lower speed and fold in sweet potato mixture. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 45 mins or until center is firm.
• 5. Let the cake cool completely in pan on rack for 30 minutes.
• 6. For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
• 7. Toasted Coconut: Place stove to medium heat. In a flat cook pan, place coconut all over pan, add granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat.
• 8. Add pecans and coconut as topping after cheesecake has completely cooled. Serve warm for a creamy sweet potato pie, or cooled for the cheesecake experience.

PECAN-CARAMEL CHEESECAKE PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and eggs until smooth. Beat in vanilla; set aside. , In a small saucepan, heat caramels and milk over low heat until caramels are melted; stir until smooth. Pour into crust. Sprinkle with chopped pecans. Pour cream cheese mixture over the top. , Bake at 350° for 40-45 minutes or until center is nearly set. Cool for 10 minutes. Sprinkle with chocolate chips and pecan halves if desired. Cool completely on a wire rack. Refrigerate leftovers.

BROWN SUGAR-PECAN CHEESECAKE PIE

Steps:

• Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening.
• In large bowl, stir together cookie mix and 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press 2 1/2 cups of the crumbly mixture in bottom and up side of pie plate. Add pecans and 1 tablespoon melted butter to remaining crumbly mixture; toss to combine, and set aside.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Add egg and 1 teaspoon vanilla; beat until smooth.
• Spread cream cheese mixture in cookie crust. Top with remaining crumbly pecan mixture. Bake 28 to 33 minutes or until top of pie is light golden brown. Cool 1 hour; refrigerate at least 3 hours before serving. One hour before serving, make Brown Sugar Sauce.
• To make sauce: In 1 1/2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 3 to 5 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and 1 teaspoon vanilla. Return heat to medium; heat to simmering. Cook 1 to 3 minutes, stirring constantly, until mixture is slightly thickened. Cool 45 minutes before serving. Sauce should still be pourable. Using sharp knife, cut pie, and serve drizzled with sauce.

CHOCOLATE PECAN CHEESECAKE PIE

Steps:

• Defrost pie shell Beat cream cheese, 1 egg, 1/2 cp sugar, salt, and 1 tsp vanilla until smooth Melt chocolate chips with cream until almost melted (about 1 min.) stir until smooth. Pour corn syrup, melted butter, 3 eggs, 1tsp vanilla and 1/4 cup sugar and whisk until throughly combined. Stir in pecans Pour chocolate mixture into pie shell and smooth out with spatula. Pour cream cheese mixture over chocolate and smooth out, then pour pecan mixture over cream cheese mixture and even out. Bake at 350 degrees for 55 mins. Or until set. Cool completely on wire rack.

EASY VANILLA CHEESECAKE PECAN PIE

Steps:

• 1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate
• 2. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• 3. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

AWESOME CHOCOLATE CHEESECAKE PECAN PIE

Steps:

• 1. THE CRUST
• 2. Place a rack in the middle position, and pre-heat oven to 375f (190c).
• 3. Gather your ingredients
• 4. Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.
• 5. Chef's Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.
• 6. Process the pecans and wafers in a food processor until smooth.
• 7. Incorporate the melted butter.
• 8. Press into the bottom of the spring-form pan.
• 9. Bake for 10-minutes, in the pre-heated oven, and allow to cool.
• 10. THE CHEESECAKE
• 11. Gather your ingredients
• 12. In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.
• 13. Mix until fluffy.
• 14. Add the eggs, one at a time, make sure each egg is incorporated before adding another.
• 15. Chef's Note: Scrape down the sides of the bowl, between additions.
• 16. Add the 1/2 cup cream, and vanilla extract.
• 17. Beat until fully incorporated.
• 18. Place a rack in the bottom position, and preheat oven to 325f (162c)
• 19. Pour the cheesecake mixture over the cooled crust. Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.
• 20. Pour boiling water into the roasting pan; 1/3 of the way up.
• 21. Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.
• 22. Bake in preheated oven for about one hour, or until the cheesecake is set.
• 23. Chef's Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.
• 24. Cover, and let cool in the refrigerator up to twenty-four hours.
• 25. THE TOPPING
• 26. Combine all of the ingredients for the topping in a saucepan.
• 27. Bring to a boil, over medium-low heat without stirring.
• 28. Simmer for ten minutes.
• 29. Let cool for 15-20 minutes until slightly thickened.
• 30. Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.
• 31. Chef's Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.
• 32. Keep the faith, and keep cooking.

CHEESECAKE PECAN PIE

Steps:

• Beat together, cream cheese, 1 egg, and 1 teaspoon vanilla.
• Spread over pie crust.
• Sprinkle with pecans.
• Beat 3 eggs in a large bowl until frothy.
• Add corn syrup, 1/4 cup sugar, salt and 1 teaspoon vanilla.
• Beat again.
• Pour over pecans gently.
• Bake at 375 degrees for 40 minutes or until knife comes out clean.