Pecan Pie Cheesecake Thanksgiving and Christmas Dessert Recipe (2024)

Two beloved classic Thanksgiving and Christmas dinner party desserts in one! Pecan Pie and Cheesecake combined to create your new favorite yummy holiday dessert. BEHOLD! Pecan Pie Cheesecake deserves a blue ribbon in the holiday dessert table category. Your holiday guests are going to be talking about this one and asking for the recipe. Be prepared with a bookmark to text them or printed copies to pass out! Truschoome – you’ll be asked to fork it over. Literally.

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I found this recipe last year and tried it over the holidays. Can I just say…WOW! And it’s SO much easier than you think. I was prepared for complicated instructions and a bagillion steps just from the pictures I saw. And I was willing to go through the anguish, because: PECAN PIE and CHEESECAKE. But, NOPE! It’s super easy and you don’t need any fancy culinary skills, you guys. Pinky swear.

Before you scroll down to the printer friendly version – make sure you PIN THE IMAGE BELOW so you can come back and make it again for Thanksgiving, Christmas and New Year’s holiday celebrations for years to come!

Pecan Pie Cheesecake Dessert Recipe (modified from OMG Chocolate Desserts)

Ingredients

For the Crust:

1 and 3/4 cups Nilla Wafers cookie crumbs

1/4 cup light brown sugar

1/3 cup unsalted butter (melted)

For the Pecan Filling:

1 and 1/4 cup light brown sugar

2/3 cup dark corn syrup

1/3 cup unsalted butter (melted)

2 large eggs (lightly beaten)

1 and 3/4 cups pecans (chopped)

2 teaspoons vanilla extract

For the Cheesecake Filling:

3 8 ounce packages (24 ounces total) cream cheese (softened to room temperature)

1 and 1/4 cups light brown sugar

2 tablespoons all-purpose flour

4 large eggs

2/3 cup heavy cream

2 teaspoons vanilla extract

For the Topping:

3 and 1/2 tablespoons unsalted butter (melted)

1/2 Cup light brown sugar

1 teaspoon ground cinnamon

1/4 cup heavy whipping cream

1 cup toasted pecans (chopped)

Instructions

To Toast the chopped pecans:

1. Preheat oven to 350° Fahrenheit.
2. Lightly spritz baking sheet with cooking spray.
3. Spread the chopped pecans evenly on the oil spritzed baking sheet and toast them just until they become aromatic, about 5 minutes. (You have to watch them carefully as they are easily scorched.)

To make the Crust:

• MAKE SURE you are looking at the ingredient measurements in the section just for the crust!
• Line the bottom of 9 inch springform pan with parchment paper and set aside.
• Combine Nilla wafer cookie crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of your 9 inch springform pan. Set aside in the refrigerator to firm up the crust while you make the filling.

To make the Pecan Filling:

• MAKE SURE you are looking at the ingredient measurements in the section just for the PECAN filling layer!
• In a medium saucepan, combine light brown sugar, corn syrup, melted butter, eggs, toasted pecans and vanilla. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened (about 5-7 minutes). Pour into your prepared crust and set aside.

To make the Cheesecake Filing:

• MAKE SURE you are looking at the ingredient measurements in the section just for the CHEESECAKE layer!
• Preheat the oven to 350 degrees Fahrenheit.
• Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
• Add eggs, one at a time, beating just until combined after each addition. ***Be VERY careful to not overbeat it. Stir in the heavy cream and vanilla, then pour cheesecake mixture over your pecan filling.
• Place springform pan on a baking sheet, put it in the oven and reduce the heat to 325 Fahrenheit. Bake the cheesecake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). *“Tocheck ifyourcheesecake is done, gently shake thecheesecake.Ifthecheesecakelooks nearly set and only a small circle in the center jiggles slightly, it isdone. (The center will firm up during the cooling time.) Do not use a knife tocheckdoneness.”– BHG* Turn off your oven and leave the cheesecake in your with oven door closed for 1 hour. (Set a timer!)
• Run a knife around edges of cheesecake but don’t take out of the springform pan until completely cooled.

To make the topping:

• MAKE SURE you are looking at the ingredient measurements in the section just for the TOPPING!
• In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped, toasted pecans. Cool to room temperature.
• Release the sides of springform pan and spoon the topping over cooled cheesecake.
• Store the finished dessert in the fridge until you are ready to serve it!

Here’s a handy dandy printable version for you to get cheesecake batter fingers all over and then put in your binder of all time favorites:

Pecan Pie Cheesecake Thanksgiving and Christmas Dessert Recipe

Don’t forget to PIN THE IMAGE BELOW so you can always find your new favorite holiday dessert recipe!

Since you are here and in the mood for yummy Fall and Winter Desserts – check out all of these yummy treats recipes to try! Just CLICK HERE or on the image below to find more new ideas for your dinner parties and holiday celebrations.

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