Thursday, July 18, 2024


Pecan Pie Cheesecake | The crust to this Cheesecake is vanilla wafers, followed by a layer of pecan pie filling with a creamy cheesecake and if that isn’t enough a can of dulce de leche topped with candied pecans. So, if you have cheesecake lovers in your family I would HIGHLY recommend making this cheesecake for Thanksgiving, Christmas or any celebration!


For the Crust:

  • 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
  • 1/4 cup light brown sugar, packed
  • 1/3 cup unsalted butter, melted

For the Pecan Filling:

  • 1 cup granulated sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup unsalted butter
  • 2 large eggs, lightly beaten
  • 1-1/2 cups pecans, chopped
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 3 – 8 ounce packages of cream cheese, softened
  • 1-1/4 cups light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract

For the Garnish:

  • 1 can of Dulce De Leche
  • 2/3 cup pecan halves
  • 2 tablespoons granulated sugar
  • 2 tablespoons water


For the Crust:

  1. Preheat oven to 350 degrees.
  2. Combine the vanilla wafer crumbs and brown sugar.
  3. Add the melted butter, stirring to combine.
  4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
  5. Bake for 6 minutes.
  6. Let Cool.

For the Pecan Filling:

  1. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.

TIP: Make sure the eggs are thoroughly mixed in before adding heat.

  1. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
  2. Pour into prepared crust. Set aside.

For the Cheesecake Filing:

NOTE: This cheesecake was baked in an electric stove. If you have a gas stove you may have to change the baking time.

  1. Reduce oven temperature to 325 degrees.
  2. Beat the cream cheese until creamy.
  3. Add the brown sugar and flour beating until fluffy.
  4. Add eggs, one at a time beating just until combined after each addition.
  5. Stir in cream and vanilla.
  6. Pour cheesecake mixture over pecan filling.

TIP: For protection – I always place my cheesecake on a cookie sheet.

  1. Bake for 1 hour.
  2. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
  3. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
  4. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
  5. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:

  1. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
  2. Spread on the top of the cheesecake to the sides but not over the edge.
  3. Spread pecans on a sheet pan.
  4. Preheat oven to 350 degrees.
  5. Place pecans in oven and toast.
  6. In a small saucepan add toasted pecans, sugar and water.
  7. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
  8. Pour pecans onto a piece of parchment paper to cool.
  9. When cooled, decorate the top of the cheesecake.
  10. Store in refrigerator.