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Pecan Pie Cheesecake with Brown Sugar Cream

pecan pie cheesecake

Combine the flavors of pecan pie and cheesecake into one delicious cheesecake.

  • Duration
  • Cook Time
  • Prep Time
  • 10 to 12Servings



  • 1 cup (2 sticks) butter, softened
  • ½ cup confectioners’ sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder

Pecan Pie Filling

  • 1 cup brown sugar
  • ⅔ cup light corn syrup
  • ⅓ cup butter, melted
  • 2 eggs
  • 5 ounces pecans, chopped (1½ cups)
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon cinnamon

Cheesecake Filling

  • 12 ounces whipped cream cheese
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 tablespoon flour
  • 2 eggs
  • ½ cup sour cream
  • 1 tablespoon vanilla

Brown Sugar Cream

  • 1 cup heavy cream
  • 1 tablespoon brown sugar



1. In a large bowl, combine butter and confectioners’ sugar. Cream together until light and fluffy. Stir in flour and baking powder. Blend until thoroughly combined. 

2. Pat into 3-inch high, 10-inch round pie pan, taking care to press dough up the sides of the pan. Refrigerate while preparing the pecan pie filling.

Pecan Pie Filling:

1. Combine sugar, corn syrup, butter, eggs, pecans, vanilla, and cinnamon in a medium saucepan. Stir until combined. 

2. Bring to a boil over medium-high heat. Reduce heat, and simmer until thickened, about 8 to 10 minutes (not longer), stirring constantly. 

3. Pour into crust. Allow to cool for at least 10 minutes while preparing the cheesecake filling.

Cheesecake Filing:

1. Preheat oven to 325°F. Beat the cream cheese, sugars, and flour together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla and mix just until combined. 

2. Pour over pecan pie filling. Bake at 325°F for 50 to 55 minutes, until center of the pie is set. Remove and cool.

Brown Sugar Cream:

1. Whip cream and brown sugar until soft peaks form. Garnish each slice of cheesecake with a dollop of cream.

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