Pecan Pie Cheesecake with Brown Sugar Cream

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pecan pie cheesecake

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

  • Duration
  • Cook Time
  • Prep Time
  • 1 cake ServingsServings



  • 1 cup (2 sticks) butter, softened
  • 1/2 cup confectioners’ sugar
  • 2 cups flour
  • 1/4 teaspoon baking powder

Pecan Pie Filling

  • 1 cup brown sugar
  • 2/3 cup light corn syrup
  • 1/3 cup butter, melted
  • 2 eggs
  • 5 ounces pecans, chopped (1 1/2 cups)
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon cinnamon

Cheesecake Filling

  • 12 ounces whipped cream cheese
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tablespoon flour
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tablespoon vanilla

Brown Sugar Cream

  • 1 cup heavy cream
  • 1 tablespoon brown sugar



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

Pecan Pie Filling

Combine all ingredients in a medium-sized saucepan. Stir until combined. Bring to a boil over medium-high heat. Reduce heat, and simmer until thickened, about 8 to 10 minutes (not longer) stirring constantly. Pour into crust. Allow to cool for at least 10 minutes while preparing the cheesecake filling.

Cheesecake Filing

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

Brown Sugar Cream

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