As an Amazon Associate I earn from qualifying purchases. Pecan Pie Cheesecake with real pecan pie filling pecan pie cheesecake fudge top of a creamy cheesecake base. Pecan Pie Cheesecake is a must make dessert for fall!
Fall is officially upon us and I can think of no better way to celebrate than with apple pie cheesecake and pecan pie! But not just any pecan pie, I’m talking about a pecan pie cheesecake. A rich creamy cheesecake topped with real pecan pie filling. This recipe is a fun way to take two well-loved classics and combine them into one. It tastes so good, you’ll want to make it all season long.
Don’t let this recipe scare you. I know there are quite a few ingredients and the steps to making the cheesecake look overwhelming but it’s really not that complicated. Why this recipe works There’s a lot of crust! This will help hold the filling and topping. Plus there are ground pecans in the crust for more flavor!
The batter for this recipe is from my basic cheesecake recipe. I scaled it back some so there would be room for the pecan pie filling on top. It gets baked for over a half-hour before adding the topping. The filling calls for rum but you could bourbon also. Or if you don’t want to use alcohol, you can mix in vanilla extract instead. It bakes up gooey and sticky on top of the cheesecake.
Pecan Pie Cheesecake Recipe This cheesecake got rave reviews with my taste testers. It has a creamy filling, crunchy crust, and ooey-gooey pecan pie topping. I’ve retested the recipe, updated the process, and made a video with process shots to help you have success when making it. The biggest challenge is preventing the cheesecake from sticking inside the pan. Even with lining it and spraying it with nonstick spray, the topping seeped down and “glued” the springform together. I tried so many different ways of baking it and the same thing happened every single time.