Pioneer Woman Pecan Pie Cheesecake Recipe

This delicious Pioneer Woman Pecan Pie Cheesecake combines creamy cheesecake with a sweet, nutty pecan topping for the ultimate dessert. Perfect for special occasions or a cozy treat, this recipe is surprisingly simple and uses common pantry staples. With its buttery crust and rich flavor, it’s sure to impress every time you serve it!

Ingredients Needed

For the Crust:

• 1 (8.8 oz) package speculoos cookies (2 cups crumbs, about 30–32 cookies)
• 1/2 cup pecan halves (2 oz)
• 1/2 cup unsalted butter, melted
• 1/4 cup dark brown sugar
• 1/4 teaspoon kosher salt

For the Filling:

• 4 (8 oz) packages cream cheese, softened to room temperature
• 1 cup sour cream, room temperature
• 1 1/4 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 tablespoon vanilla bean paste or vanilla extract

For the Topping:

• 1 1/2 cups pecan halves (6 oz)
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1/4 teaspoon kosher salt
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

How To Make Pecan Pie Cheesecake Recipe

1. Preheat and prepare the pan: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty foil and lightly spray the inside with nonstick cooking spray.
2. Make the crust: In a food processor, pulse the speculoos cookies and pecans until fine crumbs form. Add melted butter, brown sugar, and kosher salt; pulse until well combined. Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Bake for 10–14 minutes, until golden brown. Let cool completely on a wire rack, about 30 minutes.
3. Prepare the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed for 2 minutes, or until smooth and lump-free. Add sour cream, granulated sugar, flour, and salt, and beat for 1 minute until creamy. Reduce the mixer speed to low, then add the eggs and egg yolk, one at a time, mixing just until combined after each addition. Stir in the vanilla bean paste.
4. Bake the cheesecake: Pour the filling into the cooled crust. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 1 hour 10–20 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the oven door, and let the cheesecake sit inside for 15 minutes.
5. Cool the cheesecake: Remove the cheesecake from the water bath and let it cool on a wire rack to room temperature, about 2 hours. Then, refrigerate for at least 8 hours or overnight to fully chill.
6. Prepare the pecan topping: Preheat the oven to 325°F. Spread the pecan halves on a baking sheet lined with parchment paper or foil. Toast for 7–10 minutes, or until fragrant. Let cool. Chop half of the pecans, leaving the rest whole.
7. Make the sauce: In a small saucepan over medium heat, combine the butter, brown sugar, and salt, stirring until bubbling and the sugar is fully melted. Slowly stream in the heavy cream while whisking. Fold in the pecans and remove from heat. Stir in the vanilla and let cool for about 30 minutes until just barely warm.
8. Assemble and serve: Run a knife around the edge of the cheesecake before removing the sides of the springform pan. Spoon the pecan topping over the cheesecake just before serving.

Recipe Tips

• Use room-temperature ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature. This helps the filling mix smoothly without lumps.
• Seal the springform pan well: Wrap the bottom tightly with foil to prevent water from leaking into the crust while baking in the water bath.
• Don’t overmix the filling: Overmixing adds too much air, which can cause cracks in the cheesecake as it bakes.
• Let the cheesecake cool slowly: After baking, leave it in the oven with the door cracked for 15 minutes. This prevents sudden temperature changes that could cause cracks.
• Toast the pecans for more flavor: Toasting the pecans before adding them to the topping enhances their nutty taste and adds a slight crunch.

How To Store Leftovers

• Refrigerate: Wrap leftoveers pecan pie cheesecake well or use a container and refrigerate for up to 5 days.
• Freeze: Freeze leftoveers pecan pie cheesecake for up to 2 months. Thaw in the fridge overnight before serving. Do not reheat this dessert.

Nutrition Facts

Serving Size: 1 slice (approximately 1/12 of the recipe)

• Calories: 570
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 155mg
• Sodium: 300mg
• Potassium: 170mg
• Total Carbohydrate: 51g
• Dietary Fiber: 1g
• Sugars: 41g
• Protein: 6g

More Pioneer Woman Recipes:

• Pioneer Woman Mini Pecan Pies
• Pioneer Woman Raspberry Cream Pie
• Pioneer Woman Dreamy Apple Pie Recipe
• Pioneer Woman Banana Cream Pie Recipe
• Pioneer Woman Buttermilk Pie