This Pecan Pie Cheesecake takes two of my favorite desserts and combines them into the only thing that's better than a classic pecan pie. This incredible pecan pie cheesecake is everything a cheesecake should be, decadent, luscious and simply delicious!
For this recipe you'll need a 9xinch springform pan
The best way to prevent the cheesecake from cracking is by using a waterbath. However, I did not find this to be necessary since I covered the top of the cheesecake with the pecan pie topping.
Make sure you wait until the cheesecake has cooled before running a knife around the rim of the pan to loosen the cake.
Drizzle the cheesecake with caramel sauce if desired.
This cheesecake will keep about 1 week in the fridge covered loosely with aluminum foil or plastic wrap. You can also freeze it, just make sure you wrap it tightly with plastic freezer wrap, or place it in freezer bags.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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