This is one of the best cheesecake recipes. If you love pecans and you love cheesecake, this is the one for you. This cheesecake disappears before it has the chance to cool.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
10
Yield:
1 9-inch cheesecake pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Blend cream cheese, 2 1/3 cups sugar, 2 eggs, and 2 teaspoons vanilla extract together until light and fluffy. Spread over the bottom of the pie crust. Gently place pecans on top.

  • Mix remaining 2 eggs, corn syrup, 1/4 cup sugar, and 1/2 teaspoon vanilla extract together until thoroughly combined. Pour over the pecans.

  • Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Let cool completely.

Nutrition Facts

681 calories; protein 8.4g 17% DV; carbohydrates 87.8g 28% DV; fat 35.3g 54% DV; cholesterol 123.7mg 41% DV; sodium 310.7mg 12% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2019
It Definitely filled the 10.5 inch spring form pan! I haven't taken it out of the pan yet not cool enough but it sure looks good! A little bit fussy with all the waiting for things to cool so don't plan to make this quickly. And be careful with the pecan filling. Seems to get a crust after the second baking. I hope that it is like pecan pie under the crust.! I will update this after I have tried it. Read More

Most helpful critical review

Rating: 1 stars
11/29/2019
There was far too much corn syrup to put on the top of the cheesecake. It all soaked into the cheesecake and flowed over the edge of my pie. There was too much batter and syrup to fit in a regular 9-inch pie crust. I used a 10 inch pie crust and there wasn't enough space left to pour in all of the syrup. the syrup soaked into the batter making it altogether too sweet and it underbaked in the time limit given above. I baked it past the time recommended and it still was under baked and gooey. The pecans start to burn on top of the pie and they covered the cheesecake so you couldn't tell if the cheesecake was baked or not. It tasted like cream cheese frosting because of the sweetness and me and my family couldn't eat it because it was overly sweet and the consistency was not that of a cheesecake because it soaked into the batter and the batter became runny. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/20/2019
It Definitely filled the 10.5 inch spring form pan! I haven't taken it out of the pan yet not cool enough but it sure looks good! A little bit fussy with all the waiting for things to cool so don't plan to make this quickly. And be careful with the pecan filling. Seems to get a crust after the second baking. I hope that it is like pecan pie under the crust.! I will update this after I have tried it. Read More
Rating: 1 stars
11/29/2019
There was far too much corn syrup to put on the top of the cheesecake. It all soaked into the cheesecake and flowed over the edge of my pie. There was too much batter and syrup to fit in a regular 9-inch pie crust. I used a 10 inch pie crust and there wasn't enough space left to pour in all of the syrup. the syrup soaked into the batter making it altogether too sweet and it underbaked in the time limit given above. I baked it past the time recommended and it still was under baked and gooey. The pecans start to burn on top of the pie and they covered the cheesecake so you couldn't tell if the cheesecake was baked or not. It tasted like cream cheese frosting because of the sweetness and me and my family couldn't eat it because it was overly sweet and the consistency was not that of a cheesecake because it soaked into the batter and the batter became runny. Read More
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