Pioneer Woman Pecan Pie Cheesecake Recipe

This Pioneer Woman Pecan Pie Cheesecake is a rich and decadent dessert, combining a creamy cheesecake with a speculoos cookie-pecan crust and a gooey pecan pie topping. It’s a showstopping recipe, ready in about 2 hours of active time, plus chilling.

Pioneer Woman Pecan Pie Cheesecake Recipe Ingredients

For the Crust:

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

For the Filling:

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

For the Topping:

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

How To Make Pioneer Woman Pecan Pie Cheesecake

1. Prepare the Pan: Preheat the oven to 325°F. Wrap the outside bottom and sides of a 9-inch springform pan with heavy-duty foil. Lightly spray the inside with nonstick cooking spray.
2. Make the Crust: In a food processor, pulse speculoos cookies and pecans until fine crumbs form. Add melted butter, brown sugar, and salt, pulsing until combined. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Bake until golden brown, 10–14 minutes. Cool completely on a wire rack, about 30 minutes.
3. Make the Filling: In the bowl of an electric mixer with a paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sour cream, sugar, flour, and salt, beating until creamy, about 1 minute, scraping down the bowl as needed. On low speed, add eggs and egg yolk one at a time, mixing until just combined. Stir in vanilla bean paste or extract.
4. Bake the Cheesecake: Pour the filling into the cooled crust. Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the springform pan. Bake until the sides are set and the center barely jiggles, 1 hour 10 minutes to 1 hour 20 minutes. Turn off the oven, crack the door, and leave the cheesecake inside for 15 minutes.
5. Cool the Cheesecake: Remove from the water bath and cool on a wire rack to room temperature, about 2 hours. Refrigerate for at least 8 hours to chill completely.
6. Make the Topping: Preheat the oven to 325°F. Line a baking sheet with parchment or foil. Spread pecan halves in a single layer and bake until slightly darker and fragrant, 7–10 minutes. Cool to room temperature, then coarsely chop half the pecans, leaving the rest whole. In a small saucepan over medium heat, combine butter, brown sugar, and salt until bubbling and sugar is melted. Whisk in heavy cream, then fold in pecans. Remove from heat, stir in vanilla, and cool until just barely warm, about 30 minutes, stirring occasionally.
7. Serve: Run a thin knife around the edge of the cheesecake and remove the springform pan sides. Top with the pecan mixture just before serving.

Recipe Tips

• How do I know when the cheesecake is done? The edges should be set, and the center should have a slight jiggle when gently shaken. Overbaking can cause cracks.
• Why use a water bath? A water bath ensures gentle, even heat, preventing cracks and keeping the cheesecake creamy.
• Can I make this ahead? Yes, the cheesecake can be made 1–2 days ahead and refrigerated. Add the pecan topping just before serving to keep it fresh.
• What if I don’t have speculoos cookies? Substitute 2 cups of graham cracker, shortbread, or gingersnap crumbs for a different flavor profile.

What To Serve With Pecan Pie Cheesecake

This decadent cheesecake pairs wonderfully with:

• A drizzle of caramel sauce for extra richness
• A scoop of vanilla ice cream to complement the nutty topping
• A strong cup of black coffee to balance the sweetness

How To Store Pecan Pie Cheesecake

Refrigerate: Cover loosely with plastic wrap and store in the refrigerator for up to 5 days. Add the pecan topping just before serving to maintain texture.
Freeze: Wrap the cooled cheesecake (without topping) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before adding the topping and serving.

Pecan Pie Cheesecake Nutrition Facts

Serving: 1 slice (1/12th of cheesecake)

• Calories: ~650 kcal
• Carbohydrates: ~55g
• Protein: ~9g
• Fat: ~46g
• Saturated Fat: ~24g
• Sugar: ~42g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Mixed Berry Pie Recipe
• Pioneer Woman Canning Apple Pie Filling Recipe
• Pioneer Woman Apple Pie with Crumb Topping Recipe