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Cheesecake Met Pecan Pie--and they fell in love

Updated: Mar 28, 2019

Cheesecake and pecan pie are two desserts that's old as time, but what happens when they meet up in the same pan...….Lord Honey, it's a match made in Heaven!!!! That's what.

I have had several fans ask about putting these two together, and setting them up on a date wasn't an option. So I put my "Country Bling" mind to work--and this is the wonderful union I created.

"Crack-a-Lackin’ Pecan Pie Cheesecake"

I had people knockin' down the door to give this a try, and needless to say there wasn't a bite left. I can remember my very first pecan pie that my Aunt Jean taught me to make. It wasn't pretty but it sho' was tasty. The first cheesecake I ever made, I was a nervous wreck, but I pulled it off. "You will kick and cry like a kid when its gone."

Crack-a-Lackin’ Pecan Pie Cheese Cake

Jason Smith, FNS

Serves 6-8



1-sleeve graham crackers

1-TBSP light brown sugar

½-cup butter, melted

½-sp cinnamon

Cheese Cake Filling:

24 ounces cream cheese, room temp

¼-cup sour cream


1 ½-cups white sugar

2-tsp vanilla

Pecan Pie Topping:

1-cup light brown sugar

1/3-cup corn syrup

1/3-cup heavy whopping cream

4-TBSP butter

½-tsp ground ginger

2-tsp vanilla

1 ½-cup pecans, chopped

Pinch of Salt


· Preheat oven to 350, spray a 10inch spring form pan, wrap foil up around the sides, set in a slightly bigger baking dish and add water till its 2/3rds up side of spring form pan.

· In the food processor add the crust ingredients, except the butter, pulse till real fine like corn meal. Drizzle in the butter while pulsing.

· Place crust mix in pan and flatten out and push down, I use the back of a measuring cup.

· In a sauce pan add all the topping ingredients except the nuts and vanilla, bring to a boil and cook for 3 mins, stir in the pecans and vanilla, set a side.

· In the bowl of a stand mixer add the cream cheese, sour cream, sugar and vanilla whip till fluffy, add the eggs and vanilla, whip till combined.

· Pour the cheese cake filling over crust layer.

· Top with pecan mix and spread out.

· Bake for 50-60 mins, the middle will still be slightly jiggly.

· Remove foil and let cool on counter for 2 hours, wrap with clear film and place in fridge over night.

· When ready to serve remove from pan.

Tip: You can drizzle bourbon caramel sauce over cheese cake when served if wish.


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