Layered Love: My Family-Favorite Pecan Pie Cheesecake Recipe

In my family, desserts aren’t just the sweet ending to a meal—they’re a tradition, a labor of love, and a big part of how we celebrate being together. Thanksgiving, especially, has always meant tables filled with not only savory sides and a golden-brown turkey but just as many pies, cakes, and sweet treats. My Maw taught me that love comes through in every dish you make, and I’ve carried that belief with me, filling my own Thanksgiving table with a little extra sweetness each year.

• 1 ¾ cups Nilla Wafer crumbs
• ¼ cup brown sugar
• ⅓ cup melted butter

• 1 cup sugar
• ⅔ cup corn syrup
• ⅓ cup melted butter
• 2 large eggs, room temperature, lightly beaten
• 1 ½ cups chopped pecans
• 1 tsp vanilla extract

• 24 oz cream cheese, softened
• 1 ¼ cups brown sugar
• 2 Tbsp flour
• 4 large eggs
• ⅔ cup heavy cream
• 1 tsp vanilla extract

• 3 ½ Tbsp melted butter
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup heavy cream
• 1 cup pecans

1. Preheat your oven to 350°F (175°C).
2. Line the bottom of a 9-inch springform pan with wax paper for easier removal.
3. In a medium bowl, combine the Nilla wafer crumbs and brown sugar. Stir in the melted butter until the mixture is evenly moist and resembles wet sand.
4. Press the crust mixture into the bottom and about halfway up the sides of the prepared pan. Place in the refrigerator to firm up.

1. In a medium saucepan, combine the sugar, corn syrup, melted butter, eggs, chopped pecans, and vanilla extract.
2. Bring the mixture to a boil over medium-high heat, stirring constantly. Once it boils, reduce the heat and let it simmer for 5–10 minutes until thickened.
3. Pour the pecan pie filling into the prepared crust and set aside.

1. In a large mixing bowl, beat the cream cheese until fluffy. Add the brown sugar and flour, mixing until smooth.
2. Add eggs one at a time, beating just until each is incorporated. Be careful not to overbeat, which can cause cracks in the cheesecake.
3. Stir in the heavy cream and vanilla extract. Pour the cheesecake batter over the pecan pie filling in the crust.

1. Place the springform pan on a baking sheet to catch any spills, and place it in the center of the oven. Reduce the oven temperature to 325°F (165°C).
2. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean.
3. Turn off the oven and leave the cheesecake inside for 1 hour to set. Afterward, run a knife around the edge of the cheesecake, but allow it to cool completely in the pan before removing.

1. In a small saucepan, combine the melted butter and brown sugar over medium-high heat. Bring to a boil and cook for 3–5 minutes.
2. Stir in the cinnamon and heavy cream until smooth, then add the pecans and remove from heat.
3. Let the topping cool to room temperature, then spoon it over the cheesecake.