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    Pecan Pie Cheesecake

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on August 19, 2007

      The cheesecake part was not that tasty to me. I used my own private cheesecake recipe which calls for 6 packages of cream cheese, etc. Since I have an aversion to using frozen pies/pie crusts of any kind , I made my own pecan pie and cut off the excess crust. Then I placed it in the cheesecake. The flaky crust of mine was much better tasting than the greasy, preserved tasting frozen pie full of chemicals. Also, I felt the graham cracker crust seemed to "fight" flavors with the richness of the pecan pie, so I used a butter/sugar/flour with a hint of lemon peel crust. It complimented the flavors tremendously and gave depth to the concoction. On the top of the cheesecake, I drizzle caramel sauce over the flat cake area, topping it with very few pecans. If you put so many pecans on top, then you lose the "Surprise!" of the pecan pie locked in the cheesecake's inner sanctum. This is worth the time, but do not waste your time by using frozen pies. You are too good of a cook to cheapen your abilities.

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    • on December 10, 2011

      wonderful recipe, pecan pie on top of cheesecake, what decadence. I used an Edwards pecan pie and trimmed all of the crust that I could. I always make my cheesecake and icebox pies using vanilla wafers and a little brown sugar for the crust. I love this site, so many good ideas from so many good cooks.

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    • on September 21, 2009

      This is a family favorite. I usually keep the pecan pie frozen because is is easier to work with. I also cut off the crust.

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    • on November 23, 2006

      For the pecan pie I made Caramel Pecan Pie. I also took ANNACG's suggestion and baked the cheesecake in a water bath (I put the springform pan into my jelly roll pan and filled the pan up as high as I could with water). The cheesecake is delicious! It is very moist and has a wonderful combination of flavors. I love the graham cracker crust. It is nice and thick--not too thick--and really enhances the flavor of the pecan pie. The cheesecake's presentation is beautiful too. Thank you for a wonderful dessert.

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    • on November 22, 2006

      This was a wonderful cheesecake!!! Easy to prepare. Took this to a church dinner and everyone loved it. Thanks for the recipe!

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    • on January 24, 2006

      I made this as my holiday dinner dessert, and it turned out all gone! Difficult to find a Mrs. Smith's pecan pie in stated size, a smaller pie was used. A rich delicious cheesecake. Delighted my pecan lovers!

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    • on November 27, 2005

      Okay, so I FINALLY got around to making this cheesecake and it is simply TO DIE FOR!! I did make some changes in the cheesecake though, due to the unavailability of some ingredients. I made my own sour cream and buttermilk. Also, I made my own Pecan Pie #20832. I froze the wedges and used them in the cake. My cheesecake come out very different from your picture- my pecan pie rose a bit, due to which I could see the wedges of the pie in the cheesecake and it looked very pretty like that. This was Very rich, but VERY good!! My family and I couldn't stop eating it! Oh, and this is DEFINITELY worth $100,000. *yummy*

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    • on November 19, 2005

      I made this just like the recipe stated. This is a very RICH treat. I served at a party and they wanted more and more. Thank you.

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    • on November 18, 2005

      Excellent dessert.

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    • on March 17, 2005

      If I could give this more than 5 stars I would...it is DEFINITELY worth $100K!! YUMMMMMMERS!!

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    • on February 05, 2005

      I made this recipe right after it was published in 2002 and it was a HUGE dinner party success! Lost the recipe and looked everywhere. So glad I finally found it here. This is a keeper. (only problem is, it's difficult to find this Mrs. Smith's pie!)

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    • on December 15, 2004

    • on July 11, 2004

      I have made this SL recipe and it is definitely to-die-for - EVERYONE loves it. You must try - and, proud to say it was created by another fellow Texan!

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    Nutritional Facts for Pecan Pie Cheesecake

    Serving Size: 1 (150 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 569.6
     
    Calories from Fat 326
    57%
    Total Fat 36.2 g
    55%
    Saturated Fat 13.8 g
    69%
    Cholesterol 133.1 mg
    44%
    Sodium 379.2 mg
    15%
    Total Carbohydrate 57.8 g
    19%
    Dietary Fiber 0.6 g
    2%
    Sugars 18.2 g
    73%
    Protein 7.1 g
    14%
    Detailed Nutrition Values About Nutrition Info
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