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Vanilla Cheesecake with Pecan Pie Filliing

Vanilla Cheesecake with Pecan Pie Filliing




12 servings


33 hours 20 minutes


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  • 1/2 cup graham cracker crumbs
  • 1/2 cup crushed pretzels
  • 1 tablespoon sugar
  • 3 tablespoons melted butter OR margarine

Pecan Pie Filling

  • 1 cup sugar
  • 1 cup Crown® Lily White® or Golden Corn Syrup
  • 3 eggs
  • 2 tablespoons butter OR margarine, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pecans

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softend
  • 2/3 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 3 eggs



  1. Combine crust ingredients and pat into bottom of 9-inch springform pan; set aside.
  2. Combine all Pecan Pie Filling ingredients except vanilla and pecans in large saucepan. Blend well and bring to a boil over medium-high heat, stirring constantly so that mixture doesn't scorch. Boil for 1 minute until thick. Remove from heat and add vanilla and pecans. Pour over crust.
  3. For cheesecake filling, beat cream cheese with brown sugar and vanilla in large mixer bowl, until light. Add eggs, one at a time, beating until smooth. Pour over pecan pie filling. Bake at 350° for 45 minutes until edges are set but center still looks a bit soft.
  4. Remove from oven and cool on wire rack to room temperature . Cover and chill at least 3 hours. Can be made up to 1 day ahead.


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