Pecan Cheesecake

This tasty cheesecake is easy to put together…the hardest part is letting it cook and cool before taking a bite! The sugary pecan mixture pairs perfectly with the creamy cheesecake.

Serves: 10Prep: 35 minutesCook: 35 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 10


  • 1 3⁄4 cups vanilla wafer cookies, crumbled
  • 3⁄4 cup brown sugar, divided
  • 9 tablespoons unsalted butter, melted and divided
  • 3 packages (8 oz.) Cream Cheese, softened
  • 1 1⁄2 cups granulated sugar
  • 4 large eggs, separated
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1⁄4 cup heavy whipping cream
  • 1 cup pecans, chopped


  • Preheat oven to 325°F.
  • Combine the vanilla wafer crumbs, ¼ cup brown sugar and 5 tablespoons of melted butter together. Press into the bottom of a 9” springform pan.
  • In the bowl of an electric mixer, cream together the cream cheese, granulated sugar, egg yolks, lemon juice and vanilla.
  • In another bowl, beat the egg whites until stiff and creamy. Fold the egg whites into the cream cheese mixture. Pour into the crust in the springform pan.
  • Bake for 35 minutes, then turn the oven off and leave the cheese cake in the oven for another hour, with the door closed. Refrigerate the cheesecake for 2-3 hours.
  • To make the topping, combine 4 tablespoons of butter and ½ cup brown sugar in a small saucepan. Cook 3-5 minutes, until bubbly, then stir in the cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
  • Release the sides of the springform pan and spoon the topping over the cooled cheesecake. Store the cake in the refrigerator until ready to serve.