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Olivia Belle’s Southern Pecan Pie Cheesecake

Course Dessert



  • 1-3/4 c. vanilla wafers crushed
  • 1/4 c. Brown sugar
  • 1/3 c. melted butter

Pie Filling

  • 1 cup sugar
  • 2/3 c. light corn syrup
  • 1/3 c. melted butter
  • 2 eggs beaten
  • 1-1/2 c. chopped pecans
  • 1 t. pure vanilla


  • 24 oz. cream cheese softened
  • 1-1/4 c. brown sugar
  • 2 T. flour
  • 4 eggs beaten
  • 2/3 c. heavy cream
  • 1 t. pure vanilla



  • Preheat oven to 350 degrees.
  • For the crust, combine wafer and brown sugar. Add butter using a fork to blend.
  • Press into a 10-inch springform pan, pushing crust mixture up sides of pan. Place on baking sheet and bake for 6 minutes.
  • Remove from oven and set aside to cool. Turn oven down to 325 degrees.

Pie filling

  • To make the pie filling, combine those ingredients above in a medium saucepan.
  • Bring to a boil then turn down to simmer, stirring constantly for 8-10 minutes to thicken.
  • Pour into crust.


  • To make the cheesecake, slowly mix cream cheese until creamy.
  • Add sugar and blend.
  • Add eggs one at a time blending after each.
  • Add flour and blend.
  • Stir in heavy cream and vanilla, then pour on top of pie mixture.
  • Bake for one hour on 325 degrees and do not open the oven. Turn off oven leaving cake in for an additional hour.
  • Remove from oven and let cool completely.
  • Place in fridge overnight. Remove from pan. Drizzle with caramel and sprinkle with toasted pecans.