Creamy vanilla bean cheesecake and pecan tassies come together to create a one-of-a-kind pecan pie-like cheesecake that any nut-lover will appreciate. Inspired by my Great Aunt Betty's pecan tassies I recently posted, this fluffy cheesecake with sweet crunchy crackly pecan topping is baked into a 2-Ingredient Biscoff Cookie Crust. And, it's one of our easiest cheesecake recipes on the site -- no water bath required! Make mini cupcake cheesecakes or a full-size 8 or 9-inch (20-23cm) cheesecake.

cheesecake base poured into prepared springform pan with cookie crust

cheesecake base poured into prepared springform pan with cookie crust with pecan tassie filling poured in a ring around the outside leaving an open space in the middle

butter, egg, salt, and dark brown sugar in a bowl

large pecan halves toasting in a saéte pan

Why We Love This Pecan Tassie Cheesecake

This cheesecake recipe is easy and can be made using only a whisk if you don't have a mixer
Tastes like pecan pie but with all the added goodness of cheesecake
No water bath required
It freezes really well (a great make-ahead cheesecake)

mini pecan tassie cupcake cheesecake after baking

How To Customize this Cheesecake

You can easily customize this cheesecake in a couple of ways. First, decide if you want a whole cheesecake (nice for presentation), or if you want mini cheesecakes (great option for freezing and taking to work or for portion control). Use the following guidelines.

If you can't find cream cheese, substitute Italian mascarpone cheese instead (it doesn't have the same tang as cream cheese but tastes amazing and you can just add 1 tablespoon (15g) of sour cream to give it a little more "zip".
Use an 8-inch (20cm) springform pan to achieve a thicker (taller) cheesecake, but you may need to bake it a bit longer.
Use a larger 10-inch (25cm) springform pan to create a larger, thinner cheesecake, but you may need to bake it a few minutes less.
Use foil-lined muffin cups and a muffin tin to make mini cheesecakes (see photos above) and bake them about 25 minutes.
If you don't have vanilla bean powder replace it with 1:1 pure vanilla extract.
Use a graham cracker crust instead of the Lotus Biscoff Cookie Crust

pecan tassie ingredients on a cutting board

cream cheese and mascarpone in the bowl of a stand mixer

whole eggs, vanilla bean, vanilla extract and salt in a glass measuring cup

Pecan Tassie Cheesecake Ingredients

This is one of the simplest cheesecake recipes to make and it uses pretty basic pantry staples you may already have on hand.

Biscoff Cookie Crust

Biscoff Cookies
unsalted butter

Classic Vanilla Cheesecake Base

cream cheese
granulated white sugar
large eggs
heavy cream
pure vanilla extract
vanilla bean powder (optional)
sour cream (optional)
all-purpose flour
pinch of sea salt

Pecan Tassie Filling

raw unsalted pecans
dark or light brown sugar
unsalted butter
all-purpose flour
egg
pure vanilla extract
salt

closeup Pecan tassie cheesecake after cooling (with large pecans and crackly brown sugar tassie filling baked right on top.

How to Make Pecan Tassie Cheesecake

This is one of my favorite cheesecakes to make because it's fluffy, full of Biscoff and pecan flavor, requires no water bath and it's pretty much a no-fail recipe every single time.

Preheat the oven 325°F/170°C and prepare the springform cake pan or muffin pan. If using a springform pan, butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed. If making mini cheesecakes, place foil muffin liners into a muffin pan and set aside.
Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into the prepared springform pan (or muffin liners) and press down using the back of your hand or a small jar to form a compact crust. Bake for 7-10 minutes until set and remove from oven to cool while you prepare the tassie filling and cheesecake base.
Prepare the pecan tassie filling. In a medium bowl, add all of the ingredients except pecans and whisk vigorously to combine. Chop about ⅔ of the pecans and leave the remaining in halves and stir into the mixture to combine.
Prepare the cheesecake base. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs, vanilla extract, and vanilla bean powder (if using) to a small bowl and lightly whisk with a fork just until incorporated (do not overmix). Add the egg mixture to the cream cheese mixture and blend for a few seconds until no egg streaks remain. Stir in the cream just until combined and add the flour and blend it in using a rubber spatula just until no traces of flour remain. Do not over-mix. *If you're using Philadelphia Cream Cheese that's been made in Italy, I suggest adding 1 tablespoon of sour cream (15g) to add more "zip" to the cheesecake base. For some reason, the cream cheese here always feels lighter and less cream-cheesy-tasting than back at home.
Fill the cake pan (or muffin liners for minis). Pour the cheesecake batter directly into the cake pan or foil-lined muffin tin. Give it a few gentle but firm "tap-taps" on the counter to remove any air bubbles. Pour the pecan tassie filling over the top evenly and decorate with remaining pecan halves.
Bake the cheesecake. Bake whole cheesecakes for just about 45 minutes and bake mini cheesecakes for approximately 25 to 30 minutes, or until set and slightly puffy, and a toothpick or cake tester inserted into the middle comes out clean. The middle should slightly bounce or jiggle and you should be able to lightly touch the top without it sticking to your finger when the cheesecake is ready. Remove it from the oven to a wire rack and allow to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!

How to Make Pecan Tassie Cheesecake recipe step-by-step photos

raw vanilla bean cheesecake ingredients on a cutting board

using the springform pan, draw a circle around the it on parchment paper

a circle cut out from the parchment to place in the bottom of the springform pan

two wide strips of parchment cut to line the sides of the pan

parchment circle added to buttered springform pan

Parchment paper lining a springform baking pan with a package of biscoff cookies lying in front ot it.

rectangular Biscoff Lotus cookies in the bowl of the food processor

Biscoff Lotus cookies in the bowl of the food processor with the lid on.

Crushed Biscoff Lotus Cookies in the bowl of a food processor

pouring melted butter into the crushed Biscoff Lotus Cookies

incorporating melted butter into the crushed Biscoff Cookies using a fork

a mound of cookie-butter mixture in springform pan

Biscoff pie crust loosely and evenly distributed across the bottom of the springform pan.

Using the back of my hand to press in the cooie crust into the springform pan.

Biscoff crust in a parchment paper-lined springform baking pan.

Muffin tins lined with foil cups and filled with Biscoff pie crust.

creaming sugar and cream cheese in a stand mixer

eggs in a prep bowl with vanilla extract and vanilla bean powder

cheesecake base with egg, vanilla, and salt being added

a le creuset spatula in the final cheesecake base

pouring raw vanilla bean cheesecake base into a springform pan

butter, egg, and dark brown sugar in a bowl mixed into a deep brown mixture

Tassie filling with chopped pecans added

How Do You Store Cheesecake?

You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it's been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can't tell it's been frozen at all. See below for the best way to freeze cheesecake for short or long-term storage.

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake and you should because it makes it a really convenient dessert to make ahead of time. Be sure it's at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices.

If you're freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
If you're freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I've actually had cheesecake in the freezer for as long as 6 months and as long as it's been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
If you're freezing sliced portions, wrap 2 to 3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.

a bite of cheesecake in a small spoon and drizzled with strawberry sauce and a biscoff crust with the rest of the cheesecake in an individual terra cotta ramekin typically used for creme cramel

Whole key lime pie baked in a spring from cake pan.

a Reese's Devil's Food Cake Cheesecake topped with Reese's Pieces and Reese's Mini Peanut Butter Cups with a border of Jumbo Reese's Pieces Cereal surrounding the perimeter

Baked swirled Double Biscoff Cheesecake lying on a cutting board

Strawberry-rhubarb cream cheese pie on a half sheet pan.

Pumpkin Cheesecake with a layer of Chestnut Graham Cracker crust in the middle and the bottom

chilled and set black and white cheesecake on a nyc city subway map surrounded by matchbooks from iconic nyc landmarks

Slice of an amber colored white chocolate caramel cheesecake with Oreo cookie crust drizzled with homemade mixed berry sauce with a view of green mini cypress trees in the immediate background.

A whole cheesecake topped with cute fat ghost meringues that could be substituted with these homemade ghost marshmallows.

closeup of cooled mini vanilla cheesecakes in rose gold pink foil

Looking for More Easy Cheesecakes for the Holidays (or Anytime)?

If you needed proof of how much we love cheesecakes and cookie crusts, look no further. Here are a few of our favorite and most requested recipes.

Let's get started!

📖 Recipe

Pecan Tassie Cheesecake w/Biscoff Cookie Crust

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No reviews

Author: Kelly
Total Time: 1 hour 15 minutes
Yield: One 9-inch Cheesecake 1x
Diet: Vegetarian

Print Recipe

Description

Creamy vanilla bean cheesecake and pecan tassies come together to create a one-of-a-kind pecan pie cheesecake that any pecan-lover will appreciate. Inspired by my Great Aunt Betty's pecan tassies I recently posted, this fluffy cheesecake with sweet crunchy crackly pecan topping is baked into a 2-Ingredient Biscoff Cookie Crust. And, it's one of our easiest cheesecake recipes on the site -- no water bath required!

Instructions

Preheat the oven 325°F/170°C and prepare the springform cake pan or muffin pan. If using a springform pan, butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed. If making mini cheesecakes, place foil muffin liners into a muffin pan and set aside.
Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into the prepared springform pan (or muffin liners) and press down using the back of your hand or a small jar to form a compact crust. Bake for 7-10 minutes until set and remove from oven to cool while you prepare the tassie filling and cheesecake base.
Prepare the pecan tassie filling. In a medium bowl, add all of the ingredients except pecans and whisk vigorously to combine. Chop about ⅔ of the pecans and leave the remaining in halves and stir into the mixture to combine.
Prepare the cheesecake base. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs, vanilla extract, and vanilla bean powder (if using) to a small bowl and lightly whisk with a fork just until incorporated (do not overmix). Add the egg mixture to the cream cheese mixture and blend for a few seconds until no egg streaks remain. Stir in the cream just until combined and add the flour and blend it in using a rubber spatula just until no traces of flour remain. Do not over-mix. *If you're using Philadelphia Cream Cheese that's been made in Italy, I suggest adding 1 tablespoon of sour cream (15g) to add more "zip" to the cheesecake base. For some reason, the cream cheese here always feels lighter and less cream-cheesy-tasting than back at home.
Fill the cake pan (or muffin liners for minis). Pour the cheesecake batter directly into the cake pan or foil-lined muffin tin. Give it a few gentle but firm "tap-taps" on the counter to remove any air bubbles. Pour the pecan tassie filling over the top evenly and decorate with remaining pecan halves.
Bake the cheesecake. Bake whole cheesecakes for just about 45 minutes and bake mini cheesecakes for approximately 25 to 30 minutes, or until set and slightly puffy, and a toothpick or cake tester inserted into the middle comes out clean. The middle should slightly bounce or jiggle and you should be able to lightly touch the top without it sticking to your finger when the cheesecake is ready. Remove it from the oven to a wire rack and allow to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!

Notes

Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter once you've added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.
If making mini cheesecakes, add approximately 1 tablespoon + 1 teaspoon of Biscoff Cookie Crust mixture in each muffin liner. This is the amount I used, but if you want more (or less) it's up to you. Using a small ¼ or ⅓ cup measuring cup is a perfect tool to press the crust into place before baking if you don't want to use your hands.
If you can't find cream cheese, substitute Italian mascarpone cheese (it doesn't have the same tang as cream cheese but tastes amazing and you can just add 1 tablespoon (15g) of sour cream to give it a little more "zip".
Use an 8-inch (20cm) springform pan to achieve a thicker (taller) cheesecake, but you may need to bake it a bit longer.
Use a larger 10-inch (25cm) springform pan to create a larger, thinner cheesecake, but you may need to bake it a few minutes less.
Use foil-lined muffin cups and a muffin tin to make mini cheesecakes (see photos above) and bake them about 25 minutes.
If you don't have vanilla bean powder replace it with 1:1 pure vanilla extract.
Use a graham cracker crust instead of the Lotus Biscoff Cookie Crust

How Do You Store Cheesecake?

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it's at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can't wait for it to thaw.

- If you're freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you're freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I've actually had cheesecake in the freezer for as long as 6 months and as long as it's been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you're freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice

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Easy Pecan Tassie Cheesecake with Biscoff Crust

Why We Love This Pecan Tassie Cheesecake

How To Customize this Cheesecake

Pecan Tassie Cheesecake Ingredients

How to Make Pecan Tassie Cheesecake

How to Make Pecan Tassie Cheesecake recipe step-by-step photos

How Do You Store Cheesecake?

Can You Freeze Cheesecake?

Looking for More Easy Cheesecakes for the Holidays (or Anytime)?

📖 Recipe