Pecan pie cheesecake takes two of the most requested desserts on my site and stacks them into one pan.
You get a buttery graham cracker crust, a thick layer of tangy baked cheesecake, and a sticky, caramelized pecan pie topping poured right over the top.
If you love both desserts and can never decide which one to bake for a holiday table, this pecan pie cheesecake recipe solves that problem for good.
It slices clean, holds its shape, and tastes even better the next day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 1 hour 10 minutes |
| Chill Time | 6 hours (or overnight) |
| Total Time | 7 hours 40 minutes |
| Servings | 12 slices |
| Difficulty Level | Intermediate |
This cheesecake pairs a smooth, slightly tangy filling with a topping that tastes almost exactly like the inside of a classic pecan pie.
I like to make this one the day before I need it, since cheesecake always slices better after a long chill in the fridge.
You might also like my Cheesecake Pie if you want something a little quicker to pull together.
Why You’ll Love This Pecan Pie Cheesecake Recipe
This dessert gives you the best parts of two holiday classics without making you choose between them.
It also travels well, since it holds together far better than a plain pecan pie once it’s sliced.
Here’s why it earns a permanent spot on my dessert rotation.
- Rich, tangy cheesecake layer balances the sweetness of the pecan topping
- Graham cracker crust adds a buttery crunch in every bite
- Made ahead, so it’s one less thing to worry about on a busy holiday
- Slices cleanly once fully chilled, unlike a loose pecan pie filling
- Impressive presentation for a dish that’s mostly hands off in the oven
For another make ahead dessert, check out Sugar Free Pecan Pie if you’re baking for guests watching their sugar intake.
Ingredients
This recipe comes together in three layers: a graham cracker crust, a classic baked cheesecake filling, and a caramelized pecan pie topping.
Here’s everything you’ll need for a 9 inch springform pan.
For the Crust
- 2 cups graham cracker crumbs (about 16 full sheets, crushed)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 blocks) full fat block cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 2 tablespoons all purpose flour
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, room temperature
For the Pecan Pie Topping
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
I learned to always use room temperature cream cheese while developing my Keto Pecan Pie, and the same rule keeps this filling smooth and lump free.
Kitchen Equipment Needed
You don’t need anything fancy to make this recipe, but a few specific tools will make the process much easier.
- 9 inch springform pan
- Electric hand mixer or stand mixer
- Large roasting pan for the water bath
- Mixing bowls
- Rubber spatula
- Heavy duty aluminum foil
- Medium saucepan
Read Also: Maple Pecan Pie
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pecan pie cheesecake.
None of them are required, but each one solves a common problem with this recipe.
1. Full Fat Block Cream Cheese
Stick with real block style cream cheese here, not the whipped tub kind.
It has less water content, which keeps the filling from turning soupy or cracking in the oven.
2. USA Pan 9 Inch Springform Pan
A tight seal on your springform pan is what keeps water out during the water bath step.
I’ve had cheap pans leak and ruin a crust, so a sturdy one is worth the extra few dollars.
3. Fresh Pecan Halves
Buying whole pecan halves and chopping them yourself gives you a fresher, less bitter flavor than pre-chopped bags that have been sitting on a shelf.
It’s a small step that makes a noticeable difference in the topping.
4. KitchenAid Stand Mixer
A stand mixer keeps your hands free while the cheesecake batter comes together, and it beats the eggs in more evenly than a hand mixer usually can.
If you bake cheesecakes often, this is one of those tools that pays for itself.
This same mixer comes in handy for my Vegan Pecan Pie filling too, if you’re looking for a dairy free option.
Step-by-Step Instructions: How to Make Pecan Pie Cheesecake
1. Prep the Pan and Oven
- Preheat your oven to 325 degrees Fahrenheit.
- Wrap the outside bottom and sides of a 9 inch springform pan tightly with two to three layers of heavy duty aluminum foil.
- This foil layer is what keeps water from the water bath out of your crust, so don’t skip it.
- Set the wrapped pan aside while you prepare the crust.
2. Make the Graham Cracker Crust
- In a medium mixing bowl, stir together the graham cracker crumbs and 1/4 cup granulated sugar.
- Pour in the 6 tablespoons of melted butter and stir until the mixture looks like wet sand and holds together when pressed.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to pack it down evenly.
- Bring the crust about half an inch up the sides of the pan for a cleaner slice later.
3. Bake the Crust
- Place the crust in the preheated oven and bake for 10 minutes.
- Remove the crust from the oven and set it on a wire rack to cool while you make the filling.
- Leave the oven on at 325 degrees Fahrenheit.
4. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together on medium speed until smooth and fluffy, about 2 to 3 minutes.
- Scrape down the sides of the bowl, then add the sour cream, flour, 2 teaspoons vanilla extract, and 1/4 teaspoon salt.
- Beat on low speed until everything is fully combined.
- Add the eggs one at a time, beating on low speed after each addition just until incorporated.
- Avoid overbeating once the eggs go in, since too much air in the batter can cause the cheesecake to crack while baking.
- Pour the finished filling over the cooled crust and smooth the top with a spatula.
5. Set Up the Water Bath
- Place the foil wrapped springform pan inside a large roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- The water bath keeps the oven’s heat gentle and even, which helps prevent cracks on top of the cheesecake.
6. Bake the Cheesecake
- Carefully transfer the roasting pan to the oven.
- Bake for 60 to 70 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Turn off the oven and crack the door open, then let the cheesecake sit inside for 1 hour.
- This slow cooldown also helps prevent the top from cracking.
7. Cool and Chill
- Remove the cheesecake from the water bath and carefully take off the foil.
- Let the cheesecake finish cooling to room temperature on the counter, about 1 hour.
- Cover the pan and refrigerate for at least 6 hours, though overnight is best for clean slices.
8. Make the Pecan Pie Topping
- In a medium saucepan over medium heat, melt the 1/2 cup butter with the 3/4 cup packed brown sugar, stirring until smooth.
- Whisk in the light corn syrup and heavy cream, then bring the mixture to a gentle simmer.
- Simmer for 2 to 3 minutes, stirring often, until the mixture thickens slightly.
- Remove the pan from the heat and stir in the chopped pecans, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- Let the topping cool for about 15 minutes, until it’s thick but still pourable.
9. Assemble and Serve
- Release the springform pan and place the chilled cheesecake on a serving plate.
- Pour the slightly cooled pecan topping evenly over the top of the cheesecake, letting it spill just over the edges.
- Return the cheesecake to the fridge for 15 to 20 minutes to let the topping set slightly before slicing.
- Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.
Tips for The Best Pecan Pie Cheesecake
A few small details make a big difference between a good cheesecake and a great one.
Here’s what I’ve learned from making this recipe more times than I can count.
- Bring the cream cheese, sour cream, and eggs to true room temperature before mixing to avoid a lumpy batter
- Don’t skip the water bath, since it’s the biggest factor in preventing cracks
- Mix on low speed once the eggs are added to avoid trapping air in the batter
- Let the cheesecake cool gradually in stages, oven, counter, then fridge, rather than rushing it
- Chill the cheesecake fully before adding the pecan topping so it doesn’t slide off
The same low and slow cooling method works well for my Chocolate Bourbon Pecan Pie, if you want to try a boozier take on the pecan filling.
Serving Suggestions
This cheesecake is rich enough to stand on its own, but a few sides and toppings round it out nicely for a holiday spread. Here’s how I like to serve it.
- A dollop of lightly sweetened whipped cream on each slice
- A scoop of vanilla ice cream alongside a warm slice
- A drizzle of extra warm caramel sauce over the top
- Fresh coffee or an espresso to balance the sweetness
- Alongside other desserts on a holiday table, like Chocolate Chip Pecan Pie
Variations of Pecan Pie Cheesecake
Once you’ve made the base recipe once, it’s easy to switch things up depending on what you’re in the mood for.
Here are a few variations worth trying.
- Swap the vanilla in the topping for 1 to 2 tablespoons of bourbon for a boozy version
- Use a pecan sandie cookie crust instead of graham crackers for extra pecan flavor
- Add 1/2 teaspoon of ground cinnamon to the cheesecake filling for a spiced twist
- Swirl a few tablespoons of caramel sauce into the cheesecake batter before baking
- Make individual mini cheesecakes in a muffin tin for easier portioning
You might also enjoy: Bourbon Pecan Pie
Storage and Reheating
This cheesecake stores beautifully, which is part of why it’s such a great make ahead dessert. Here’s how to keep it fresh.
- Refrigerator: Store covered in the fridge for up to 5 days
- Freezer: Freeze un-topped cheesecake slices, wrapped tightly, for up to 2 months
- Thawing: Thaw frozen slices overnight in the fridge before adding fresh pecan topping
- Serving temperature: This cheesecake is meant to be served chilled or at cool room temperature, not reheated
I use the same freezing method for leftover slices of my Southern Pecan Pie, and it works just as well here.
Nutritional Facts
Nutrition values will vary slightly based on exact brands and slice size, but here’s an approximate breakdown per slice, based on 12 servings.
- Calories: approximately 520 per slice
- Total Fat: approximately 36g
- Saturated Fat: approximately 18g
- Carbohydrates: approximately 44g
- Sugar: approximately 34g
- Protein: approximately 7g
For a lighter dessert option, my Pumpkin Pie Cheesecake runs a bit lower in sugar per slice.
Health Benefits of Key Ingredients
This is very much a dessert, not a health food, but a few of its ingredients do offer some genuine nutritional upside.
Here’s a quick look at what they bring to the table.
- Pecans: A good source of heart healthy monounsaturated fats and fiber
- Eggs: Provide protein and important nutrients like choline
- Cream cheese: Offers calcium, though it should be enjoyed in moderation
- Vanilla extract: Contains antioxidant compounds, even in small amounts
Pecans play the same starring role in my Pumpkin Pecan Pie, if you’re a fan of that nutty crunch in dessert form.
FAQs About Pecan Pie Cheesecake
1. Can I make this cheesecake without a water bath?
You can, but the top is much more likely to crack without one.
If you skip it, place a shallow pan of hot water on the oven rack below the cheesecake to add some moisture to the oven.
2. Why did my cheesecake crack?
Cracking is usually caused by overbeating the batter, baking at too high a temperature, or cooling the cheesecake too quickly.
Following the gradual cooling steps in this recipe should help prevent it.
3. Can I make this cheesecake ahead of time?
Yes, this is actually one of the best make ahead desserts.
You can bake it up to 2 days in advance and add the pecan topping the day you plan to serve it.
4. Can I use a graham cracker crust from the store?
You can, though a pre-made 9 inch crust may be slightly smaller than a homemade one.
A homemade crust also gives you the option to press it up the sides of the pan for cleaner slices.
5. Why is my pecan topping too runny or too thick?
A too runny topping usually means it needs a few more minutes of simmering.
A too thick topping can be loosened with a teaspoon of warm heavy cream stirred in before pouring.
For more troubleshooting on cheesecake texture, my No Bake Cheesecake post covers a few similar consistency issues.
Pecan Pie Cheesecake
Ingredients
- 2 cups graham cracker crumbs about 16 full sheets, crushed
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces full fat block cream cheese 3 blocks, softened
- 1 cup granulated sugar
- 1/2 cup sour cream room temperature
- 2 tablespoons all purpose flour
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Equipment
- 9-inch springform pan
- Electric hand mixer or stand mixer
- Large roasting pan for water bath
- Mixing bowls
- Rubber spatula
- Heavy-duty aluminum foil
- Medium saucepan
Method
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with 2-3 layers of heavy-duty foil to prevent water bath leaks.
- Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom and about 1/2 inch up the sides of the prepared pan.
- Bake the crust for 10 minutes. Remove and set on a wire rack to cool while making the filling. Keep the oven on at 325°F.
- Beat softened cream cheese and 1 cup sugar on medium speed until smooth, about 2-3 minutes. Add sour cream, flour, vanilla, and salt, mixing on low until combined.
- Add eggs one at a time, beating on low just until incorporated. Do not overmix. Pour filling over cooled crust and smooth the top with a spatula.
- Place the foil-wrapped springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60-70 minutes until edges are set but the center jiggles slightly. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
- Remove cheesecake from water bath and foil. Cool completely on a wire rack, about 1 hour. Cover and refrigerate for at least 6 hours or overnight.
- In a medium saucepan over medium heat, melt butter with brown sugar, stirring until smooth. Whisk in corn syrup and heavy cream. Bring to a gentle simmer for 2-3 minutes until slightly thickened.
- Remove from heat and stir in chopped pecans, vanilla, and salt. Let cool for 15 minutes until thick but still pourable.
- Release the springform pan and place the chilled cheesecake on a serving plate. Pour the pecan topping evenly over the top, letting it spill slightly over the edges.
- Refrigerate for 15-20 minutes to set the topping. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
Nutrition
Notes
- Room temperature ingredients: Bring cream cheese, sour cream, and eggs to true room temperature before mixing to avoid a lumpy batter.
- Don’t skip the water bath: This is the biggest factor in preventing cracks and ensuring a creamy texture.
- Mix on low: Once eggs are added, mix on low speed to avoid trapping air in the batter, which can cause cracking.
- Gradual cooling: Cool the cheesecake in stages (oven, counter, then fridge) rather than rushing to prevent cracks.
- Chill before topping: Ensure the cheesecake is fully chilled before adding the pecan topping so it doesn’t slide off.
- Bourbon variation: Swap the vanilla in the topping for 1-2 tablespoons of bourbon for a boozy version.
- Storage: Store covered in the refrigerator for up to 5 days. Freeze un-topped slices, wrapped tightly, for up to 2 months.
- Make-ahead: This cheesecake is an excellent make-ahead dessert. Bake it up to 2 days in advance and add the topping the day you plan to serve.
- Fixing topping consistency: If your topping is too runny, simmer a few more minutes. If too thick, stir in a teaspoon of warm heavy cream before pouring.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pecan pie cheesecake is one of those desserts that looks like it took far more effort than it actually did.
Once you’ve made it once, it becomes the recipe everyone requests again the following year.
I’d love to hear how yours turns out. Leave a comment below with any questions, or share a photo if you give this recipe a try.
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