Pecan Pie Cheesecake

This indulgent Pecan Pie Cheesecake features a buttery graham-pecan crust, an ultra-creamy cheesecake filling, and a decadent pecan pie topping. It’s the perfect marriage of two classic desserts — rich, velvety cheesecake and gooey pecan pie — making it an unforgettable treat for holidays, special occasions, or anytime you’re craving a showstopping dessert.

Why You’ll Love This Recipe

Pecan Pie Cheesecake is everything you love about the holidays wrapped into one beautiful, crowd-pleasing dessert. The layered textures — crisp nutty crust, silky cheesecake, and caramelized pecan topping — offer a luxurious bite every time. It’s a truly impressive dessert that’s surprisingly approachable for home bakers and delivers big flavor in every slice.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham cracker crumbs
pecans, finely ground
light brown sugar, packed
unsalted butter, melted

For the filling:
cream cheese, softened
granulated sugar
sour cream, room temperature
vanilla extract
salt
eggs, room temperature, lightly beaten

For the topping:
light brown sugar, packed
dark corn syrup
unsalted butter
eggs
heavy cream
salt
coarsely chopped pecans

directions

1. Preheat oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with parchment or foil and spray lightly. Wrap foil around the outside bottom of the pan to prevent leakage.

2. In a bowl, mix graham cracker crumbs, ground pecans, brown sugar, and melted butter until the mixture resembles wet sand. Press it into the bottom and at least ¾ up the sides of the springform pan.

3. Bake the crust for 10 minutes, then set aside to cool. Reduce oven temperature to 300°F (150°C).

4. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Beat until fully combined.

5. Gently stir in the beaten eggs with a spatula until just incorporated.

6. Pour the filling into the crust and smooth the top. Bake for 40 minutes.

7. While the cheesecake bakes, prepare the topping: In a saucepan, combine brown sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes, then remove from heat and let cool.

8. In a separate bowl, whisk together eggs, salt, and cream. Slowly add the cooled syrup mixture while whisking. Stir in chopped pecans.

9. After the cheesecake has baked for 40 minutes, remove it from the oven and gently spoon the pecan topping over the cheesecake, being careful not to overflow.

10. Return to the oven and bake for another 40–50 minutes, or until the topping is golden and set. If the edges begin to over-brown, cover them with foil.

11. Cool the cheesecake completely on a wire rack, then cover and chill in the fridge for at least 4 hours.

12. For clean slices, freeze for 1–2 hours before cutting and run a hot, dry knife between each slice. Let sit for 30 minutes before serving if frozen.

Servings and timing

Servings: 12 servings
Prep Time: 40 minutes
Cook Time: 1 hour 40 minutes
Total Time: 6 hours 20 minutes (includes chill time)
Calories per serving: 867 kcal

Variations

• Chocolate Twist: Add ½ cup mini chocolate chips to the cheesecake filling or drizzle melted chocolate over the top.

• Maple Flavor: Substitute maple syrup for the corn syrup in the pecan topping for a deeper fall flavor.

• Gluten-Free: Use gluten-free graham crackers for the crust to make the dessert gluten-free.

• Mini Cheesecakes: Bake in a muffin tin with liners for individual portions. Adjust baking times accordingly.

• Coconut Addition: Add shredded coconut to the crust or topping for extra texture and flavor.

storage/reheating

Store cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, wrap the whole cheesecake or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Do not reheat; this dessert is best served chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s ideal to make this cheesecake a day in advance to allow it to set properly in the fridge.

What’s the best way to cut clean slices?

Freeze the cheesecake for 1–2 hours, use a hot, dry knife, and wipe the blade between each cut.

Can I use store-bought crust?

Yes, but a homemade graham-pecan crust adds much more flavor and texture to complement the filling.

Why does my cheesecake crack?

Overmixing the batter or sudden changes in oven temperature can cause cracks. This recipe is topped with pecan pie filling, which hides imperfections beautifully.

Is the pecan topping too sweet?

The balance between the tangy cheesecake and sweet pecan topping is just right. You can reduce the sugar slightly if preferred.

Can I use a different nut in the topping?

Walnuts or almonds can be used, but pecans offer the most classic flavor and texture.

Do I need a water bath?

This recipe doesn’t require one. The filling bakes evenly without it, and the topping helps keep the surface moist.

Can I make it without corn syrup?

Yes, substitute maple syrup or a thick honey blend if you want to avoid corn syrup.

How long should the cheesecake cool before refrigerating?

Cool at room temperature for at least 1 hour before transferring to the fridge to chill fully.

Can I serve it warm?

It’s best served chilled or slightly room temperature for ideal texture and structure.

Conclusion

Pecan Pie Cheesecake is the ultimate dessert mash-up that brings together the silky richness of cheesecake and the gooey crunch of pecan pie in one luxurious bite. Perfect for holidays, potlucks, or whenever you want to impress, this dessert delivers big on flavor, texture, and presentation. Once you try it, it’s bound to become a staple on your special occasion dessert table.

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