Pecan Pie Cheesecake
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When you can’t decide between pecan pie and cheesecake, Pecan Pie Cheesecake solves the problem. The cheesecake filling is ultra-creamy with warm spices and brown sugar depth, the graham pecan crust is perfectly buttery, and those candied pecans on top are impossible to resist. Every bite is rich, smooth, and loaded with pecan flavor.
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I make this for Thanksgiving, Christmas dinner, potlucks, and special occasions because it feeds a crowd and honestly tastes even better the next day. It’s make-ahead friendly since it needs to chill for at least 4 hours but overnight is best, and it’ll stay fresh in the fridge for up to 4 days or in the freezer for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pecan Pie Cheesecake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ve broken down the process into simple steps so you can make this stunning pecan pie cheesecake recipe dessert with confidence.
Preheat Oven and Prep the Pan
Move the oven rack into the middle position and preheat your oven to 350°F/175°C. This simple step will help the cheesecake cook evenly.
Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil, then spray it lightly with nonstick spray. I use a nonstick springform pan so I can guarantee nothing ever sticks and cleanup is easy.
Wrap aluminum foil around the outside bottom of the pan to prevent water from seeping in during the water bath.
Make the Pecan Graham Cracker Crust
In a food processor, blitz the graham crackers until they turn into fine crumbs, as well as the pecans. Then in a mixing bowl, combine the crushed graham cracker crumbs, light brown sugar, and finely ground pecans.
Add the melted butter (I use unsalted butter) and mix until it resembles grainy sand. Tip the prepared crust mixture into your prepared pan and press the crumbs into the bottom, then work your way up about ¾ of the way up the sides.
A flat-bottom measuring cup works perfectly for getting an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling.
Mix the Creamy Cheesecake Filling
Using a stand mixer fitted with a paddle attachment or an electric handheld mixer, beat softened cream cheese and light or dark brown sugar on medium-high speed in a large bowl until you have a creamy smooth mixture, about 2 minutes.
Scrape down the sides of the bowl, then add sour cream, lemon juice, vanilla extract, and cinnamon, and beat until combined. I use full fat cream cheese and full fat sour cream create the richest, creamiest texture.
Add Eggs One at a Time
On medium speed, add eggs one by one, beating each egg until just combined before adding the next. Stop beating as soon as the final egg is mixed in, since over-beating will cause cracks and deflation.
It’s important that you use room-temperature ingredients here so that everything blends smoothly without lumps. Cold ingredients won’t just give a satisfying result.
Pour cheesecake batter evenly into your prebaked graham cracker pecan crust and smooth the top with a silicone spatula, wooden spoon, or palette knife.
Bake Cheesecake in a Water Bath
Place your cheesecake pan into a deep roasting pan filled with 1½ inches of hot water to create a water bath. This keeps the cheesecake moist and prevents cracking. Place it in the oven and bake for 60 to 70 minutes.
The cheesecake will be wobbly, and the center will look almost set but still have a slight jiggle. If the top is browning too quickly, tent it with aluminum foil.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Rest in the Oven
When baked, open the oven door and turn the oven off, then let the cheesecake rest there for 1 hour while the oven cools. This gradual oven temperature change prevents cracking.
Transfer to the fridge and chill for a minimum of 4 hours but preferably overnight so the filling sets completely.
Make the Pecan Pie Topping
In a large nonstick skillet or a medium saucepan over low heat, add the butter and brown sugar. Cook until the butter has melted and the mixture is bubbling, stirring frequently to prevent burning.
Add heavy cream, cinnamon, and salt, then whisk to combine. Using a rubber spatula, fold the whole or chopped pecans into the mixture until they’re fully coated in the caramel sauce. I like toasting the nuts on a baking sheet first, because toasted pecans give a deeper, richer flavor.
Remove from the heat, stir in the vanilla extract, and set aside to cool for 10 minutes. The candied pecan topping will thicken as it cools.
Release and Top the Cheesecake
Loosen the sides of the springform pan. If the cheesecake sticks, run a knife or palette knife around the edges to release it. Spoon the cooled pecan topping over the chilled cheesecake, spreading it evenly to the edges. Add optional whipped cream if you want.
To serve, run a sharp knife under hot water, then slice through the pecan cheesecake. Clean your knife, run it under hot water again, and repeat until you’ve sliced the entire cheesecake. The hot knife creates clean cuts through the dense filling and candied topping.
Finally, enjoy your slice of pecan pie cheesecake!
Equipment
Ingredients
For the Graham cracker crust
- 2 cups Graham cracker crumbs
- ¼ cup light brown sugar packed
- 1 cup ground pecans finely ground
- 8 tablespoons unsalted butter melted
For the cheesecake filling
- 32 ounces cream cheese softened
- 1 cup brown sugar light or dark
- 1 cup sour cream at room temperature
- 1 teaspoon lemon juice fresh preferably
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- 3 large eggs at room temperature
Pecan pie topping
- 6 tablespoons unsalted butter
- ⅔ cup dark brown sugar packed
- ⅓ cup heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups pecans whole or roughly chopped
- 1 teaspoon vanilla extract
Instructions
For the Graham cracker crust
- Move the oven rack into the middle position and then preheat your oven to 350°F/175°C.
- Using parchment paper or aluminium foil, carefully line the inside bottoms and the sides of a 9 inch springform pan, and spray it lightly with nonstick spray. Wrap aluminium foil around the outside bottom of the pan and set aside.
- In a mixing bowl combine Graham cracker crumbs, brown sugar, and ground pecans, and then add the melted butter and mix together until it resemble grainy sand. Tip the mixture into your prepared pan and press the crumbs into the bottom and then up approximately ¾ of the way up the sides.2 cups Graham cracker crumbs, ¼ cup light brown sugar, 1 cup ground pecans, 8 tablespoons unsalted butter
- Bake for 10 minutes, remove from the oven and set aside to cool.
For the cheesecake filling
- Using a stand mixer fitted with a paddle attachment or an electric handheld mixer, beat cream cheese and brown sugar on medium high speed in a large bowl until you have a creamy smooth mixture, approximately 2 minutes. Then add sour cream, lemon juice, vanilla extract, and cinnamon, and beat until combined,32 ounces cream cheese, 1 cup brown sugar, 1 cup sour cream, 1 teaspoon lemon juice, 1 teaspoon pure vanilla extract, ¼ teaspoon cinnamon
- On medium speed, add eggs one by one, beating each egg until combined before adding the next, and stop beating when the final egg is combined. Over beating the batter will result in cracks and deflation, so avoid this. Pour the cheesecake batter into your precooked Graham cracker crust and smooth the top over, using a spatula, wooden spoon, or a palate knife.3 large eggs
- Place your cheesecake pan into a deep pan filled with 1½ inches of hot water, this becomes the water bath. Place it in the oven and bake for 60 – 70 minutes, the cheesecake will be wobbly, and the centre almost set. If your cheesecake top is browning too quickly just tent it with aluminium foil.
- When baked, open the oven door and turn the oven off, and let the cheesecake rest there for 1 hour while the oven cools. Then place in the fridge for a minimum of 4 hours but preferably overnight.
For the pecan topping
- Melt butter in a large skillet over low heat, then add brown sugar and cook until the butter has melted and it’s bubbling, stirring constantly.6 tablespoons unsalted butter, ⅔ cup dark brown sugar
- Now, add heavy cream, cinnamon, and salt, and whisk to combine. Using a rubber spatula, fold the pecans into the mixture until they are fully coated. Remove from the heat, stir in the vanilla extract, set aside and leave to cool for 10 minutes.⅓ cup heavy cream, ½ teaspoon cinnamon, ¼ teaspoon salt, 2 cups pecans, 1 teaspoon vanilla extract
- Loosen the sides of the springform pan, if you run into any problems with the cheesecake sticking, then simply run a knife or palate knife around the edges to loosen it. Transfer to a serving dish and spoon on the cooled pecan topping and optional whipped cream.
- To serve, run a sharp knife under hot water, then slice it, clean your knife, run it under hot water, clean and repeat until you have sliced your cheesecake. Serve and enjoy!
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Store leftover cheesecake in an airtight container or a hard-sided cake container in the fridge for up to 4 days. The pecan topping stays crunchy even after a few days, and the filling actually tastes better once it’s had time to fully set.
For longer storage, wrap individual slices in plastic wrap, then place them in a freezer-safe container and freeze for 2 to 3 months. Thaw slices in the fridge overnight before serving, and they’ll taste just as creamy as the day you made them.
What to Serve With Pecan Pie Cheesecake
It’s rich enough on its own, but a dollop of whipped cream or a drizzle of caramel sauce takes it over the top. I like serving it with a strong cup of coffee or espresso to balance the sweetness, or you can add a scoop of vanilla ice cream if you want something even richer.
It’s the perfect ending to Thanksgiving or Christmas dinner after you’ve already served the turkey, sides, and cleared the table. The creamy, nutty flavors make it feel special without needing anything else on the plate.
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