A delicious marriage of two classic desserts, this pecan pie cheesecake recipe is the best of both worlds. A luscious, creamy cheesecake filling is nestled on top of a flaky, buttery crust and topped with a sticky-sweet pecan pie filling. It’s perfect for holiday gatherings or anytime you want to impress your friends and family.
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Why you’ll love this awesome pecan pie cheesecake
- Pecan Pie Cheesecake combines the best of both worlds – the rich, creamy goodness of cheesecake and the sweet, nutty delight of pecan pie.
- You can adjust the sweetness level to suit your taste, making it the ideal dessert for those who prefer milder or more intense flavors.
- Its elegant appearance and impressive taste make it an ideal dessert to serve when you want to impress guests.
- Pecans are a good source of vitamins and minerals, so you can ‘almost’ convince yourself that you’re indulging in a healthy treat.
- This impressive dessert is one of our favorite desserts and will be the star of the show on your Easter, Thanksgiving, or Christmas table.
Pecan pie cheesecake ingredients
You’ll need all the ingredients shown in the photograph below.
This epic cheesecake starts with its crunchy graham cracker crust, you have the most divine creamy cheesecake layer, topped with a caramel pecan pie topping, what’s not to love?
How to make a pecan pie cheesecake with step-by-step instructions
Making our pecan pie cheesecake recipe is easy if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Move the oven rack to the middle position and then preheat your oven to 35oF/175C.
Using parchment paper or aluminum foil, carefully line the inside bottom and the side of a 9-inch springform pan and spray it lightly with nonstick spray.
Wrap aluminum foil around the outside bottom of the pan and set aside.
How to make the Graham cracker crust
In a mixing bowl, combine Graham cracker crumbs, brown sugar, and ground pecans, and then add melted butter and mix together until it resembles grainy sand.
Tip the Graham crackers mixture into your prepared pan, press the crumbs into the bottom, and then up approximately ¼ way up the sides.
Bake for 10 minutes, remove from the oven, and set aside to cool.
How to make the cheesecake filling
Using a stand mixer fitted with a paddle attachment or an electric handheld mixer, beat full-fat cream cheese and brown sugar in a large bowl until you have a creamy smooth mixture, approximately 2 minutes.
Then, add sour cream, fresh lemon juice, pure vanilla extract, and cinnamon, and beat until combined.
On medium speed, add eggs one by one, beating each egg until combined before adding the next; stop beating when the final egg is combined.
Overbeating the cheesecake batter will result in cracks and deflation, so avoid this!
Pour the cheesecake mixture into your precooked and cooled Graham cracker crust and smooth over the top with a rubber spatula, wooden spoon, or palate knife.
Place your cheesecake pan into a deep roasting pan filled with 1½ inches of hot water; this becomes the water bath.
Place your cheesecake in the oven and bake for 60 – 70 minutes. the cheesecake will be wobbly, and the center almost set.
If your cheesecake is browning too quickly, tent it with aluminum foil.
When baked, open the oven door, turn the oven off, and let the cheesecake sit there while the oven temperature cools.
Once fully cooled, place in the fridge for a minimum of 4 hours, but preferably overnight.
How to make the pecan pie topping
Melt unsalted butter in a large skillet over low heat, then add light brown sugar and cook until the butter has melted and is bubbling, stirring constantly to prevent the butter from burning.
Now, add heavy cream, cinnamon, and salt, and whisk to combine.
Using a rubber spatula, fold the chopped toasted pecans into the mixture until they are all fully coated.
Remove the pan from the heat, stir in vanilla extract, set aside, and leave to cool for 10 minutes.
Loosen the sides of your springform pan; if you have any problems, then just run a knife around the edges to loosen it.
Transfer the cheesecake to a serving dish, spoon on the pecan topping and optional whipped cream to the top of the cheesecake.
Cutting tip: To cut your cheesecake, take a sharp knife and run it under hot water, wipe the knife quickly, and then slice your pecan pie cheesecake; clean your knife, run it under hot water, and repeat the process for each slice of pecan pie cheesecake.
Serve and enjoy!
Recipe notes and expert tips
- Prepare a Stable Crust: Ensure your crust is well-packed and even, pressing it firmly into the pan’s bottom. This provides a stable base for the cheesecake layer.
- Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature. This ensures a smoother and creamier cheesecake filling.
- From outside of America? Use digestive biscuits instead of Graham crackers.
- Cream cheese: Softened cream cheese is far easier to work with if your cream cheese is soft; keep it out at room temperature for approximately 30 minutes before you need it.
- Pie topping: If you prefer, add a tablespoon of corn syrup to the topping.
- Slicing: Freeze the cheesecake for a couple of hours before slicing it, as this will make it far easier to cut. Alternatively, run a sharp knife under hot water and slice, then clean the knife, run under hot water and slice another slice, and repeat.
- Baking Method: Use a water bath (bain-marie) or a pan of hot water in the oven to create a humid environment, reducing the likelihood of cracks.
- Cool Gradually: After baking, allow the cheesecake to cool gradually by turning off the oven and letting it sit inside for about an hour. Then, transfer it to the refrigerator to chill.
- Chill Thoroughly: Chill the cheesecake for at least 4-6 hours or overnight. This helps it set and allows the flavors to meld.
- Storage: Keep covered in the fridge for up to 4 days and freeze for up to 2 months.
How to store leftover pecan pie cheesecake
Allow the cheesecake to cool to room temperature after serving. This prevents condensation from forming when you store it.
Cover the cheesecake with plastic wrap or aluminum foil, ensuring it’s airtight. Alternatively, place it in an airtight container.
Cheesecakes can absorb odors from the fridge, so try to keep them away from strong-smelling foods.
Store covered in the fridge for up to 4 days.
If you want to keep it for a longer time, you can freeze the cheesecake. Wrap it in several layers of plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months.
Can pecan pie cheesecake be made ahead?
You can make the cheesecake for up to four days if you cover it well and keep it refrigerated.
How to make an easy cheesecake water bath
A water bath is one of the easiest ways to make a cheesecake. All you need is a pan of hot water and a pot to put the cheesecake in.
Put the pan of hot water on the stove and bring it to a simmer. Then, carefully lower the pot with the cheesecake into a pan of hot water. Make sure that the pot is big enough to not touch the pan’s sides.
Let the cheesecake cook for about an hour or until it is firm to the touch. When it is done, carefully remove the pot from the pan of hot water and let it cool on a wire rack.
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The Best Pecan Pie Cheesecake Recipe
Ingredients
For the Graham cracker crust
- 2 Cups Graham cracker crumbs
- ¼ Cup Light brown sugar packed
- 1 Cup Ground pecans finely ground
- 8 Tbsp Unsalted butter melted
For the cheesecake filling
- 32 Oz Cream cheese softened
- 1 Cup Brown sugar light or dark
- 1 Cup Sour cream at room temperature
- 1 Tsp Lemon juice fresh preferably
- 1 Tsp Pure vanilla extract
- ¼ Tsp Cinnamon
- 3 Large Eggs at room temperature
Pecan pie topping
- 6 Tbsp Unsalted butter
- ⅔ Cup Dark brown sugar packed
- ⅓ Cup Heavy cream
- ½ Tsp Cinnamon
- ¼ Tsp Salt
- 2 Cups Pecans whole or roughly chopped
- 1 Tsp 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 Tbsp 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 Oz Cream cheese, 1 Cup Brown sugar, 1 Cup Sour cream, 1 Tsp Lemon juice, 1 Tsp Pure vanilla extract, ¼ Tsp 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 Tbsp 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 Tsp Cinnamon, ¼ Tsp Salt, 2 Cups Pecans, 1 Tsp 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
- Prepare a Stable Crust: Ensure your crust is well-packed and even, pressing it firmly into the pan’s bottom. This provides a stable base for the cheesecake layer.
- Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature. This ensures a smoother and creamier cheesecake filling.
- From outside of America? Use digestive biscuits instead of Graham crackers.
- Cream cheese: Softened cream cheese is far easier to work with if your cream cheese is soft; keep it out at room temperature for approximately 30 minutes before you need it.
- Pie topping: If you prefer, add a tablespoon of corn syrup to the topping.
- Slicing: Freeze the cheesecake for a couple of hours before slicing it, as this will make it far easier to cut. Alternatively, run a sharp knife under hot water and slice, then clean the knife, run under hot water and slice another slice, and repeat.
- Baking Method: Use a water bath (bain-marie) or a pan of hot water in the oven to create a humid environment, reducing the likelihood of cracks.
- Cool Gradually: After baking, allow the cheesecake to cool gradually by turning off the oven and letting it sit inside for about an hour. Then, transfer it to the refrigerator to chill.
- Chill Thoroughly: Chill the cheesecake for at least 4-6 hours or overnight. This helps it set and allows the flavors to meld.
- Storage: Keep covered in the fridge for up to 4 days and freeze for up to 2 months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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