Pecan Pie Cheesecake

WANT TO SAVE THIS RECIPE?

This Pecan Pie Cheesecake is a show-stopping dessert that brings together two Southern favorites in one irresistible slice. Imagine a creamy, rich cheesecake with a buttery graham cracker crust, topped with a glossy, sticky-sweet layer of pecan pie filling. It’s a celebration of textures and flavors—from crunchy candied pecans to velvety cream cheese filling, all tied together with a hint of cinnamon and a drizzle of caramel.

Perfect for Thanksgiving, Christmas, or any special gathering, this dessert guarantees compliments and requests for seconds. It looks fancy, but don’t worry—it’s much easier than you think. With simple ingredients and a little chill time, you can create a bakery-worthy cheesecake that balances elegance and homestyle comfort.

---

Why You’ll Love This Pecan Pie Cheesecake

• Combines two classic desserts in one stunning recipe.
• Make-ahead friendly, perfect for holidays.
• No water bath needed—just low and slow baking.
• Layers of flavor and texture in every bite.
• Sure to wow guests or impress at potlucks.

---

What Kind of Crust Works Best for Pecan Pie Cheesecake?

A graham cracker crust is the go-to here. Its toasty, slightly sweet base supports the creamy cheesecake filling beautifully and holds up under the sticky pecan pie topping. For a nuttier twist, you can sub in ground pecans or even gingersnap cookies. The key is to press it firmly into your springform pan so it doesn’t crumble when sliced.

---

Ingredients for the Pecan Pie Cheesecake

Each ingredient plays a special role in balancing sweetness, structure, and flavor.

Graham Cracker Crust

• 1 and 1/2 cups graham cracker crumbs: The base for our crust. Adds crunch and buttery flavor.
• 1/4 cup brown sugar: Adds sweetness and richness.
• 6 tablespoons unsalted butter (melted): Binds the crust and gives it a toasted flavor.

Cheesecake Filling

• 3 (8 oz) blocks cream cheese, softened: The creamy, tangy body of the cheesecake.
• 1 cup granulated sugar: Sweetens the filling perfectly.
• 3 large eggs: Helps the cheesecake set and adds richness.
• 1/2 cup sour cream: Adds a smooth texture and slight tang.
• 1 teaspoon vanilla extract: Boosts the overall flavor.

Pecan Pie Topping

• 1 cup chopped pecans: The star of the topping.
• 1/2 cup brown sugar: Sweetens and caramelizes the pecans.
• 1/3 cup light corn syrup: Creates a gooey texture.
• 1/4 cup heavy cream: Makes the topping silky.
• 2 tablespoons unsalted butter: Adds richness and shine.
• 1/2 teaspoon cinnamon: Adds warmth and depth.
• 1/4 teaspoon salt: Balances the sweetness.

---

How To Make the Pecan Pie Cheesecake

Step 1: Make the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 and 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, and 6 tablespoons melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

Step 2: Prepare the Cheesecake Layer

In a large mixing bowl, beat 3 blocks of softened cream cheese until smooth. Add 1 cup granulated sugar and mix until fluffy. Beat in 3 eggs, one at a time, scraping down the bowl between each. Add 1/2 cup sour cream and 1 teaspoon vanilla. Pour over cooled crust and smooth the top.

Step 3: Bake the Cheesecake

Bake at 325°F for 55–60 minutes, until the center is set but still slightly jiggly. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 1 hour. Then refrigerate for at least 6 hours or overnight.

Step 4: Make the Pecan Topping

In a saucepan, combine 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup corn syrup, 1/4 cup heavy cream, 2 tablespoons butter, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Bring to a gentle boil, then simmer for 5 minutes, stirring constantly. Cool slightly, then pour over chilled cheesecake.

---

How to Serve and Store Your Cheesecake

This recipe yields one 9-inch cheesecake, serving 10 to 12 people.
Serve chilled, with an optional drizzle of extra caramel or whipped cream. To store, cover loosely and refrigerate for up to 5 days. For longer storage, freeze slices wrapped tightly for up to 2 months.

---

What to Serve With Pecan Pie Cheesecake

Fresh Berries

The tartness balances the richness of the cheesecake.

Vanilla Ice Cream

Melts beautifully alongside each bite.

Spiced Coffee or Chai

Warm spices echo the cinnamon in the pecan topping.

Bourbon or Rum

For a grown-up dessert pairing.

Whipped Cream

A soft dollop lightens each slice.

Apple Cider

Seasonal and festive for fall celebrations.

Chocolate Sauce

Because chocolate makes everything better.

---

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?
Yes! This is the perfect make-ahead dessert. Prepare it 1–2 days before serving and keep it chilled.

2. What if I don’t have a springform pan?
You can use a deep 9-inch pie dish, but lining with parchment and adjusting baking time is key.

3. Can I use store-bought crust?
You can, but homemade offers better structure and flavor for this rich cheesecake.

4. Is there a substitute for corn syrup?
Yes, use maple syrup or honey for a natural sweetener—the texture will vary slightly.

5. How do I avoid cracks in my cheesecake?
Room temperature ingredients and not overmixing are crucial. Cooling slowly also prevents cracks.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add chocolate or keep it classic? Try whipped cream on top? I love seeing how others make these their own. Questions welcome too—let’s help each other bake smarter!

---

Conclusion

Pecan Pie Cheesecake is a dessert that delivers on every level—elegant, indulgent, and surprisingly simple to make. With a luscious cream cheese filling and gooey pecan topping, it brings the best of both pies and cheesecakes into one unforgettable bite. Want more sweet inspiration? Check out other creations like Lemon Cupcakes, Raspberry Almond Cheesecake, or Chocolate Lava Cakes.

For daily recipe ideas and stunning dessert boards, don’t forget to explore our Pinterest page: Meals We Share.

Print

WANT TO SAVE THIS RECIPE?