This Pecan Pie Cheesecake has a buttery graham cracker crust, rich pecan pie filling, creamy cheesecake layer, and topped off with a sweet pecan topping. It's the perfect way to finish off any meal!
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Why you'll love this recipe
- Pecan Pie Cheesecake recipe is an impressive, yet easy-to-make dessert that is sure to impress.
- The combination of sweet pecan pie filling and creamy cheesecake creates a unique flavor experience.
- It has the flavors of traditional pecan pie wrapped up into an out-of-this-world pecan cheesecake. You can't go wrong.
Ingredient List
Crust
- graham crackers
- light brown sugar
- unsalted butter
Pecan Pie Layer
- unsalted butter
- white granulated sugar
- corn syrup
- large eggs
- vanilla extract
- chopped pecans
Cheesecake Filling
- cream cheese
- white granulated sugar
- salt
- all-purpose flour
- eggs
- pure vanilla extract
- sour cream
Pecan Topping
- unsalted butter
- dark brown sugar
- pure vanilla extract
- heavy cream
- pecan halves
Equipment
- 1 9-inch Springform Pan
- Parchment Paper
- Food Processor/Blender
- Hand Mixer
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Graham Cracker Crust:
Step 1: In a food processor, blend the graham crackers until they are fine crumbs. In a mixing bowl, add the crumbs and brown sugar. Mix together with a fork until evenly distributed. Pour in the melted butter and stir again with the fork until combined.
Step 2: Pour this into the parchment-lined springform pan. Press into the bottom of the pan evenly. Place in the freezer.
Pecan Pie Layer:
Step 3: Melt the butter over medium heat in a saucepan. Add the white sugar, corn syrup, vanilla, and eggs, whisking together until smooth. Be sure to add the eggs on top of the sugar and corn syrup, so they don’t begin to scramble with the butter before mixing.
Step 4: Cook over the heat for about 10 minutes, allowing the mixture to boil. Add the pecans. Then, lower the heat to medium-low and cook until the mixture becomes a golden brown color.
Step 5: Remove the springform pan from the freezer and pour in the pecan pie layer, spreading evenly. Set aside while you make the cheesecake layer.
Cheesecake Layer:
Step 6: In a large mixing bowl cream together the cream cheese and sugar until fluffy.
Step 7: Add the salt to the cream cheese. Blend again until combined.
Step 8: Add the eggs one at a time, when you add the final egg, also add the sour cream and beat again.
Step 9: Beat in the vanilla extract and flour and beat until just combined.
Step 10: Pour this cheesecake filling on top of the pecan pie layer in the springform pan.
Step 11: Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let it set and finish cooking for another hour. Cover with plastic wrap and chill for at least 6 hours.
Pecan Pie Topping:
Step 12: In a saucepan, melt the butter and brown sugar together. Whisk continuously over medium heat until it thoroughly combines and begins to bubble.
Step 13: Remove from the heat and immediately add the heavy cream and vanilla, mixing until combined and smooth.
Step 14: Add the pecans and coat fully in the brown sugar sauce.
Step 15: Pour this topping over the cheesecake and spread evenly, allowing it to drip over the edges. Use a sharp knife to cut the cheesecake.
Eileen's Tips for Success
- Whip the cream cheese and sugar very well before you add the remaining ingredients. Once you add the eggs and flour you don't want to overmix the batter or your cheesecake will be tough.
- Make sure that you chill the cheesecake for at least 6 hours. This gives it the proper time to set up. I like to make it the night before and allow it to set overnight.
- If you find that your pecan topping is too runny, try adding some brown sugar until it reaches the desired consistency.
- Don't have parchment paper on hand? You can spray your springform pan with cooking spray instead. This will help it release easily.
- Want to take the bottom of the springform pan off before you serve? After your cheesecake has chilled but before you add the pecan topping, carefully flip the cheesecake over, remove the pan, and place it on a serving platter or cake board.
- Instead of crushing the graham crackers yourself, you can save a little time and purchase graham cracker crumbs near the pie crusts in the grocery store.
Frequently Asked Questions
You can bake the cheesecake without a water bath, but you can also use one if you prefer. Water baths help to ensure that the cheesecake cooks evenly and prevent it from cracking.
Yes, it can! Wrap it tightly in plastic wrap before freezing for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
Variations
Do you want to change up this recipe?
- Instead of using graham crackers for your crust, you can use vanilla wafers, Oreo cookies, or even Gingersnaps.
- Add a swirl of caramel sauce to your cheesecake batter before you bake the cheesecake for an extra sweet twist.
- You could also top this cheesecake with dollops of whipped cream around the edges.
Make ahead, storage, and freezer tips
Storage - You can store this cheesecake in the refrigerator for 3-4 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.
Freezing - After baking, you can freeze the cheesecake for up to 3 months. To do so, wrap it tightly with plastic wrap or aluminum foil and store it in the freezer.
Make Ahead - Feel free to make this cheesecake up to 24 hours in advance. Just make sure that you add the topping to the top of the cheesecake right before you serve it.
Serving Suggestions
- This Slow Cooker Turkey Boneless Turkey Breast is my favorite protein to make for Thanksgiving dinner when I'm feeding a small crowd.
- Looking for a vegetable side dish that your picky eaters will enjoy? These Cheesy Green Beans are always a hit with the whole family, and they balance out the richness of this pecan pie cheesecake recipe.
- You don't have a holiday dinner without deviled eggs if you ask me. And, these Horseradish Deviled Eggs are a great way to change up this classic appetizer.
Similar recipes
- Next you are looking for a sweet pecan recipe to make your meal give these Pecan Pie Cheesecake Bars a try. It's one of my favorite desserts for our holiday meals.
- This No Bake Pumpkin Cheesecake is another one of my favorite cheesecake recipes to make for the holidays. You can never go wrong with its sweet flavor.
- Looking for another great holiday dessert for your meal? These Pumpkin Pie Bars are a delicious, easy-to-make option.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Pecan Pie Cheesecake
Equipment
Ingredients
Instructions
- Prepare a springform pan lined with parchment paper on the bottom and around the the sides.
- In a food processor with the blade attached, blend the graham crackers in a food processor or blender until crumbs. In a mixing bowl add the crumbs and brown sugar. Mix together with a fork until evenly distributed.
- Pour in the melted butter and stir again with the fork until combined. Pour this into the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this. Place in the freezer.
- In a saucepan, make the pecan pie layer. Melt the butter over medium heat. Add the white sugar, corn syrup, vanilla and eggs, whisking together until smooth. Be sure to add the eggs on top of the sugar and corn syrup, so they don’t begin to scramble with the butter before mixing.
- Cook over the heat for about 10 minutes, allowing the mixture to boil. Add the pecans.
- Lower the heat to medium low and cook until the mixture becomes a golden brown color.
- Remove the springform pan from the freezer and pour in the pecan pie layer, spreading evenly. Set aside.
- Preheat the oven to 325°F.
- In a large mixing bowl, blend the cream cheese with a hand mixer until smooth for the cheesecake filling.
- Add the white sugar, salt and flour to the cream cheese. Blend again until combined.
- Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
- Pour this cheesecake filling on top of the pecan pie layer in the springform pan.
- Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let set and finish cooking for another hour.
- Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.
- Before this dessert is ready to be served, make the pecan topping.
- In a saucepan, melt the butter and brown sugar together. Whisk continuously over medium heat until it thoroughly combines and begins to bubble.
- Remove from the heat and immediately add the heavy cream and vanilla, mixing until combined and smooth.
- Add the pecans and coat fully in the brown sugar sauce.
- Pour this topping over the cheesecake and spread evenly, allowing it to drip over the edges.
- Cut with a sharp knife, serve and enjoy.
