This Pecan Pie Cheesecake blends two classic desserts into one unforgettable showstopper, featuring a buttery graham cracker crust, luxuriously creamy cheesecake, and a glossy, pecan-packed caramel topping. Each slice enjoys the best of both worlds: tangy-sweet cheesecake and the nostalgic, nutty warmth of a Southern pecan pie. You’ll find it beautiful to serve as a centerpiece at any gathering—especially during the holidays—and remarkably easy to pull off with just a handful of essential ingredients. If you love both pecan pie and cheesecake, get ready for your new favorite indulgence!

Pecan Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Pecan Pie Cheesecake is in its simplicity—every ingredient brings something important to the party, from a crisp crust to a silky filling and the unforgettable nutty crown. Gather these pantry staples and watch how each one transforms the texture, color, and soul of this dessert!

Graham cracker crumbs: The foundation for a golden, textured crust that stands up to the creamy layers above.
Granulated sugar: Lends sweetness and a perfect crunch to the base.
Unsalted butter (melted): Rich flavor and binding power that gives the crust its signature snap.
Cream cheese (softened): The heart of your cheesecake—go full-fat for maximum creaminess.
Brown sugar: Adds a deep, caramel-like sweetness to both the filling and topping.
Large eggs: They help set the filling, providing lightness and giving it structure.
Sour cream: A touch of tang for smoothness and flavor complexity.
Vanilla extract: Accentuates the warm, nutty tones and ties every layer together.
All-purpose flour: Just a spoonful for stability, ensuring your cheesecake holds up beautifully when sliced.
Pecans (chopped): The star of the show! Toasty, crunchy, and a must-have for classic pecan pie flavor.
Heavy cream: Helps create that glossy, pourable pecan topping.
Cinnamon: Adds cozy, spicy depth to the finishing touch.
Salt: A small amount makes all the sweetness pop just right.

How to Make Pecan Pie Cheesecake

Step 1: Prepare the Crust

Begin by preheating your oven to 325°F (163°C). In a medium bowl, thoroughly mix the graham cracker crumbs, granulated sugar, and melted butter. You want every crumb evenly coated for the best texture! Firmly press this mixture into the bottom of a 9-inch springform pan—a flat-bottomed glass works perfectly for an even layer. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until velvety and free of lumps. Add brown sugar, mixing until well combined, and then beat in the eggs one at a time for a truly smooth result. Stir in the sour cream, vanilla, and flour. The batter should be creamy and luscious. Pour it over your cooled crust, using a spatula to spread evenly and banish air bubbles.

Step 3: Bake the Cheesecake

Place the pan on a baking sheet to catch any drips. Bake in your preheated oven for 55–65 minutes, or until the center is just set and a little wobbly in the middle (it’ll firm up as it cools). Once the time is up, turn off the oven and crack the door slightly. Let the cheesecake cool gradually inside for 1 hour; this gentle approach helps prevent cracks and creates a creamy texture.

Step 4: Chill the Cheesecake

Transfer the cheesecake to the refrigerator and chill for at least four hours, or overnight if you can. Chilling allows all the flavors to meld and ensures perfectly neat slices when it’s time to serve your Pecan Pie Cheesecake.

Step 5: Make the Pecan Topping

While your cheesecake chills, it’s time to craft the irresistible topping. Combine the chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a saucepan over medium heat. Bring to a gentle boil, stirring constantly—watch as it becomes glossy and fragrant after 3-4 minutes. Remove from heat, stir in the vanilla, and let it cool just slightly so it thickens but stays pourable.

Step 6: Assemble and Serve

Spoon the pecan topping over your chilled cheesecake, letting it cascade naturally for that mouthwatering, bakery-style finish. The moment you slice in, you’ll reveal the trifecta of crisp crust, creamy filling, and glossy nut topping—sheer dessert bliss!

How to Serve Pecan Pie Cheesecake

Garnishes

This dessert looks stunning with the glossy pecan topping alone, but you can add a swirl of whipped cream, a drizzle of caramel sauce, or a sprinkle of extra toasted pecans to each slice for a bakery-worthy finish. If you love visual flair, a dusting of cinnamon can make each piece extra inviting.

Side Dishes

Pecan Pie Cheesecake is rich and substantial, so pair it with lighter fare: think fresh berries, a crisp fruit salad, or coffee and tea for contrast. For a festive table, serve alongside a bowl of vanilla ice cream or a simple citrus sorbet to balance all that nutty decadence.

Creative Ways to Present

Hosting a party? Consider serving the cheesecake pre-sliced for easy sharing, or offer individual mini versions using muffin tins. Arrange slices on a platter with whole pecans, clusters of grapes, or edible flowers for a centerpiece that will wow your guests—this dessert is as versatile as it is beautiful!

Make Ahead and Storage

Storing Leftovers

Store leftover Pecan Pie Cheesecake covered in the refrigerator for up to five days. For the freshest taste and texture, wrap slices individually or keep the springform pan covered with plastic wrap. The pecan topping will stay glossy and the cheesecake will get even creamier as it sits.

Freezing

If you want to save Pecan Pie Cheesecake for later, you can freeze it (without the topping) for up to three months. Wrap the cooled cheesecake tightly in plastic wrap and foil, then thaw overnight in the refrigerator. Add the pecan topping after thawing to keep the nuts crunchy and fresh.

Reheating

While cheesecake is usually best enjoyed chilled, if you like a slightly warmer texture, let your slice sit at room temperature for 20–30 minutes. Avoid microwaving, as it can alter the creamy texture and soften the crust. The pecan topping will stay beautifully gooey even after refrigeration.

FAQs

Can I make Pecan Pie Cheesecake ahead of time?

Absolutely! In fact, making it a day ahead gives the flavors time to meld and the texture to set, making for even cleaner slices. Hold off on adding the topping until just before serving for the freshest taste.

How do I keep my cheesecake from cracking?

The key is gentle, gradual cooling—let the cheesecake rest inside the turned-off oven with the door cracked for an hour. If you’re extra cautious, use a water bath while baking, but don’t worry if you skip it; the glossy pecan topping covers any minor imperfections!

Can I use a different nut for the topping?

Yes, while pecans are classic, you can absolutely swap in toasted walnuts or even almonds for a twist. Just keep an eye on the flavor—the dessert will taste slightly different, but still irresistible.

What’s the best way to slice Pecan Pie Cheesecake?

For picture-perfect slices, run a sharp knife under hot water and wipe it dry between each cut. This helps the blade glide through the topping and creamy filling, giving you neat edges every time.

Is this recipe gluten-free?

As written, it’s not gluten-free because of the graham cracker crust and a small amount of flour. However, you can use gluten-free graham crackers and swap in a gluten-free flour blend to make it celiac-friendly.

Final Thoughts

Pecan Pie Cheesecake is the kind of dessert that turns any occasion into something special. If you’ve never tried this sweet fusion before, now’s your chance—invite friends, make a pot of coffee, and get ready to soak up the compliments! You’ll want to make it again and again.

Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

Author: Emma
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the decadent fusion of pecan pie and cheesecake with this delightful dessert. A graham cracker crust supports a creamy cheesecake layer, topped with a luscious pecan topping that adds a perfect crunch to each bite.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake:

3 (8 oz) packages cream cheese, softened
1 cup brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

For the pecan topping:

1 cup chopped pecans
1/2 cup brown sugar
1/4 cup heavy cream
1/4 cup unsalted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat oven to 325°F (163°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
Make the cheesecake filling: Beat cream cheese, add brown sugar, then eggs one at a time. Mix in sour cream, vanilla, and flour. Pour over crust and bake.
Prepare the pecan topping: Combine pecans, brown sugar, cream, butter, cinnamon, and salt in a saucepan. Cook until slightly thickened, then add vanilla.
Finish and serve: Spoon pecan topping over chilled cheesecake before serving.