If you’re dreaming of a dessert that captures the nutty, caramel richness of pecan pie with all the creaminess of classic cheesecake, Pecan Pie Cheesecake will absolutely sweep you off your feet. This gorgeous dessert layers a buttery graham cracker crust, luscious tangy cheesecake filling, and a thick, glossy blanket of gooey pecan pie topping. One slice and you’ll understand why it’s adored at holidays, potlucks, or anytime something extra-special is in order.

Pecan Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pecan Pie Cheesecake is in the balance of simple ingredients, each one working its magic for texture, flavor, and wow-factor. Every single component brings something irreplaceable to the final creation.

Graham cracker crumbs: The perfect foundation, delivering that signature sandy crunch beneath all the creamy layers.
Granulated sugar: Just a touch sweetens and binds your crust, making it irresistible.
Unsalted butter: Melted and mixed with crumbs, it gives structure and a rich, toasty flavor.
Cream cheese: The heart of the cheesecake layer—make sure it’s softened for a velvety finish!
Brown sugar: Adds caramel notes to both the filling and the topping, giving depth way beyond plain white sugar.
Eggs: These bind the filling and add that glorious, custardy texture.
Sour cream: Adds a subtle tang to compliment all that sweetness and keep things luxuriously smooth.
Vanilla extract: Lifts every bite with warm, fragrant undertones.
Salt: Don’t skip this—just a pinch brings out the best in all your flavors.
Pecans: Coarsely chopped for crunch and unmistakable Southern charm in the topping.
Heavy cream: Makes the pecan topping lush and spreadable.

How to Make Pecan Pie Cheesecake

Step 1: Prep the Crust

Kick things off by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan—this makes sure nothing sticks. In a bowl, stir together graham cracker crumbs, granulated sugar, and melted butter until everything looks like damp sand. Press this mixture firmly and evenly into the bottom of your pan. Bake it for about 10 minutes, then let it cool while you whip up the filling.

Step 2: Make the Cheesecake Filling

With the crust cooling, grab your biggest mixing bowl and beat the softened cream cheese until completely smooth and free of lumps. Add in the brown sugar and keep beating until creamy. Now, mix in the eggs one at a time, making sure each is well incorporated before adding the next—this keeps the texture dreamy and uniform. Stir in sour cream, vanilla, and a sprinkle of salt for that essential tang and balance.

Step 3: Bake in a Water Bath

Pour that glorious batter over your cooled crust and smooth the top. Here’s the trick for a perfect, crack-free cheesecake: wrap the outside of your springform pan with foil, set it in a larger roasting pan, and fill the outer pan with hot water halfway up the sides. This gentle bake keeps the center creamy while the edges set perfectly. Bake for 55 to 65 minutes—look for the center to be just barely set, with a slight jiggle.

Step 4: Slow Cooling

When the timer dings, turn off your oven and crack the door open. Let the cheesecake cool right there for an hour. This gradual temperature shift helps avoid cracks and keeps the texture just right. After that, pull out the cheesecake, let it reach room temperature, then chill it in the fridge for at least 4 hours (overnight is even better).

Step 5: Make the Pecan Pie Topping

While your cheesecake chills, whip up the show-stopping topping. In a saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, butter, vanilla, and a pinch of salt. Stir constantly as everything melts together and thickens—after about 5 minutes, you’ll have a glossy, nutty, caramel-filled topping that smells absolutely heavenly. Let it cool slightly before pouring over your chilled cheesecake.

Step 6: Assemble and Serve

Finally, spoon that warm pecan mixture over the cold cheesecake, letting some of it trickle attractively down the sides. Once the topping sets a little, slice, serve, and get ready for the rave reviews!

How to Serve Pecan Pie Cheesecake

Garnishes

A dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream are all spectacular with Pecan Pie Cheesecake. For extra flair, add a few whole toasted pecans or a drizzle of caramel sauce right before serving—it makes every slice look and taste like it came straight from a fancy bakery.

Side Dishes

Since this dessert is so rich and satisfying, light sides like fresh berries or citrus salad work beautifully. If you’re serving at a holiday gathering, offer strong coffee or after-dinner drinks alongside each indulgent slice of cheesecake. The slightly bitter notes pair perfectly with the sweet filling and nut-studded topping.

Creative Ways to Present

Want to really wow your guests? Serve Pecan Pie Cheesecake sliced into bars for a party platter, or as individual mini cheesecakes in jars for a charming, portable treat. You can even go bold and layer cubes of cheesecake with pecan topping in parfait glasses for an eye-catching dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

After enjoying your fill, cover any leftover Pecan Pie Cheesecake tightly with plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days, making it perfect for prepping ahead or nibbling at leisure.

Freezing

Need to save some for later? Pecan Pie Cheesecake freezes brilliantly—just leave off the pecan topping until you’re ready to serve. Wrap slices or the whole cheesecake well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before adding the topping.

Reheating

While this dessert is usually served chilled, you can gently warm slices (without the topping) in the microwave for 10-15 seconds if you love a slightly softer texture. Always add the pecan topping after reheating for the best consistency and flavor.

FAQs

Can I use a different kind of nut for the topping?

Absolutely! While pecans are classic for Pecan Pie Cheesecake, you can try walnuts, hazelnuts, or even almonds for a twist. Each brings its own flavor, but sticking with pecans will give you the most authentic southern charm.

What if I don’t have a springform pan?

A springform pan really makes serving cheesecake simple, but you can use a 9-inch deep cake pan lined with parchment, leaving enough overhang to lift out the cheesecake once set. Just be extra gentle when unmolding.

How do I prevent cracks in my cheesecake?

Baking your Pecan Pie Cheesecake in a water bath and allowing it to cool slowly in the oven are two foolproof techniques to minimize cracks. Don’t overbake, and be sure all your ingredients are at room temperature for a smoother batter.

Can I make this recipe gluten-free?

Yes! Simply substitute gluten-free graham crackers for the crust. All the other ingredients in Pecan Pie Cheesecake are naturally gluten-free, so you can treat everyone at your table, no matter their needs.

Do I need to toast the pecans first?

Toasting the pecans before adding them to the topping is optional, but it really enhances their flavor and makes the topping extra fragrant. Just toast them in a dry skillet for a few minutes until they smell nutty and delicious.

Final Thoughts

If you’re ready for a showstopper dessert that perfectly blends nostalgia, elegance, and comfort food vibes, don’t hesitate—make Pecan Pie Cheesecake your next baking adventure. Every bite celebrates the best of two beloved classics, and you’ll find yourself coming back to this recipe again and again. Enjoy sharing it (or savoring it solo) as a grand finale to any meal!

Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

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

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Description

Indulge in the decadent fusion of a classic pecan pie and creamy cheesecake with this irresistible Pecan Pie Cheesecake recipe. A buttery graham cracker crust, velvety cheesecake filling, and luscious pecan pie topping come together to create a show-stopping dessert perfect for any occasion.

Ingredients

Scale

For the crust:

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

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup brown sugar, packed
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt

For the pecan pie topping:

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

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Instructions

Preheat oven and prepare crust: Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes.
Prepare cheesecake filling: Beat cream cheese until smooth. Add brown sugar, eggs, sour cream, vanilla, and salt. Pour over cooled crust.
Bake: Wrap pan in foil, place in a roasting pan with hot water, and bake for 55–65 minutes. Cool in the oven, then chill for at least 4 hours.
Make pecan pie topping: Combine pecans, brown sugar, cream, butter, vanilla, and salt in a saucepan. Cook until thickened, then spoon over chilled cheesecake.