Imagine sinking your fork into a luscious slice of Pecan Pie Cheesecake, where every bite offers the best of two classic desserts in one show-stopping treat. The marriage of a buttery graham cracker crust, a gooey pecan pie filling, and a creamy, dreamy cheesecake layer creates an unforgettable experience for your taste buds. This recipe makes for an irresistible finale to your next family gathering, holiday celebration, or anytime you’re craving a dessert that tastes just as spectacular as it looks!

Pecan Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pecan Pie Cheesecake is in its simplicity—the list may look impressive, but each ingredient plays its part perfectly. Every layer is built from staple pantry items with a few special touches, resulting in the ultimate combination of crunchy, creamy, and sweet that’s impossible to resist.

Graham cracker crumbs: The base of our crust, these add a subtle sweetness and satisfying crunch.
Granulated sugar: Used in the crust and cheesecake layers, it brings the right level of sweetness and helps with structure.
Unsalted butter: Melted for the crust and used again in the pecan layer, it binds everything and gives a rich, buttery flavor.
Chopped pecans: Essential for both the filling and topping—a must for texture and that classic pecan pie taste.
Brown sugar: Adds a deep, caramel-like sweetness to the pecan pie layer—absolutely crave-worthy.
Light corn syrup: This gives the pecan layer its signature gooey, pie-like consistency.
Heavy cream: Adds silkiness and richness to the pecan filling, making it extra decadent.
Vanilla extract: Bring warmth and complexity to every layer—don’t skip it!
Pinch of salt: Balances all the flavors, especially important in such a sweet dessert.
Cream cheese: The heart of any cheesecake, and softened for a smooth, luxurious texture.
Eggs: Give the cheesecake structure while keeping it light and creamy.
Sour cream: A splash of tang rounds out the richness and adds creaminess.
Optional toppings: More chopped pecans and a drizzle of caramel sauce for dramatic flair and flavor.

How to Make Pecan Pie Cheesecake

Step 1: Prepare the Crust

Start your Pecan Pie Cheesecake by combining graham cracker crumbs, sugar, and melted butter in a bowl. Mix thoroughly until the mixture resembles wet sand. Press this into the bottom of a 9-inch springform pan, making sure it’s even and firmly packed. Pop it in a preheated 325°F (163°C) oven for 10 minutes, just until it’s slightly golden and set. This step creates a sturdy but tender base to hold up all the delicious layers that follow.

Step 2: Make the Pecan Pie Layer

In a medium saucepan over medium heat, combine chopped pecans, brown sugar, corn syrup, heavy cream, butter, vanilla, and a pinch of salt. Stir constantly as the mixture melts together, becoming glossy and thick. After about 8 to 10 minutes, you’ll notice it’s bubbly and reminiscent of classic pecan pie filling. Pour this sticky magic directly over the baked crust and gently spread it to the edges. It’s hard not to sneak a taste—the aroma alone is irresistible!

Step 3: Mix the Cheesecake Batter

Using a large bowl and either a hand mixer or stand mixer, beat your softened cream cheese until it’s completely smooth—no lumps allowed! Gradually add the sugar, beating until fully combined and creamy. Next, add the eggs one at a time, mixing well after each addition—this helps your cheesecake bake up perfectly silky. Blend in the sour cream and vanilla extract, making sure your batter is uniform and luscious. Pour the cheesecake mixture over the pecan pie layer, carefully smoothing the top.

Step 4: Bake in a Water Bath

Wrap the bottom of your springform pan in foil to prevent leaks. Place it inside a larger roasting pan, and fill the outer pan with about one inch of hot water. This gentle water bath helps the Pecan Pie Cheesecake bake evenly and prevents cracks. Bake for 60 to 70 minutes, just until the center is set but still a little jiggly. Resist opening the oven—let the steam work its magic!

Step 5: Cool and Chill

Once the time is up, turn off the oven and leave the door slightly open. Let your cheesecake cool inside for one hour—this gradual temperature drop is key for a flawless finish. Afterward, remove your cheesecake and let it come to room temperature, then refrigerate for at least 4 hours (overnight is even better). This final chill sets the layers and intensifies the flavor, making every bite worth the wait.

Step 6: Add Toppings and Serve

Just before serving, pile on extra chopped pecans and finish with a generous drizzle of caramel sauce if desired. Not only does this make your Pecan Pie Cheesecake look absolutely stunning, but it also adds incredible texture and flavor that everyone will adore.

How to Serve Pecan Pie Cheesecake

Garnishes

No slice of Pecan Pie Cheesecake is complete without a flourish on top! Sprinkle on a handful of chopped pecans for an eye-catching crunch and an even bigger pecan punch. Drizzling warm caramel sauce over each piece makes the presentation restaurant-worthy and gives each bite a decadent finish. If you want to make things extra pretty, try a dollop of fresh whipped cream or even a sprinkle of flaky sea salt to balance the sweetness.

Side Dishes

Since Pecan Pie Cheesecake is rich and satisfying all on its own, lighter sides work best. Offer fresh berries or a fruit salad to brighten up the dessert table. A cup of hot coffee or black tea is the perfect companion, cutting through the sweetness and bringing out the nutty notes. For festive celebrations, consider a sparkling dessert wine or your favorite after-dinner drink.

Creative Ways to Present

Looking to impress? Try slicing the cheesecake into neat bars for easy sharing at parties, or serve mini, individual versions in mason jars for a fun spin. Swirl a little chocolate sauce over the caramel, or arrange pecan halves on top in a beautiful pattern. For special occasions, consider layering caramel and whipped cream between slices for a stacked presentation that turns any gathering into a celebration.

Make Ahead and Storage

Storing Leftovers

After savoring your Pecan Pie Cheesecake, cover any leftovers tightly with plastic wrap or transfer to an airtight container. Keep it refrigerated, where it will stay fresh for up to 5 days. The flavors only get better with time, so don’t hesitate to sneak a slice the next day!

Freezing

If you want to make your cheesecake ahead or save some for later, it freezes beautifully. Once chilled and set, wrap the unsliced (or sliced) cheesecake well with plastic wrap and a layer of foil. Label and freeze for up to two months. Thaw overnight in the refrigerator before serving for best texture.

Reheating

Pecan Pie Cheesecake is best served chilled, but if you like it slightly warm (especially the pecan layer!), you can microwave individual slices for 10-15 seconds. Be careful not to overheat or the creamy texture may be lost. If frozen, let it thaw completely in the fridge before enjoying—no baking required!

FAQs

Can I use a different type Dessert

Absolutely! While pecans are classic and provide that unmistakable flavor, you could substitute with walnuts or even toasted almonds for a unique twist. Just be sure to keep the chopped size similar for the right texture.

Do I have to use a water bath when baking?

A water bath is highly recommended because it ensures a creamy, even-baked cheesecake without cracks. However, if you’re short on time or pans, you can bake without, but just keep an eye out for browning and consider placing a pan of water on the rack below instead.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a deep-dish 9-inch cake pan lined with parchment paper for easy removal. Just be extra careful when transferring the cheesecake out of the pan!

Can I make Pecan Pie Cheesecake ahead of time?

Yes! In fact, making this dessert a day in advance is a great idea. It needs several hours to chill and set anyway, and the flavors meld together even more deliciously with time.

How do I cut the cheesecake for clean slices?

For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between each cut. This ensures a neat edge and keeps the layers intact. Patience makes perfect!

Final Thoughts

I can’t think of a more delightful way to win over a crowd than with this Pecan Pie Cheesecake. It truly brings together the best elements of two classics, delivering a dessert experience your friends and family will talk about for days. Grab your apron and give it a try—your taste buds (and loved ones) will thank you!

Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

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

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Description

Indulge in the decadent combination of pecan pie and cheesecake with this delightful dessert. A buttery graham cracker crust supports layers of rich pecan pie filling and creamy cheesecake, topped with more pecans and a drizzle of caramel sauce. Perfect for holiday gatherings or special occasions.

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 pecan pie layer:

1 cup chopped pecans
1/2 cup brown sugar
1/3 cup light corn syrup
1/4 cup heavy cream
1/4 cup unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt

For the cheesecake:

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

For the topping (optional):

1/2 cup chopped pecans
Caramel sauce for drizzling

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Instructions

Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake.
Make the pecan pie layer: Cook pecans, brown sugar, corn syrup, cream, butter, vanilla, and salt until thick. Pour over crust.
Prepare the cheesecake: Beat cream cheese, sugar, eggs, sour cream, and vanilla. Pour over pecan layer.
Bake: Wrap the pan, bake in a water bath until set. Cool and chill.
Top and serve: Add pecans and caramel sauce before serving.