This Pecan Pie Cheesecake combines the creamy richness of classic cheesecake topped with the irresistible caramel-pecan topping to create the ultimate dessert!
Everyone will love this Pecan Pie Cheesecake! It combines two favorite desserts to make one delicious sweet treat! A buttery graham cracker crust is the base that’s filled with a smooth and creamy cheesecake and topped with the sweet caramel and pecan filling you love. It’s the best of both worlds!
I make this Pecan Pie Cheesecake year round, but it’s an absolute favorite for Thanksgiving and Christmas desserts. Other holiday cheesecakes I love include key lime cheesecake, classic New York-style cheesecake, no-bake pumpkin cheesecake, and mini eggnog cheesecakes!
Table of Contents
Recipe Ingredients
Graham Crackers – You’ll need 15 sheets of plain honey graham crackers to make enough crumbs for the crust. These form the base and give a buttery, slightly sweet flavor.
Pecans – Toasted pecans are used in both the crust and the topping. Use finely ground pecans for the crust and roughly chopped pecans for the topping to add texture.
Cream Cheese – Use full-fat, brick-style cream cheese at room temperature for the creamiest and smoothest cheesecake filling.
For a full list of ingredients and amounts, see the recipe card below.
Variations
No-Bake Cheesecake Base – You can use a no-bake cheesecake recipe as the base and then add the pecan pie topping for a quicker, oven-free version.
Black Bottom Pecan Pie Cheesecake – Add a layer of rich chocolate ganache to the crust before pouring in the cheesecake filling. Top with roasted pecans, caramel sauce, and/or chocolate sauce for an indulgent twist.
How to Make Pecan Pie Cheesecake
Step 1: Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides.
Step 2: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the oven.
Step 3: In a food processor, combine graham crackers, pecans, sugar, and salt. Pulse until fine crumbs form. Pour the melted butter over the top and mix until the crumbs become coated.
Step 4: Pour into the prepared springform pan and gently smooth out (use a metal measuring cup for this). Carefully work the crumbs up the sides so they are 1 1/2″ tall and approximately 1/4″ thick. You should have a smooth layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (165 degrees Celsius).
Step 5: Beat the cream cheese, vanilla, salt, cinnamon, cloves, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment for approximately 4 minutes, or until smooth and creamy. With the mixing speed on low, gradually add the sugars, then turn it back up to high and beat for an additional minute.
Step 6: With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add sour cream, then heavy cream, and beat on high for 1 minute.
Step 7: Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. The water should go halfway up the side of the pan. Place in the oven and bake at 325 degrees Fahrenheit (165 degrees Celsius) for 1 hour and 45 minutes. For an extra firm cheesecake, bake for an additional 14 minutes for a total of 2 hours.
Step 8: After the cheesecake has been baked, turn off the oven and slightly crack the door open. Allow the cheesecake to cool for 1 hour—this prevents cracks and keeps the top intact.
Step 9: Remove the cheesecake from the water bath and dry the bottom of the pan. Place in the refrigerator on a wire cooling rack to chill for at least 4 hours before preparing the topping. For best results, chill for 6+ hours. After 30 minutes in the refrigerator, wrap the top of the cheesecake with foil to prevent condensation.
Step 10: To make the topping, add butter, brown sugar, corn syrup, water, and salt to a medium saucepan set over medium heat. Stir until the butter melts, then simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in heavy cream (it will bubble), vanilla, and cinnamon. Stir in pecans. Let cool for 5 minutes, then pour over the cheesecake and carefully spread it into a smooth layer. Place uncovered in the refrigerator and chill for 1 hour before serving.
FAQs
Absolutely! You can make no-bake cheesecake bars instead and top them with the pecan pie filling. It’s a great alternative if you don’t have a springform pan.
A stand mixer is recommended for the best results, but you can also use a handheld electric mixer if that’s what you have available.
Storage Information
STORE leftover Pecan Cheesecake Pie in the refrigerator, loosely covered with aluminum foil, for up to 1 week. To FREEZE, wrap individual slices tightly in aluminum foil, then place them in a freezer-safe container or bag. Cheesecake can be frozen for up to 3 months.
When ready to serve, thaw frozen slices in the refrigerator for 7-8 hours. The cheesecake is best enjoyed chilled and should not be left out for more than 2-4 hours.
Pecan Pie Cheesecake Recipe
Ingredients
For the Crust
- 15 sheets plain honey graham crackers
- 1/4 cup pecans - toasted
- 2 tbsp. granulated sugar
- pinch salt
- 5 tbsp. unsalted butter - melted
For the Filling
- 2 lbs. or 4 (8-oz) blocks plain cream cheese - room temperature
- 1 tablespoon pure vanilla extract
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 3/4 c. brown sugar - packed
- 1/2 c. granulated sugar
- 4 large eggs - room temperature
- 2/3 c. sour cream - room temperature
- 2/3 c. heavy whipping cream - room temperature
Pecan Topping
- 1/2 c. unsalted butter
- 1 c. brown sugar - packed
- 1 tbsp. light corn syrup
- 1 tbsp. water
- pinch salt
- 2/3 c. heavy cream
- 1 tsp. pure vanilla extract
- 1/4 tsp. cinnamon
- 2 1/2 c. toasted pecans - roughly chopped
Instructions
- Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so no water can leak in (it’s worth a trip to the store to buy the 18" wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), placing the top rack in the lower third of the oven.
- In a food processor, combine graham crackers, pecans, sugar, and salt. Pulse until fine crumbs form. Pour the melted butter over the top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (use a metal measuring cup for this). Carefully work the crumbs up the sides so they are 1 1/2" tall and approximately 1/4" thick. You should have a smooth layer on the bottom, and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (165 degrees Celsius).
- Beat the cream cheese, vanilla, salt, cinnamon, cloves, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment for approximately 4 minutes, or until smooth and creamy. With the mixing speed on low, gradually add the sugars, then turn it back up to high and beat for an additional minute.
- With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add sour cream, then heavy cream, and beat on high for 1 minute.
- Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. The water should go halfway up the side of the pan. Place in the oven and bake at 325 degrees Fahrenheit (165 degrees Celsius) for 1 hour and 45 minutes. For an extra firm cheesecake, bake for an additional 14 minutes for a total of 2 hours.
- After the cheesecake has been baked, turn off the oven and slightly crack the door open. Allow the cheesecake to cool for 1 hour—this prevents cracks and keeps the top intact.
- Remove the cheesecake from the water bath and dry the bottom of the pan. Place in the refrigerator on a wire cooling rack to chill for at least 4 hours before preparing the topping. For best results, chill for 6+ hours. After 30 minutes in the refrigerator, wrap the top of the cheesecake with foil to prevent condensation.
- To make the topping, add butter, brown sugar, corn syrup, water, and salt to a medium saucepan set over medium heat. Stir until the butter melts, then simmer for 2-3 minutes, stirring constantly. Remove from heat and stir in heavy cream (it will bubble), vanilla, and cinnamon. Stir in pecans. Let cool for 5 minutes, then pour over the cheesecake and carefully spread it into a smooth layer. Place uncovered in the refrigerator and chill for 1 hour before serving.
This turned out really good, definitely would make it again!
Everyone at my house was impressed with this cheesecake! Can’t wait to make it again!
It would be great for the holidays.
Awesome, such a great dessert. I love both pecan pie and cheesecake. I really like the pecans being in the graham cracker crust as well! Love this cheesecake!
The pecans are great for extra crunch, right?!
Pecan Pie and Cheesecake?? Such a perfect combo! Making this again for Thanksgiving dessert! Heavenly!
Creamy & crunchy..this cheesecake is perfect! Everyone loves it & it’s always requested!