Pecan Pie Cheesecake
Two of my favorite desserts, Cheesecake and Pecan Pie, combine to make the most decadent and delicious dessert ever! This might not be the fastest recipe to make but it is worth every minute!
I love this Pecan Pie Cheesecake any time of year, but especially for Thanksgiving or Christmas time desserts! Other delicious cheesecakes I like to serve at holiday time are key lime cheesecake, perfect new york cheesecake, no-bake pumpkin cheesecake, and mini eggnog cheesecakes!
The pecan and graham cracker crust, cheesecake filling and pecan pie topping give you the perfect recipe for dessert Heaven!
Although I love pecan pie, sometimes the filling of the pie can be a little too sweet, but with this recipe, the cheesecake helps to counter the overly sweet pecan pie filling.
I also love the texture of this dessert. I love the nutty, chewy topping over the soft and smooth cheesecake. Basically what I am trying to say is, this pecan pie cheesecake is heavenly and I am pretty sure you will fall in love with it, as much as I have!
How to Make the Crust
To make the crust combine the graham crackers, pecans, sugar, and salt in a food processor. Pulse until fine crumbs form. Then add the melted butter over top and mix until the crumbs become coated.
***Once the crust is baked, turn the oven down to 325 degrees to prepare it for baking the filling!
The Filling + Baking
- After the cheesecake finishes baking turn off the oven, slightly crack the door open and allow it to cool for 1 hour.
- Remove the cheesecake from the bath and dry the bottom of the pan.
Place in the refrigerator on a wire cooling rack to chill for at least 4-6 hours before preparing the topping. After 30 minutes in the refrigerator cover the cheesecake with foil
After the cheesecake is almost finished cooling in the refrigerator, start the topping by melting the butter, brown sugar, corn syrup, water, and salt in a medium saucepan on medium heat. Bring it to a simmer for 2-3 minutes, stirring constantly! Be careful to not overcook.
Variations + Additions
As I said, this recipe requires a little more time and effort, but trust me it is worth it! However, I understand that sometimes we don’t have time to make this delicious recipe. The good news is there are some shortcuts and variations you can take!
- You can always use a no-bake cheesecake recipe and then add the pecan pie topping to it
- Or skip the pecan pie filling and just top the cheesecake with roasted pecans, caramel sauce and/or chocolate sauce
- Add a chocolate ganache to the crust layer and now you have a black bottom pecan pie cheesecake
- Don’t have a springform pan, then go ahead and make my no-bake cheesecake bars and then top with the pecan pie filling!
First off, cheesecakes must be refrigerated! You can leave a cheesecake out for 2-4 hours, but it is not recommended to store them on your countertop. A freshly baked cheesecake can last in your refrigerator for up to a week. Just make sure to cover it loosely with aluminum foil.
If you have leftovers, you can always freeze them! Wrap them tightly in aluminum foil and then place in a freezer-safe container/bag. Cheesecake is good for about 3 months in the freezer.
When you are ready to eat, place frozen cheesecake in your refrigerator to thaw out (usually 7-8 hours).
I hope you love this from scratch Pecan Pie Cheesecake as much as we do! The nutty and smooth textures, plus the sweet and rich flavors make this dessert ridiculously delicious!
For more cheesecake recipes:
- Layered Pumpkin Pie Cheesecake Bars
- Perfect Chocolate Cheesecake
- Mini Cranberry Orange Cheesecake
- No-Bake Snickers Cheesecake
- Blueberry Cheesecake Crumb Cake
For the crust:
- 15 sheets plain honey graham crackers
- 1/4 c. toasted pecans
- 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 tbsp. 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 eggs, room temperature
- 2/3 c. sour cream, room temperature
- 2/3 c. heavy whipping cream, room temperature
- 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
- Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer 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 (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
- Preheat oven to 350 degrees, placing the top rack in lower third of oven.
- In food processor, combine the graham crackers, pecans, sugar, and salt. Pulse until fine crumbs for. Pour the melted butter over top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You should have a nice 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 oven down to 325 degrees.
- 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 mixing speed on low, gradually add the sugars, then turn 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 the sour cream, then the heavy cream, 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. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours.
- After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.
- Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before preparing the topping, I prefer 6+ hours. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
- To make the topping, add the butter, brown sugar, corn syrup, water, and salt to a medium saucepan set over medium heat, stir until the butter melts. Once butter melts, bring to simmer over medium heat for 2-3 minutes, stirring constantly, do not overcook.
- 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 cheesecake and carefully spread into smooth layer. Place uncovered, in the refrigerator and chill for 1 hour before serving.