Pecan Pie Cheesecake
If you’re searching for the perfect dessert that screams fall comfort while still feeling like a showstopper, this Pecan Pie Cheesecake is precisely what you need. It combines the rich creaminess of a classic cheesecake with the gooey, nutty goodness of pecan pie, all in one glorious bite.
This is one of those recipes we keep coming back to for Thanksgiving, family potlucks, and honestly, just whenever we want something a little extra special. There’s something so cozy and indulgent about it, like two dessert favorites rolled into one dreamy dish.
Looking for more desserts? Check out our Pecan Pie Cake, Butter Pecan Cookies, and Pecan Pie Lasagna for more delicious ideas!
Table of contents
Why You’ll Love This Recipe
- Two Desserts in One: Cheesecake + pecan pie = perfection.
- Make-Ahead Friendly: Great for prepping the night before a gathering.
- Ultra Creamy Texture: Thanks to the sour cream and heavy cream combo.
- Crowd-Pleaser: Always the first dessert to disappear from the table.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe starts with a warm, spiced cinnamon graham cracker crust that gives way to a luscious, velvety cheesecake filling. It finishes with a buttery, caramel-like pecan topping that ties the whole thing together. Each layer adds something special, making every bite rich, creamy, crunchy, and just the right amount of sweet.
Variations
- Maple Twist: Use maple syrup in the topping for a deeper fall flavor.
- Gluten-Free Option: Swap in gluten-free graham crackers for the crust.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the pecan topping.
- Mini Cheesecakes: Bake in muffin tins for individual servings.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Preheat oven and prepare the crust. Press into pan and bake.
- Beat together the cheesecake filling ingredients until smooth.
- Pour filling over crust and bake using a two-step temperature method.
- Prepare pecan topping on the stove and let it cool. Pour topping over cheesecake, slice, and serve!
Expert Tips
- Use room temperature cream cheese for a smoother filling.
- Don’t overmix the eggs to avoid air bubbles in your cheesecake.
- Let the cheesecake cool gradually in the oven to prevent cracks.
- A warm knife makes slicing easier and cleaner.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! This cheesecake is perfect for making the day before. Just store it covered in the fridge.
Nope! The low and slow baking method keeps it creamy without the need for a water bath.
Keep any leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Yes, wrap it tightly and freeze for up to 2 months. Just add the pecan topping after thawing.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pecan Pie Cheesecake
Equipment
- Food processor
- 9″ Springform Pan
- butter knife
- small saucepan
Ingredients
Crust
- 12 full sheets cinnamon graham crackers
- ¼ cup brown sugar
- ½ cup melted butter
Cheesecake
- 32 ounces cream cheese softened
- 1 cup sugar
- ½ cup sour cream
- ½ cup heavy cream
- 1 Tablespoon cornstarch
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
Topping
- 4 tablespoons butter
- ½ cup brown sugar
- 1 ½ cups pecans
- ⅓ cup heavy cream
- 1 teaspoon vanilla
- 1 ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, place the graham crackers and brown sugar and pulse until you get fine crumbs.
- Add in the melted butter and pulse to combine. Press the crumbs into the bottom of a 9” springform pan in an even layer.
- Place in the oven and bake for 10 minutes. Remove and let the crust cool completely.
- Turn the oven to 400 degrees.
- To make the cheesecake filling, place the cream cheese in a large bowl and beat with an electric mixer until smooth.
- Add in the sugar, sour cream, heavy cream, cornstarch, vanilla, salt and cinnamon and beat until smooth and creamy.
- Add in the eggs, one at a time and beat until smooth and creamy.
- Pour the cheesecake over the cooled crust and place the pan in the oven and bake for 15 minutes.
- Leave the door closed, and reduce the heat to 275 and continue to bake the cheesecake for an additional 50-60 minutes.
- Turn the heat off and slightly open the door to the oven and let the cheesecake rest in the oven for another hour.
- Run a knife around the edge of the pan to loosen the edges of the cheesecake.
- Place the cheesecake in the refrigerator to chill completely.
- To make the topping, place the butter, brown sugar and pecans in a small saucepan and over low/medium heat bring it to a simmer.
- Take the pan off the heat and stir in the heavy cream, vanilla and cinnamon. Let the topping cool to just about room temperature before pouring over the top of the cheesecake.
- Slice and enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
