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Slice of pecan pie cheesecake on a plate.
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Pecan Pie Cheesecake

Rich, creamy, and packed with warm fall flavors, this Pecan Pie Cheesecake is the ultimate dessert. With a cinnamon graham cracker crust, velvety cheesecake center, and gooey pecan topping, it’s perfect for holidays, gatherings, or anytime you’re craving something indulgent.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 Slices

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

Store any leftovers in an airtight container in the refrigerator for up to 4 days.