Pecan Pie Cheesecake Recipe

This Pecan Pie Cheesecake is the ultimate dessert for the holiday season. Rich, velvety cheesecake sits on top of a homemade pecan graham cracker crust and is topped with an irresistible pecan pie filling. It is out of this world good, and will be the star of the show at your next holiday or special occasion meal!

For more Thanksgiving Desserts, be sure to check out my Pumpkin Sheet Cake, Chocolate Pecan Pie Bars, and my super popular Apple Crisp Recipe.

I am so excited to share today’s recipe for Pecan Pie Cheesecake with you. This has been a dessert I’ve loved and have wanted to bring to my blog for years. If you’re looking for a “wow” worthy dessert and something that’s a little different, then you’re going to flip for this one!

It takes everything you love about cheesecake and pairs it with a caramelly, classic pecan pie topping. It’s is a fabulous alternative to the traditional pumpkin pie served at Thanksgiving, especially if you have folks who aren’t big fans of pumpkin.

It is honestly one of my favorite desserts I’ve ever made, and even my husband (Mr. Anti-Cheesecake) is a believer now! 

I will say, though, that this is a more involved recipe. In fact, I’m pretty sure it’s the most detailed and time consuming recipe I’ve ever shared on my blog. Y’all know I love quick, easy, and simple! All that to say, though, this is not a hard recipe at all! ANYONE can make this, you just need to allow yourself ample time to make it and make it WELL. 

Don’t rush things. Allow your cold ingredients to come completely to room temperature. Make the hot water bath. Allow your cheesecake to chill in the fridge overnight. Don’t worry; I have very detailed instructions for everything!

And if you do those things, you will have a stunning dessert that you can feel incredibly proud to share! And of course, to EAT! Enjoy! 

Ingredients for Pecan Pie Cheesecake

• Graham crackers – you need 2 cups of crushed graham crackers crumbs. I like to use my food processor for this. You will need about 18 sheets of graham crackers for 2 cups of crumbs.
• Pecans – I like to use pecan halves when making pecan pie cheesecake because it looks so pretty on top! You will also need a small amount of finely chopped pecans for the crust (I use my food processor this, too!)
• Sugar – a combination of granulated white sugar and light or dark brown sugar add just the right amount of sweetness to the cheesecake. 
• Spices – salt and cinnamon are used in all layers of your pecan pie cheesecake.
• Butter – unsalted butter works best for this pecan pie cheesecake recipe. 
• Cream cheese – only use full-fat, brick style cream cheese. Allow it to soften at room temperature.
• Sour cream – again, only use full-fat for the best flavor and texture, and let it come to room temperature.
• Vanilla bean paste – I LOVE to use vanilla bean paste when baking. It adds extra depth of flavor to baked goods! I like to buy mine from Trader Joe’s. You could definitely use vanilla extract, though, if that is what you have on hand!
• Lemon juice – you will only need a very small amount; it adds a splash of acid to the batter.
• Flour – again, you’ll only need a small amount here. I use plain, all purpose flour.
• Eggs – you will need 3 whole eggs and 1 egg yolk. Allow your eggs to come to room temperature first, as they will blend into your batter much more smoothly. Pro tip: If you are short on time, simply place your whole eggs in a mug or small bowl of warm water for about five minutes before cracking them and adding to the batter. 
• Heavy whipping cream – adds a richness to the pecan pie topping. Make sure to allow it to come to room temperature first. 
• Corn syrup – you will only need a small amount to create that signature gooey pecan pie filling texture. I use light corn syrup.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to Make The Best Pecan Pie Cheesecake – Step by Step

Steps 1-4: Make the Crust

1: Preheat oven to 325 degrees Fahrenheit. Generously spray the bottom and sides of the springform pan with nonstick spray and set aside. In a medium sized bowl, combine graham cracker crumbs, finely chopped pecans, light brown sugar, granulated sugar, cinnamon, and salt. Whisk together until evenly mixed.

2: Add the melted butter to the graham cracker mixture and stir until the mixture resembles fine crumbs or has a sandy texture.

3: Pour the graham cracker mixture into the prepared pan. Firmly press the mixture into the bottom of the pan so that it is evenly spread out.  You can use the flat bottom of a small glass or measuring cup to help press down the mixture and press it along the lower bottom sides of the pan.

4: Bake the crust in your pre-heated oven for 10 minutes. Remove promptly from the oven after 10 minutes and set the springform pan aside to cool while you make the filling.

Steps 5-8: Make the cheesecake filling

5: In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened cream cheese, granulated sugar, and light brown sugar on medium speed for 2-3 minutes until the mixture is smooth. 

6: Scrape down around the sides of the bowl and add in the room temperature sour cream, vanilla bean paste, lemon juice, all-purpose flour, cinnamon, and salt. Beat on low speed until everything is incorporated and smooth. Add in the room temperature eggs one at a time followed by the singular egg yolk. Beat on low after each egg is added just until the mixture is combined.

7: Pour the cheesecake batter into the springform pan with your baked crust using a rubber spatula or the back of a spoon, smooth the filling out evenly.

8: Place the cheesecake on a rimmed baking sheet prior to placing it in the oven. This will help protect from any leaking that may occur during baking. Follow baking instructions using the water bath method provided in the recipe card at the bottom of the post.

Steps 9-12: Make the pecan pie topping

9: After the cheesecake has cooled/set for at least 8 hours, proceed with making the pecan topping. Line a large baking sheet with parchment paper. Evenly spread out the pecan halves and sprinkle them lightly with a bit of salt. Bake the pecans for 7-8 minutes until they are lightly browned and have a toasty fragrance. Set them aside to cool.

10: Melt the butter in a medium saucepan on medium to low heat. 

11: After the butter has melted, whisk in the room temperature heavy whipping cream, brown sugar, vanilla bean paste, corn syrup, salt, and cinnamon. Continue whisking and bring the mixture to a boil. Once the mixture is brought to a boil, reduce the heat to low and simmer the mixture for 1 minute, stirring from time to time.

12: Remove the pan from the heat and stir in the toasted pecans. Allow the topping to cool completely before adding to the top of the cheesecake.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to store your Pecan Pie Cheesecake

The pecan pie cheesecake should be covered and stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen wrapped tightly with both plastic wrap and aluminum foil or stored in a freezer proof container without the toppings for up to three months. When ready to eat, thaw the cheesecake overnight in the refrigerator and add the topping before serving.

Tips and Notes

• Patience is a virtue when it comes to making pecan pie cheesecake. While this isn’t a difficult recipe to make, it is time consuming and has quite a few steps. This is a dessert that you will need to make in advance and not one I would recommend making on the day you plan to serve it. Your ingredients need time to come to room temperature, then your crust needs to cool. Your cheesecake needs time to bake, time to cool in the turned-off oven, and then at least eight hours to chill in the fridge. I PROMISE the wait is worth it, though. And you will feel like a certified pastry chef when you serve this baby to your friends and family!
• Use a 9 inch springform pan, and make sure to spray it really well with nonstick cooking spray. I love to use the kind that is made specifically for baking and contains flour (Pam makes a version of it in a blue bottle.) It never fails me for allowing baked goods to release easily from the pan!
• Don’t skip the water bath. It’s an essential part of the recipe and will help keep your cheesecake from cracking. The steam from the water bath creates a moist environment in the oven that prevents the moisture-rich cheesecake from drying out.
• Use room temperature ingredients. Using room temperature cream cheese, sour cream, and eggs in your pecan pie cheesecake will help your ingredients to incorporate smoothly and create a creamy batter. This is a vital step! If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the batter. 
• Toasting the pecans is optional. Toasting the pecans adds a nice nutty flavor, but it’s ok if you’d prefer to skip it. If you do toast them, make sure not to let them go too long in the oven or they can end up tasting burnt.
• Use full fat ingredients! This is not the time or the recipe to try to lighten things up. Stick with full fat cream cheese, sour cream, and heavy cream for the ultimate creamy cheesecake.
• Serve the topping on individual servings. If you would like to leave the pecan pie topping off of the cheesecake you can do so, and then spoon the topping on top of the slices as you serve it.  

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!