This show-stopping dessert marries two beloved classics – rich, silky cheesecake and sweet, crunchy pecan pie – creating an indulgent treat that’s perfect for your holiday table. With its buttery graham cracker crust, velvety cheesecake center, and gooey caramelized pecan topping, this pecan pie cheesecake recipe delivers three layers of pure dessert heaven!

❤️ Why You’ll Love This Pecan Pie Cheesecake Recipe

• Easy: The prep time for this pecan pie cheesecake is only 30 minutes. Who said cheesecake had to be overcomplicated?
• Delicious: This pecan pie cheesecake is the perfect Thanksgiving or Christmas recipe when you’re looking for something traditional, but with a modern spin.
• Creamy: I love cheesecake, and who doesn’t? It’s so dang creamy and delicious. This pecan pie cheesecake recipe won’t let you down.

🍲 Ingredients

Graham Cracker Crust – This pecan pie cheesecake recipe uses a classic graham cracker crust but I’ve thrown in some cinnamon to add that warming, fall flavor to the crust as well. The subtle spice in the crust creates a beautiful foundation that complements both the creamy filling and the nutty topping, adding depth to every bite.

Advertisements

Cream Cheese – The heart of any good cheesecake, cream cheese provides that distinctive tangy flavor and luxuriously smooth texture. Using room temperature cream cheese is absolutely crucial for achieving a silky-smooth filling without any lumps or cracks. The higher the quality of cream cheese you use, the more indulgent your cheesecake will be.

👩‍🍳 How to Make Pecan Pie Cheesecake Recipe

1. Preheat the oven to 350F.
2. Let the cream cheese and eggs sit at room temperature while you prepare the crust.
3. Combine the graham cracker crumbs, sugar, cinnamon, and salt in a small bowl.  Melt the butter in the microwave or a small pot over medium heat, and add to the graham crumbs. Stir with a spoon to combine.  The crust base should stick together easily, squeezing in the palm of your hand to test. Add more melted butter if needed. 
4. Lightly spray a 9-inch springform pan with non-stick spray oil. Transfer the graham cracker crust mixture into the pan.  Firmly pat the mixture in the pan, working it from the center and up the sides, about 2 – 2 ½ inches in height. Wrap tin foil around the edges of the springform pan, as high up as you can, ensuring all surface area is covered. Bake for 10 minutes. Set aside to cool.
5. Reduce the oven temperature to 325F.
6. In a large bowl, add the softened cream cheese and sour cream. Using a stand mixer OR hand mixer, whip together on high speed until completely smooth. Add in both of the sugars and vanilla, whisking and scraping down the sides until smooth. Reduce your speed to low and add the eggs one by one until JUST combined. Do not overmix. Add the flour, again mixing at low speed until just combined. Pour the filling into the springform pan and use a spoon to level the top. Set the cheesecake in a deep + large pan and set it into the oven. Fill the deep pan with hot water, about 2 inches.  This will allow your cheesecake to bake evenly and support it to be crack-free.
7. Bake the cheesecake for 1 hour and 15 minutes.
8. Remove the cheesecake from the oven carefully, dry the sides of the springform pan, and set it on a wire rack.
9. Once the cheesecake has cooled, gently run a knife around the edge of the pan. 
10. Wrap it in plastic wrap and allow the cheesecake to chill in the fridge for 6 – 8 hours.
11. Prior to serving, prepare the pecan pie topping. In a pot over medium-high heat, melt the butter. Add the brown sugar, whisk + cook for about 2 minutes until the mixture is bubbling and combined. Add the heavy cream, cinnamon, salt, and vanilla. Allow cooking for a minute while stirring. Transfer the sauce to a medium-sized bowl and mix in the pecans. Cool the topping for 10 minutes then pour over top of the chilled cheesecake.
12. Serve immediately! Enjoy!!

🪄 Tips and Tricks

• Temperature: Room temperature ingredients are crucial for a smooth, crack-free cheesecake.
• Water Bath: Don’t skip the water bath – it’s your secret weapon against cracks and uneven baking.
• Mixing: Be gentle when incorporating eggs – overmixing can lead to a dense, heavy texture.
• Cooling: Allow the cheesecake to cool gradually to prevent the surface from cracking.

🗒 Variations

• Nuts: Do I have to use pecans? Nope! You can replace them with any nut or seed of choice. Seeds can be a great option if you have any nut allergies in your family.
• Sugar: I don’t have enough brown sugar? No problem! Use granulated sugar instead. If you want, you can also remove the cinnamon for a more simple, basic cheesecake recipe that you’re used to. OR have fun and add your own flavors within it. This recipe is a great base to experiment with.
• Crust: Try a pecan crust by replacing some of the graham crackers with finely chopped pecans for extra nuttiness.
• Flavoring: Add a tablespoon of bourbon or maple syrup to the pecan topping for an extra layer of flavor.

🗒 Best served with

• Easy Fresh Fruit Salad
• Apple Juice Recipe
• No Churn Vanilla Ice Cream with Pink Salt + Olive Oil
• Vegan Chickpea Chocolate Sauce

👝 How to Store Leftovers

Store cheesecake in an airtight container in the fridge for 3 – 7 days or in the freezer for up to 2 months.

🤔 Common Questions

Pecan Pie Cheesecake Recipe

5 from 7 votes

🥧 Can't decide between pecan pie or cheesecake? Have both! This decadent pecan pie cheesecake recipe combines creamy cheesecake with gooey caramelized pecans for the ultimate holiday dessert. Prep in just 30 minutes – prepare to impress!

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 10 -12

Calories 591 kcal

Ingredients

  

1x2x3x

• For the Crust
• 2 ½ cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• ½ tsp salt
• ¾ – 1 cup butter melted
•  
• For the Filling
• 3 cups cream cheese
• 2/3 cup sour cream
• ½ cup brown sugar
• 2/3 cup granulated sugar
• 1 tbsp vanilla
• ½ tsp cinnamon
• 3 large eggs room temperature
• 2 large egg yolks room temperature
• 2 tbsp all-purpose flour
•  
• For Pecan Pie topping
• 6 tbsp butter
• ½ cup brown sugar
• 1 tbsp vanilla
• ½ tsp cinnamon
• ½ tsp salt
• 1/3 cup heavy cream
• 2 cups pecans

Shop Ingredients on Jupiter

Instructions

 

• Preheat the oven to 350F.
• Let the cream cheese and eggs sit at room temperature while you prepare the crust.
• Combine the graham cracker crumbs, sugar, cinnamon, and salt in a small bowl.  Melt the butter in the microwave or a small pot over medium heat, and add to the graham crumbs. Stir with a spoon to combine.  The crust base should stick together easily, squeezing in the palm of your hand to test. Add more melted butter if needed. 
• Lightly spray a 9-inch springform pan with non-stick spray oil. Transfer the graham cracker crust mixture into the pan.  Firmly pat the mixture in the pan, working it from the center and up the sides, about 2 – 2 ½ inches in height. Wrap tin foil around the edges of the springform pan, as high up as you can, ensuring all surface area is covered. Bake for 10 minutes. Set aside to cool.
• Reduce the oven temperature to 325F.
• In a large bowl, add the softened cream cheese and sour cream. Using a stand mixer OR hand mixer, whip together on high speed until completely smooth. Add in both of the sugars and vanilla, whisking and scraping down the sides until smooth. Reduce your speed to low and add the eggs one by one until JUST combined. Do not overmix. Add the flour, again mixing at low speed until just combined. Pour the filling into the springform pan and use a spoon to level the top. Set the cheesecake in a deep + large pan and set it into the oven. Fill the deep pan with hot water, about 2 inches.  This will allow your cheesecake to bake evenly and support it to be crack-free.
• Bake the cheesecake for 1 hour and 15 minutes.
• Remove the cheesecake from the oven carefully, dry the sides of the springform pan, and set it on a wire rack.
• Once the cheesecake has cooled, gently run a knife around the edge of the pan. 
• Wrap it in plastic wrap and allow the cheesecake to chill in the fridge for 6 – 8 hours.
• Prior to serving, prepare the pecan pie topping. In a pot over medium-high heat, melt the butter. Add the brown sugar, whisk + cook for about 2 minutes until the mixture is bubbling and combined. Add the heavy cream, cinnamon, salt, and vanilla. Allow cooking for a minute while stirring. Transfer the sauce to a medium-sized bowl and mix in the pecans. Cool the topping for 10 minutes then pour over top of the chilled cheesecake.
• Serve immediately! Enjoy!!

Notes

Replace pecans with any nut or seed of your choice!

Serve the cheesecake with whipped cream or fresh fruits if desired.

Swap the brown sugar for more granulated sugar and remove the cinnamon from the entire recipe for a simple cheesecake! Add any flavours your desire, this is a great base recipe! Have fun with it!!

Store cheesecake in an airtight container in the fridge for 3 – 7 days or in the freezer for up to 2 months.

Nutrition

Serving: 12 | Calories: 591kcal | Carbohydrates: 46.4g | Protein: 7.2g | Fat: 42.6g | Saturated Fat: 25g | Polyunsaturated Fat: 2.2g | Cholesterol: 189.8mg | Sodium: 458.2mg | Fiber: 0.6g | Sugar: 39.9g

Review This Recipe Let us know how it was!