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Pecan Pie Cheesecake Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 70-80 miutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10-12 1x
  • Category: Vegetarian
  • Cuisine: Baked Goods
  • Diet: Vegetarian


A creamy, decadent pecan pie cheesecake recipe that’ll replace a traditional pecan pie and knock the socks off your guests at your holiday dinner table.



For the Crust,

2 ½ cups graham cracker crumbs

1/2 cup granulated sugar

1 tsp cinnamon

½ tsp salt

¾1 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


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!!


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.


  • Serving Size: 12
  • Calories: 591
  • Sugar: 39.9g
  • Sodium: 458.2mg
  • Fat: 42.6g
  • Saturated Fat: 25g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 46.4g
  • Fiber: 0.6g
  • Protein: 7.2g
  • Cholesterol: 189.8mg

Keywords: cream cheese, pecans, creamy, pie