If you’re looking for the perfect dessert to impress, this pecan pie cheesecake recipe is it. With a crunchy graham cracker crust, creamy brown sugar cheesecake filling, and a gooey pecan topping, this dessert brings the best of both worlds together. It’s rich, comforting, and perfect for holidays or any special occasion.
Contents
- 1 Introduction to the Best Pecan Pie Cheesecake Recipe
- 2 Ingredients Breakdown – Building the Perfect Layers
- 3 Pecan Pie Cheesecake Recipe
- 4 Preparing the Graham Cracker Crust
- 5 Crafting the Creamy pecan pie cheesecake Filling
- 6 Baking the pecan pie cheesecake to Perfection
- 7 Cooling and Chilling – The Key to Perfect Texture
- 8 Toasting and Preparing the Pecan Topping
- 9 Assembling and Serving the pecan pie cheesecake
- 10 Storage, Freezing, and Make-Ahead Tips
- 11 Conclusion
Introduction to the Best Pecan Pie Cheesecake Recipe
Why Everyone Loves Pecan Pie Cheesecake
This dessert layers three delicious components — crust, filling, and topping — into one stunning cheesecake. The sweet and crunchy pecan topping pairs perfectly with the rich cream cheese base. It’s sweet, nutty, smooth, and crisp in every bite.
Where the Recipe Comes From
Cheesecake and pecan pie are both American dessert icons. When combined, they create a Southern-style treat that’s become a seasonal favorite. This version brings a homemade touch with a buttery crust and a silky filling made with real cream cheese, sour cream, and brown sugar.
Ingredients Breakdown – Building the Perfect Layers
Essential Crust Ingredients for the Ideal Base
The crust is the foundation of your pecan pie cheesecake recipe, and a solid base sets the tone for the entire dessert. This one uses classic graham crackers, sugar, and melted butter for a buttery, slightly crunchy crust that doesn’t overwhelm the other layers.
Here’s what you’ll need:
- 2 cups graham cracker crumbs (240g): About 16 full sheets crushed into fine crumbs. They add that signature flavor and texture.
- 6 tablespoons granulated sugar (75g): For a touch of sweetness and structure.
- 1/2 cup unsalted butter, melted (113g): Helps bind the crumbs and gives a rich, buttery taste.
You’ll pre-bake this crust for 10 minutes to give it a head start and ensure it holds up under the creamy filling.
Rich and Creamy pecan pie cheesecake Filling Ingredients
The filling is the heart of this recipe. It’s smooth, dense, and lightly flavored with cinnamon and lemon to balance the sweetness of the pecan topping.
Filling ingredients:
- 32 ounces cream cheese (904g): Always use full-fat brick cream cheese, softened to room temperature.
- 1 cup packed dark brown sugar (200g): Adds richness and depth.
- 1 cup full-fat sour cream (240g): Gives it a tangy finish and smooth consistency.
- 1 teaspoon vanilla extract: For warmth and flavor.
- 1 teaspoon lemon juice (optional): Helps cut through the richness.
- 1/4 teaspoon ground cinnamon: A subtle spice that enhances the brown sugar.
- 3 large eggs: Room temperature eggs blend better and prevent cracking.
Mix gently to avoid overworking the batter. Over-mixing can lead to cracks during baking.
Sweet and Crunchy Brown Sugar Pecan Topping Components
This topping is what makes the dessert unforgettable. It’s buttery, nutty, and caramel-like, with just enough sweetness to complement the pecan pie cheesecake layer.
To make the pecan topping:
- 1 1/2 cups pecan halves (180g): Toasted for extra flavor and crunch.
- 1/4 cup unsalted butter (56g): Creates a rich base for the sauce.
- 1/2 cup packed dark brown sugar (100g): Melts into a thick caramel coating.
- 6 tablespoons heavy cream (90ml): Adds creaminess and helps bind the sauce.
- Pinch of salt: Enhances the overall flavor.
- 1 tablespoon light corn syrup (15ml): Keeps the sauce smooth and glossy.
Want to switch it up? You can substitute maple syrup or honey for the corn syrup, or try walnuts instead of pecans.
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Pecan Pie Cheesecake Recipe
- Total Time: 8 hours
- Yield: 12–16 servings
- Diet: Vegetarian
Description
Combine a thick graham cracker crust, creamy brown sugar cheesecake filling, and a caramel pecan topping to make one unforgettable layered dessert.
Ingredients
Crust:
2 cups (240g) graham cracker crumbs
6 tablespoons (75g) granulated sugar
1/2 cup (113g) unsalted butter, melted
Cheesecake Filling:
32 ounces (904g) full-fat cream cheese, softened
1 cup (200g) dark brown sugar
1 cup (240g) full-fat sour cream, room temp
1 teaspoon pure vanilla extract
1 teaspoon lemon juice (optional)
1/4 teaspoon ground cinnamon
3 large eggs, room temp
Pecan Topping:
1 1/2 cups (180g) pecan halves
1/4 cup (56g) unsalted butter
1/2 cup (100g) packed dark brown sugar
6 tablespoons (90ml) heavy cream
Pinch of salt
1 tablespoon (15ml) light corn syrup
Instructions
1. Preheat oven to 350°F (177°C). Place oven racks for water bath.
2. Crush graham crackers into fine crumbs. Mix with sugar and melted butter.
3. Press crust into bottom and sides of springform pan. Pre-bake 10 minutes.
4. Mix cream cheese and brown sugar until smooth. Add sour cream, vanilla, lemon juice, cinnamon.
5. Add eggs one at a time. Mix gently. Do not overbeat.
6. Pour filling into pre-baked crust. Smooth top.
7. Place cheesecake on middle oven rack. Place roasting pan with 1 inch boiling water on bottom rack. Bake 55–70 minutes.
8. Turn oven off. Let cheesecake cool in oven 1 hour with door cracked.
9. Cool to room temp. Then chill for 4 hours or overnight.
10. Toast pecans in 300°F (150°C) oven for 8–10 minutes.
11. In saucepan, melt butter, sugar, cream, corn syrup, salt. Simmer 1–2 mins. Stir in pecans. Cool topping.
12. Remove cheesecake rim. Spoon topping over chilled cheesecake. Garnish with whipped cream if desired.
13. Slice and serve with a warm, clean knife.
Notes
Make Ahead: Chill at least 4 hours, or overnight. Can be frozen (without topping) up to 3 months.
Substitutes: Maple syrup or honey can replace corn syrup. Walnuts work in place of pecans.
Storage: Keep covered in refrigerator for up to 5 days.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Cheesecake Recipes
- Method: Baking
- Cuisine: American
Preparing the Graham Cracker Crust
Crushing and Mixing the Crust
Start with 2 cups of graham cracker crumbs. If using whole crackers, crush them finely in a food processor or blender. Stir in 6 tablespoons of sugar, then add 1/2 cup of melted butter and mix until the texture resembles wet sand.
Pressing and Pre-Baking
Pour the mixture into an ungreased 9- or 10-inch springform pan. Press it evenly into the bottom and slightly up the sides using your fingers or a flat-bottomed cup. Don’t press too hard or the crust will be tough.
Bake at 350°F (177°C) for 10 minutes, then set aside to cool while you make the filling.
Crafting the Creamy pecan pie cheesecake Filling
Mixing the pecan pie cheesecake Base
In a large mixing bowl, beat 32 ounces of softened cream cheese with 1 cup of packed dark brown sugar using a hand or stand mixer. Mix on medium-high speed for about 2 minutes, until completely smooth and creamy.
Add 1 cup of full-fat sour cream, 1 teaspoon vanilla extract, 1 teaspoon lemon juice (optional but recommended), and 1/4 teaspoon ground cinnamon. Beat again until everything is fully combined.
Adding the Eggs Properly
Next, add 3 large eggs, one at a time, mixing on medium speed after each addition. Don’t overmix — just blend until each egg is fully incorporated. Overmixing introduces too much air, which can cause cracks in the pecan pie cheesecake while baking.
You’ll end up with about 6 cups of smooth, creamy batter.
Pour the filling into your slightly cooled graham cracker crust and smooth the top with a spatula.
Baking the pecan pie cheesecake to Perfection
Easy Water Bath Method
Place your pecan pie cheesecake on the middle rack of a preheated 350°F (177°C) oven. Fill a roasting pan with 1 inch of boiling water and place it on the lower rack. This creates steam to prevent cracks.
Bake and Cool Gradually
Bake for 55–70 minutes. Tent with foil halfway through if the top browns too fast. The center should jiggle slightly when it’s done.
Turn off the oven, open the door a bit, and let the pecan pie cheesecake sit inside for 1 hour to cool slowly.
Cooling and Chilling – The Key to Perfect Texture
Cooling at Room Temperature
Once your pecan pie cheesecake finishes its hour-long cool down in the oven, remove it and place it on a wire rack or countertop. Let it sit until it reaches room temperature. This helps set the structure slowly and prevents the top from cracking or sinking.
Avoid placing it in the fridge while it’s still warm — that quick temperature change can ruin the texture.
Refrigeration Time
After it’s fully cooled, cover the pecan pie cheesecake and refrigerate it for at least 4 hours, or overnight if possible. Chilling allows the flavors to develop and gives the filling time to fully firm up.
You can leave it in the springform pan while chilling, then remove the rim before topping and slicing.
Toasting and Preparing the Pecan Topping
Toasting the Pecans for More Flavor
Start by preheating your oven to 300°F (150°C). Spread 1 1/2 cups of pecan halves on a parchment-lined baking sheet. Toast them for 8 to 10 minutes until they’re fragrant and lightly browned. Let them cool while you prepare the sauce.
Toasting brings out the nutty flavor and keeps the pecans crisp when mixed into the topping.
Making the Brown Sugar Pecan Sauce
In a medium saucepan over medium heat, combine:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 6 tablespoons heavy cream
- 1 tablespoon light corn syrup
- Pinch of salt
Stir occasionally until the butter melts and the mixture comes together. Once it starts simmering, stop stirring and let it boil gently for 1–2 minutes.
Remove from heat, then stir in the toasted pecans. Let the topping cool completely — it will thicken as it cools, creating a rich, sticky texture perfect for spooning over the cheesecake.
Assembling and Serving the pecan pie cheesecake
Adding the Pecan Topping
Once your pecan pie cheesecake is fully chilled and the pecan topping has cooled, it’s time to assemble. First, run a knife around the edge of the cheesecake to loosen it from the pan, then gently remove the springform rim.
Spoon the cooled pecan topping evenly over the surface. You can also top individual slices just before serving if you prefer a cleaner presentation.
The thick, buttery sauce will sit beautifully on top without sinking in — adding that glossy, golden finish that turns heads at the table.
Garnishing and Slicing
If you want to take things up a notch, add whipped cream around the edges. Use a piping bag and star tip (Wilton 8B is a good choice) for a bakery-style look.
To slice, use a sharp knife. Wipe the blade clean and dip it in warm water between cuts for smooth, neat slices. Serve chilled.
Storage, Freezing, and Make-Ahead Tips
Storing Leftovers
Once served, store leftover pecan pie cheesecake in the refrigerator. Cover it tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh for up to 5 days.
If you’ve already added the pecan topping, note that it may soften slightly over time — but it’ll still taste amazing.
Freezing Instructions
To freeze, skip adding the topping and wrap the cooled cheesecake tightly in plastic wrap, then a layer of aluminum foil. You can freeze the whole cheesecake or individual slices. It keeps well for up to 3 months.
When ready to serve, thaw it overnight in the refrigerator, then add the pecan topping just before serving.
Conclusion
This pecan pie cheesecake recipe is everything you want in a show-stopping dessert — creamy, crunchy, sweet, and indulgent. From the buttery graham cracker crust to the smooth cheesecake filling and that irresistible pecan topping, every bite delivers comfort and elegance.
Whether it’s for Thanksgiving, a family gathering, or just because you love dessert, this pecan pie cheesecake brings together the best of two classics. It’s easy to make ahead, simple to freeze, and guaranteed to impress.
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