Pecan Pie Cheesecake

Pecan Pie Cheesecake is a delicious twist of two popular fall desserts, classic pecan pie and traditional cheesecake. The pecan graham cracker crust is topped with a pecan pie topping and then a creamy cheesecake layer comes next. After, another pecan pie layer goes on top for a double-delicious pecan cheesecake. Basic baking ingredients like pecans, graham cracker crumbs, cream cheese, sour cream, and some spices are needed to make this cheesecake.

If you love pecan pie and cheesecake, this recipe should be on your dessert table this holiday season. Not only does it taste delicious, but it is also a show-stopper. Your family and friends will be asking you for the recipe so make sure to have the recipe card handy. Then, maybe next year everyone will bring a pecan pie cheesecake to their holiday gathering.

Pecan recipes are so popular during Thanksgiving and Christmas. We have popular pecan recipes to share with you like our Best Pecan Cobbler and our family’s favorite Best Pecan Pie Bars.

Ingredients needed:

Here is what you need for this pecan pie cheesecake recipe. Find the recipe card at the bottom of this page for the precise measurements and complete instructions.

Crust ingredients:

• Chopped pecans
• Graham crackers
• Light brown sugar: Dark brown sugar is fine also. Just use a little bit less.
• Melted butter: At room temperature.

Pecan pie cheesecake ingredients:

• Sour cream: At room temperature.
• Full-fat cream cheese: Softened to room temperature.
• All-purpose flour
• Large eggs: At room temperature.
• White granulated sugar
• Pure vanilla extract
• Salt

Pecan pie topping ingredients:

• Chopped pecan halves
• Unsalted butter: At room temperature.
• Heavy cream: At room temperature.
• Light brown sugar: Dark brown sugar is fine also. Just use a little bit less.
• Ground cinnamon
• Ground nutmeg
• Salt

How to Make Pecan Pie Cheesecake from Scratch

1. Preheat oven: To start, preheat the oven to 350 degrees F and spray a 9×13 baking dish or springform pan with nonstick cooking spray.

Make the crust:

1. Make the crumbs: First, add graham crackers, brown sugar, and pecans to a large food processor. Process until you have fine crumbs. You can use a food processor or blender for this step, but if you don’t have one, just put them in a zip-top bag and crush them with a rolling pin. You want really fine crumbs. Add the next steps in a bowl.
2. Add melted butter: Now, add the melted butter and pulse again until it looks like wet sand.
3. Bake the crust: Last, pour the crumbs into the prepared pan and press it down on the bottom and sides. Then, bake the crust for 10 minutes and set aside.

For the caramel pecan topping:

1. Cook the pecan filling: Now, add pecans, butter, cream, brown sugar, nutmeg, cinnamon, and salt to a medium saucepan on medium heat. Then, bring it to a boil, stirring frequently, and let it boil for two to three minutes.
2. Pour on the first pecan topping layer: Next, pour half of the pecan pie topping onto the cooled crust.

For the cheesecake:

1. Beat cheesecake batter: To make the cheesecake filling, beat all of the ingredients in a stand mixer or a hand mixer with a large bowl. Continue to beat it until it is light and smooth.
2. Bake cheesecake: After, pour the cheesecake mixture on top of the pecan pie filling in the pan. Tap it gently to remove air bubbles and bake for 30 to 40 minutes or until it passes the toothpick test. It should be light golden brown on top.
3. Add a second layer of pecan mixture: Then, let the cheesecake sit for 30 minutes and add the rest of the pecan pie mixture on top.
4. Let cheesecake cool: Afterward, chill for 6-8 hours or until the cheesecake completely sets.
5. Cut and serve: Finally, use a serrated knife or bread knife to cut and serve the pecan pie cheesecake.

Recipe variations:

• No cream cheese: Instead of regular cream cheese, you can use fat-free. However, it will not be as creamy.
• Less fat: Similarly, you could substitute heavy cream with plain or vanilla Greek yogurt for less fat.
• Natural sugar: Instead of brown sugar, you can use light corn syrup or maple syrup in the pecan pie filling.
• No pecans: If you do not have pecans, you can switch them with chopped walnuts in a pinch.
• Different crust: Also, feel free to use your favorite crust like regular graham cracker crust, chocolate Oreo crust, or even a refrigerated pie crust.
• Other flavors: Try adding different kinds of extract instead of vanilla extract to give your cheesecake filling a unique flavor. For example, you can try using strawberry, maple, or almond extract.

How to Serve:

This great recipe for dessert cuisine is perfect for a Christmas dessert, a birthday, or any celebration or occasion. It is easy to make but looks and tastes like you bought it from a professional bakery. Here are some great serving ideas you can try.

• Make this even more decadent by adding caramel sauce on top.
• Pecan pie cheesecake goes great with a cup of hot cocoa or holiday punch.
• Add a dollop of whipped cream on top for an even creamier dessert.
• Save leftover pie in individual slices in the freezer wrapped in plastic so you can have a slice of pecan pie cheesecake whenever you like without having to thaw out the whole cake.
• Strawberry preserves or sauce would also be a delicious topping for your pecan pie cheesecake.
• If you are making this for the holiday table, make sure to add a delicious sweet potato casserole as well.

Should I use a Springform Pan for this Recipe?

You can use a springform pan if you want to. This is sometimes easier for those who have trouble getting their cheesecake out of the pan without it getting stuck. With a springform pan, you can remove the sides while letting the cheesecake cool and then each slice of pecan pie cheesecake will be perfect.

What is a Water Bath?

Although you do not have to use a water bath for this decadent dessert because of the pecan topping, it does help make your cheesecake filling even creamier. Just place your pan into a roasting pan and fill it with hot water until it reaches halfway up the sides of the pan. If you use a springform pan, make sure to wrap it in foil.

How to store leftovers:

• Store: You can store your leftover pecan pie cheesecake in an airtight container. Refrigerate for up to three days.
• Freeze: It is also safe to freeze your pecan pie cheesecake for up to three months. Just wrap it in plastic wrap or aluminum foil and then place it in a freezer bag or other freezer-safe container.
• Thaw: Remember to put your frozen leftovers in the fridge to thaw overnight before serving.

Recipe tips:

• For nice clean slices of cake, use a bread knife or another serrated blade. Dip it into hot water and wipe with a paper towel after each slice.
• After the cooking time is up, leave the oven door open for one hour before removing to prevent cracks.
• To shorten prep time, use a premade graham cracker crust from the store.
• Make sure you use softened cream cheese, or it will not mix properly.
• If you are using a springform pan, be sure to wrap it twice with aluminum foil. This is especially important if you are using a water bath. A wrapped pan keeps out the water.
• To pass the toothpick test, a toothpick inserted into the center should come out clean. 
• Place a baking sheet under your pie pan to catch any drips or overflow.
• Instead of baking spray, you can line your pan with parchment paper.
• Looking for more cheesecake recipes? We have lots of them on our food blog.

More Cheesecake Recipes:

Key Lime Strawberry Cheesecake Cake

Peanut Butter Cup Cheesecake

Creamy Peanut Butter Cheesecake

Brownie Bottom Salted Caramel Cheesecake

The Ultimate Pumpkin Cheesecake Bars

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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