Pecan Pie Cheesecake combines the rich, creamy texture of cheesecake with the sweet, nutty flavor of a classic pecan pie.

The crust is made from buttery graham crackers, topped with a luscious cheesecake filling, and finished with a gooey, caramelized pecan topping. This indulgent dessert is perfect for the holidays or any occasion where you want to impress your guests with a show-stopping treat. If you love both cheesecake and pecan pie, this recipe is sure to become your new favorite dessert!

Kitchen Equipment Needed

9-inch springform pan
Electric mixer (hand or stand)
Mixing bowls
Measuring cups and spoons
Rubber spatula
Foil for wrapping the pan
Small saucepan (for the pecan topping)

Ingredients Overview

Crust: A graham cracker crust forms the base of the cheesecake, providing a buttery and crunchy texture to balance the creamy filling.
Filling: A rich cheesecake filling made from cream cheese, eggs, and sugar that creates a smooth, creamy layer.
Topping: The pecan topping is made from butter, brown sugar, and syrup, creating a gooey, caramelized layer that perfectly complements the cheesecake.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 tablespoons all-purpose flour

For the Pecan Topping

1 cup pecan halves
½ cup unsalted butter
½ cup brown sugar, packed
¼ cup light corn syrup
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step Instructions

Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press this mixture into the bottom of a greased 9-inch springform pan. Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove and set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy. Add the vanilla extract and flour, mixing until fully combined. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is smooth and creamy.
Prepare the Water Bath:
To prevent cracking, wrap the bottom of the springform pan tightly with aluminum foil. This will help protect against leaks. Then, place the pan into a larger roasting pan. Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan.
Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust. Place the cheesecake into the preheated oven and bake at 325°F (163°C) for 55-60 minutes, or until the center is set but still slightly wobbly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours, or overnight.
Prepare the Pecan Topping:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, vanilla extract, and salt. Bring the mixture to a simmer and cook for about 3-4 minutes, or until the sugar has dissolved and the mixture has thickened slightly. Add the pecans and stir to coat them in the syrup. Remove from heat and allow to cool slightly.
Top the Cheesecake:
Once the cheesecake has fully chilled, remove it from the refrigerator. Spoon the pecan topping over the cheesecake, spreading it evenly across the surface. Serve and enjoy!

Recipe Tips

Prevent Cracking: Use a water bath while baking the cheesecake to ensure even heat distribution and a smooth texture.
Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to achieve the smoothest filling.
Pecan Topping: If you prefer a sweeter topping, feel free to add more brown sugar to the pecan mixture.

What to Serve With This Recipe

Serve this decadent cheesecake with a dollop of whipped cream for extra indulgence.
A cup of coffee or a sweet dessert wine pairs perfectly with the rich flavors of the pecan topping.
You can also serve this cheesecake with fresh berries like raspberries or strawberries for a fruity contrast to the richness.

Frequently Asked Questions

Can I make this cheesecake in advance?
Yes, this cheesecake can be made up to 1-2 days in advance. It will stay fresh in the refrigerator for up to 4 days.

Can I freeze this cheesecake?
Yes, you can freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw it in the refrigerator before serving.

Can I use a different nut for the topping?
While pecans are traditional, you can substitute with other nuts like walnuts or almonds if you prefer.

Serving Suggestions

Garnish with extra toasted pecans for a more intense flavor.
For a fun twist, drizzle some chocolate or caramel sauce on top of the pecan layer.
Enjoy with a glass of dessert wine or a rich cup of coffee for the ultimate treat.

Ingredients

Graham cracker crumbs, butter, cream cheese, sugar, vanilla extract, eggs, sour cream, flour, pecans, brown sugar, corn syrup

Instructions

Prepare the graham cracker crust and bake.
Mix the cheesecake filling and bake in a water bath.
Prepare the pecan topping and cool.
Top the cheesecake and refrigerate before serving.

This Pecan Pie Cheesecake combines the best of both worlds—rich, creamy cheesecake and the sweet, nutty crunch of pecan pie—creating a show-stopping dessert that’s perfect for any occasion!