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Both my classic cheesecake and pecan pie recipes are loved by countless families, and now I have combined the two into the ultimate pecan pie cheesecake. Using my tried-and-true methods for each layer (graham cracker crust, creamy cheesecake, and pecan pie topping), even novice bakers can’t go wrong.
You will love this Pecan Cheesecake!
I took every little detail into account when developing this pecan pie cheesecake recipe, down to the type of sugar. I swapped the granulated sugar in my classic cheesecake with brown sugar, which pairs better with the flavor of the pecan pie topping. The brown sugar adds a hint of molasses, contributing to a slightly more caramel-like flavor.
For the pecan pie filling, I used my beloved pecan pie as a base. We don’t use eggs in this filling though, since it’s not baked in the oven. Instead, it’s cooked on the stove until sticky and thick, then added to the cheesecake after the cheesecake is cooled.
We can’t forget about the crust, which is the most important part of cheesecake for some people! My graham cracker crust has become a staple in many households over the years. It’s the perfect base for this rich dessert. For this recipe, I added a little bit of cinnamon to the crust, creating the perfect flavor balance with the cake’s other layers.
Keep reading so you don’t miss any of my best tips, storage directions and more!
Pecan Pie Cheesecake Recipe Ingredients
This cheesecake is the perfect dessert for the holiday season if you really want to wow a crowd! Keep reading for my best tips and the full recipe in the recipe card below. Here is a summary of the ingredient list:
Crust
- Graham cracker crumbs
- Brown sugar
- Ground cinnamon
- Unsalted butter, melted
Cheesecake
- Full-fat cream cheese, room temperature
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Eggs
Pecan Pie Topping
- Unsalted butter
- Brown sugar
- Heavy whipping cream
- Salt
- Vanilla extract
- Light corn syrup
- Pecans, whole or chopped
How to make Pecan Pie Cheesecake
This recipe is broken into three easy parts: the classic graham cracker crust, the creamy cheesecake base, and then the layer of pecan pie filling to top it all off. Even if it’s your first time making a cheesecake, you can make this with zero guesswork when you follow my easy steps:
Crust
- Prep oven and graham cracker crumbs. Preheat the oven to 350°F (177°C). If using whole graham crackers, pulse or blend them into fine crumbs.
- Form crust. In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to an 8 or 9-inch springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.
- Bake and cool crust. Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F (163°C).
Cheesecake
- Begin mixing ingredients. In a stand mixer or using a hand mixer, beat the cream cheese, brown sugar, cinnamon and vanilla extract until smooth, about 2-3 minutes.
- Mix in eggs. Add the eggs one at a time, beating just until combined. Mix for an additional minute, being careful not to overmix. Pour the cheesecake mixture over the cooled crust.
- Prep pan. Place the springform pan inside an oven-safe bag and roll down the top to prevent it from covering the cheesecake. Alternatively, tightly wrap the outside of the pan with three large sheets of heavy-duty aluminum foil to prevent water from leaking in.
- Add water. Set the springform pan in a large roasting pan and carefully pour water about 1 inch high.
- Bake. Bake the cheesecake in the water bath for 60-75 minutes. It’s done when the center wobbles slightly when jiggled, and the edges appear firmer than the center.
- Cool. Once baked, turn off the oven and gently remove the springform pan from the water bath and oven-safe bag. Place the cheesecake on a baking sheet and return it to the turned-off oven with the door cracked. Let it cool to room temperature for about 1-2 hours.
- Chill. After cooling, remove the cheesecake from the oven. Loosely cover it with foil and refrigerate overnight. You can assemble and add the pecan pie topping at this point, or the following day.
Pecan Pie Topping
- Combine ingredients. In a medium saucepan over medium heat, add the butter, brown sugar, heavy cream, salt, vanilla extract and corn syrup. Stir occasionally until the mixture is combined.
- Heat. Heat until it reaches a simmer. Once simmering, stop stirring and let it cook for 1–2 minutes.
- Add pecans and cool. Remove from heat, then stir in the pecans. Allow the topping to cool completely before adding to the cheesecake; the sauce will thicken significantly as it cools.
- Top cheesecake. Before serving, carefully unmold the cheesecake from the pan, using a small spatula to assist with any sticking parts. The cheesecake should naturally separate from the pan. Add the pecan pie topping to the top of the chilled cheesecake, spreading into an even layer. Refrigerate for 30 minutes. Slice and serve.
Pecan Cheesecake Recipe Tips
For best results, follow these tips:
- Chill the cheesecake: Be sure to let the cheesecake cool in the refrigerator for at least 1-2 hours before adding the pecan pie mixture to the top of the cheesecake. I prepared the cheesecake a day ahead and kept it in the pan until it was time to add the pecan pie topping.
- Cool the pecan pie topping: It’s important that the pecan topping completely cool before adding it to the cheesecake. I let it cool for about 30-45 minutes before spreading it on the cheesecake.
- Unmold the cheesecake before adding topping: I unmolded the cheesecake before adding the sticky pecan pie topping to avoid it sticking to the pan.
- Whole vs Chopped Pecans: I used whole pecans, but cutting through them cleanly was a bit challenging. I found it easiest to cut the cheesecake when both it and the topping were chilled. For cleaner slices, chopped pecans might be a better option, as they make cutting easier and help maintain neat slices.
How to serve Pecan Cheesecake
To serve this decadent cheesecake, slowly and carefully remove the cheesecake from the pan. You can use a spatula to help loosen around the edges or any sticking parts. Carefully transfer the cheesecake to a serving platter.
Be sure the cheesecake has been chilled for at least 30 minutes before slicing to ensure nice clean slices. You can also run your sharp knife under hot water (dry the blade) to help make clean cuts. Be sure to repeat with each slice.
This rich cheesecake is perfect on it’s own and also goes well with whipped cream or ice cream.
How to store Pecan Pie Cheesecake
Cover or store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze this cheesecake! I recommend freezing it without the pecan topping, then thawing and adding that part when you’re ready to serve. However, you can freeze the entire thing for up to 3 months.
If frozen, thaw in the refrigerator overnight and then allow it to sit at room temperature for about 20 minutes before slicing.
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Pecan Cheesecake Recipe
Ingredients
Crust
- 2 cups (14-16 crackers or 220-230g) graham cracker crumbs
- ¼ cup (54g) packed brown sugar
- ¼ teaspoon ground cinnamon
- 6 Tablespoons (86g) unsalted butter, melted
Cheesecake
- 24 oz (678g) full-fat cream cheese, room temperature
- 1 cup (213g) packed brown sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 large eggs
Pecan Pie Topping
- ⅓ cup (76g) unsalted butter
- ½ cup (107g) packed brown sugar
- ⅓ cup (79ml) heavy whipping cream
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 Tablespoon light corn syrup
- 2 cups (230g) pecans, whole or chopped
Instructions
Crust
- Preheat the oven to 350°F (177°C). If using whole graham crackers, pulse or blend them into crumbs.
- In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to an 8 or 9-inch springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.
- Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F (163°C).
Cheesecake
- In a stand mixer or using a hand mixer, beat the cream cheese, brown sugar, cinnamon and vanilla extract until smooth, about 2-3 minutes.
- Add the eggs one at a time, beating just until combined. Mix for an additional minute, being careful not to overmix. Pour the cheesecake mixture over the cooled crust.
- Place the springform pan inside an oven-safe bag and roll down the top to prevent it from covering the cheesecake. Alternatively, tightly wrap the outside of the pan with three large sheets of heavy-duty aluminum foil to prevent water from leaking in.
- Set the springform pan in a large roasting pan and carefully fill it with about 1 inch of water.
- Bake the cheesecake in the water bath for 60-75 minutes. It’s done when the center wobbles slightly when jiggled, and the edges appear firmer than the center.
- Once baked, turn off the oven and gently remove the springform pan from the water bath and oven-safe bag. Place the cheesecake on a baking sheet and return it to the turned-off oven with the door cracked. Let it cool to room temperature for about 1-2 hours.
- After cooling, remove the cheesecake from the oven. Loosely cover it with foil and refrigerate overnight. You can assemble and add the pecan pie topping at this point, or the following day.
Pecan Pie Topping
- In a medium pot over medium heat, add the butter, brown sugar, heavy cream, salt, vanilla extract and corn syrup. Stir occasionally until the mixture is combined.
- Heat until it reaches a simmer. Once simmering, stop stirring and let it cook for 1–2 minutes.
- Remove from heat, then stir in the pecans. Allow the topping to cool completely before adding to the cheesecake; the sauce will thicken significantly as it cools.
- Before serving, carefully unmold the cheesecake from the pan, using a small spatula to assist with any sticking parts. The cheesecake should naturally separate from the pan. Add the pecan pie topping, spreading into an even layer. Refrigerate for 30 minutes. Slice and serve.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
