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Home Seasonal Thanksgiving

Pecan Pie Cheesecake

Decadent and delicious Pecan Pie Cheesecake is the perfect combination of a rich, creamy cheesecake with buttery, sweet pecan pie filling.
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By: Diana Last updated on September 13, 2022

This post may contain affiliate links. Please read my disclosure policy.

Pecan Pie Cheesecake is a decadent and delicious dessert that is the perfect combination of a rich, creamy cheesecake with buttery, sweet, and crunchy pecan pie filling.

a slice of pecan pie cheesecake on a white plate


What to do when you can’t decide between making a traditional NY style cheesecake and a sweet, gooey pecan pie? Combine them into the ultimate dessert!

This recipe takes my perfected cheesecake recipe and tops it with a buttery, rich pecan pie topping. Pecan Pie Cheesecake is the best of both recipes and includes a crispy graham cracker crust, silky baked cheesecake, and the most perfect pecan topping.

If you’re a cheesecake fan, be sure to check out my Coffee Cheesecake, Pumpkin Cheesecake. Lemon Blueberry Cheesecake, and Oreo Cheesecake Recipe next! Biscoff Cheesecake bars are also really delicious.

closeup view of a cheesecake with pecan pie topping, viewed from the side

Why You’ll Love This Recipe

  1. Two Desserts in One – a classic cheesecake is topped with the sweet, salty, caramel filling that you’d typically find in a pecan pie. Trust me, it’s amazing!
  2. Not Too Sweet – If you love pecan pie, but think it’s a bit sweet, pecan pie cheesecake is going to be your favorite. Adding a super sweet topping to a slightly tart, rich cheesecake balances all of the flavors expertly.
  3. Step-by-Step Instructions – There are three layers to this dessert, and a few steps to follow. I’m giving you all the details, including photos, tips, and tricks so that you can easily create this bakery-worthy dessert at home.

Ingredients In Pecan Pie Cheesecake

Here’s what you need to make this exquisite cheesecake dessert:

The ingredients needed to make pecan pie cheesecake

Complete list of ingredients and amounts can be found in the recipe card below.

  • Graham Cracker Crust: a simple mixture of crushed graham crackers, sugar, and melted butter makes the most amazing crust for our cheesecake.
  • Cream Cheese and Sour Cream: Softened cream cheese is made perfectly silky with the addition of a bit of sour cream.
  • Eggs: Eggs are a must to hold the cheesecake together. Let them come to room temperature before mixing them in.
  • Sugar, Vanilla Extract, Cinnamon, and Salt: Finish up the cheesecake filling with these flavor enhancers.
  • Pecan Halves: The topping for this pecan pie cheesecake is beautiful with big pieces of pecans, but you can use smaller pieces if you’d like to.
  • To Make Pecan Syrup Topping: We’ll combine light brown sugar, salted butter, corn syrup, cinnamon, and heavy cream to make the most amazing caramel topping for pecan cheesecake.

How To Make Pecan Pie Cheesecake

three images showing how to make graham cracker crust for cheesecake
  1. Get Ready: Preheat the oven to 350°F/180°C, and assemble your ingredients and equipment. You’ll need a 9-inch springform pan, a stand mixer or hand mixer, and mixing bowls to get started.
  2. Make Graham Cracker Crust: In a large bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust and stir until combined, press firmly into the bottom of a 9” springform pan and set aside.

Tip!

Crush graham crackers easily using your food processor! If you don’t have a food processor, add the crackers to a ziplock bag and use a rolling pin to break them into fine crumbs instead.

four images showing the process of making cheesecake filling
  1. Make Cheesecake Filling: In the bowl of a stand mixer, cream the cream cheese and sugar until the mixture is light and fluffy. Then add the eggs, one at a time, mixing well after each. Lastly, mix in the sour cream, vanilla extract, cinnamon, and salt.
  2. Bake: Pour the cheesecake mixture over the graham cracker crust and bake in the preheated oven for 40-45 minutes, or until the center of the cheesecake no longer jiggles if you shake the pan.
  3. Chill: Allow the cheesecake to cool completely at room temperature, then cover and place in the fridge to chill for at least 4 hours.
four images showing how to make a pecan pie topping for cheesecake
  1. Make Caramel Sauce: Just before serving the cheesecake, make the topping. Start by adding the brown sugar, butter, corn syrup, and cinnamon to a medium saucepan over medium heat. Cook and stir until the mixture is bubbling.
  2. Finish Pecan Pie Topping: Stir in the heavy cream, then add the pecans and stir to coat. Remove from the heat, and allow the topping to cool for 20-30 minutes before pouring over the top of the chilled cheesecake.
  3. Serve: This cheesecake is best served immediately after adding the topping.

Tip!

Keep your oven clean by placing a sheet pan under the cheesecake while it bakes to catch any butter that may drip out of the bottom of the springform pan. It can also be helpful to wrap the bottom of the pan with foil.

a pecan pie cheesecake on top of a blue and white checked towel, viewed from overhead

Recipe Tips

  • Use Room Temperature Ingredients. For a creamy cheesecake filling, all of the ingredients must be at room temperature before mixing. Cold ingredients will create lumpy cheesecake.
  • Avoid Overmixing. While it’s important that the filling ingredients are well-combined, it’s also important not to overmix them. Overmixed cheesecake will crack as it bakes.
  • Make fresh graham cracker crumbs. I know that they sell graham cracker crumbs at the store, but if you make them yourself the crust will taste so much better! You’ll need about 18 full graham crackers to make the 2 ½ cups of crumbs needed here.
  • The pecan pie topping will be at its best if made just before serving. It will thicken if it’s made too far in advance and won’t be as silky and gooey as you want it to be.
  • The cheesecake, without the topping, can be made up to 5 days in advance. Be sure to keep it in an airtight container in the fridge.
a slice of pecan pie cheesecake being lifted up from the entire pie

Storing Tips

You can store leftovers in the fridge, covered, for up to 5 days. Again, the caramel pecan cheesecake topping is best when fresh. It’s still tasty after being refrigerated, but it will harden a bit.

You can freeze this pecan cheesecake without the topping for up to two months. Wrap it well with layers of plastic wrap, then place it in a freezer bag or container. To serve, allow the cheesecake to thaw overnight in the fridge, then cover it with freshly made pecan topping.

Serve Pecan Pie Cheesecake on Thanksgiving

This is the perfect pie for your holiday dinner!

Be sure to check out all of my Thanksgiving recipes while you’re planning the big meal.

I have tips and tricks for making everything from the perfect roast turkey, classic and unique side dishes, and tons more dessert ideas.

A slice of pecan cheesecake, showing a bite shot.

More Delicious Pie Recipes

Pumpkin Slab Pie For a Crowd

Custard Pie

Oatmeal Pie

Lemon Meringue Pie

All Pies →

FAQs

Should I bake this cheesecake with a water bath?

I typically would recommend using a water bath to bake the perfect cheesecake, but for this pecan cheesecake, it’s not really necessary. Any cracks that might occur while baking will be covered up by the pecan topping!

Do I bake the crust for pecan cheesecake separately?

In other recipes, I recommend baking the crust first, but here I’ve decided not to in favor of making the recipe a bit more simple. You can bake the crust at 350F°/180°C for 8 minutes if you want to. Either way, the crust is delicious!

What is the difference between New York Cheesecake and regular cheesecake?

New York style cheesecake tends to be denser than regular cheesecake as it contains more cream cheese. Regular cheesecakes are often lightened with a larger amount of heavy cream and sour cream.

Pecan Pie Cheesecake will be a hit at Thanksgiving this year, or any time you serve it. Make sure you Pin the recipe to save it!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
a slice of pecan pie cheesecake on a white plate
5 from 11 votes
(Click stars to rate!)

Pecan Pie Cheesecake

Prep Time: 20 minutes mins
Cook Time: 45 minutes mins
Chilling Time: 4 hours hrs
Total Time: 5 hours hrs 5 minutes mins
Author: Diana
Print Rate Recipe
Decadent and delicious Pecan Pie Cheesecake is the perfect combination of a rich, creamy cheesecake with buttery, sweet pecan pie filling.
8 slices
Decadent and delicious Pecan Pie Cheesecake is the perfect combination of a rich, creamy cheesecake with buttery, sweet pecan pie filling.

Equipment

  • 9 inch springform pan
  • Mixing Bowl
  • Saucepan

Ingredients 

Crust:

  • 2 ½ cups graham cracker crumbs
  • ⅓ cup (76 g) unsalted butter melted
  • ¼ cup (50 g) granulated sugar

Filling:

  • 24 ounces (680 g) full fat cream cheese softened to room temperature
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs at room temperature
  • ½ cup (120 g) sour cream
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Pecan Topping:

  • ¾ cup (150 g) light brown sugar see note 1
  • ⅓ cup (76 g) salted butter
  • ¼ cup (80 g) light corn syrup
  • ½ teaspoon ground cinnamon
  • ¼ cup (60 ml) heavy cream
  • 2 cups (200 g) pecans or pieces

Instructions 

  • Adjust the oven rack to the lower-middle position. And preheat the oven to 350°F (180°C,) or 160°C for a fan oven.
  • Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper (bottom and sides).
  • In a large bowl, combine the graham crumbs, melted butter, and sugar for the crust and stir until combined, press into the bottom of a 9” springform pan and set aside.
  • In the bowl of a stand mixer, cream the cream cheese and sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after each.
  • Add the sour cream, vanilla, cinnamon, and salt and mix until combined.
  • Pour the cheesecake mixture on top of the crust and bake in preheated oven for 40-45 minutes or until it no longer jiggles.
  • Allow the cheesecake to cool completely at room temperature before transferring to the fridge to chill for at least 4 hours.
  • Make the topping by adding the brown sugar, butter, corn syrup and cinnamon to a medium saucepan over medium heat, stirring until it becomes bubbly.
  • Add the heavy cream and stir, then add the pecans and stir to coat.
  • Allow the topping to cool for 20-30 minutes before pouring over the top of the chilled cheesecake. Serve immediately.

Notes:

  1. Light Karo syrup works perfectly in this recipe. If you’re in the UK, you can use golden syrup for a similar effect. 
  2. Mix the cheesecake filling ingredients well, but do not overmix. Overmixing can cause the cheesecake to crack. 
  3. The pecan topping is best if made just before serving. It will get hard and thick if refrigerated. 
  4. To Store: You can store leftovers in the fridge, covered, for up to 5 days. You can also make the cheesecake (without the topping) up to 5 days ahead of time if needed. 
  5. To Freeze: Freeze the cheesecake without topping for up to two months. Be sure to wrap it well with plastic wrap first. Thaw overnight in the fridge, and serve with freshly made pecan topping. 

Nutrition Information

Serving: 1slice, Calories: 707kcal, Carbohydrates: 78g, Protein: 7g, Fat: 43g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 354mg, Potassium: 234mg, Fiber: 3g, Sugar: 61g, Vitamin A: 793IU, Vitamin C: 0.5mg, Calcium: 96mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Steve says

    Posted on 12/27/22 at 17:20

    5 stars
    I made this for Christmas dinner dessert and got rave reviews. My cheesecake cracked a bit on the top, probably from over mixing, but it was well hidden by the topping. Your recipe was easy to follow (as always). I have made several dishes from your site and they all have been wonderful! You have by far the best laid out recipe site that I have ever visited. Just Wonderful! Thank You!!

    Reply
    • Diana says

      Posted on 12/27/22 at 17:39

      You’re very welcome and thank you for the awesome review and the kind words, Steve! I’m so glad to hear that you’ve been enjoying my recipes and my site! Glad you enjoyed the cheesecake, it’s one of my favorite desserts!

      Reply

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