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.
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.
Why You’ll Love This Recipe
- 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!
- 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.
- 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:
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
- 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.
- 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.
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.
- 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.
- 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.
- Chill: Allow the cheesecake to cool completely at room temperature, then cover and place in the fridge to chill for at least 4 hours.
- 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.
- 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.
- Serve: This cheesecake is best served immediately after adding the topping.
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.
- 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.
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 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!
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!
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!
For the Crust
- 2 ½ cups graham cracker crumbs
- ⅓ cup (75g) unsalted butter melted
- ¼ cup granulated sugar
For the Cheesecake:
- 3 8-ounce packages (680g) full fat cream cheese softened to room temperature
- ¾ cup (150g) granulated sugar
- 3 large eggs at room temperature
- ½ cup (75g) sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the Pecan Topping:
- ¾ cup light brown sugar see note 1
- ⅓ cup salted butter
- ¼ cup corn syrup
- ½ teaspoon ground cinnamon
- ¼ cup heavy cream
- 2 cups pecan halves or pieces
- Preheat the oven to 350°F/180°C.
- 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 20-30 minutes before pouring over the top of the chilled cheesecake.
- Serve immediately.
- Light Karo syrup works perfectly in this recipe. If you’re in the UK, you can use golden syrup for a similar effect.
- Mix the cheesecake filling ingredients well, but do not overmix. Overmixing can cause the cheesecake to crack.
- The pecan topping is best if made just before serving. It will get hard and thick if refrigerated.
- 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.
- 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.
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