Pecan Pie Cheesecake

Name: Pecan Cheesecake Pie Recipe
Prep time: 30 min
Cook time: 75 min
Total time: 1545 min
Ingredients: 2 cups graham cracker crumbs, (either store-bought or use a food processor to create fine crumbs from whole graham crackers); ⅓ cup light brown sugar, (packed); ½ cup salted butter, (melted); ⅓ cup salted butter; 1 cup granulated sugar; 1 cup light corn syrup; 2 eggs; 1 teaspoon vanilla extract; 1½ cups pecans, (chopped); 16 ounces cream cheese, (softened); 1 cup granulated sugar; ¼ teaspoon salt; 1½ tablespoons all-purpose flour; 1 tablespoon vanilla extract; 3 eggs; ½ cup sour cream; ¼ cup salted butter; ⅓ cup light brown sugar; ½ teaspoon vanilla extract; ¼ cup heavy cream; 1 cup pecans, (roughly chopped )

From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, this pecan pie cheesecake is sure to hit the spot.

Jump to Recipe

Prep Time30

Cook Time1 15

Total Time1 1 45

Servings

Table of Contents

What You Need to Know
You will Love this Pecan Pie Cheesecake Recipe
Pecan Cheesecake Pie Ingredients
How to make Pecan Pie Cheesecake
Pecan Cheesecake Pie Recipe Substitutions and Additions
Troubleshooting this Pecan Cheesecake Recipe
How to Serve Pecan Cheesecake
Storing Pecan Cheesecake
Pecan Pie Cheesecake Recipe FAQs
More Recipes You’ll Love
JUMP TO RECIPE
More Favorite Recipes

Pecan pie cheesecake brings together the best of two beloved desserts in one delicious, layered creation. With a buttery graham cracker crust, a gooey pecan pie filling, and a creamy cheesecake layer, this dessert is indulgent and irresistible. Each bite delivers the richness of classic pecan pie with the smoothness of cheesecake, perfect for special occasions or holiday gatherings.

a slice of pecan pie cheesecake topped with caramel and pecans on a white plate

The pecan pie cheesecake is a yummy dessert that brilliantly combines the creamy richness of cheesecake with the nutty sweetness of a classic pecan pie. Its amazing taste and stunning presentation make it a perfect choice for a wide range of occasions. You’re sure to earn rave reviews when serving!

What You Need to Know

MAIN INGREDIENTS: graham cracker crumbs, light brown sugar, salted butter, granulated sugar, light corn syrup, eggs, vanilla extract, pecans, cream cheese, all-purpose flour, sour cream, heavy cream

QUICK STEPS: Prepare crust and freeze, make pecan filling and pour over crust, make cheesecake batter and pour over filling, bake in a water bath, cool in the oven then refrigerate overnight, prepare pecan topping and add before serving

TOTAL TIME AND YIELD: 1 day 1 hour 45 minutes, 10 servings

You will Love this Pecan Pie Cheesecake Recipe

Combination of Two Classics: This recipe merges the rich, nutty flavors of a traditional pecan pie with the creamy, smooth texture of a cheesecake, offering the best of both worlds.

Versatility: Perfect for a range of occasions, from casual get-togethers to festive holidays, it’s a dessert that fits almost any setting.

Texture and Flavor Balance: The contrast between the crunchy pecans, the velvety cheesecake layer, and the crisp crust creates a delightful interplay of textures and flavors in every bite.

Impressive Presentation: With its elegant appearance, this cheesecake is a showstopper, making it perfect for impressing guests at dinner parties or special events.

Comforting and Indulgent: The combination of cream cheese, pecans, and a sweet filling offers a comforting and indulgent treat, perfect for satisfying sweet cravings.

Seasonal Appeal: Particularly popular in the fall and winter months, its warm, nutty flavor profile makes it an ideal dessert for the cooler seasons.

Make-Ahead Convenience: This cheesecake can be prepared in advance, making it a stress-free option for hosts. It actually tastes better after a day or two, allowing flavors to meld.

Learning Opportunity: For budding bakers, this recipe offers a chance to practice skills like baking a crust, making a water bath, and crafting a smooth cheesecake batter.

Pecan Cheesecake Pie Ingredients

pecan pie cheesecake raw ingredients that are labeled

You’ll need:

For the Crust

2 cups of graham cracker crumbs
⅓ cup of packed light brown sugar
½ cup of salted butter, melted

For the Pecan Pie Filling

⅓ cup of salted butter
1 cup of granulated sugar
1 cup of light corn syrup
2 eggs
1 teaspoon vanilla extract
1½ cups of pecans, chopped

For the Cheesecake

2 (8-ounce) packages of cream cheese, softened
1 cup of granulated sugar
¼ teaspoon of salt
1½ tablespoons of all-purpose flour
1 tablespoon of vanilla extract
3 eggs
½ cup of sour cream

For the Pecan Topping

¼ cup of salted butter
⅓ cup of light brown sugar
½ teaspoon of vanilla extract
¼ cup of heavy cream
1 cup of roughly chopped pecans

How to make Pecan Pie Cheesecake

For the Crust

STEP ONE: Preheat the oven to 325°F.

STEP TWO: Line a nine-inch round springform pan with parchment paper and spray with non-stick cooking spray.

STEP THREE: Begin by preparing the crust.

Mix the graham cracker crumbs, brown sugar, and melted butter until combined.

Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.

graham cracker mix pressed into the bottom of a springform pan

STEP FOUR: Place the crust into the freezer to chill while the cheesecake filling is being prepared.

For the Pecan Filling

STEP ONE: In a two-quart saucepan, melt ⅓ cup of butter over medium heat.

boil the mixture then simmer till thick in a bowl

STEP TWO: Combine the sugar, corn syrup, eggs, vanilla, and pecans.

Next, add that mixture to the butter in the saucepan.

Cook over medium heat for about ten minutes total. The mixture will come to a boil.

STEP THREE: Once the mixture comes to a boil, reduce the heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens.

Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.

STEP FOUR: Allow to cool for 30 minutes before pouring the pecan pie filling into the chilled crust. Then spread it into an even layer over the crust.

For the Cheesecake

STEP ONE: Next, prepare the creamy cheesecake layer.

Using a hand mixer, beat together the cream cheese and sugar until fully mixed and fluffy.

Mix in the salt and flour.

steps on how to do the cheesecake filling

STEP TWO: By hand, gently stir in the vanilla extract and one egg at a time until fully combined.

STEP THREE: Mix in the sour cream and stir until smooth.

PRO TIP:

Don’t overmix the cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.

STEP FOUR: Pour the cheesecake mixture evenly over the pecan filling mixture.

PRO TIP:

When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it.

This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.

cheesecake filling poured over pecan mixture

STEP FIVE: Wrap the bottom of the springform pan in one to two layers of aluminum foil.

Place the pan into a larger pan and pour water into the larger pan until it comes up about one inch around all sides of the springform pan. This will form a water bath for the cheesecake.

PRO TIP:

The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.

STEP SIX: Place the pan into the oven and bake for one hour, until the cheesecake is just slightly jiggly.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

STEP SEVEN: Turn off the oven when the cake is just slightly jiggly and leave the cheesecake inside with the oven door closed for 30 minutes.

Then crack the door open for another 30 minutes while the oven and cheesecake cool.

It’s important to allow the cheesecake to cool gradually in the oven with the door slightly ajar. Sudden temperature changes can cause cracks.

STEP EIGHT: When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.

STEP NINE: Remove the cheesecake from the springform pan and prepare the pecan pie topping.

For the Pecan Topping

STEP ONE: Melt together the butter and brown sugar in a small saucepan over medium heat.

Bring to a simmer and cook for two to three minutes longer. The mixture will deepen in color.

PRO TIP:

Make sure not to overcook the mixture.

The longer you cook it, the harder and thicker it will be.

cream and vanilla stirred in the mixture in a bowl

STEP TWO: Remove from the heat and stir in the vanilla extract and heavy cream. Whisk until smooth.

Stir in the pecans and spoon the topping over top of the cheesecake.

PRO TIP:

Make sure your heavy cream is at room temperature. Adding really cold cream can cause the caramel to seize up.

Pecan Cheesecake Pie Recipe Substitutions and Additions

WALNUTS: You can substitute walnuts in place of pecans if you wish.

EXTRACT FLAVORING: Almond extract can be a delightful alternative, adding a slightly nutty and complex flavor. Try using it in place of vanilla extract in this recipe.

BUTTER: If you’re dairy-free, you can use margarine or coconut oil. The flavor profile will change slightly, especially with coconut oil.

BROWN SUGAR: Coconut sugar is a fantastic substitute for brown sugar, offering a similar moisture content and sweetness level.

CINNAMON: Add a half teaspoon of cinnamon or nutmeg to the cheesecake for a new depth of flavor.

Troubleshooting this Pecan Cheesecake Recipe

My cheesecake is cracked.

Solution: Avoid overmixing the batter, be sure to bake in a water bath, and let the cheesecake cool gradually in the oven with the door ajar.

My batter is lumpy.

Solution: Ensure all ingredients are at room temperature before mixing. If lumps occur, gently reheat the batter over a water bath while stirring.

My crust is crumbly.

Solution: Make sure the crust mixture has enough butter to hold it together and avoid overbaking the crust before adding the filling.

My crust is soggy.

Solution: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.

My cheesecake is too dense and heavy.

Solution: Be sure to mix ingredients on low speed and only until just combined.

My cheesecake isn’t setting up.

Solution: It’s important to use accurate measurements and bake the correct amount of time.

My layers are separating.

Solution: Each layer must be properly cooled before being added to each other, so they won’t separate.

How to Easily Cut Pecan Pie Cheesecakes

Here are some tips to cut this rich, gooey cheesecake cleanly:

Chill the Cheesecake: Ensure your cheesecake is thoroughly chilled before attempting to cut it. A chilled cheesecake is firmer and less likely to crumble or stick to the knife.
Use a Sharp, Thin Knife: A long, thin-bladed knife is ideal. A sharp knife will cut cleanly through the cheesecake without dragging or tearing.
Warm the Knife: Dip your knife in hot water before cutting. The warmth of the knife helps it glide through the cheesecake more easily.
Clean the Knife Between Slices: After each cut, wipe the blade with a warm, damp cloth or rinse under hot water. This removes any residual cheesecake or filling, ensuring each slice is as clean as the first.
Gentle Sawing Motion: Use a gentle sawing motion rather than trying to slice down in one go. This method helps in cutting through the layers without squishing the cheesecake.
Let it Sit: After cutting, let the slices sit for a few minutes before transferring them to plates. This resting period helps the slices set a bit more.
Pre-Cut for Events: If serving at a gathering, consider pre-cutting the cheesecake before guests arrive. This makes serving easier and less messy when it’s time to enjoy.

By following these tips, you’ll be able to present your pecan pie cheesecake in beautiful, clean slices.

How to Serve Pecan Cheesecake

This dessert will make an impressive centerpiece when entertaining guests.

Serve it topped with a spoonful of whipped cream or a scoop of cold vanilla ice cream.

It will pair perfectly with a cup of black coffee or tea.

Sweet wines like Port, Riesling, or Moscato add a luxurious touch.

If you like unique cheesecake recipes, you need to try our pumpkin cheesecake and mint chocolate cheesecake.

When to Serve This Pecan Cheesecake Pie

This amazing cheesecake is a versatile dessert that can be served on a variety of occasions, making it a fantastic choice for both casual and special events.

Here are some ideal times to serve this delicious treat:

Holiday Gatherings: Its rich flavors of pecan pie and creamy cheesecake make it a perfect dessert for festive occasions like Thanksgiving, Christmas, or Easter.

Autumn Celebrations: The warm, nutty tones of pecan make this cheesecake particularly suitable for autumn events, such as Halloween parties or fall family gatherings.

Dinner Parties: Impress your guests at dinner parties with this elegant dessert. It pairs beautifully with coffee or a sweet dessert wine.

Birthdays and Anniversaries: A delightful alternative to traditional birthday or anniversary cakes, offering a sophisticated twist for those who prefer something less sweet than a typical cake.

Tea Parties or Brunches: Serve smaller slices as part of a tea party or brunch menu for a luxurious touch.

Just Because: Of course, you don’t need a special occasion to enjoy this cheesecake. It can be a wonderful weekend treat or a comforting dessert to brighten up any regular day.

Whenever you choose to serve this pecan pie cheesecake, it’s sure to be a crowd-pleaser. Its combination of classic flavors and creamy texture makes it a timeless dessert for almost any occasion.

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Storing Pecan Cheesecake

Pecan pie cheesecake is a wonderful dessert that can be enjoyed over several days, making it perfect for preparing in advance.

Storing it correctly is key to maintaining its taste and texture.

Whether you’re planning to serve it at a later date or savoring leftovers, here’s how to keep your cheesecake fresh.

MAKE AHEAD: This recipe is ideal for making ahead, as the flavors develop beautifully over time.

You can prepare the cheesecake up to two days before your event. Simply follow the recipe, let it cool, and then store it in the refrigerator.

This advanced preparation not only saves time but also enhances the dessert’s overall taste.

IN THE FRIDGE: To store in the refrigerator, cover the cheesecake with plastic wrap or store it in an airtight container. This helps to keep it moist and prevents it from absorbing any odors from the fridge.

Properly stored, your pecan pie cheesecake will last for up to five days. Remember to keep it away from strong-smelling foods to avoid flavor contamination.

IN THE FREEZER: For longer storage, freezing is a great option. Wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

It can be stored in the freezer for up to a month.

When you’re ready to enjoy it, thaw the cheesecake overnight in the refrigerator. Avoid thawing at room temperature as it can cause the texture to become too soft.

Pecan Pie Cheesecake Recipe FAQs

How do you prevent your cheesecake from cracking?

To prevent your cheesecake from cracking, don’t over-mix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top.

Also, don’t overbake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.

Why is my caramel topping hard to slice through?

Make sure you don’t overcook the butter and brown sugar mixture, as it will cause it to thicken and harden the longer you cook it.

Also, make sure your heavy cream is at room temperature, as adding very cold cream can make your caramel mixture seize up.

More Recipes You’ll Love

Pecan Cheesecake Pie Recipe

5 from 43 votes

From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, this pecan pie cheesecake is sure to hit the spot.

Prep Time 30

Cook Time 1 15

Total Time 1 1 45

Servings

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Ingredients

Crust

2 cups graham cracker crumbs, either store-bought or use a food processor to create fine crumbs from whole graham crackers
⅓ cup light brown sugar, packed
½ cup salted butter, melted

Pecan Pie Filling

⅓ cup salted butter
1 cup granulated sugar
1 cup light corn syrup
2 eggs
1 teaspoon vanilla extract
1½ cups pecans, chopped

Cheesecake

16 ounces cream cheese, softened
1 cup granulated sugar
¼ teaspoon salt
1½ tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
½ cup sour cream

Pecan Topping

¼ cup salted butter
⅓ cup light brown sugar
½ teaspoon vanilla extract
¼ cup heavy cream
1 cup pecans, roughly chopped

Instructions

Crust

Preheat the oven to 325°F.
Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.

Pecan Filling

In a 2-quart saucepan, melt ⅓ cup of butter over medium heat.
Combine the sugar, corn syrup, eggs, vanilla, and pecans, and then add that mixture to the butter in the saucepan. Or you can add the sugar, corn syrup, and pecans first and the eggs and vanilla over the top, so it's all being stirred in together. If you cook the eggs in butter without adding the other ingredients, you might start making scrambled eggs! Cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Allow to cool for 30 minutes and then pour the pecan pie filling into the chilled crust and spread into an even layer.

Cheesecake

Beat together cream cheese and sugar until fully mixed and fluffy.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour the cheesecake mixture evenly over the pecan filling mixture.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover it with plastic wrap and place it in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare the pecan topping.

Pecan Topping

Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over the cheesecake.

Video

Notes

Don’t overmix the cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
Make sure not to overcook the pecan topping mixture. The longer you cook it, the harder and thicker it will be.
Make sure your heavy cream is at room temperature when making the topping. Adding really cold cream can cause the caramel to seize up.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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What You Need to Know

You will Love this Pecan Pie Cheesecake Recipe

Pecan Cheesecake Pie Ingredients

How to make Pecan Pie Cheesecake

For the Crust

For the Pecan Filling

For the Cheesecake

For the Pecan Topping

Pecan Cheesecake Pie Recipe Substitutions and Additions

Troubleshooting this Pecan Cheesecake Recipe

My cheesecake is cracked.

My batter is lumpy.

My crust is crumbly.

My crust is soggy.

My cheesecake is too dense and heavy.

My cheesecake isn’t setting up.

My layers are separating.

How to Easily Cut Pecan Pie Cheesecakes

How to Serve Pecan Cheesecake

When to Serve This Pecan Cheesecake Pie

Storing Pecan Cheesecake

Pecan Pie Cheesecake Recipe FAQs

More Recipes You’ll Love

Pecan Cheesecake Pie Recipe

Ingredients 1x2x3x

Crust

Pecan Pie Filling

Cheesecake

Pecan Topping

Instructions

Crust

Pecan Filling

Cheesecake

Pecan Topping

Video

Notes

Nutrition

More Favorite Recipes

Pecan Recipes

Dinner Recipes

Easy Side Dishes

Pumpkin Recipes

No Bake Dessert Recipes

Rich Cheesecakes

Classic Desserts

Proudly Prepared by the Spaceships Kitchen

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Ingredients