October 26, 2023
Review RecipePecan Pie Cheesecake Recipe
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.
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Table of Contents
Pecan pie cheesecake is a genius combination of two favorite sweets and one dessert you don’t want to miss. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake.
Pecan Pie Cheesecake Ingredients
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
Caramel Pecan Cheesecake Pie
GRAHAM CRACKER CRUST: You can use either a store-bought crust or use a food processor to create fine crumbs from whole graham crackers to create your graham cracker crust.
PECANS: As with the graham crackers, you can buy store-bought crushed pecans, or crush them yourself. You can use a food processor to chop them or simply put them in a Ziploc bag and use a rolling pin to do it.
Is cheesecake better with sour cream or heavy cream?
The choice between sour cream and heavy cream in cheesecake is a personal preference. The sour cream will enhance the tanginess of the cream cheese, while the heavy cream will give the cheesecake a richer texture.
How to make Pecan Pie Cheesecake
For the Crust
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Line a 9-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.
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 2-quart saucepan, melt ⅓ cup of butter over medium heat.
STEP TWO: 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.
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: Pour the pecan pie filling into the chilled crust and spread it into an even layer.
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.
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.
STEP FIVE: 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.
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 1 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.
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 2 to 3 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.
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.
How to serve Pecan Cheesecake Pie
This incredibly rich and decadent cheesecake will make an impressive centerpiece when entertaining guests. Serve it topped with a spoonful of whipped cream and with a warm mug of pumpkin spice latte to drink.
If you like unique cheesecake recipes, you need to try our pumpkin cheesecake and mint chocolate cheesecake.
MORE CHEESECAKE RECIPES
Storing Caramel Pecan Cheesecake Pie
IN THE FRIDGE: Store, loosely covered, in the refrigerator for up to 1 week.
IN THE FREEZER: You can also keep this dessert in the freezer for up to 2 months.
You will love this Pecan Cheesecake Recipe
While this decadent dessert can be a bit daunting, I find that breaking it down into sections makes it easy and manageable. Plus, when you take your first bite of this cheesecake and pecan pie combo, it’s worth the effort. It’s unlike any other dessert out there.
Pecan Pie Cheesecake Recipe FAQs
Can pecan pie cheesecake be frozen?
You can freeze pecan pie cheesecake. After it has set in the refrigerator, wrap the cheesecake with plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2 months.
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.
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Pecan Cheesecake Pie
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 minutes
Cook Time 1 hour 15 minutes
Total Time 1 day 1 hour 45 minutes
Servings 10
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.
- 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
Calories: 817kcal | Carbohydrates: 99g | Protein: 7g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 149mg | Sodium: 414mg | Potassium: 206mg | Fiber: 3g | Sugar: 86g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
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Comments
Gloria says
Oh my, this cheesecake is rich and decadent. We all love it and it looks very impressive, too.
Susan Grossi-Hubbard says
I’d make it with a “tassie” crust instead.
Gena says
I made this and it was a hit! But I must have cooked the pie filling too long because it became hard.
Donna says
I am in The final stage now smells truly divine. I want it now but i understand it must go in fridge overnight.
Can’t wait to eat for New Year’s Eve!!
Christina N says
I have made this Cheesecake at least 10 times and the last one I made had a gluten-free crust. My friend wanted this one so I made it with 1 cup of mashed up pecans and 1 cup of gluten free grinded up oats. I baked the crust before and let it cool before I baked the rest the rest. Crust for just 8 min. She loved it.
LeAnn says
I tried this recipe today. Haven’t eaten it yet, but I’m positive it will be delicious. Only for people like me who aren’t professional bakers, be careful when adding the eggs to the pecan filling. I added the eggs to the already hot butter and I almost immediately had fried eggs. Si I had to dig them out and add another egg. I hope that worked won’t try it til tomorrow.
Liesl Nauta says
I made this cake for my sister-in-law’s birthday and it was marvellous! This definitely falls in my top 5 cake recipes!
Nikki Stout says
Can I put the pecan topping on before refrigerating? Or is there a way I can make the pecan topping ahead of time and add to it later? Thanks
Layne Kangas says
Hi, Nikki – you can put it on before putting in the fridge. It will keep for up to a week in fridge. Enjoy!
Yvonne M Sampson says
I am going to make this for Christmas dessert!
Michelle says
AMAZING is an understatement. Was not difficult to make and everyone loved it.
Rachel Fursov says
Hello, can I make it without corn syrup?
Layne Kangas says
Hi, Rachel – we haven’t tested it like that so I’m not sure how well it would work. I did a quick Google search and it sounds like with some recipes, you can substitute other syrups or agave nectar. That said, I haven’t personally tried so I am not sure how well it would work! If you try it, please let me know.
Rhonda says
When it states to line pan with parchment paper, that is just the bottom, correct?
Layne Kangas says
Yes! Enjoy!
Jami says
So not the sides??? Only the bottom?
Layne Kangas says
Only the bottom. Enjoy!
Doris says
Best cheesecake I have ever made and those that consumed it felt the same way. Can’t wait to make it again.
Liz says
Could you add a little bourbon to the topping without making it too thin?
Layne Kangas says
Hi, Liz – I bet that would be delicious. We haven’t tested that yet so I can’t say for certain if any adjustments would need to be made. Please let me know if you try it! Enjoy!
Liz says
I added 2tsp of Markers Mark to the topping while it was still boiling to cook out some of the alcohol. It was perfect! Added a nice bourbon flavor to the topping. My aunt even requested I make just the topping so she could put it over ice cream. Thank you for the great recipe, my family loved it!
Layne Kangas says
Yay, that’s great!!!
Pinkey Rinnix says
What if I don’t have a springform pan?? What could I substitute for it??
Layne Kangas says
I would suggest getting one for this recipe, there isn’t a good substitution for recipes that need a springform pan.
Corrine r says
How should I adjust cooking time if I’m making two??
Layne Kangas says
Hi, Corrine – we haven’t tested it baking two together so I am not sure how it will impact the time. Please let me know if you try it out. Enjoy!
Kaylie says
I have an 8 in. and a 10 in. springform pan, do you think either of these will work?
Layne Kangas says
Hi, Kaylie – we haven’t tested it in either of those sizes. I think it could impact the baking time and texture. Please let me know if you ended up trying it out!
Leisa says
Looks delish! Wanted to send pic for once. Don’t see where I can do that!
Kori says
I made this for Thanksgiving and everyone loved it! I even received texts the next day raving about how wonderful it was.
Question. When cutting into the cake it was really hard to get through the pecan pie part, it was really firm and chewy…like a solidified carmel. What did I do wrong and how can I improve for next time? Thanks!
Layne Kangas says
Hi, Kori – my first thought is the cream should be room temp. Second, you’ll want to be sure to not overcook the caramel as that will make it harden more. Hope that helps, enjoy!
Georgia Readenour says
Made pecan pie cheesecake for Thanksgiving & everyone loved it!! Thank you for such a wonderful recipe!!
Christina says
I’ve read this recipe multiple times. The ingredient list calls for corn syrup, but there’s no mention of when to add it. When should this be added to the pecan pie filling?
Layne Kangas says
Hi, Christina – it’s in step two. Enjoy!
Cheryl says
Family and friends love
Becca says
So to make sure I am reading this right, bake for an hour; turn off oven for 30 min; then crack door for 30 min? So total of 2 hours in oven?
Layne Kangas says
Yes, that’s correct. Enjoy!
Stephanie Paterson says
Can I make you topping ahead of time to serve at a family get together. I don’t want to make a mess of their kitchen
Layne Kangas says
Yes, you could. Enjoy!
Liz says
This recipe came out great it was a huge hit at our Thanksgiving dinner people are asking for it already again great instructions thank you
Cyndy says
This was absolutely the best dessert I have ever made. Everyone went crazy for it at Thanksgiving. Now I need something to make it Christmas.
Francine D Hemminger says
I made the pecan pie cheesecake and it is one of the best cheesecakes I’ve ever had!
Beth Carol Kiner says
Smashing? Is the best cheesecake I have ever had! I call it crack pecan cheesecake! Amazing!
Lynn V. says
Tastes just like a cheesecake from Cheesecake Factory!!!! I cut all sugars in half and it was still GREAT!
Georgia says
Can’t wait to make this cheesecake for easter. Thank you for sharing.
Liesa says
Made this for both of my moms for Mother’s Day and they loved it!!! I’m going to attempt switching up the pecan pie for caramel apple pie for my dad for Father’s Day.
Paul Griffith says
I had trouble with the pecan filling it really became very hard really hard lol but I love the recipe and people still ate the cake and loved it but I’m hoping someone will tell me where I went wrong the cheesecake and topping came out perfect
C. K. says
Awesome Dessert recipe! I made 2 ahead of event & froze for a Rehearsal Dinner 2 weeks later.
Emily says
Absolutely delicious! My entire family loved it. I’ve made this twice for family events and I’ve never had any leftover!
Amya says
This is probably my third or fourth time making this recipe. I make it for my mom and uncle on their birthdays and they absolutely love it!
Except this time I messed up 😅. I was feeling lazy and read that I could just buy a crust, so I did that. Well dumb little me didn’t read that I was supposed to crush it to make my own crust, so oops. I know it isn’t gonna turn out correctly this time, but hopefully my family still loves it! It’s their birthday desert again!
Diane says
Made this Cheesecake for Thanksgiving last year, it was a big hit! My son requested it be our dessert every Thanksgiving so I guess it will be our new traditional dessert!
Trixie says
I followed the recipe to the letter, and it turned out absolutely perfect. It was my first time making cheesecake, and I had no idea if I would do it right. These directions & pictures are wonderful, and the end product is phenomenal. My family had an early Thanksgiving dinner and this cheesecake was the crown jewel of the whole affair. They requested I make it for future gatherings.
Vanessa says
Love the pecan pie cheesecake it’s the only one I make,and easy to make.
Donna Pulido says
This is the Best dessert I’ve ever made.
Vickie says
Absolutely love this cheesecake recipe!! I’ve made it 2 years for our family Thanksgiving and it’s now a mandatory request!! Easy to prepare and the directions are spot on!! Love that it’s two desserts in one…can’t go wrong with this delicious delight!!
Tina says
The recipe say stir the vanilla and eggs by hand can I turn down the speed of my hand mixer for it and also do i stir the sour cream by hand also
Arrita King says
It’s sooooo good! I used a 1/2 cup of sugar instead of 1 cup. Made it for Thanksgiving and making again for Christmas. My family love it. 😋
Katie says
This was my first time making cheesecake and I decided I would make this for my husbands family for Christmas dinner. I was so nervous about making this for the first time for other people because you never know how it’s going to turn out! The instructions were very easy to follow and the notes and pro tips were also very helpful! I am so pleased with this recipe and everyone raved about it! Thank you!
Judy says
Rich and Delicious!
Michele says
I just did this recipe in an 11 inch spring form pan. I did 1.5 times the ingredients. I may have to bake a little longer….we shall see!!
Sandy Kudis says
All by myself but amazing 🤩
Kelly G. says
Oh, my GOODNESS! I THINK I HAVE FOUND HEAVEN! My two most favorite things in ONE!
I CANNOT WAIT to try this!
Jessica says
I made this gluten free for my boyfriends family for Christmas and they loved it! So much so, that I’m bringing it over for his dads birthday today because he said it was the only gift he wanted!
Melissa Mansfield says
I am new to making cheesecakes. The instructions were easy to follow and I loved the illustrations with the typed out instructions. I made this for my boyfriend for his birthday as he loves pecan pie. I’m told I can make this anytime. He absolutely loved it. It was shared with my parents and his family and they absolutely loved it. This is going to be one that comes out for special occasions for sure!
Barbara says
Made this for a family dinner and it was a total success! Everyone that likes pecan pie will love this! Totally delicious recommend trying it. It will be my go to for fabulous dessert!
Sandra Hawthorne says
I have made this for the last 2 thanksgivings this has been such a huge hit. Love 🥰🥰🥰
Brenda Girard says
Made this for thanksgiving and it’s my new favorite cheesecake!
Amy says
My brother made this for Thanksgiving this year and it was the highlight of the day! Hoping he makes it again for Christmas!