This pecan pie cheesecake recipe combines everything you love about pecan pie and cheesecake into one dessert. With three simple components, it is impressive yet surprisingly easy to make. A crisp homemade graham cracker crust serves as the base for the velvety cheesecake filling. A crowd-pleasing caramel pecan topping is the perfect finishing touch for a dessert that’s sure to be the star on the dessert table.
The baked cheesecake needs plenty of time to chill in the refrigerator before serving, making it an ideal make-ahead dessert for Thanksgiving dinner or the busy holiday season. Just make and add the topping when you’re close to serving. For more cheesecake recipes, try my Oreo cheesecake recipe, chocolate cheesecake, or blueberry cheesecake.
Ingredients
Crust — for a twist on my classic graham cracker crust, you’ll need graham cracker crumbs, light brown sugar, melted unsalted butter, and a little salt to round out the flavor.
Cream cheese — full-fat brick-style cream cheese is a must for the perfect cheesecake filling. Give it plenty of time to warm up at room temperature so it mixes smoothly and without lumps.
Granulated sugar — white sugar adds just the right amount of sweetness to the filling.
Sour cream — full-fat sour cream adds an addictive tangy element to the pecan pie cheesecake and keeps the texture of the cheesecake light and not too dense.
Eggs — like the other cold filling ingredients, you’ll need to bring the eggs to room temperature before you start working on the recipe. Cold eggs can cause the cream cheese to firm up when mixed, leading to a lumpy batter.
Vanilla — a little vanilla extract enhances the other flavors in the cheesecake. You can also use vanilla bean paste or the scraped seeds of a vanilla bean if you want little flecks of vanilla throughout the filling.
Flour — a few tablespoons of all-purpose flour helps set the batter and prevent cracks from forming on the surface of the pecan pie cheesecake.
Brown sugar — light brown sugar adds light caramel notes to the pecan pie topping.
Corn syrup — dark corn syrup helps to create a smooth, shiny topping that stays gooey even when cold. It’s also a key element in pecan pie filling, making this topping resemble mimic it’s pie counterpart in texture and flavor.
Cream — heavy cream adds richness to the caramel sauce.
Cinnamon — for a little warmth and seasonal flavor.
Pecans — you’ll need 2 cups of pecan halves. They can be raw or toasted.
How To Make Pecan Pie Cheesecake
1. In a medium bowl, stir together graham cracker crumbs, sugar, melted butter, and salt. The texture should resemble wet sand.
2. Grab a 9-inch springform pan and press the mixture into the bottom of the pan and about 1 inch up the sides of the pan using the bottom of a glass. Bake the crust at 350°F on the center rack for 10 minutes. Remove and let cool while you work on the filling. Reduce the oven temperature to 325°F.
3. In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium-low speed until smooth. Add the sugar and salt and beat until fully incorporated. Stop to scrape down the bowl as needed. Add the sour cream and vanilla and beat just until combined. Then, add the eggs, one at a time, making sure each one is fully incorporated before adding the next. Scrape down the bowl between the eggs. Sift in the flour and beat just until combined.
4. Pour the pecan pie cheesecake batter into the cooled crust. Place a large roasting pan or baking dish on the bottom oven rack. Fill it halfway with boiling water. Place the cheesecake on the center rack right above the water bath (not in the water!). Bake for 40 minutes or until the center wobbles when gently shaken and the edges are slightly puffed up. Turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool in there for 1 hour. Remove it and let cool completely at room temperature. Chill for at least 6 hours or overnight.
5. About 45 minutes before you want to serve your pecan pie cheesecake, melt the butter in a large skillet over medium heat. Add the sugar and dark corn syrup. Stir until dissolved and bubbling. Stir in the heavy cream, vanilla extract, ground cinnamon, and salt.
6. Add the pecans and coat well in the sauce.
7. Cook for 1 minute. Then remove the caramel from the heat and let it cool, stirring frequently, until it is barely warm to the touch. You can transfer the caramel mixture to a bowl for faster cooling.
8. Remove the cheesecake from the refrigerator and run a thin knife around the edge of the springform pan. Release the spring and remove the sides of the pan. Pour the cooled pecan pie topping over the top of the chilled cake. Slice, serve, and enjoy your pecan pie cheesecake!
Do I Need To Use A Water Bath?
A water bath, or bain marie, helps to create a humid environment while the cheesecake is cooking, adding some extra insurance against cracking or a curdled texture.
Normally, aluminum foil is used to seal the pan and keep the water from seeping into the seams, making a soggy crust on your cheesecake. In order to do this correctly, you need foil wide enough to cover the bottom and come up the sides without a seam. If you have a seam, water can leak in and can ruin a crisp crust.
To avoid this, I prefer to place a casserole in the oven on the bottom rack, then fill it with hot water, and place the cheesecake directly on the oven rack above it. By placing the water bath on the oven rack below and not putting the cheesecake in the water, you get the benefits of moisture during baking without the risk of a soggy bottom.
Can I Bake This In A Different Pan?
I like baking cheesecakes in springform pans because serving them is so easy since I can just remove the sides of the pan. But if you don’t have one, don’t fret! There are a few other options:
- Use a regular cake pan: You can use a regular 9-inch cake pan or 10-inch pie dish and serve it directly out of the baking dish since you won’t be able to remove it. If you go for a 10-inch dish, know that the baking time might be 10 to 15 minutes less since the filling will be a thinner layer.
- Use a 9×13-inch pan: Grease and line the pan with parchment paper, ensuring that there is excess running up the two long sides of the pan for easy removal. Press the crust into the bottom only (not up the sides), and bake the crust as directed. Pour the filling over the crust and bake the pecan pie cheesecake at 325°F for 35 to 40 minutes or until the edges are slightly puffed and the center wobbles slightly. Cool as directed, chill, then remove from the pan and slice. Add the pecan pie topping to individual servings.
Variations
- Swap out the graham crackers. Crush crispy cookies like Biscoff cookies, Oreos, digestives, gingersnaps, chocolate graham crackers, or vanilla wafers in a food processor or with a rolling pin. You can also replace ½ cup of graham cracker crumbs with finely ground pecans. These are fun variations that all add a special twist to the crust.
- Use brown butter in the crust and topping. Browned butter adds a rich, nutty flavor and incredible depth. Learn how to brown butter with my easy recipe and use it as directed instead of the regular butter in this recipe.
- Toast the pecans. Toasting the pecans for a few minutes before adding them to the caramel sauce enhances their flavor and makes them extra crunchy. For step-by-step pictures and methods, see my instructions for how to toast pecans.
- Swap the nuts in the topping. For a different topping, skip the pecans and use walnuts, almonds, or pistachios instead.
- Add extra flavor to the topping: Stir in a teaspoon of orange zest, ground ginger, or a few tablespoons of bourbon or brandy into the caramel mixture along with the cream. These all add complexity to the pecan topping, and are great ways to customize the dessert for your taste and needs.
How To Make Ahead And Store
Pecan pie cheesecake is an excellent make-ahead option because it keeps well in the refrigerator for quite a few days. I actually prefer to make it a day in advance to give it ample time to chill.
- Make-ahead cheesecake: Once baked and cooled, keep it in the springform pan. Lay a thin tea towel or large paper towel on the top edge of the pan, and make sure it does not touch the surface of the cheesecake. Then, wrap tightly with aluminum foil or plastic wrap. The tea towel or paper towel will keep any moisture from dripping onto the cheesecake. For the best results, refrigerate it for up to 48 hours before serving, but you can chill it for up to 4 days. When ready to serve, remove the cheesecake from the springform pan and add the topping.
- Make-ahead topping: You can make the pecan pie topping up to 48 hours in advance and store it in the refrigerator in an airtight container. Warm it up slightly before you add it to the top of the cheesecake so it becomes spoonable and drippy again. Make sure it’s not so warm that it will melt your cheesecake filling, though.
- Storing leftovers: Cover the cheesecake with aluminum foil or plastic wrap and refrigerate for 4 to 5 days.
Can This Cheesecake Be Frozen?
Yes! Cheesecake freezes very well. If you plan on freezing the cheesecake, hold off on making the pecan topping until it is thawed and ready to serve. It’s easier to freeze a plain cheesecake and ensures your topping is the right consistency when served.
- Freezing a whole cheesecake: You can leave it in the springform pan or remove it. Wrap the plain cheesecake tightly in several layers of plastic wrap and aluminum foil. Place it in a large freezer bag if you removed it from the pan. Freeze for up to 3 months.
- Freezing cheesecake slices: Wrap individual slices in plastic wrap and aluminum foil and place them in a freezer bag or airtight freezer-safe container. Slices also freeze well for up to 3 months.
- Thawing: To defrost a whole cheesecake, simply pop it into the refrigerator to thaw overnight or on the counter for about 4 hours. Individual slices will thaw out in the refrigerator in a few hours or at room temperature in an hour.
Pro Tips For Making This Recipe
- Make your own graham cracker crumbs. Pulse about 12 sheets of graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin until no large pieces remain and the mixture has a coarse, sandy texture.
- Use a glass to evenly press the crust into the springform pan. A flat-bottomed drinking glass is a great tool to use to evenly press the graham cracker mixture into the bottom and up the sides of the pan. Pressing the crust about one inch up the sides will make the best base for the cheesecake layer.
- Forget to set the cheesecake filling ingredients out at room temperature? The warm bowl trick in my how to soften butter tutorial works great for cream cheese, too! For the eggs, place them in a bowl of warm water and let them soak for 10 minutes. For the sour cream, microwave it in 5-second intervals, stirring between each, until it’s no longer cold to the touch (it should take 10 to 15 seconds).
- Don’t overmix the filling. Overmixing the pecan pie cheesecake batter adds too much air, which will cause the cheesecake to puff up and then fall, leading to cracks.
- Don’t open the oven door. Opening the oven door while the cheesecake bakes or cools can cause it to fall or cracks to form. If you need to take a peek while it is in the oven, turn on the oven light and look through the oven door. Only open it to check it for doneness when you are close to the end of baking time.
- Cool the cheesecake as directed. Abrupt temperature changes are one of the main reasons that cheesecakes crack, so be sure to follow my instructions for a gradual cooling process to prevent that from happening.
- If the cheesecake does crack, don’t worry! I know we all want that pristine, crack-free surface. But remember that this cheesecake gets covered with a topping, so no one will be the wiser if some cracks do form. Check out all of my tips and tricks for preventing a cracked cheesecake in my classic cheesecake recipe!
Frequently Asked Questions
If you don’t have dark corn syrup, light corn syrup will work. It doesn’t have the same robust flavor and molasses notes of dark corn syrup, but the texture of the topping will be perfect. You can also leave out the corn syrup and use honey or golden syrup instead. Maple syrup will also work, but the topping will be runnier.
Full-fat cream cheese is the best option for a rich, flavorful pecan pie cheesecake. The texture and thickness of the filling are also affected by lower-fat cream cheese options, and the filling can turn out a bit dry or dense.
For picture-perfect slices, run a sharp knife under warm water and then wipe it dry. Slice, and wipe the knife clean between slices. Rerun it under warm water as needed.
If you love this recipe try these out!
If you’ve tried this pecan pie cheesecake recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Pecan Pie Cheesecake Recipe
Equipment
- 9 inch springform pan
Ingredients
For the Crust:
- 1¾ cups graham cracker crumbs (about 12 sheets)
- ¼ cup packed light brown sugar (55g)
- ¼ cup unsalted butter melted (57g)
- ¼ teaspoon salt
For the Cheesecake Filling:
- 3 (8-ounce/227g) blocks cream cheese room temperature
- 1 cup granulated sugar (200g)
- ¼ teaspoon salt
- ⅓ cup sour cream room temperature (80g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 tablespoons all-purpose flour
For the Pecan Pie Topping:
- ½ cup unsalted butter (113g)
- ¾ cup firmly packed light brown sugar (165g)
- 1 tablespoon dark corn syrup
- ⅔ cup heavy cream (80mL)
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups pecan halves (240g)
Instructions
For the Crust:
- Preheat the oven to 350°F. Position one rack in the center and one rack at the bottom of the oven.
- In a medium bowl, stir together graham cracker crumbs, sugar, butter, and salt until well combined. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan using the bottom of a glass or measuring cup to create an even layer.
- Bake on the center rack for 10 minutes. Remove and let cool while making the filling.
For the Cheesecake Filling:
- Reduce the oven temperature to 325°F.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium-low speed until smooth, about 1 minute. Add the sugar and salt, and beat until fully incorporated, stopping to scrape down the bowl as needed. Add the sour cream and vanilla and beat just until combined.
- Add the eggs, one at a time, beating each until fully incorporated before adding the next. Stop to scrape down the bowl between the eggs. Sift in the flour and beat just until combined. Pour into the cooled crust.
- Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water into the pan until it fills it about halfway. Place the cheesecake on the center rack above the water bath.
- Bake for 40 minutes or until the center wobbles when gently shaken and the edges are slightly puffed. Turn the oven off and prop the oven door open with a wooden spoon. Let it cool for 1 hour. Remove the cheesecake from the oven and let cool completely at room temperature. Chill for at least 6 hours or overnight.
For the Pecan Pie Topping:
- About 45 minutes before you want to serve, melt the butter in a large skillet over medium heat. Add the sugar and corn syrup. Stir until dissolved and bubbling.
- Stir in the heavy cream, vanilla, cinnamon, and salt until fully incorporated and bubbling again. Stir in the pecans and coat well. Cook for 1 minute. (Caramel will still be runny but thickens as it cools.) Remove from the heat and let cool, stirring frequently, until barely warm to the touch, about 40 minutes. (Transfer the caramel mixture to a bowl for faster cooling.)
- Run a thin knife around the edge of the cake pan. Release the spring and remove the sides of the pan. Pour the cooled pecan topping over the top of the cake before serving.
Notes
- Make your own graham cracker crumbs. Pulse about 12 sheets of graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin until no large pieces remain and the mixture has a coarse, sandy texture.
- Use a glass to evenly press the crust into the springform pan. A flat-bottomed drinking glass is a great tool to use to evenly press the graham cracker mixture into the bottom and up the sides of the pan. Pressing the crust about one inch up the sides will make the best base for the cheesecake layer.
- Forget to set the cheesecake filling ingredients out at room temperature? The warm bowl trick in my how to soften butter tutorial works great for cream cheese, too! For the eggs, place them in a bowl of warm water and let them soak for 10 minutes. For the sour cream, microwave it in 5-second intervals, stirring between each, until it’s no longer cold to the touch (it should take 10 to 15 seconds).
- Don’t overmix the filling. Overmixing the pecan pie cheesecake batter adds too much air, which will cause the cheesecake to puff up and then fall, leading to cracks.
- Don’t open the oven door. Opening the oven door while the cheesecake bakes or cools can cause it to fall or cracks to form. If you need to take a peek while it is in the oven, turn on the oven light and look through the oven door. Only open it to check it for doneness when you are close to the end of baking time.
- Cool the cheesecake as directed. Abrupt temperature changes are one of the main reasons that cheesecakes crack, so be sure to follow my instructions for a gradual cooling process to prevent that from happening.
- If the cheesecake does crack, don’t worry! I know we all want that pristine, crack-free surface. But remember that this cheesecake gets covered with a topping, so no one will be the wiser if some cracks do form. Check out all of my tips and tricks for preventing a cracked cheesecake in my classic cheesecake recipe!
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