Pecan Pie Cheesecake

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Pecan pie cheesecake is everything I love about pecan pie filling and cheesecake combined into one dessert. This cheesecake is impressive yet surprisingly easy to make with three simple components. A homemade golden brown graham cracker crust serves as the base for the velvety cheesecake that’s finished with a pecan caramel sauce for a dessert that’s poised to be the centerpiece for any holiday gathering or celebration.

The baked cheesecake is refrigerated overnight before serving, making this an ideal make-ahead dessert for Thanksgiving dinner or the busy holiday season. The pecan pie topping is an absolute crowd-favorite and makes every slice feel special. For more cheesecake recipes, try my pumpkin cheesecake recipe, peanut butter cheesecake, or classic cheesecake recipe.

What You Need to Make This Recipe

Ingredients needed to make pecan pie cheesecake.

Graham Cracker Crumbs – a graham cracker crust provides a crisp base for this creamy and rich cheesecake and offers a different texture than traditional pie crust. Use premade cracker crumbs, or make your own by crushing whole graham crackers.

Brown Sugar – light brown sugar adds sweetness and texture to the graham cracker crust and is also used to make the pourable pecan pie topping. Pack this ingredient into a dry measuring scoop when measuring.

Cream Cheese – full-fat cream cheese works best for this cheesecake. You can use reduced-fat cream cheese if desired but don’t use whipped or spreadable cream cheese varieties. Be sure to allow time for the cream cheese to reach room temperature.

Sour Cream – this ingredient adds moisture and helps balance the sweetness with a little tang. You can use store-bought sour cream or make my three-ingredient homemade sour cream. Use at room temperature. In a pinch, substitute whole milk plain Greek yogurt or skyr.

Pecans – for the most stunning presentation, use pecan halves for this pecan pie cheesecake recipe. If you have extra pecans, use them to make my candied pecans, pecan pie, or top ice cream or other desserts all holiday season.

How to Make Pecan Pie Cheesecake

Set of two photos showing crust ingredients mixed together and pressed in a pan.

1. To make the crust, preheat the oven to 350°F. Wrap wide, heavy-duty aluminum foil around the outside bottom and up the sides of a 9-inch springform pan. In a medium bowl, stir together the graham cracker crumbs, sugar, butter, and salt until well combined.

2. Press the mixture into the bottom and about 1 inch up the sides of the prepared pan using the bottom of a glass or measuring cup to create an even layer. Place the springform pan on a rimmed baking sheet. Bake for 10 minutes. Remove the crust from the oven and let cool while making the filling.

Set of two photos showing eggs added to a mixer with the filling and then poured into the crust.

3. Reduce the oven temperature to 325°F. In a large mixing bowl, if using a hand mixer, 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.

4. Pour the cheesecake filling into the cooled crust. Place the cheesecake inside a large roasting pan or baking dish. Pour boiling water into the pan until it comes about halfway up the sides of the cheesecake pan, making sure it doesn’t come above the top edge of the foil. See pro-tips for troubleshooting tips and an alternative method. 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 cool for 1 hour. Remove the cheesecake from the oven and let cool completely at room temperature. Remove from the water bath and discard the foil. Chill for 6 hours or overnight.

Set of two photos showing brown sugar melted in a pan and pecans added.

5. About 45 minutes before you want to serve the cheesecake, make the pecan pie topping. Melt the butter in a large skillet over medium heat. Add the sugar to the melted butter and stir until dissolved and bubbling. Stir in the heavy cream, vanilla extract, cinnamon, and salt until fully incorporated and bubbling again.

6. Stir in the pecans and coat well.

Set of two photos showing pecan mixture cooked and transferred on top of the cheesecake.

7. Cook for 1 minute. The 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 large bowl for faster cooling.

8. 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 cheesecake before serving.

A pecan pie cheesecake with sauce dripping down.

Pro Tips For Making This Recipe

Make your own graham cracker crumbs. If you can’t find cracker crumbs or have whole graham crackers on hand, make your own cracker crumbs for this recipe. Pulse the 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.
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 how to toast pecans instructions.
Allow time for the cream cheese and sour cream to reach room temperature. These ingredients will blend together smoothly when they are softened to room temperature. If you are short on time, you can soften the cream cheese in the microwave for 20 seconds at 50% power.
Crust variations. To change things up, try making the crust with other types of cookies instead of graham crackers. Crush crispy cookies like Biscoff cookies, Oreos, digestive cookies, gingersnaps, chocolate graham crackers, or Nilla wafers in a food processor or with a rolling pin. This is a fun variation if you don’t have graham crackers or want to offer a pie with a more unique crust.
Topping variation. For a drippier topping, replace 1/4 cup of the brown sugar with dark or light corn syrup or maple syrup. For added flavor, stir in a teaspoon of orange zest, ground ginger, or a few tablespoons of bourbon or brandy into the sugar mixture along with the cream.
Don’t open the oven door. Opening the oven door while the cheesecake bakes can cause it to fall or cracks to form. If you need to take a peek at the cake as it is baking, turn on the oven light and look through the glass door.
Wooden spoon trick. For the best cheesecake, allow it to cool for one hour in the oven with the oven door propped open. Turn the oven off and prop the oven door open with a wooden spoon. The cheesecake will continue to set as it cools, and leaving it in the oven allows it to cool more gradually, reducing the risk of it cracking.

A slice of pecan pie cheesecake on a plate with a bite taken out. Rest of the cheesecake in the background.

Frequently Asked Questions

How do I store leftovers?

Leftover pecan pie cheesecake can be stored in the refrigerator for up to 3 days. To freeze, wrap individual slices in plastic wrap and then place them in a freezer-safe container or bag. To freeze a whole cheesecake, hold off on making the pecan topping, wrap the plain cheesecake tightly in plastic wrap, and seal it in a large freezer bag. Freeze for up to 3 months. When ready to serve, defrost it overnight in the refrigerator and make the topping once thawed.

What do I serve with this?

Serve the cheesecake chilled, or for a softer texture, rest it at room temperature for 1 hour before serving. This dessert will be a crowd-favorite when served with coffee for Thanksgiving, and I also love serving this dessert the day after a big meal to elevate holiday leftovers. Serve it with my pumpkin pie for a dessert duo that will please every guest! For chocolate lovers, serve this cheesecake with a mocha or hot chocolate and add a drizzle of hot fudge on top of the pecans.

How do you use a water bath?

A water bath adds moisture to the oven to prevent cracking when baking a cheesecake, crème brûlée, or flan. Also called a bain-marie, the hot water gives needed humidity and lessens the chance of curdling or cracking. To protect against water leaking into the cheesecake pan, you need foil wide enough to cover the bottom and come up the sides without a seam. If you have a seam, it won’t seal the pan, and water can leak in, ruining a crisp crust and creating a soggy one instead. If you don’t have wide enough foil or want an alternative method, place a casserole dish in the oven on the bottom rack, then fill it with boiling water, and bake the cheesecake 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.

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If you’ve tried this pecan pie cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!