Pecan Pie Cheesecake

This pecan pie cheesecake is a decadent dessert to serve. Rich cheesecake filling with layers of caramel and pecans is sure to impress every guest at your table.

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This pecan pie cheesecake is the ultimate dessert. It’s impressive and oh-so-satisfying with delicious layers of sweet caramel, rich pecans, and tangy cheesecake nestled in a buttery graham crust. Serve it at the end of a meal or with your afternoon coffee and watch it disappear from the table. 

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 egg
• 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

Substitutions and Additions 

PIE CRUST: You can use a store-bought graham cracker crust or make your own.

PECANS: You can crush pecans in a food processor or a Ziploc bag with a rolling pin or jar or buy them pre-chopped. 

How to Make This Pecan Pie Cheesecake Recipe 

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.

PRO TIP: I like using Baker’s Joy with flour when using a non-stick cooking spray for baked goods.

STEP THREE: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust evenly into the prepared springform pan, coming up the sides of the pan about halfway.

STEP FOUR: Place the crust in the freezer to chill while the filling is prepared.

For the Pecan Filling:

STEP ONE: In a 2-quart saucepan over medium heat, melt ⅓ cup of butter. 

STEP TWO: In a bowl, combine the sugar, corn syrup, eggs, vanilla, and pecans, and then add it to the saucepan. Cook over medium heat for about 10 minutes until the mixture comes to a boil.

PRO TIP: Don’t add the eggs to the pan without mixing them in with the other ingredients first. Otherwise you’ll end up with scrambled eggs. 

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

PRO TIP: While the mixture is cooking, stir constantly to ensure it doesn’t stick to the pan or burn.

STEP FOUR: Pour the pecan pie filling into the chilled crust and spread evenly. 

For the Cheesecake:

STEP ONE: Next, prepare the cheesecake layer. Using an electric mixer, beat cream cheese and sugar together until fully mixed and fluffy, then add salt and flour.

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

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

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

STEP FIVE: Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil, then place the pan into a larger pan or on a baking sheet. Then, form a water bath for the cheesecake by pouring water into the larger pan until it comes up about 1 inch around the springform pan.

STEP SIX: Place the pan into the oven and bake for 1 hour until the cheesecake is slightly jiggly.

STEP SEVEN: When 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.

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 butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes. The mixture will deepen in color.

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: Ensure you use room-temperature heavy cream. If it’s cold, it will cause the caramel to harden. 

How To Serve

Serve this decadent pecan pie cheesecake after a meal, with afternoon coffee, or anytime you’re craving something rich and sweet. 

Storage 

IN THE FRIDGE: Store, loosely covered, in the refrigerator for up to 1 week. The caramel may harden in the fridge, so allow it to warm up on the counter for about 10-20 minutes before serving.

IN THE FREEZER: You can freeze this dessert for up to 2 months. Wrap it very tightly in plastic wrap, then place in a Ziploc bag before freezing.

Rich and decadent, this pecan pie cheesecake is drool-worthy and the perfect end to any meal.   

FAQ:

Question: Can I make this recipe ahead of time?

Answer: We recommend making it a day ahead so the cheesecake can chill in the fridge overnight before adding the final layer on top. 

Question: How do you prevent cheesecake from cracking?

Answer: To prevent cheesecake from cracking, don’t overmix the batter or overbake it. Allowing it to sit in the oven as it cools is also essential so it can slowly adjust to changes in temperature. Just know that if it does crack, it will still be delicious!

Question: Can I freeze pecan pie cheesecake?

Answer: Ensure the cheesecake is fully cooled, then wrap it in plastic or foil before placing it in a bag or container. It can be frozen for up to 2 months.

Pecan Pie Cheesecake

This pecan pie cheesecake is a decadent dessert to serve. Rich cheesecake filling with layers of caramel and pecans is sure to impress every guest at your table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

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.

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.

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