Why You’ll Love This Recipe
The Best Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the gooey, nutty decadence of pecan pie. With a buttery graham cracker crust, a smooth cheesecake layer, and a luscious pecan topping, this dessert is perfect for holidays or special occasions. Each slice offers a beautiful balance of textures and flavors that will impress any crowd.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
graham cracker crumbsunsalted buttermelted sugarcinnamon (optional)
For the cheesecake filling
cream cheesegranulated sugareggsour creamvanilla extractall-purpose flour
For the pecan topping
light corn syrupbrown sugarunsalted butterheavy creamchopped pecansvanilla extractsalt
directions
Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil and lightly grease the inside.
In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Press into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing on low speed after each addition. Blend in sour cream, vanilla extract, and flour until just combined. Do not overmix.
Pour the cheesecake filling over the crust and smooth the top.
Place the springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the cheesecake pan to create a water bath.
Bake for 60–70 minutes or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from oven and water bath, and chill in the refrigerator for at least 4 hours or overnight.
In a saucepan over medium heat, combine corn syrup, brown sugar, and butter. Stir until the sugar dissolves and the mixture begins to simmer.
Add heavy cream, pecans, vanilla extract, and salt. Cook for another 2–3 minutes, then allow to cool slightly.
Pour the pecan topping over the chilled cheesecake and spread evenly.
Servings and timing
This recipe yields 12–14 slices.
Preparation time: 25 minutes
Baking time: 60–70 minutes
Cooling and chilling time: 5–6 hours
Total time: about 6.5–7 hours
Variations
Use a vanilla wafer or shortbread crust for a different twist.
Add a splash of bourbon to the pecan topping for extra depth.
Top with whipped cream or a drizzle of caramel sauce.
Use maple syrup instead of corn syrup for a richer flavor.
storage/reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Thaw overnight in the fridge before serving. Do not microwave.
FAQs
Can I make this cheesecake ahead of time?
Yes, it’s actually better when made a day in advance to allow the flavors to develop.
Why use a water bath for cheesecake?
It helps prevent cracks by maintaining even baking temperatures and moisture.
Can I skip the pecan topping?
Yes, but the topping adds the signature pecan pie flavor. You can also serve it on the side.
Can I use store-bought crust?
Absolutely, just make sure it fits your springform pan properly.
How do I know when the cheesecake is done?
The center should be slightly jiggly, and the edges set. It will firm up as it cools.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor.
Can I substitute walnuts for pecans?
Yes, though it will change the flavor profile slightly.
Do I need a springform pan?
Yes, for easy removal and a clean presentation.
Is this cheesecake overly sweet?
The richness is balanced by the creamy filling and the nutty topping—not too sweet.
Can I use a mixer for the cheesecake batter?
Yes, but mix on low speed and avoid overmixing to prevent cracks.
Conclusion
The Best Pecan Pie Cheesecake is a showstopping dessert that brings together the best of two worlds—creamy cheesecake and sweet, nutty pecan pie. Ideal for holidays, gatherings, or just when you want to treat yourself, it’s a dessert worth every bite.
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The Best Pecan Pie Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and indulgent dessert combining the creamy texture of cheesecake with the sweet, nutty flavor of pecan pie. Perfect for holidays or special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 cup chopped pecans
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup pecan halves (for topping)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- In a saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, and butter. Stir until sugar is dissolved and mixture thickens slightly. Pour over cooled crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and flour until just combined.
- Pour cheesecake batter over the pecan pie layer. Tap pan to remove air bubbles.
- Bake for 60-70 minutes or until center is almost set. Turn off oven, crack door, and let cheesecake cool for 1 hour inside.
- Chill in refrigerator for at least 4 hours or overnight.
- Top with pecan halves before serving, and optionally drizzle with caramel sauce.
Notes
- Make sure cream cheese is at room temperature for a smooth filling.
- To prevent cracks, avoid overmixing and use a water bath if desired.
- Cheesecake is best when chilled overnight.