I crafted this indulgent dessert by combining the nutty richness of pecan pie with a creamy cheesecake layer, all resting on a buttery graham cracker crust and topped with a glossy caramelized pecan topping.

Why You’ll Love This Recipe

I absolutely adore this recipe because it merges two classic desserts into one unforgettable bite. The creamy cheesecake layer contrasts beautifully with the crunchy pecan topping, and the crust adds that perfect buttery base. It’s elegant enough for holiday celebrations and comforting enough for a cozy at-home treat.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

2 cups graham cracker crumbs
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 Layer

16 oz cream cheese, softened
1 cup granulated sugar
¼ teaspoon salt
1½ tablespoon 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 roughly chopped pecans

directions

I preheat the oven to 325°F.
I mix the crust ingredients and press them into a 9-inch springform pan, then freeze the crust briefly while I prepare the filling.
To make the pecan pie filling, I melt the butter, stir in the sugar and corn syrup, then whisk in the eggs and vanilla. I cook this mixture until slightly thickened and stir in the chopped pecans. I let it cool a bit, then spread it evenly over the crust.
For the cheesecake layer, I beat the cream cheese and sugar until smooth and fluffy. I mix in the salt and flour, then add vanilla and the eggs one at a time, mixing just until incorporated. Finally, I gently fold in the sour cream.
I pour the cheesecake mixture over the pecan filling, wrap the pan in foil, and place it in a water bath. I bake it for about 1 hour or until the center is slightly jiggly.
After baking, I let the cheesecake cool in the oven with the door closed for 30 minutes, then another 30 minutes with the door slightly ajar. I refrigerate it overnight to set completely.
To make the topping, I melt the butter and brown sugar together, simmer for a couple of minutes, then stir in the vanilla, heavy cream, and chopped pecans. I spoon this over the cheesecake just before serving.

Servings and timing

Servings: 10 slices
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Chill time: Overnight
Total time: Approximately 26 hours

Variations

I sometimes swap the pecans for walnuts or a nut mix.
I love using almond extract instead of vanilla for a unique twist.
A chocolate cookie crust or Oreo crust also makes a great base.
A pinch of cinnamon in the cheesecake layer adds warmth.
I’ve added a splash of bourbon to the topping for a grown-up version—it’s fantastic.

storage/reheating

I store leftovers covered in the refrigerator for up to 5 days.
For longer storage, I wrap the cheesecake tightly and freeze it for up to 1 month.
Before serving, I let frozen slices thaw overnight in the fridge.
I enjoy this cheesecake chilled, but if I prefer a softer texture, I let slices sit at room temperature for 20–30 minutes before serving.

FAQs

How do I prevent the cheesecake from cracking?

I avoid cracks by not over-mixing the batter, using a water bath during baking, and cooling the cheesecake gradually inside the oven.

Can I use a store-bought pie crust instead?

Yes, I’ve made this using a 9-inch store-bought pie crust when short on time. It works well and still tastes amazing.

Why did my topping turn out too hard?

If the sugar mixture is cooked too long or the cream is too cold, it can cause the topping to harden. I make sure the cream is at room temperature and don’t overcook the sugar.

Do I really need a water bath?

I find the water bath helps create a smooth texture and reduces the chance of cracks. It’s a little extra effort, but totally worth it.

How do I get clean slices when serving?

I use a sharp knife dipped in hot water, wiping it clean between each slice. This gives me neat, professional-looking pieces every time.

Conclusion

I love how this Pecan Pie Cheesecake is both comforting and showstopping. The creamy layer nurtures, the pecan topping excites, and the crust anchors the whole experience. Whether for special occasions or weekend indulgence, it always delivers that satisfying “wow” with every bite.

Pecan Pie Cheesecake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 26 hours
Yield: 10 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Pecan Pie Cheesecake combines the creamy richness of cheesecake with the nutty, caramel-like flavor of pecan pie, all on a buttery graham cracker crust and topped with a glossy pecan topping.

Instructions

Preheat the oven to 325°F (163°C).
Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan and freeze while preparing the filling.
To make the pecan pie filling, melt butter, stir in sugar and corn syrup, then whisk in eggs and vanilla. Cook until slightly thickened, stir in chopped pecans, cool slightly, and spread over the crust.
For the cheesecake layer, beat cream cheese and sugar until smooth. Mix in salt and flour, then add vanilla and eggs one at a time. Fold in sour cream.
Pour cheesecake mixture over the pecan filling. Wrap pan in foil, place in a water bath, and bake for 1 hour or until the center is slightly jiggly.
Cool in the oven with the door closed for 30 minutes, then with the door ajar for another 30 minutes. Refrigerate overnight.
To make the topping, melt butter and brown sugar, simmer, then stir in vanilla, heavy cream, and pecans. Spoon over cheesecake before serving.

Notes

You can substitute walnuts or a nut mix for pecans.
Try almond extract instead of vanilla for a twist.
Use a chocolate or Oreo crust as an alternative.
Add cinnamon to the cheesecake layer for warmth.
Add a splash of bourbon to the topping for an adult version.

Nutrition

Serving Size: 1 slice
Calories: 670
Sugar: 46g
Sodium: 380mg
Fat: 46g
Saturated Fat: 20g
Unsaturated Fat: 23g
Trans Fat: 1g
Carbohydrates: 59g
Fiber: 2g
Protein: 7g
Cholesterol: 145mg

Pecan Pie Cheesecake

Why You’ll Love This Recipe