Pecan Pie Cheesecake is the best of both worlds—rich, creamy cheesecake topped with a sweet, crunchy pecan pie layer. The smooth texture of the cheesecake pairs perfectly with the sticky, nutty topping, making this dessert a total crowd-pleaser. If you love pecans and creamy desserts, this one’s definitely for you.
I always look forward to making this pie whenever there’s a special occasion or holiday around the corner. There’s something so satisfying about cutting into a slice and seeing those layers—creamy cheesecake, caramel-like pecan pie filling, and a buttery crust all in one bite. I like to let it chill overnight because the flavors really come together that way.
My favorite way to serve this is with a little whipped cream on top and maybe a hot cup of coffee or tea on the side. It feels just right for sharing with friends or family after a meal when everyone is ready for something sweet and comforting. If you’re looking for a dessert that feels like a warm hug, this pecan pie cheesecake is it!
Key Ingredients & Substitutions
Graham Cracker Crust: This adds a buttery, slightly sweet base that holds everything together. If you don’t have graham crackers, you can use digestive biscuits, vanilla wafers, or even crushed pretzels for a salty twist.
Cream Cheese: Softened cream cheese makes the cheesecake rich and creamy. For a lighter option, try using part-skim cream cheese or add some Greek yogurt to the mix.
Pecans: Pecans bring crunch and a nutty flavor to the topping. If you have a nut allergy or can’t find pecans, walnuts or almonds work well too.
Corn Syrup in Topping: It helps create that classic sticky, gooey pecan pie texture. If you want to avoid corn syrup, you can use maple syrup or honey, though the texture might be a bit different.
How Do You Bake a Cheesecake Without Cracking?
Cracks often happen when the cheesecake cools too fast or if it’s overmixed. Follow these tips:
- Beat cream cheese until smooth but avoid overbeating once eggs are added to prevent too much air in the batter.
- Bake at a low temperature (325°F/163°C) to cook it gently and evenly.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
- Run a thin knife around the edges after baking to loosen it from the pan and prevent cracks as it cools.
Patience is key here. Letting the cheesecake cool slowly and chill overnight helps it set beautifully and avoids cracks on the surface.
Equipment You’ll Need
- 9-inch springform pan or 9×9 inch square baking pan – I like using a springform because it makes slicing easier and cleaner.
- Mixing bowls – useful for mixing the crust, filling, and topping ingredients separately.
- Electric mixer – makes beating the cream cheese and blending the filling smooth and quick.
- Small saucepan – needed to melt butter and whisk together the pecan topping ingredients.
- Spatula or spoon – for spreading the crust and gently pouring layers without disturbing them.
- Refrigerator – essential for chilling the cheesecake until set, so no extra equipment needed there!
Flavor Variations & Add-Ins
- Use walnuts or almonds instead of pecans for a different nutty flavor; they add a nice crunch too.
- Swirl in caramel sauce or chocolate chips into the cream cheese layer before baking for extra sweetness.
- Add a splash of bourbon or vanilla bean seeds to the cheesecake filling for richer, more complex flavor.
- Top with whipped cream and extra chopped pecans right before serving for a decorative touch and extra crunch.
Pecan Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ⅔ cup sour cream
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecans, roughly chopped or halved
Time Needed
You’ll need about 15 minutes to prepare the crust and filling, plus around 1 hour for baking. After baking, allow the cheesecake to cool to room temperature (about 1 hour), then chill it in the refrigerator for at least 4 hours or overnight. This chilling time helps the flavors meld and the cheesecake set perfectly.
Step-by-Step Instructions:
1. Make the Crust:
First, preheat your oven to 325°F (163°C). Mix together the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of your baking pan (a 9×9 inch square or springform pan works well). Bake the crust for 10 minutes to set, then remove and let it cool a bit while you get the filling ready.
2. Prepare the Cheesecake Filling:
Using a large bowl, beat the softened cream cheese until it’s smooth and creamy, about 3 minutes. Add in the sugar and vanilla extract, and keep mixing until well combined. Add eggs one at a time, mixing just until blended after each. Finally, mix in the sour cream until everything is smooth and creamy.
3. Assemble the Cheesecake Layer:
Pour the cheesecake batter evenly over the cooled crust, spreading it out gently so it covers the crust nicely.
4. Prepare the Pecan Pie Topping:
In another bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract. Once smooth, fold in the pecans so they’re well coated.
5. Add the Topping and Bake:
Carefully pour the pecan pie topping mixture over the cheesecake layer. Spread gently if needed, but don’t worry if it sinks in a little—it’ll set during baking. Place the whole pan into the oven and bake at 325°F (163°C) for 50-60 minutes. You want the center to be mostly set but still have a slight wobble; it will firm up as it cools.
6. Cool and Chill:
Take the cheesecake out of the oven and let it cool completely on a wire rack. Then refrigerate it for at least 4 hours or overnight before serving. Chilling helps the cheesecake firm up and the flavors to deepen.
7. Serve and Enjoy:
Slice the cheesecake into squares. For an extra special touch, dust the top with powdered sugar or add a spoonful of whipped cream. Enjoy your rich, creamy, and nutty pecan pie cheesecake!
Can I Use Frozen Pecans for the Topping?
Yes, you can use frozen pecans! Just be sure to thaw them completely and pat them dry before adding to the topping to avoid extra moisture that could affect the texture.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better when made a day in advance. Prepare and bake it as directed, then refrigerate overnight to allow the flavors to meld and the texture to set perfectly.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container or cover tightly with plastic wrap. Keep it refrigerated for up to 4 days for best freshness and texture.
Can I Substitute Corn Syrup in the Pecan Topping?
Yes, you can substitute corn syrup with honey or maple syrup, but the texture may be a bit different and slightly less gooey. Use the same amount as called for corn syrup.