This Pecan Pie Cheesecake is a delicious combo of everyone’s favorites - pecan pie and cheesecake. This easy recipe delivers all the crunchy sweetness and nutty flavors of pecans paired with the rich creaminess of a New York cheesecake. It’s absolutely divine!
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Delightful Cheesecakes
Who doesn’t love cheesecake? They’re cool, creamy, totally decadent, and always popular. They’re great for any occasion, whether it’s a special dinner party, holiday baking, or just a weekday treat to satisfy your cheesecake craving. And there is a flavor to please every palate, from chocolate to pumpkin, fresh berries to liquor-infused, and just about everything in between.
Whether you prefer a creamy New York-style cheesecake like this Marbled Cheesecake, a light and fluffy No Bake Pumpkin Cheesecake, a liquor-infused Kahlua Cheesecake, or an over-the-top Fudge Truffle Cheesecake, these delectable desserts satisfy any sweet tooth. And anyone can make a cheesecake at home that turns out every bit as delicious as those bought at a bakery.
Why You'll Love This Pecan Pie Cheesecake Recipe
It's a great way to get your favorite pecan pie and cheesecake all in one dessert!
The same melt-in-your-mouth, creamy, rich cheesecake filling as in my New York Cheesecake
You can take the pecan pie out of the pie! The sweet caramel pecan topping adds the perfect crunch to the creamy.
Ground pecans are added to the graham cracker crust for more flavor.
Ingredients
Graham cracker pecan crust:
- Graham cracker crumbs
- Pecans (pieces or halves)
- White granulated sugar
- Ground cinnamon
- Butter
Cheesecake filling:
- Cream cheese
- White granulated sugar
- Eggs
- Sour cream
- Vanilla extract
Caramel pecan pie cheesecake topping:
- Salted butter
- Light brown sugar
- Vanilla extract
- Heavy cream - make sure it is room temperature prior to adding to pecan mixture
- Pecan halves
- Ground cinnamon
How to Make Pecan Pie Cheesecake
The pecan crust:
- Place the graham cracker crumbs, pecan crumbs that have been finely ground with a food chopper or processor, sugar and cinnamon in a medium bowl.
- Pour in melted butter.
- Mix until all the ingredients are moistened.
- Press into the bottom and partially up the sides of a 9" springform pan that has been lined with parchment paper and sprayed with a nonstick spray. Chill in freezer while making the cheesecake filling.
To make cheesecake filling:
- Place softened cream cheese into the mixing bowl of an electric mixer.
- Beat until light and fluffy. Gradually beat in sugar.
- Add eggs one at a time, mixing well between each.
- Fold in sour cream.
- Add vanilla extract.
- Continue to mix until combined.
- Pour the cheesecake filling into the chilled crust.
- Bake the cheesecake in a preheated 375°F oven for 40 minutes. Turn off the oven and leave it in the oven for 1 hour more. DO NOT OPEN THE OVEN DURING THIS TIME.
At this point, you want to let the cheesecake cool completely on a wire rack then move it to the refrigerator and let it chill for at least 8 hours or overnight.
The pecan pie topping:
NOTE: Plan to make the pecan pie topping the day after you have baked the cheesecake to allow the cheesecake time to cool and set.
- Melt the butter in a medium saucepan over low heat. Whisk in brown sugar.
- Continue whisking until the mixture is combined and starts bubbling, about 2-3 minutes.
- Add the heavy cream and cinnamon and stir well.
- Drop in the pecans and stir until well-coated.
- Remove the mixture from the heat and add vanilla extract.
- Stir well then let cool 10 minutes before pouring over chilled cheesecake.
- Take the chilled cheesecake from the refrigerator and remove the springform pan. Pour the pecan pie topping over the top of the cheesecake spreading it to the edges.
You can serve this cheesecake while the topping is still warm or chill the finished dessert and serve cold. Either way, this is a decadent showstopper dessert that you will want to serve all through fall and into the holidays. Enjoy!
Recipe Tips
- Plan ahead. The cheesecake will take time and needs to be refrigerated overnight before adding the topping.
- Don't overmix cheesecake batter. You do not want to incorporate air into the batter because it will cause the cheesecake to puff up while baking and then collapse and crack while it is cooling.
- Leaving the cheesecake in the oven after turning the oven off helps prevent cracks.
- Completely chill the cheesecake in the fridge overnight before covering it with the topping.
- Ensure the heavy cream is at room temperature before preparing the pecan pie topping. Cold cream can cause the caramel topping to seize.
Recipe Variation - Mini Pecan Pie Cheesecake
Instead of a 9-inch springform pan, you can make mini pecan pie cheesecakes in 4-inch mini springform pans, mini cheesecake pans, or a muffin pan. If you use a muffin pan you will need to use cupcake liners.
The baking time will be reduced because the cheesecakes are smaller and will cook more quickly. Check after 20 minutes. Cheesecake is done when the edges are set and the middle is still a bit wobbly.
Best Way To Cut Cheesecake
Cutting a cheesecake cleanly can be a bit tricky due to its creamy texture, but here are some tips to help you achieve clean, beautiful slices:
- Chill the Cheesecake: The cheesecake should be thoroughly chilled before cutting. It's best to refrigerate it for at least 4 hours, but overnight is even better. A cold cheesecake is firmer and will hold its shape better when cut.
- Use a Long, Thin Knife: A long, thin knife will allow you to cut all the way through the cheesecake in one smooth motion. A serrated knife can also work, but might leave more crumbs.
- Heat and Clean the Knife: Run your knife under hot water and wipe it dry before making each cut. This will help the knife glide through the cheesecake more easily, resulting in cleaner slices. You may even want to keep a tall container of hot water nearby that you can dip your knife into between cuts.
- Smooth Motion: Don't saw back and forth. Instead, place the tip of the knife at the edge of the cheesecake opposite you, then push the knife down smoothly and evenly to the other edge.
- Use Dental Floss or Cheese Wire: If you're still having trouble, try using unflavored dental floss or cheese wire. Cross the ends over, pull them simultaneously, and you should have a nice, clean cut.
- Cut the Whole Cheesecake at Once: If you're planning to serve the entire cheesecake at once, it's often best to cut the whole thing at the same time. This can help keep the individual pieces from falling apart or getting damaged when you try to remove them from the pan.
How to Serve Pecan Pie Cheesecake
- Top it with a dollop of regular whipped cream or brown sugar whipped cream.
- Drizzle caramel sauce over the top.
- Sprinkle caramel or chocolate chips on top. (Do this while the pecan topping is still warm.)
How to Store and Freeze Cheesecake
To Store: Cover the cheesecake with plastic wrap and store it in the refrigerator. It will last up to 5 days.
To Freeze: Wrap the cheesecake tightly in a layer of plastic wrap then a layer of aluminum foil. Freeze the cheesecake for up to 2 months. Thaw it in the fridge overnight.
More Dessert Recipes
Make your gatherings and holidays extra special with these incredible homemade desserts:
- Chocolate Pound Cake
- Grasshopper Pie
- Lemon Blueberry Cheesecake
- Lemon Chiffon Cake
- Pineapple Upside Down Rum Cake
Find lots of easy dessert recipes right here on 2CM!
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Pecan Pie Cheesecake
Ingredients
Graham Cracker Pecan Crust
- 2 cups graham cracker crumbs
- ½ cup pecan crumbs
- 5 Tablespoons sugar
- ¼ teaspoon cinnamon
- ½ cup butter melted
Cheesecake
- 16 oz. cream cheese 2 8-oz pkgs
- 1 cup sugar
- 3 eggs
- 2 cups sour cream
- 1 teaspoon vanilla extract
Pecan Pie Topping
- 6 Tablespoons salted butter
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream, room temperature
- 2 cups pecan halves
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 375°F
- Line a 9” springform pan with parchment paper then spray with nonstick spray.
Graham Cracker Pecan Crust
- Prepare graham cracker crust by mixing the graham cracker and pecan crumbs with sugar and cinnamon.
- Stir in melted butter.
- Press into bottom and part way up sides of pan.
- Chill in the freezer while preparing cheesecake filling.
Cheesecake Filling
- Beat cream cheese until light & fluffy.
- Gradually beat in sugar then add eggs one at a time. Mix well.
- Fold in sour cream and vanilla extract.
- Pour mixture over the chilled graham cracker pecan crust and place in oven.
- Bake for 40 minutes then turn the oven off and leave in the oven for an additional hour.
- Remove from the oven and cool on a wire rack.
- Once cool, cover with plastic wrap and chill in the refrigerator for 8 hours to overnight.
Pecan Pie Topping (Make the day after baking the cheesecake)
- Melt the butter in a saucepan over low heat then stir in brown sugar. Whisk until the mixture is combined and starts bubbling, about 2-3 minutes.
- Add in cinnamon, heavy cream and stir well. Drop in pecans and stir until coated.
- Remove from heat and add vanilla extract.
- Le the pecan mixture cool for about 10 minutes.
- To finish: take the cheesecake from the refrigerator and remove the springform pan. Spoon the pecan pie topping over the top of the cheesecake, spreading to the edges.
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