Pecan Pie Cheesecake Recipe

Pecan pie cheesecake combines two of America’s most beloved desserts—classic Southern pecan pie and creamy vanilla cheesecake—into a truly spectacular treat.

This decadent dessert brings together a crisp, nutty crust, silky-smooth cheesecake, and a gooey caramel pecan topping, creating the ultimate showstopper for holidays, potlucks, or any special occasion.

With expert techniques, clear steps, and smart options for dietary needs, this recipe guarantees impressive results even for novice bakers. Make this pecan pie cheesecake once, and it’s sure to become a permanent favorite on your dessert rotation.

Ingredients Checklist

A perfect pecan pie cheesecake begins with quality ingredients. Here’s everything you need for the three essential layers: crust, cheesecake, and pecan pie topping.

For the Crust:

• 1 1/2 cups graham cracker crumbs or vanilla wafer crumbs

• 1 cup finely chopped pecans (toasted for maximum flavor)

• 1/3 cup packed dark brown sugar

• 1/2 teaspoon fine sea salt

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages full-fat cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 1 tablespoon all-purpose flour (helps prevent cracks)

For the Pecan Pie Topping:

• 3/4 cup packed dark brown sugar

• 1/2 cup light corn syrup or pure maple syrup

• 4 tablespoons unsalted butter

• 1/2 teaspoon cinnamon

• 1/4 teaspoon fine sea salt

• 2 large eggs, lightly beaten

• 1 1/2 cups pecan halves or chopped pecans

• 1 teaspoon vanilla extract

• 2 tablespoons heavy cream

Optional Garnishes:

• Brown sugar whipped cream

• Caramel sauce for drizzling

• Flaky sea salt

Ingredient Substitutions:

• Gluten-free: Use certified gluten-free graham crackers and 1 tablespoon cornstarch in place of flour.

• Dairy-free: Use vegan cream cheese and butter; swap sour cream for coconut yogurt.

• No nuts: Make a gingersnap or graham-only crust, and use seeds for the topping.

Step-by-Step Instructions

For the best cheesecake texture and perfect pecan pie flavor, follow these professional steps and pro tips.

Get Ready:

• Preheat oven to 325°F (163°C).

• Wrap the bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty foil to prevent leaks during the water bath.

• Grease pan sides lightly.

Make the Crust:

• In a bowl, mix graham crumbs, toasted pecans, brown sugar, and salt.

• Stir in melted butter until the mixture resembles wet sand.

• Press mixture firmly into the bottom and 1-inch up the sides of the prepared pan.

• Bake for 10 minutes. Cool on a rack while preparing the filling.

Prepare the Cheesecake Filling:

• In a large bowl or stand mixer, beat cream cheese until smooth and creamy, scraping bowl often.

• Add sugar and flour; mix until incorporated, but do not overbeat.

• Beat in eggs one at a time, mixing on low after each addition.

• Blend in sour cream and vanilla until just smooth.

• Pour filling over the cooled crust, smoothing the top with a spatula.

Bake in a Water Bath:

• Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it comes about 1 inch up the sides of the cheesecake pan.

• Bake for 55–70 minutes, or until edges are set but the center still has a slight wobble.

• Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

• Remove from oven and water bath, then cool to room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight.

Make the Pecan Pie Topping:

• In a saucepan over medium heat, combine brown sugar, corn syrup (or maple), butter, cinnamon, and salt. Stir until melted and bubbling.

• In a bowl, whisk eggs and heavy cream. Slowly drizzle about 1/4 cup of the hot sugar mixture into the eggs while whisking (to temper and avoid scrambling).

• Return egg mixture to the saucepan and cook for 2–3 minutes, stirring constantly, until thickened.

• Remove from heat; stir in vanilla and pecans.

• Cool topping until just warm, then spoon evenly over chilled cheesecake. Chill another hour to set.

Final Assembly:

• Release the cheesecake from the springform pan and transfer to a serving plate.

• Garnish with whipped cream, a drizzle of caramel, and extra pecans if desired.

Tips for Perfect Results

Get flawless results and bakery-quality presentation with these professional tips.

• Toast pecans for both the crust and topping: it deepens their flavor and prevents sogginess.

• Always use room-temperature cream cheese and eggs for a smooth, lump-free batter.

• Don’t skip the water bath: it creates gentle, even heat and prevents cracks.

• Let the cheesecake chill overnight: this develops flavor and ensures clean slices.

• For extra-stable slices, freeze the cheesecake (un-topped) for up to 1 month; thaw overnight in the fridge, add topping, and serve.

Serving Suggestions

Serve this pecan pie cheesecake in style to highlight its irresistible fusion of flavors.

• Top each slice with a swirl of brown sugar whipped cream or a scoop of vanilla ice cream.

• Drizzle with warm caramel sauce and sprinkle with flaky sea salt for a sophisticated finish.

• For fall gatherings, add a light dusting of cinnamon or nutmeg on top.

• Present on a cake stand surrounded by extra toasted pecans or fresh berries for a festive look.

• Pair with hot coffee, bourbon, or a creamy liqueur for a perfect dessert course.

Final Thoughts

This pecan pie cheesecake recipe offers the best of two iconic desserts, giving you a rich, creamy, and utterly satisfying treat for every occasion. With detailed instructions, pro tips, and plenty of options for variations, you’ll master a dessert that’s both impressive and approachable. Whether you’re baking for Thanksgiving, a family celebration, or just because, this recipe guarantees rave reviews and repeat requests. Enjoy every decadent bite!