Get ready for a show-stopping dessert that’s pure celebration in every bite: Pecan Pie Cheesecake. This glorious twist on two beloved classics brings together the creamy luxury of cheesecake and the rich, nutty sweetness of pecan pie. With its buttery graham cracker crust, ultra-smooth filling, and glossy crown of caramelized pecans, this dessert turns any gathering into something memorable. Whether you’re baking for Thanksgiving, a special occasion, or simply craving something decadent, this Pecan Pie Cheesecake promises to delight everyone at the table.

Pecan Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pecan Pie Cheesecake lies in its straightforward ingredients, each one playing an essential role in the flavor symphony. From the crumbly crust to the luscious topping, here’s what you’ll need and why you shouldn’t skip a thing.

Graham cracker crumbs: Give the crust that nostalgic, slightly sweet foundation that perfectly supports the creamy filling.
Packed brown sugar: Adds rich, molasses-like undertones to both the crust and pecan topping.
Unsalted butter: Binds the crust together and creates a luscious, silky base and topping.
Cream cheese: The star of the filling, making the cheesecake supremely creamy and tangy.
Granulated sugar: Sweetens the filling just right for that classic cheesecake profile.
Large eggs: Bind everything together and add structure to the filling, ensuring a smooth slice every time.
Vanilla extract: Infuses both the filling and the topping with aromatic warmth and complexity.
Sour cream: Provides a gentle tang and undeniable creaminess to the cheesecake filling.
Heavy cream: Makes the pecan topping indulgently smooth and helps capture that gooey, pie-like texture.
Chopped pecans: The crowning glory, offering crunch and deep, nutty flavor—don’t chop too finely for the best texture.

How to Make Pecan Pie Cheesecake

Step 1: Prepare the Pan and Heat the Oven

Preheat your oven to 325°F (163°C). Grab your trusty 9-inch springform pan, wrap the outside with foil to prevent any leaks, and lightly grease the inside. This makes sure your Pecan Pie Cheesecake releases beautifully once it’s done.

Step 2: Mix and Bake the Crust

In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of your prepared pan. Pop the crust into the oven for 10 minutes to set—it will come out slightly golden and fragrant. Set it aside to cool while you prep the luscious cheesecake layer.

Step 3: Beat Up That Cheesecake Filling

Using a large bowl and either a stand mixer or hand mixer, beat the softened cream cheese and granulated sugar together until completely smooth—no lumps here, please! Beat in the eggs one at a time for a perfectly creamy texture, scrapping down the bowl as needed. Add the vanilla extract and sour cream, mixing on low until just combined. The result should be silky and thick.

Step 4: Assemble and Bake Your Cheesecake

Pour the filling gently over the slightly cooled crust and smooth out the top. Set the springform pan into a large roasting pan and carefully fill it with hot water so it comes halfway up the sides—this water bath helps prevent cracks and gives you a melt-in-your-mouth Pecan Pie Cheesecake. Bake for 55–65 minutes, until the center is just set but still a little wobbly. After baking, turn off the oven, crack open the door, and let your cheesecake rest for 1 hour. Then transfer to the fridge for at least 4 hours, preferably overnight, until cold and firm.

Step 5: Make the Pecan Topping

When you’re ready to serve, melt the unsalted butter in a saucepan over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture simmers—about 2–3 minutes. Take the pan off the heat, stir in the vanilla and those generous chopped pecans, and let it cool just a bit. You want it thick but still spoonable.

Step 6: Top and Serve

Once the cheesecake is fully chilled and set, unclip the springform ring and transfer to a platter. Spoon the still-slightly-warm pecan topping all over the cheesecake. Let it cascade down the sides in gorgeous caramel swirls, then slice, serve, and accept all the compliments!

How to Serve Pecan Pie Cheesecake

Garnishes

For the perfect finishing touch, a little flourish goes a long way. Try sprinkling a few extra toasted pecans on top or dust lightly with a whisper of powdered sugar. A drizzle of caramel sauce makes your Pecan Pie Cheesecake even more enticing, and a dollop of softly whipped cream adds a cloud-like contrast to the rich filling.

Side Dishes

This dessert loves to be the star, but it also plays nice with a side of fresh berries, a scoop of vanilla ice cream, or even a simple fruit compote. If you’re serving after a big holiday meal, consider a small cup of strong coffee or a glass of cold milk—both let the buttery, nutty richness really shine.

Creative Ways to Present

For parties or potlucks, Pecan Pie Cheesecake can also be cut into elegant squares for a plated dessert, or even made as mini cheesecakes in muffin tins for cute, bite-sized treats. Garnish each portion with a single toasted pecan and a drizzle of sauce for a showstopper look that’s as fun as it is delicious.

Make Ahead and Storage

Storing Leftovers

Any leftover Pecan Pie Cheesecake will keep beautifully when stored covered in the refrigerator, staying cool and creamy for up to 5 days. Be sure to keep the topping separate unless you plan to eat it all at once—this keeps the nuts crunchy and the caramel fresh.

Freezing

If you’d like to freeze your cheesecake for later, wrap slices or the whole cake (minus the pecan topping) tightly in plastic wrap and then foil. Store for up to two months. Simply thaw overnight in the refrigerator, then add the pecan pie topping just before serving for the best texture and appearance.

Reheating

You don’t need to reheat Pecan Pie Cheesecake—this dessert is best enjoyed chilled! If you find your topping is too firm straight from the fridge, let it sit at room temperature for about 15 minutes to restore its glossy softness.

FAQs

Can I make Pecan Pie Cheesecake ahead of time?

Absolutely! In fact, Pecan Pie Cheesecake benefits from being made in advance. Prepare it a day or two before your event to give it ample time to chill and set—just save the topping to add right before serving.

What’s the best way to prevent cracks in my cheesecake?

A gentle water bath and slow, gradual cooling are the ultimate tricks for a crack-free cheesecake. Ensuring your ingredients are all at room temperature before mixing also helps keep the filling smooth.

Can I use a different type Dessert

Yes! While the graham cracker crust is classic for this recipe, you can swap in crushed vanilla wafers, gingersnaps, or even chocolate cookies for a fun twist that pairs well with the pecan topping.

Is it possible to make this gluten-free?

Definitely—just use gluten-free graham crackers (or your preferred gluten-free cookie base) for the crust, and double-check that all other ingredients are certified gluten-free.

Can I use store-bought caramel topping instead of making the pecan topping?

While nothing beats a homemade pecan pie topping, you can use store-bought caramel sauce in a pinch! Just stir in your chopped pecans right before spooning it over the cheesecake for a quick shortcut.

Final Thoughts

If you’re ready to wow your family or friends, few desserts are as rewarding or impressive as Pecan Pie Cheesecake. Each layer offers something special, from the crunchy graham crust to the silken filling and those irresistible caramel pecans. Give this recipe a try, and prepare for rave reviews—you may never want to choose between cheesecake and pie again!

Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 13 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and decadent fusion of Pecan Pie and Cheesecake with this delightful dessert. A buttery graham cracker crust, smooth cream cheese filling, and a luscious pecan topping come together to create a show-stopping treat for any occasion.

Ingredients

Scale

Crust:

1 ½ cups graham cracker crumbs
¼ cup packed brown sugar
½ cup unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Pecan Topping:

½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract
1 ½ cups chopped pecans

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Instructions

Preheat oven: Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with foil and greasing the inside.
Make the crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press into the pan and bake for 10 minutes. Set aside to cool.
Prepare filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Pour over crust and bake in a water bath for 55–65 minutes.
Chill: Let the cheesecake cool in the oven, then chill for at least 4 hours.
Make topping: Melt butter, sugar, and cream. Stir in vanilla and pecans. Spoon over chilled cheesecake.