Pecan Pie Cheesecake Recipe
Rich cheesecake meets gooey Southern pecan pie in this decadent dessert that’s guaranteed to steal the spotlight at Thanksgiving, Christmas, and family gatherings. With a buttery graham cracker crust, creamy vanilla cheesecake filling, and a thick caramel pecan pie topping, every bite is pure indulgence.
Why You'll Love This Recipe
Combines two holiday favorites
Rich caramel pecan topping
Creamy cheesecake center
Perfect make-ahead dessert
Ideal for Thanksgiving and Christmas
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Chill Time
6 hours
Total Time
7 hours 45 minutes
Servings
12 slices
Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons brown sugar
1 teaspoon cinnamon
For the Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 teaspoon vanilla extract
4 large eggs
2 tablespoons all-purpose flour
For the Pecan Pie Topping
1 cup packed brown sugar
½ cup heavy cream
¼ cup unsalted butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
2 cups pecan halves
¼ teaspoon salt
Optional Garnish
Whipped cream
Caramel drizzle
Chopped pecans
Instructions
Step 1: Make the Crust
Preheat oven to 325°F. Grease a 9-inch springform pan. Mix graham cracker crumbs, butter, brown sugar, and cinnamon. Press firmly into the bottom of the pan.
Bake for 8 minutes. Allow to cool.
Step 2: Make the Cheesecake Filling
Beat cream cheese until smooth. Add sugar and mix until creamy. Mix in sour cream and vanilla. Add eggs one at a time on low speed. Stir in flour until just combined.
Step 3: Bake the Cheesecake
Pour filling into cooled crust. Place springform pan inside a roasting pan. Fill roasting pan halfway with hot water. Bake for 65–75 minutes. Center should still have a slight jiggle.
Turn off oven and crack the door open. Allow cheesecake to cool in oven for 1 hour.
Step 4: Chill
Cool cheesecake completely. Refrigerate for at least 6 hours or overnight.
Step 5: Make the Pecan Pie Topping
In a saucepan, combine brown sugar, butter, heavy cream, corn syrup, and salt. Bring to a gentle simmer over medium heat. Cook for 4–5 minutes, stirring frequently. Remove from heat and stir in vanilla. Fold in pecan halves. Cool for 15–20 minutes until slightly thickened.
Step 6: Assemble
Spoon pecan pie topping evenly over chilled cheesecake. Spread gently to the edges. Refrigerate for 30 minutes to set.
Step 7: Garnish
Pipe whipped cream around the edges. Drizzle with caramel sauce. Sprinkle with chopped pecans if desired.
Tips for the Best Pecan Pie Cheesecake
Toast the pecans before using for deeper flavor.
Use full-fat cream cheese for the creamiest texture.
Let the topping cool slightly before adding it to the cheesecake.
Chill overnight for clean slices.
Warm your knife between cuts.
Storage
Refrigerator
Store covered for up to 5 days.
Freezer
Freeze without the pecan topping for up to 2 months.
What to Serve With Pecan Pie Cheesecake
Fresh coffee
Bourbon caramel sauce
Vanilla ice cream
Hot apple cider
Cinnamon whipped cream
Final Thoughts
This Pecan Pie Cheesecake delivers everything you love about traditional pecan pie and classic cheesecake in one unforgettable dessert. The creamy filling paired with the gooey pecan topping creates a bakery-worthy masterpiece that's guaranteed to impress.