Extra-creamy cheesecake topped with pecan pie filling and set on a cinnamon-pecan graham cracker crust. This pecan pie cheesecake is an indulgent twist on two classics.
This pecan pie cheesecake brings together the best of New York-style cheesecake and pecan pie: a crisp graham cracker crust with pecans and cinnamon, a tangy, velvety cheesecake filling, and a rich brown-sugar pecan topping that tastes like butterscotch. It requires a bit more care than a plain cheesecake, but the result is absolutely worth it — especially for holiday gatherings like Thanksgiving when you want a show-stopping dessert alternative to pumpkin.
Ingredients & Process for Pecan Pie Cheesecake
There are three components: the crust, the cheesecake filling, and the pecan pie topping. Each ingredient contributes to texture and flavor, so I don’t recommend substitutions unless noted. The full recipe and quantities are listed below in the recipe card.
Pecan Graham Cracker Crust
- Graham crumbs — buy pre-crushed crumbs or crush crackers in a food processor. Digestive biscuits work as an alternative.
- Pecans — pulsed into a fine meal to add nutty depth to the crust.
- Brown sugar — adds sweetness and caramel notes.
- Cinnamon — complements the toasted nuts and brown sugar.
- Melted butter — binds the crumbs into a pressable crust.
Mix the dry ingredients, stir in the melted butter until the mixture resembles damp sand, then press it into the bottom and up the sides of a springform pan. Because the crust is so flavorful, I press it up the sides for extra texture.
Cheesecake Filling
- Full-fat, brick-style cream cheese — essential for the right texture.
- White sugar and brown sugar — brown sugar enhances the pecan-pie flavor alongside classic sweetness.
- Cornstarch — helps the cheesecake set and reduces cracking (substitute: 2 tbsp all-purpose flour).
- Cinnamon — echoes the crust and topping.
- Vanilla extract — adds depth.
- Sour cream — softens and smooths the texture.
- Eggs — three eggs are enough to bind the filling without adding excess air that can cause cracks.
Beat the cream cheese until smooth, add the sugars, cornstarch and spices, then mix in sour cream and vanilla. With the mixer on low, beat in the eggs one at a time until just incorporated. Use room-temperature cream cheese, sour cream and eggs for best results.
Bake the cheesecake in a water bath for about an hour, then cool to room temperature and chill in the refrigerator for at least 6 hours (overnight is ideal) so the filling sets and flavors meld.
Pecan Pie Topping
- Unsalted butter
- Brown sugar — for a rich, butterscotch-like sauce
- Heavy cream (33% MF or higher) — provides a creamy consistency
- Vanilla extract — essential for caramel notes
- Corn syrup — helps thicken and stabilize the sauce
- Cinnamon — pairs with the pecans
- Pecan halves — use fresh pecans for the best flavor
Warm butter and brown sugar until the sugar dissolves, simmer briefly, then whisk in cream, vanilla, corn syrup, cinnamon and pecans. Simmer until the sauce thickens and the pecans begin to toast, then remove from heat. Pour the warm topping over slices just before serving for a gooey finish; if refrigerated, the topping will firm up and become less easy to slice, though still tasty.
Baking & Cooling the Cheesecake – Tips & Tricks
Baking in a water bath is strongly recommended. The added moisture and steady temperature help prevent the cheesecake from drying out and cracking. Place the wrapped springform pan in a roasting pan, pour in about 1/2–1 inch of hot water, and bake until the center has a gentle wobble.
After baking, cool the cheesecake to room temperature in the roasting pan, then remove the foil, cover, and chill for at least 6 hours. Chilling allows the cheesecake to set properly, intensifies the flavors, and improves the creamy texture.
Why You’ll Love This Pecan Pie Cheesecake
- Crisp, cinnamon-pecan graham crust
- Ultra-creamy, velvety cheesecake filling
- Rich brown-sugar pecan pie topping
- An elegant dessert for fall and holiday celebrations
If you’d like a pumpkin twist, try pairing the pecan pie topping with a pumpkin cheesecake filling for a pumpkin-pecan version. The recipe card below contains ingredient quantities, equipment, step-by-step instructions, and helpful notes for preparation, baking times, and storage.
Pecan Pie Cheesecake
Equipment
-
9-inch springform pan
-
Large roasting pan (big enough for the springform pan to fit inside)
Ingredients
Pecan Graham Crumb Crust
- 1 cup pecans
- 2 cups graham crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter
Cheesecake Filling
- 24 ounces cream cheese, full fat, brick-style
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Pecan Pie Topping
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
- 1/2 teaspoon cinnamon
- 2 cups pecan halves
Instructions
- Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil so the bottom and sides are sealed (wrap at least three times).
Pecan Graham Crumb Crust
- Pulse the pecans in a food processor until finely crushed.
- In a bowl, combine crushed pecans, graham crumbs, brown sugar, and cinnamon.
- Stir in melted butter until the mixture resembles damp sand, then press into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then remove from the oven (leave oven on).
Cheesecake Filling
- In a large bowl, beat cream cheese until soft and smooth.
- Mix in white sugar, brown sugar, cinnamon and cornstarch. Scrape down the bowl.
- Beat in sour cream and vanilla.
- With the mixer on low, add eggs one at a time, mixing just until combined. Do not overbeat.
- Pour the filling over the crust and smooth the top.
Baking and Cooling
- Place the springform pan in the center of a large roasting pan and pour 1/2–1 inch of hot water into the roasting pan to form a water bath.
- Bake for 50–60 minutes, until the cheesecake has a slight wobble in the center.
- Remove from oven and cool in the roasting pan to room temperature.
- Remove the springform from the roasting pan, unwrap the foil, cover, and chill in the refrigerator at least 6 hours or overnight.
Pecan Pie Topping
- Just before serving, make the topping. In a medium saucepan over low–medium heat, melt butter and brown sugar, stirring until the sugar dissolves. Bring to a gentle simmer for 2–3 minutes.
- Stir in cream, vanilla, corn syrup, cinnamon and pecans.
- Allow the mixture to simmer and thicken for about 5 minutes while stirring frequently, then remove from heat.
Serving
- Remove the cheesecake from the fridge. Run a thin, sharp knife around the edge of the pan, then unclamp and remove the outer ring.
- Spoon warm pecan topping over individual slices just before serving to keep the topping gooey. If you top the whole cheesecake and refrigerate, the topping will harden and be more difficult to slice.
- Slice with a thin, sharp knife and transfer slices with a pie lifter.
Notes
Bring cream cheese, sour cream and eggs to room temperature before starting for easier mixing and a smoother batter.
A 10-inch springform pan may be used; reduce bake time by 5–10 minutes. Do not use a 6- or 8-inch pan for this recipe.
Store leftovers covered in the refrigerator.
Make-ahead: Bake the cheesecake 1 day ahead and refrigerate. Prepare the pecan topping up to one hour before serving for a glossy, gooey finish. If refrigerated, the topping will firm up.
Nutrition
Carbohydrates: 51 g,
Protein: 8 g,
Fat: 53 g.
Like this recipe? Rate and comment below!