Creamy Pecan Pie Cheesecake with Sea Salt

This rich Pecan Pie Cheesecake brings together a buttery graham cracker crust, a silky vanilla cheesecake with a touch of cinnamon and nutmeg, and a sweet toasted pecan topping…

Prep: 30 mins
Cook: 1 hr
Cooling Time (in oven): 45 mins
Total: 2 hrs 15 mins
Makes: 16

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This rich Pecan Pie Cheesecake layers a buttery graham cracker crust under a creamy vanilla cheesecake filling warmed with cinnamon and nutmeg. It's finished with a sweet, toasted pecan pie topping and a sprinkle of sea salt flakes for a great mix of flavors and textures. This indulgent dessert gives you the best of two favorites, and it's a fine choice for the holidays or any celebration!

Sliced pecan pie cheesecake sprinkled with sea salt flakes on a marble cake stand next to a small bowl of pecans on white background.

Toasted, candied, or chopped, pecans add a distinct warmth and depth to any dessert, and they are one of my favorite ingredients. I have used them in several classic recipes, like my Chocolate Pecan Pie, Salted Pecan Pie Brownies, Homemade Sticky Buns, and now this Pecan Pie Cheesecake!

This is an easy-to-make 9-inch cheesecake that blends two desserts into one tasty treat. It's wonderfully smooth and creamy, topped with a rich pecan pie layer and flaky sea salt. Hope you enjoy it as much as I do!

What You'll Need

The ingredients in the image below go into this homemade pecan pie cheesecake. The bulleted items are key ingredients that need a bit more explanation, and substitutions are noted below them.

Ingredients in various size bowls and plates labeled as graham crackers, light brown sugar, vanilla extract, light corn syrup, eggs, pecans, nutmeg, cinnamon, sea salt flakes, unsalted butter, sour cream, heavy cream, granulated sugar, and cream cheese on a white marbled background.

Cream Cheese. Full-fat cream cheese in blocks works best. My favorite is the Philadelphia brand of cream cheese, but use whatever brand you have on hand.
Pecans. Halved or chopped both work. I prefer chopped with a few larger chunks mixed in. Toasting them before they go into the topping is a must, and instructions are below. Since pecans can be pricey, I used Giant's generic brand, but choose whichever you like.
Sour Cream. Use full-fat sour cream. If you don't have it, whole-milk ricotta cheese or Greek yogurt can stand in at a 1:1 ratio.
Vanilla Bean Paste. I used Nielsen-Massey Pure Vanilla Bean Paste here. It tastes like vanilla extract but has a different texture, and I love the flecks of vanilla bean, which I wanted to see in the batter. Regular vanilla extract can be swapped in 1:1.

Measurements and step-by-step directions are in the recipe card below.

Steps for Making It

Here's a short overview of how to make this salted pecan pie cheesecake. For the complete printable recipe in US customary or metric measurements, see the recipe card below.

Quick Tip: After greasing your 9-inch springform pan with flour-based baking spray, wrap 5-6 layers of heavy-duty aluminum foil around the bottom. You can also line the bottom and sides of the pan with parchment paper.

Graham Cracker Base

Pulverizing graham crackers into fine crumbs in a small food processor for cheesecake crust on a white background.

Step 1. Grind the graham crackers. Pulse them into fine crumbs (Images 1 and 2). If your food processor can't hold all 18 sheets at once, work in batches.

Adding melted butter and granulated sugar to graham cracker crumbs in a food processor on a white background.

Step 2. Mix in the melted butter and granulated sugar. Pulse until the crust mixture comes together (Images 3 and 4). It should feel like wet sand.

Forming the graham cracker crust in a foil lined springform pan on a white background.

Step 3. Press the crust into the springform pan. Focus on pressing it firmly across the bottom of the springform pan (Image 5). I used the bottom of a measuring cup. If you'd like some of it pushed up the sides, that works well too. Bake for 8-10 minutes at 325ºF (Image 6). Let the crust cool slightly while you make the batter.

Quick Tip: Once the crust has cooled slightly, wrap the outside with an oven bag or slow cooker bag. I used the Reynolds Kitchen Oven Bag. It fits my Fat Daddio 9-inch springform pan well, though you'll need to fold the sides down. This adds an extra barrier in case water gets through the foil.

Cheesecake Batter

Whipping cream cheese in a glass mixing bowl, then adding in the sugars, sour cream, spices, and vanilla.

Step 1. Whip the cream cheese. Let it come to room temperature, then beat it on medium-high speed until soft and fluffy, similar to buttercream frosting (Image 1). Keeping the same speed, add the sour cream, sugars, ground cinnamon, ground nutmeg, and vanilla bean paste (Image 2), and beat until well blended.

Adding eggs to cheesecake batter in a glass mixing bowl, mixing until each one is fully combined.

Step 2. Add the eggs. Add them one at a time on your mixer's lowest speed, just until each one is blended (Images 3 and 4). Avoid overmixing.

Transferring cheesecake batter to a prepared springform pan then transferring it to a large roasting pan.

Step 3. Pour the batter into the springform pan (Image 5). Set the springform pan inside the roasting pan (Image 6), then pour in boiling or very hot water until it reaches about halfway up, roughly 1 1/2 inches. For an easier method, place the cheesecake in the roasting pan, put it in the oven, and then add the boiling water.

Cooled down cheesecake on a wire cooling rack, then covered loosely with paper towel and aluminum foil.

Step 4. Bake the cheesecake. Bake for 55-60 minutes at 325ºF. When baking is done, leave the cheesecake in the oven to cool for 45 minutes with the door shut. Then take it out and let it cool fully (Image 7). Loosely cover the top with a paper towel and a sheet of aluminum foil (Image 8), then chill in the fridge for at least 4 hours, or better yet, overnight. Once chilled, release the springform sides and move the cheesecake to a cake plate.

Toasted Pecan Pie Topping

Toasting chopped pecans on a parchment paper lined baking sheet on a white background.

Step 1. Toast the pecans. Spread them out on a baking sheet (Image 1). Bake for 8-10 minutes at 300ºF (Image 2).

Melting butter in a saucepan, adding in other ingredients, stirring it all together.

Step 2. Melt the butter first. Melt the unsalted butter in a medium saucepan (Images 3 and 4). Stir in the sugars, heavy cream, and vanilla bean paste (or extract) until smooth (Images 5 and 6).

Bringing the pecan pie mixture to a boil, in a saucepan, then letting it simmer.

Step 3. Stir in the pecans. Add the pecans, bring the mixture to a boil, then let it simmer for 2-3 minutes (Images 7 and 8). Take it off the heat and let it cool in a mixing bowl. It thickens as it cools.

Adding pecan pie topping to a cooled cheesecake on a white marbled cake stand on a white background.

Step 4. Spoon the topping onto the cheesecake. Add it once it has cooled (Images 7 and 8), or store it in an airtight container until you need it (reheat for 30-45 seconds in the microwave).

Slices of pecan pie cheesecake topped with sea salt flakes on a white marble cake stand next to a small bowl of pecans on a white background.

Common Questions

Do I need to bake my cheesecake in a water bath?

Yes, unless the recipe says otherwise. A water bath helps keep your cheesecake from drying out, sinking, or cracking. It creates a gentle steam environment, and all that moisture keeps the cheesecake soft and moist.

Can I make the pecan pie topping in advance?

Yes. You can make it a day or two ahead. Store it in the fridge in a tightly sealed container. Before adding the topping, warm it in the microwave for 30-45 seconds.

How long does cheesecake last in the refrigerator?

Covered tightly in plastic wrap, with an optional extra layer of aluminum foil, leftover cheesecake keeps for about 2-3 days.

Can you freeze cheesecake?

Yes. You can freeze a whole cheesecake or individual slices. Chill it in the fridge for the time listed in this recipe. You can leave it in the springform pan, or move it to a freezer-safe plate.

For slices, follow the same steps. Wrap the cheesecake tightly in two layers of plastic wrap, then cover it with heavy aluminum foil. It's best to freeze it soon after chilling rather than letting it sit in the fridge for several days. Stored properly, it keeps for up to a month in the freezer. Thaw overnight in the fridge before serving the next day.

More Cheesecake Favorites

Craving more cheesecake? Check out these delicious cheesecake recipes!

If you made this Pecan Pie Cheesecake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below. Thanks for stopping by!

Creamy Pecan Pie Cheesecake with Sea Salt

This indulgent Pecan Pie Cheesecake brings together a buttery graham cracker crust, a rich vanilla cheesecake filling with cinnamon and nutmeg, and a sweet toasted pecan pie topping with sea salt flakes. The mix of flavors and textures is spot on, and it's a fantastic holiday dessert or a treat for any occasion!

Prep: 30 mins
Cook: 1 hr
Cooling Time (in oven): 45 mins
Total: 2 hrs 15 mins
Makes: 16

Ingredients

Graham Cracker Crust

2 ½ cups Graham Cracker Crumbs, about 18 full sheets
1/4 cup Granulated Sugar
6 tbsp Unsalted Butter, melted

Cheesecake

24 oz Full Fat Cream Cheese, softened to room temperature
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar, lightly packed
3/4 cup Full-Fat Sour Cream, room temperature
2 tsp Vanilla Bean Paste, or vanilla extract
1/4 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
3 Large Eggs, room temperature

Pecan Pie Topping

2 cups Pecans, chopped
1/2 cup Unsalted Butter
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar, lightly packed
2 tbsp Light Corn Syrup
1/2 cup Heavy Cream
2 tsp Vanilla Extract
Sea Salt Flakes, sprinkled over the top of pecan pie topping as garnish

Method

Set an oven rack to the center position and preheat the oven to 325ºF.
Lightly grease a 9 inch springform pan with flour-based baking spray or melted butter. Wrap the bottom and sides with 5-6 overlapping layers of heavy aluminum foil, then set it aside. You can also use an oven bag (or slow cooker liner) as an extra barrier against the water bath, but add it after the graham cracker crust has baked and cooled slightly.
In a food processor, grind the graham crackers into fine crumbs. Add the granulated sugar and melted unsalted butter, then pulse until the mixture comes together (it should feel like wet sand).
Press the crumb mixture into the bottom of the prepared springform pan, then bake for 8-10 minutes at 325ºF. Remove it from the oven and set it on a cooling rack to cool slightly. You can leave the oven on, or turn it off and reheat to 325ºF when you're ready to bake the cheesecake.
Once slightly cool, wrap the oven bag around the bottom of the springform pan (optional, but it really helps). Fold it down so it sits just above the height of the pan.
With a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until lighter and fluffier. Add the sour cream, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and vanilla extract or paste, and mix until well combined.
Switch the mixer to low and add the eggs one at a time, mixing just until each one is combined. Avoid overbeating the batter, since that can cause cracks. Scrape down the sides of the bowl as needed.
Pour the cheesecake batter over the slightly cooled graham cracker crust.
Set the springform pan in a roasting pan (keep the foil and oven bag in place), then carefully pour in boiling water until it reaches nearly halfway up the sides of the springform pan. Slide the roasting pan into the oven with care. You can also put the cheesecake and roasting pan in the oven first, then add the boiling water.
Bake for about 55-60 minutes at 325ºF, or until the center still has a slight jiggle. For reference, mine is perfect at 55 minutes.
When it's done, turn off the oven but keep the door closed. Let the cheesecake cool in the water bath for 45 minutes. Don't open the oven door during this time.
After you take the roasting pan out, carefully remove the oven bag and foil from around the springform pan. If you didn't use an oven bag, you may find that water has collected inside the foil.
Move the cheesecake to a cooling rack and let it reach room temperature.
Once fully cool, loosely cover the top with a paper towel and aluminum foil, then refrigerate for at least 4 hours or overnight (my preference).
Preheat the oven to 325ºF. Spread the pecans on a sheet pan lined with parchment or a silicone mat, then bake for 8 minutes.
Take them out of the oven and set them aside while you make the rest of the topping.
In a medium saucepan over medium heat, melt the unsalted butter. Add the granulated sugar, brown sugar, heavy cream, light corn syrup, and vanilla extract, stirring until everything comes together.
Stir in the chopped toasted pecans and bring the mixture to a boil. Lower the heat and simmer for 2-3 minutes. Take it off the heat, pour it into a bowl, and let it cool.
When you're ready to serve, take the cheesecake out of the fridge and release the springform sides. Spoon the salted pecan topping over the top, then sprinkle with sea salt flakes. Store any leftovers in the fridge, tightly covered with plastic wrap and an optional layer of foil, for 2-3 days.

Baker’s notes

Use a springform pan. Cheesecakes bake best in one because the sides come off easily once they've chilled. Don't skip the water bath. It does a great job of keeping the cheesecake from drying out, sinking, or cracking, and it creates a steamy, sauna-like environment in your oven that keeps the cheesecake moist. Add aluminum foil and an oven bag or slow cooker liner. Don't forget to wrap the sides of the springform pan in 5-6 layers of aluminum foil. Wrap an oven bag or extra-large slow cooker liner around the springform pan for added protection from the water bath. Keep the oven door closed. I know it's tempting, but please avoid opening it while the cheesecake bakes, since that lets out the steam from the water bath. I also strongly suggest keeping the door shut while the cheesecake cools in the oven after baking.