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Pecan Pie Cheesecake Recipe

This Pecan Pie Cheesecake blends the rich, creamy flavor of cheesecake with the caramelized, nutty topping of pecan pie for a dessert that wows. Perfect for holidays or whenever you want a treat that’s both elegant and indulgent, it’s surprisingly easy to make and unforgettable to eat.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings 12 Slices

Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup 1 stick unsalted butter, melted

For the cheesecake filling:

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract

For the pecan pie topping:

  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup or corn syrup
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat the oven: to 325°F. Wrap the outside of a 9-inch springform pan with foil and lightly grease the inside.
  • Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter in a bowl until combined. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
  • Make the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Beat in the eggs one at a time. Stir in sour cream and vanilla extract until fully combined.
  • Bake the cheesecake: Pour the filling into the crust and smooth the top. Place the pan in a larger baking dish and fill with about 1 inch of hot water (water bath). Bake for 55–60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  • Chill: Remove the cheesecake, let cool at room temp, then refrigerate for at least 4–6 hours or overnight.
  • Make the pecan topping: In a saucepan over medium heat, combine brown sugar, maple syrup, heavy cream, and butter. Stir until the sugar dissolves and the mixture begins to bubble. Remove from heat and stir in vanilla, salt, and chopped pecans. Let cool slightly.
  • Top the cheesecake: Spoon the pecan topping over the chilled cheesecake. Let set in the fridge for 30 minutes before slicing.

Notes

  • Let the cream cheese fully soften before mixing to avoid lumps.
  • A water bath helps the cheesecake bake evenly and prevents cracking.
  • Chill the cheesecake overnight for the best flavor and texture.
  • Toast the pecans before using for extra depth of flavor.
  • If the topping thickens too much while cooling, warm it slightly before spreading.