Why You’ll Love This Recipe

This Pecan Pie Cheesecake combines the rich, creamy texture of a classic cheesecake with the gooey, nutty decadence of a pecan pie. With a buttery graham cracker crust, a silky cheesecake filling, and a luscious pecan topping, this dessert is perfect for holidays, special occasions, or whenever you crave a show-stopping sweet treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

graham cracker crumbsbrown sugarsalted butter

Cheesecake Filling

cream cheesebrown sugargranulated sugareggsvanilla extractsour creamall-purpose flour

Pecan Pie Topping

light corn syrupbrown sugarbuttervanilla extracteggschopped pecans

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press into the bottom of the pan to form an even crust. Bake for 10 minutes and set aside.

In a large mixing bowl, beat cream cheese until smooth. Add brown sugar and granulated sugar and mix well.

Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream, then mix in the flour until smooth.

Pour the cheesecake batter over the crust and smooth the top. Wrap the bottom of the springform pan in foil and place it in a large roasting pan. Fill the roasting pan with hot water to create a water bath.

Bake for 60-70 minutes or until the center is just set. Turn off the oven and let the cheesecake sit in the oven for 1 hour with the door slightly open.

Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the topping, combine corn syrup, brown sugar, butter, and vanilla in a saucepan over medium heat. Stir until melted and smooth. Beat in eggs and stir in chopped pecans.

Pour the pecan mixture over the chilled cheesecake. Bake at 350°F (175°C) for 15-20 minutes until set.

Cool the cheesecake to room temperature again, then chill before serving.

Servings and timing

This recipe yields 12-14 slices.Preparation time: 30 minutesBaking time: 75-90 minutesChilling time: 6-8 hoursTotal time: 7.5-9 hours

Variations

Use a cookie crust (like vanilla wafers or ginger snaps) instead of graham crackers.
Add a splash of bourbon to the pecan topping for depth.
Swirl a bit of caramel sauce into the cheesecake batter before baking.
Make mini versions in a muffin tin for individual servings.

storage/reheating

Store in the refrigerator, covered, for up to 5 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months.
Thaw overnight in the refrigerator before serving.
Do not microwave to reheat—allow it to come to room temperature for best texture.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s best made a day ahead to allow proper chilling.

Can I use store-bought crust?
You can, but homemade crust offers better texture and flavor.

What if I don’t have a springform pan?
Use a deep cake pan lined with parchment, though removal will be trickier.

Is it necessary to bake the topping?
Yes, baking sets the eggs and firms up the pecan layer.

Can I use maple syrup instead of corn syrup?
Yes, but the texture may be slightly softer and more flavorful.

Can I skip the water bath?
It’s recommended to prevent cracks, but not strictly necessary.

How do I prevent the cheesecake from cracking?
Avoid overmixing, use a water bath, and let it cool gradually.

Can I add chocolate chips?
Yes, fold them into the batter for a chocolatey twist.

How do I know it’s fully baked?
The edges will be set and the center will jiggle slightly like Jell-O.

What nuts can I use instead of pecans?
Walnuts or almonds can be used for a different twist.

Conclusion

Pecan Pie Cheesecake is the ultimate fusion dessert—bringing together the best of two iconic sweets. Whether you’re hosting Thanksgiving, celebrating a birthday, or simply indulging in a rich dessert, this recipe promises a creamy, crunchy, and utterly irresistible experience in every bite.