If you love cheesecake and adore pecan pie, this dessert is your dream come true. Pecan pie cheesecake is the best of both worlds: a rich, velvety cheesecake base topped with a gooey, buttery pecan pie layer. It’s the show-stopping centerpiece your holiday table needs — and it’s easier to make than you might think!
Whether you’re celebrating Thanksgiving, Christmas, or just want to impress at your next dinner party, this indulgent dessert will leave everyone speechless.
Why You’ll Love This Pecan Pie Cheesecake
- Two Desserts in One: Combines the flavor of pecan pie with the texture of creamy cheesecake.
- Rich & Buttery: With a graham cracker crust and a caramelized topping, it’s decadence in every bite.
- Make-Ahead Friendly: Perfect for holiday prep — it’s even better the next day!
- Freezer-Friendly: Stores well, so you can bake ahead and defrost when ready to serve.
Ingredients for Pecan Pie Cheesecake
You’ll need three components: the crust, the cheesecake filling, and the pecan pie topping.
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted unsalted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- ⅓ cup sour cream
- 1½ tsp vanilla extract
- 1 tbsp flour (optional, for added structure)
Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar
- 2 large eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
- Pinch of salt
Tip: For extra flair, use whole pecans to decorate the top before baking the topping layer.
How to Make Pecan Pie Cheesecake
This dessert may look fancy, but it’s straightforward when broken down into steps.
Step-by-Step Instructions:
1. Make the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Let cool slightly.
2. Prepare Cheesecake Layer
- In a large bowl, beat softened cream cheese until smooth.
- Add brown sugar and mix until combined.
- Add eggs one at a time, then mix in sour cream, vanilla, and flour.
- Pour over the pre-baked crust.
3. Bake the Cheesecake
- Wrap the outside of the springform pan with foil to prevent leaks.
- Place in a water bath (a larger pan with hot water).
- Bake at 325°F for 60–70 minutes until center is slightly jiggly.
- Turn off oven, crack the door, and let sit 1 hour.
- Remove and chill for at least 4 hours or overnight.
4. Add Pecan Pie Topping
- Combine all topping ingredients in a saucepan over medium heat.
- Stir until thickened (about 5–7 minutes).
- Let cool slightly, then pour over chilled cheesecake.
- Refrigerate again until set (about 1 hour).
Expert Tips for Success
- Room Temperature Cream Cheese is crucial for a smooth filling — no lumps!
- Water Bath helps prevent cracks. If you don’t have one, place a pan of hot water on a lower rack.
- Cool Gradually to prevent the cheesecake from sinking or cracking.
- Make Ahead: This dessert tastes even better the second day as the flavors meld.
Serving Suggestions
This cheesecake is rich, so smaller slices go a long way. Serve chilled or at room temperature with:
- A dollop of whipped cream
- A drizzle of caramel sauce
- A sprinkle of sea salt
- Hot coffee or tea
Great for Thanksgiving dinner, Christmas Eve, or a winter potluck!
Storage & Freezing Tips
In the Fridge:
Store covered in the refrigerator for up to 5 days.
In the Freezer:
Freeze individual slices wrapped in plastic wrap and foil. Store in an airtight container for up to 2 months.
To Defrost:
Place in the fridge overnight or leave at room temperature for 1–2 hours.
Frequently Asked Questions
Can I use a pre-made crust?
Yes, but it’s best to use one in a springform pan or transfer to one before baking to hold the filling and topping.
Do I have to use a water bath?
It’s highly recommended to ensure a crack-free, creamy texture. If skipped, expect some cracking.
Can I make this nut-free?
This recipe is all about the pecan topping, but you can try substituting with an oat or brown sugar crumble instead.
What if I don’t have corn syrup?
Use maple syrup or honey, but expect a slightly different texture and flavor.
Cheesecake Variations to Try
Love this recipe? Try these next:
- Pumpkin Cheesecake with Gingersnap Crust
- Chocolate Turtle Cheesecake
- New York-Style Vanilla Cheesecake
- Caramel Apple Cheesecake Bars
- Mini Pecan Cheesecakes in Muffin Tins
Final Thoughts: The Best of Both Worlds
Pecan pie cheesecake is the ultimate holiday dessert — rich, creamy, crunchy, and decadent all in one slice. It combines the smooth luxury of cheesecake with the sticky sweetness of pecan pie, creating a dessert that’s as beautiful as it is delicious.
Make it for your next celebration and enjoy all the compliments that come your way!
