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Pecan lovers will rejoice at this incredibly easy Pecan Pie Cheesecake recipe. Traditional graham cracker crust and creamy, dreamy cheesecake is loaded with a rich and gooey pecan topping for cheesecake. This crowd-pleasing Pecan Cheesecake is the ultimate crowd-pleasing dessert that’s perfect for Thanksgiving or Christmas dinner.
The best of dessert worlds collide when pecan pie and cheesecake come together in this easy Pecan Pie Cheesecake recipe. The showstopper pecan topping for cheesecake is loaded with pecans and a sticky, drippy caramel sauce that’s luscious and sweet.
If you love pie, try my Chocolate French Silk Pie, Baked Mini Apple Pies or Creamy Lemon Pie.
Why You’ll Love This Pecan Pie Cheesecake
- You get the best of both worlds. With this easy pecan pie cheesecake, you don’t have to choose between pecan pie and cheesecake. You get both delicious desserts in one incredible package.
- It’s not fussy. You don’t have to worry about a smooth, crack-free cheesecake because everything gets covered with a caramel pecan topping for cheesecake.
- It’s a crowd-pleaser. Make this cheesecake for Thanksgiving, Christmas or any occasion in between, and everyone will love it.
Pecan Cheesecake Ingredients
Cheesecake Crust
- Graham Cracker Crumbs – I prefer regular Graham cracker crumbs, but you can use chocolate or cinnamon Grahams if you prefer. You will need about two full sleeves of crackers.
- Sugar – Regular white sugar works well, but you can use brown sugar for a richer molasses flavor.
- Butter – You can use salted or unsalted
Cheesecake Filling
- Cream Cheese – Full-fat brick style cream cheese works best. Be sure to bring the cream cheese to room temperature.
- Sugar – Use white sugar, so the cheesecake stays a creamy white color.
- Eggs – Select large eggs and bring them to room temperature.
- Sour Cream – full-fat sour cream helps with texture and flavor and keeps the cheesecake moist.
- Vanilla Extract – Real vanilla adds flavor and enhances the flavor of other ingredients.
- Salt – To enhance the flavors.
- Flour – A bit of all-purpose flour can prevent the cheesecake from cracking. You can also use cornstarch.
Pecan Pie Topping
- Brown Sugar – Brown sugar will make a rich caramel sauce for the pecans.
- Butter – Use unsalted butter to minimize the saltiness.
- Corn Syrup – You can use light or dark corn syrup. You can also substitute maple syrup.
- Heavy Cream – This creates the rich, creamy texture of the pecan topping. We do not recommend substituting milk or half and half.
- Pecans – Use fresh pecan halves.
How To Make Pecan Pie Cheesecake Recipe
- Prepare the equipment. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and keep it aside.
- Prepare and pre-bake the pie crust. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until sandy texture. Transfer the crumb mixture to a springform pan and press into the bottom. Bake the crust for 8-10 minutes at 350 degrees F. Once done, allow the crust to cool and start preparing the filling.
- Make the cheesecake mixture. In a large bowl, beat the cream cheese and sugar until smooth with the help of a hand mixer. Add the egg one by one to the cheesecake mixture and beat until smooth and creamy for 4-5 minutes. Add in the sour cream, vanilla, salt, and flour and beat until combined.
- Bake the cheesecake. Pour the cheesecake mixture into the springform pan over the baked crust layer. Bake the cheesecake at 350 degrees F for 55-60 minutes until the center of the cheesecake is no longer wobbly when shaken.
- Make pecan topping for cheesecake. Allow the cheesecake to cool for 4 hours overnight by placing them in the fridge. Meanwhile, prepare the topping by melting the sugar, butter, and corn syrup in a saucepan. Bring the sauce to a boil and add the heavy cream and simmer for a minute. Add the pecans and stir to coat and allow the topping to cool down.
- Top and serve. Top the cheesecake with pecan topping. Slice the cheesecake and serve it chilled.
Tips To Make Pecan Pie Cheesecake
- Add a handful of ground pecans to the crust to really bump up the pecan flavor.
- Roast the pecans in a dry skillet or the oven until they just begin to brown for a deeper flavor.
- A springform pan is a must.
- Don’t over-mix the cheesecake filling.
- Prebake the crust and allow it to cool before adding the filling.
- Bake the cheesecake on the middle rack of the oven.
- Chill the cheesecake for at least 4 hours, but overnight is even better.
- Prepare the pecan topping for cheesecake while the cheesecake cools.
- Cool the pecan topping entirely before topping the cheesecake.
- Carefully remove the sides of the springform pan before cutting the cheesecake.
- To cut the cheesecake, run a sharp knife under warm water before slicing and wipe down the blade before slicing.
Frequently Asked Questions
Using a water bath when making a cheesecake can help the cake cook evenly and prevent the cheesecake from cracking. Whether or not you use a water bath for this recipe is up to you. I do not find it necessary since the top of the cheesecake is covered with pecan topping.
Although toasting the pecans isn’t required, it gives them a lovely texture and deepens their flavor. Toasting pecans is easy but requires a watchful eye because they can burn quickly. To toast pecans, place them on a baking sheet in a 350 degrees F oven for 8-10 minutes, turning halfway through. Alternately, place the pecans in a dry skillet over medium-high heat and stir until the pecans are toasty brown and fragrant.
Gently shake the springform pan to see if the cheesecake is done. It is done when the top looks set, but the middle is still slightly jiggly. The cheesecake will continue to set as it cools.
Store this caramel pecan cheesecake in a covered container in the fridge for up to 5 days.
Yes! After refrigerating the cheesecake for at least 4 hours, remove it from the springform pan. Wrap tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to three months. Thaw overnight in the fridge and serve.
This pecan pie cheesecake recipe is the perfect ending to a Thanksgiving or Christmas dinner of Oven Baked Turkey Breast, Homemade Green Bean Casserole, Easy Mashed Sweet Potatoes, Roasted Brussels Sprouts and Sweet Hawaiian Bread Rolls.
More Cheesecake Recipes
- Mini Pumpkin Cheesecakes
- Crème Brûlée Cheesecake Bars
- Chocolate Chip Cheesecake
- Double Chocolate Cheesecake
- Mini Pumpkin Cheesecakes
- Mini Strawberry Cheesecakes
I hope you enjoy all the recipes I share with you, including this delicious Easy Pecan Cheesecake recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Pecan Pie Cheesecake Recipe
Ingredients
To make the crust
- 2 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp butter, melted
To make the cheesecake filling
- 3 8- ounce cream cheese, at room temperature
- 1 cup sugar
- 3 eggs, at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
To make the topping
- ¾ cup brown sugar sugar
- 6 tbsp unsalted butter
- ¼ cup corn syrup
- ⅓ cup heavy cream
- 1 ½ cup pecan halves
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and keep it aside.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until sandy texture.
- Transfer the crumb mixture to a springform pan and press into the bottom. Bake the crust for 8-10 minutes at 350 degrees F. Once done, allow the crust to cool and start preparing the filling.
- In a large bowl, beat the cream cheese and sugar until smooth with the help of a hand mixer. Add the egg one by one to the cheesecake mixture and beat until smooth and creamy for 4-5 minutes.
- Add in the sour cream, vanilla, salt, and flour and beat until combined.
- Pour the cheesecake mixture into the springform pan over the baked crust layer.
- Bake the cheesecake at 350 degrees F for 55-60 minutes until the center of the cheesecake is no longer wobbly when shaken.
- Allow the cheesecake to cool for 4 hours overnight by placing them in the fridge.
- Meanwhile, prepare the topping by melting the sugar, butter, and corn syrup in a saucepan. Bring the sauce to a boil and add the heavy cream and simmer for a minute.
- Add the pecans and stir to coat and allow the topping to cool down.
- Top the cheesecake with pecan topping. Slice the cheesecake and serve it chilled.
Notes
- Add a handful of ground pecans to the crust to really bump up the pecan flavor.
- Roast the pecans in a dry skillet or the oven until they just begin to brown for a deeper flavor.
- A springform pan is a must.
- Don’t over-mix the cheesecake filling.
- Prebake the crust and allow it to cool before adding the filling.
- Bake the cheesecake on the middle rack of the oven.
- Chill the cheesecake for at least 4 hours, but overnight is even better.
- Prepare the pecan topping for cheesecake while the cheesecake cools.
- Cool the pecan topping entirely before topping the cheesecake.
- Carefully remove the sides of the springform pan before cutting the cheesecake.
- To cut the cheesecake, run a sharp knife under warm water before slicing and wipe down the blade before slicing.
