Name: Pecan Pie Cheesecake
Prep time: 40 min
Cook time: 1 h
Total time: 7 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/3 cup brown sugar; 1/2 cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup heavy cream; 2 teaspoons vanilla extract; 3/4 cup brown sugar (for topping); 1/2 cup light corn syrup; 1/4 cup unsalted butter (for topping); 1 teaspoon vanilla extract (for topping); 1 1/2 cups chopped pecans

I have a deep weakness for desserts that bring together two beloved classics into one irresistible bite, and that’s exactly what this Pecan Pie Cheesecake delivers. It’s the kind of show-stopping dessert that feels right at home on a holiday table or any time you want to impress without adding too much fuss. You get the creamy indulgence of a traditional cheesecake paired with the rich, nutty sweetness of a pecan pie—all stacked into one decadent slice.

What I love most about this dessert is the way textures and flavors come together. The buttery graham cracker crust holds a velvety cheesecake center, and the whole thing is crowned with a sticky, gooey pecan topping that crackles just slightly when you bite into it. Every layer has its moment, yet they complement each other so perfectly, it’s hard to stop at just one piece.

Why You’ll Love This Pecan Pie Cheesecake

This cheesecake is a flavor-packed indulgence that offers the best of both worlds. It’s the ultimate dessert mashup that feels nostalgic and elevated all at once. Whether you’re making it for a family gathering or just because you deserve something amazing, it’s guaranteed to be a hit. It’s also surprisingly straightforward to make—no water bath, no complicated layers—just simple steps that lead to a rich, elegant result.

What Kind of Crust Should I Use?

For this recipe, a graham cracker crust is the perfect foundation. It has that sweet, toasty crunch that contrasts beautifully with the creamy filling and sticky pecan topping. You could also go with a vanilla wafer crust or even crushed gingersnaps if you want to add a little spice to the base. Just make sure it’s thick and sturdy enough to hold all those luscious layers.

Options for Substitutions

Nuts: Not a pecan fan? Walnuts or almonds will also work well in the topping, offering a similar crunch and richness.
Crust: Swap graham crackers for crushed cookies or digestive biscuits if you’d like a different flavor profile.
Sweeteners: You can replace light corn syrup with maple syrup or golden syrup for a slightly different, more natural sweetness.
Cream Cheese: A lactose-free or vegan cream cheese alternative can be used to accommodate dietary needs, just know the texture might vary slightly.
Dairy-Free: Swap out the butter with vegan butter and the heavy cream with coconut cream to make the topping dairy-free.

Ingredients for this Pecan Pie Cheesecake

Graham Crackers – The base of the crust, graham crackers bring a classic flavor and slight crunch that holds everything together.

Brown Sugar – Adds deep molasses sweetness to both the crust and the pecan topping, giving the dessert warmth.

Butter – Melted butter binds the crust and enriches the pecan topping with a silky richness.

Cream Cheese – The star of the cheesecake layer. It needs to be softened to room temperature to blend smoothly and create a creamy texture.

Granulated Sugar – Sweetens the cheesecake filling while allowing the natural tang of cream cheese to shine.

Eggs – Provide structure to the cheesecake, helping it set and slice cleanly.

Vanilla Extract – Enhances the flavor in both the cheesecake and topping, adding a warm depth.

Heavy Cream – Adds richness and creaminess to the cheesecake filling.

Corn Syrup – A key player in the pecan topping, it creates that glossy, sticky finish that mimics classic pecan pie.

Chopped Pecans – The hero of the topping, they add crunch, nutty flavor, and beautiful visual appeal.

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a bowl, mix finely crushed graham crackers with brown sugar and melted butter. Press the mixture firmly into the bottom of a springform pan. Bake for about 10 minutes, then let it cool completely while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until it’s completely smooth and free of lumps. Add granulated sugar and continue mixing until combined. Beat in the eggs one at a time, then mix in vanilla extract and heavy cream. Pour the filling over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

Bake the cheesecake at 325°F (163°C) for 55–60 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.

Step 4: Make the Pecan Topping

In a saucepan over medium heat, melt butter with brown sugar and corn syrup. Stir until the sugar is fully dissolved and the mixture is bubbling. Remove from heat and stir in vanilla extract and chopped pecans. Let the mixture cool for a few minutes so it thickens slightly.

Step 5: Assemble and Serve

Once the cheesecake is fully chilled, spoon the pecan topping over the top, spreading it out evenly. The topping should be sticky and rich but not runny. Slice and serve each piece with a drizzle of the syrup from the topping if desired.

How Long to Prepare the Pecan Pie Cheesecake

Prep Time: The hands-on time for this cheesecake is around 30 to 40 minutes. That includes preparing the crust, mixing the filling, and making the pecan topping. Much of this time is easy, just mixing and assembling.

Chill and Bake Time: Baking the cheesecake takes about 60 minutes, plus a resting period of 1 hour in the oven with the door cracked. After that, you’ll need to chill it in the fridge for at least 4 hours, though overnight is ideal. Total time from start to serving is around 6 to 7 hours minimum.

Tips for Perfect Pecan Pie Cheesecake

Room Temperature Ingredients: Let your cream cheese, eggs, and cream come to room temperature. It ensures a smoother batter and prevents over-mixing.
Don’t Overmix the Filling: Too much air in the batter can cause cracks. Mix just until combined.
Use a Springform Pan: This allows easy release and keeps the crust and filling intact.
Cool Gradually: Letting the cheesecake cool slowly in the oven prevents sudden temperature changes that can cause cracks.
Chill Overnight: It sets the texture beautifully and makes slicing cleaner and easier.

Watch Out for These Mistakes While Cooking

Skipping the Crust Pre-Bake: Not baking the crust separately can lead to a soggy base.
Using Cold Cream Cheese: It won’t blend properly, and you’ll end up with lumps in your batter.
Rushing the Cooling Process: A hot cheesecake thrown straight into the fridge is likely to crack.
Overbaking: The center should jiggle slightly; if you bake until it’s fully firm, it can become dry.
Not Measuring Pecans: Using too many or too few can throw off the balance of the topping.

What to Serve With Pecan Pie Cheesecake?

1. Fresh Whipped Cream

Lightly sweetened whipped cream balances the richness of the cheesecake perfectly.

2. Vanilla Bean Ice Cream

A scoop of vanilla bean ice cream adds a cool, creamy contrast.

3. Hot Coffee or Espresso

The bitterness of coffee cuts through the sweetness and rounds out the dessert.

4. Salted Caramel Sauce

Drizzle a bit of caramel sauce on the plate for extra decadence.

5. Bourbon-Infused Whipped Cream

Adds a boozy, Southern twist that pairs beautifully with pecans.

Storage Instructions

Refrigeration: Store leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Freezing: To freeze, wrap individual slices or the whole cheesecake in plastic wrap, followed by a layer of foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Avoid Freezing the Topping Alone: The pecan topping may lose texture if frozen separately, so it’s best to freeze it assembled.

Estimated Nutrition

Per serving (1 slice out of 12):

Calories: ~540 kcal
Fat: 38g
Saturated Fat: 17g
Carbohydrates: 42g
Sugar: 33g
Protein: 6g
Fiber: 1g
Sodium: 210mg
Cholesterol: 120mg

Frequently Asked Questions

What if I don’t have a springform pan?

You can use a deep pie dish or cake pan lined with parchment paper, but removing the cheesecake cleanly may be more difficult.

Can I make this ahead of time?

Yes! It’s actually better when made a day ahead so it has time to set properly in the fridge.

Can I use store-bought crust?

Absolutely. A pre-made graham cracker crust will save time—just make sure it fits a deep dish.

Why is my cheesecake cracked?

It likely overbaked or cooled too quickly. Let it cool slowly and don’t overmix the batter.

Can I leave out the pecan topping?

Yes, but it won’t be the same signature dessert. You could replace it with caramel drizzle or candied nuts for a twist.

Conclusion

Pecan Pie Cheesecake is the ultimate dessert fusion—creamy, crunchy, sweet, and satisfying all in one slice. Whether you’re baking for a special occasion or simply feeding a craving for something extra special, this recipe delivers bold flavor and stunning presentation with approachable steps. Once you try it, you’ll understand why this dessert deserves a permanent spot in your recipe collection.