Pecan Pie Cheesecake is the ultimate fusion dessert that combines the creamy richness of classic cheesecake with the sweet, nutty goodness of pecan pie. Featuring a buttery graham cracker crust, a velvety cheesecake layer, and a luscious pecan topping, this dessert is an indulgent treat perfect for holidays, special occasions, or whenever you want to impress a crowd.

Why You’ll Love This Recipe

Combines two favorite desserts into one show-stopping creation
Perfect balance of creamy, crunchy, and sweet textures
Ideal for Thanksgiving, Christmas, or potlucks
Can be made ahead of time
Freezes well for future cravings

ingredients

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

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Brown sugar
Eggs
Sour cream
Vanilla extract
Corn syrup
Heavy cream
Chopped pecans
Salt

directions

Preheat oven and prepare a springform pan by lining it with parchment paper.
Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the pan to form the crust.
Bake the crust and let it cool while preparing the cheesecake filling.
Beat softened cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract.
Pour the filling over the cooled crust and bake using a water bath to prevent cracks.
Let the cheesecake cool completely and refrigerate for several hours or overnight.
Prepare the pecan topping by combining butter, brown sugar, corn syrup, heavy cream, and salt. Cook until thickened, then stir in chopped pecans.
Spoon the cooled pecan topping over the chilled cheesecake just before serving.

Servings and timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4 hours or overnight

Variations

Use a shortbread or vanilla wafer crust for a different base
Add bourbon to the pecan topping for a Southern twist
Use maple syrup in place of corn syrup for a different flavor profile
Top with chocolate ganache before adding the pecan layer for a chocolatey addition

storage/reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheating is not recommended, as this dessert is best served chilled.

FAQs

How do I prevent cracks in my cheesecake?

Use a water bath during baking and avoid overmixing the batter. Let the cheesecake cool slowly to avoid sudden temperature changes.

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after being chilled overnight. Make it a day in advance for the best flavor and texture.

Can I use store-bought crust?

Yes, but make sure it fits your springform pan. Homemade crust offers better flavor and texture.

What kind of pecans should I use?

Use fresh, chopped pecans. Toasting them lightly can enhance their flavor.

Can I freeze the whole cheesecake?

Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Is there a substitute for corn syrup?

You can use maple syrup or honey, though it may slightly change the flavor and texture.

How long does it need to chill?

At least 4 hours, but overnight is best to ensure it sets properly.

What if I don’t have a springform pan?

You can use a deep-dish pie plate, but removing slices cleanly will be more challenging.

Can I add chocolate to this recipe?

Yes, drizzle melted chocolate over the top or add chocolate chips to the filling for extra decadence.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free graham crackers for the crust.

Conclusion

Pecan Pie Cheesecake is the perfect dessert to elevate any celebration. With its rich, creamy layers and crunchy, caramelized pecan topping, it offers a delightful twist on two beloved classics. Easy to make ahead and sure to please a crowd, this dessert is a must-try for any baking enthusiast.