Get ready to discover the dessert that will steal the show at every holiday gathering from now on. This Pecan Pie Cheesecake is the ultimate fusion of two beloved classics: the rich, creamy decadence of New York-style cheesecake and the gooey, caramel-nut perfection of traditional pecan pie. We’ve crafted a foolproof recipe that guarantees a stunning result, complete with a crisp graham cracker crust, a silky-smooth cheesecake filling, and a jaw-dropping pecan pie topping. It’s the dessert dreams are made of.
Why You’ll Love This Pecan Pie Cheesecake Recipe
This isn’t just another dessert; it’s an experience. Every bite delivers a delightful contrast in textures, from the buttery crust to the velvety cheesecake and the crunchy, gooey pecan layer. It’s the perfect make-ahead dessert for Thanksgiving, Christmas, or any special occasion that calls for a truly memorable treat.
The Perfect Fusion: What is Pecan Pie Cheesecake?
At its heart, a Pecan Pie Cheesecake features three distinct layers of deliciousness. It starts with a classic graham cracker crust, which provides a sturdy and flavorful base. Next comes a rich and tangy cream cheese filling, baked to perfection. The final touch is a generous layer of pecan pie filling, made with corn syrup, brown sugar, and toasted pecans, which is poured over the baked cheesecake. The combination is pure, unadulterated bliss.
Ingredients for the Ultimate Pecan Pie Cheesecake
For the best results, we recommend using full-fat, block-style cream cheese and bringing all your cold ingredients to room temperature before you begin. This helps ensure a lump-free, creamy filling.
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 32 oz cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
For the Pecan Pie Topping
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 1/4 cup unsalted butter
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves, toasted
Step-by-Step Instructions
Follow these steps carefully for a flawless Pecan Pie Cheesecake. The key is patience, especially during the cooling process, to prevent any cracks from forming.
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring no water can get in.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom and about one inch up the sides of the prepared springform pan.
- Bake for 10 minutes. Let it cool completely on a wire rack.
Step 2: Make the Creamy Cheesecake Filling
- In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese on medium speed until completely smooth and creamy.
- Gradually add the granulated sugar and beat until well combined. Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Be careful not to overmix.
- Stir in the sour cream, vanilla extract, and all-purpose flour until just combined and the batter is smooth.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath is crucial for a moist, even bake.
- Bake for 60-70 minutes, or until the edges are set and the center is almost set but still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour. This slow cooling process is the secret to preventing cracks.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
Step 4: Create the Pecan Pie Topping
- While the cheesecake cools, prepare the topping. In a medium saucepan, combine the corn syrup, brown sugar, and butter.
- Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat and simmer for 2 minutes.
- Remove from the heat and let it cool for about 5 minutes. Slowly whisk in the beaten eggs and vanilla extract.
- Stir in the toasted pecan halves.
Step 5: Assemble and Chill
- Pour the warm pecan pie topping evenly over the top of the cooled cheesecake.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This allows the flavors to meld and the cheesecake to set completely.
Pro Tips for a Crack-Free Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for the smoothest, most homogenous batter.
- Don’t Overmix: Overmixing, especially after adding the eggs, incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools.
- Use a Water Bath: A water bath (or bain-marie) provides gentle, even heat and moisture, which is essential for a creamy texture and a crack-free surface.
- Cool it Slowly: The gradual cooling process—first in the turned-off oven, then at room temperature—prevents drastic temperature changes that lead to cracking.
Storing Your Pecan Pie Cheesecake
To store, cover the cheesecake tightly with plastic wrap or in an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. To do so, chill it completely, then wrap it in several layers of plastic wrap and a final layer of aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
FAQs for Pecan Pie Cheesecake
Absolutely! This cheesecake is the perfect make-ahead dessert. It needs to chill for at least 6 hours but is even better when made the day before serving. You can store it in the refrigerator for up to 5 days.
Yes, you can use a 9-inch store-bought graham cracker crust to save time. However, a homemade crust provides a richer flavor and sturdier base for the cheesecake.
The three most important steps are: 1) Use room temperature ingredients. 2) Do not overmix the batter after adding eggs. 3) Bake the cheesecake in a water bath and allow it to cool down slowly in the oven with the door cracked.
Store the cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
For clean, beautiful slices, use a long, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This prevents the cheesecake from sticking to the blade.
More Decadent Desserts to Try
If you loved this amazing cheesecake, you should check out our Hot Fudge Sundae Brownie Cheesecake. For another nutty delight, try these Pecan Caramel Baklava Cups. And if you’re a fan of caramel, you won’t want to miss these incredible Salted Caramel Pretzel Cheesecake Balls. For another fall favorite check out these Pumpkin Pie Cookies.
Share Your Creation!
We are so excited for you to try this Pecan Pie Cheesecake recipe! It’s a true showstopper that we know you’ll love. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a photo of your masterpiece on Pinterest!
Pecan Pie Cheesecake Recipe
Pecan Pie Cheesecake: The Ultimate Holiday Dessert
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pan.
- Bake for 10 minutes. Let it cool completely.
- In a large bowl, beat the softened cream cheese until completely smooth.
- Gradually add the granulated sugar and beat until combined.
- Add the eggs one at a time, mixing on low speed just until incorporated.
- Stir in the sour cream, vanilla extract, and flour until just combined.
- Pour the filling over the cooled crust. Place the pan in a large roasting pan and create a water bath by pouring hot water halfway up the sides.
- Bake for 60-70 minutes, until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
- Remove from the water bath and cool completely at room temperature.
- In a saucepan, combine corn syrup, brown sugar, and butter. Bring to a boil, then simmer for 2 minutes.
- Remove from heat, cool for 5 minutes, then whisk in eggs and vanilla. Stir in pecans.
- Pour the warm topping over the cooled cheesecake.
- Refrigerate for at least 6 hours, or overnight, before serving.
Notes
Do not open the oven door while the cheesecake is baking.
Toasting the pecans beforehand enhances their nutty flavor.
