Oh wow, Pecan Pie Cheesecake is like two desserts in one. It’s creamy, nutty, and just so rich and delicious. Honestly, it’s the kind of dessert that makes everyone stop and stare.

I love how the smooth, velvety cheesecake blends with that sweet, crunchy pecan pie topping. Every bite has the perfect mix of textures and flavors. And the best part? It’s easier to make than it looks.

It’s the perfect dessert for holidays, family gatherings, or any time you want something extra special. It looks beautiful on the table and tastes even better. Trust me, one slice will have you hooked.

So, grab your baking pan and those fresh pecans. We’re about to make a dessert that’s going to be your new show-stopping favorite.

Why You’ll Love This Recipe

• Best of Both Worlds: Combines two classic desserts into one unforgettable treat.
• Perfect Texture: Creamy cheesecake, crunchy pecans, and a buttery crust create a delightful contrast.
• Great for Special Occasions: A stunning centerpiece for holidays and celebrations.
• Make-Ahead Friendly: Can be prepared in advance and stored for easy serving.
• Crowd-Pleasing Flavor: Sweet, nutty, and rich, it’s always a hit at gatherings.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Food processor (for crushing graham crackers)
• Rubber spatula
• Saucepan
• Baking sheet
• Parchment paper

Ingredients

For the Graham Cracker Crust:

• 2 cups (240g) graham cracker crumbs (about 16 full sheets)
• 6 Tablespoons (75g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted

For the Cheesecake Filling:

• 32 ounces (904g) full-fat brick cream cheese, softened
• 1 cup (200g) packed light or dark brown sugar
• 1 cup (240g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice (optional, but recommended)
• 1/4 teaspoon ground cinnamon
• 3 large eggs, at room temperature

For the Brown Sugar Pecan Topping:

• 1 and 1/2 cups (180g) pecan halves
• 1/4 cup (56g) unsalted butter
• 1/2 cup (100g) packed light or dark brown sugar
• 6 Tablespoons (90ml) heavy cream
• Pinch of salt (less than 1/8 tsp)
• 1 Tablespoon (15ml) light corn syrup
• Optional: homemade brown sugar whipped cream for garnish

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of the springform pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese and brown sugar on medium speed until smooth and creamy.
2. Add sour cream, vanilla extract, lemon juice, and cinnamon, mixing until fully combined.
3. Add eggs one at a time, beating on low speed just until incorporated (avoid overmixing).
4. Pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan (this prevents cracks).
3. Bake for 55-65 minutes until the edges are set, but the center is slightly jiggly.
4. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
5. Transfer to the fridge and chill for at least 4 hours or overnight.

Step 4: Make the Brown Sugar Pecan Topping

1. In a saucepan, melt butter over medium heat.
2. Stir in brown sugar, heavy cream, salt, and corn syrup. Simmer for 3-5 minutes until thickened.
3. Add pecan halves and stir to coat them in the caramel sauce.
4. Let the mixture cool slightly before pouring over the chilled cheesecake.

How to Serve Pecan Pie Cheesecake

• Drizzle with Caramel: Add extra caramel sauce for a richer experience.
• Whipped Cream: Pipe brown sugar whipped cream around the edges for a beautiful finish.
• Chocolate Drizzle: For an extra indulgent touch, drizzle melted chocolate over the top.
• Pair with Coffee: The nutty, caramel flavors pair perfectly with a cup of coffee or espresso.

Storage and Make-Ahead Tips

How to Store

• Refrigerator: Store the cheesecake covered in the fridge for up to 5 days.
• Freezer: Freeze the cheesecake (without topping) for up to 3 months. Thaw overnight in the fridge before adding the pecan topping.

Make-Ahead Tips

• Crust: Make the crust up to 2 days in advance and keep it refrigerated.
• Cheesecake Base: Bake the cheesecake a day ahead and refrigerate.
• Pecan Topping: Make the topping fresh for the best texture.

Pecan Pie Cheesecake Variations

• Chocolate Pecan Pie Cheesecake: Add 1/2 cup melted chocolate to the cheesecake batter.
• Bourbon Pecan Cheesecake: Add 1 tablespoon bourbon to the pecan topping for extra depth.
• Maple Pecan Cheesecake: Replace corn syrup with pure maple syrup.
• Mini Cheesecakes: Make individual cheesecakes using a muffin tin for easy serving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~450
Carbohydrates	45g
Protein	7g
Fat	28g
Saturated Fat	14g
Cholesterol	90mg
Sugar	35g

conclusion

This Pecan Pie Cheesecake is the perfect blend of two classic desserts in one irresistible treat. The creamy, rich cheesecake pairs beautifully with the sweet, nutty pecan pie topping for a flavor that feels indulgent and comforting. It’s a show-stopper for holidays, special occasions, or whenever you want to impress your guests. Serve it chilled for the best texture, and enjoy each bite as the smooth cheesecake and crunchy pecans melt together. This dessert is one you’ll want to make again and again.

Pecan Pie Cheesecake FAQs

Can I make this without a water bath?

Yes, but a water bath helps prevent cracks and keeps the cheesecake extra creamy.

Can I use a different crust?

Absolutely! Try a vanilla wafer, Biscoff, or chocolate cookie crust.

How do I prevent my cheesecake from cracking?

Avoid overmixing, use a water bath, and cool gradually.

Enjoy your delicious Pecan Pie Cheesecake!