Pecan Pie Cheesecake Recipe: Prepare to embark on a culinary journey that brings together two of America’s most cherished desserts into one unforgettable creation. Imagine no longer having to choose between the comforting, nutty sweetness of a classic pecan pie and the creamy, tangy indulgence of a rich cheesecake. This recipe offers the ultimate dessert fusion, a decadent marriage that will captivate your taste buds and impress any guest.

Pecan pie, a beloved staple of Southern hospitality and holiday tables, boasts a rich heritage rooted in American culinary tradition, celebrating the humble pecan nut with its gooey, caramel-like filling. Cheesecake, with its ancient origins and global adaptations, has long been revered for its smooth texture and delightful tang. Bringing these two titans together creates something truly magical. People adore this dish because it delivers a symphony of textures and flavors: the buttery, often spiced crust, the velvety smooth and perfectly balanced cheesecake layer, and then the star — a glorious, sticky, crunchy pecan topping that offers both sweetness and a satisfying bite. It’s the perfect balance of familiar comfort and elevated sophistication.

Why This Pecan Pie Cheesecake Recipe is a Must-Try

This particular Pecan Pie Cheesecake Recipe isn’t just a dessert; it’s a showstopper. It offers the best of both worlds, ensuring every forkful is an adventure of creamy decadence and satisfying crunch. Get ready to create a dessert that will be remembered long after the last crumb is savored!

Ingredients:

For the Graham Cracker Crust:

1 ¾ cups (about 15-18 whole sheets) graham cracker crumbs, finely crushed
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

32 ounces (four 8-ounce blocks) full-fat cream cheese, softened to room temperature

1 ½ cups granulated sugar
¼ cup all-purpose flour
1 tablespoon vanilla extract (pure vanilla is always best!)
½ teaspoon salt
1 cup full-fat sour cream, at room temperature
5 large eggs, at room temperature

For the Pecan Pie Topping:

½ cup (1 stick) unsalted butter
½ cup packed light brown sugar
½ cup pure maple syrup (grade B or dark robust is fantastic here)
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves (or coarsely chopped pecans, your preference!)

Preparing the Crust:

First things first, let’s get our oven preheating to 350°F (175°C). While that’s warming up, grab your 9-inch springform pan. It’s a good idea to wrap the bottom and sides of your springform pan with a double layer of heavy-duty aluminum foil. This isn’t just for show; it’s a crucial step if you’re planning to use a water bath, as it helps prevent any water from seeping into your delicious crust. Trust me, a soggy crust is a sad crust, and we want nothing but perfection for our Pecan Pie Cheesecake!
Next, let’s make those graham cracker crumbs. If you haven’t already, take your graham crackers and crush them until they’re very fine. A food processor works wonders for this, but you can also place them in a zip-top bag and crush them with a rolling pin for a bit of a stress-relieving workout! Once they’re perfectly fine, transfer them to a medium bowl.
Now, add the ¼ cup of granulated sugar to your graham cracker crumbs in the bowl. Give them a good stir with a fork to combine everything evenly.

In a separate microwave-safe bowl, melt your ½ cup of unsalted butter. You can do this in the microwave in 20-30 second intervals until fully melted, or in a small saucepan over low heat. Once melted, pour this golden liquid over your crumb mixture.
Using a fork or your clean hands, mix the butter into the crumbs until they are thoroughly moistened and resemble wet sand. Every crumb should be coated; this is what will hold our crust together beautifully.
Press the mixture firmly into the bottom of your prepared springform pan. I like to use the bottom of a flat glass or a measuring cup to really pack it down. The firmer you press, the less likely your crust is to crumble when you slice into the cheesecake later. You want an even layer across the entire bottom.

Pop the pan with the crust into your preheated 350°F (175°C) oven. Bake for about 8-10 minutes. This quick bake helps to set the crust and makes it nice and sturdy. Once baked, remove it from the oven and let it cool completely on a wire rack while you prepare the filling. Do not skip the cooling step! It ensures a crisp crust that won’t get mushy.

Making the Cheesecake Filling:

This is where the magic really happens for our Pecan Pie Cheesecake Recipe! It’s absolutely crucial that all your cold ingredients, especially the cream cheese, sour cream, and eggs, are at room temperature. This isn’t just a suggestion; it genuinely helps prevent lumps and ensures a smooth, creamy, and crack-free cheesecake. If your cream cheese isn’t soft enough, it won’t mix evenly and you’ll end up with little bits of cream cheese in your filling. You can quickly soften cream cheese by cutting it into cubes and letting it sit on the counter for 30-60 minutes, or placing unwrapped blocks in a microwave for 15-20 seconds.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place your four 8-ounce blocks of softened cream cheese. Beat the cream cheese on medium speed for about 2-3 minutes, scraping down the sides of the bowl frequently, until it’s incredibly smooth and fluffy. This initial beating is very important for removing any lumps before other ingredients are added. We want it light and airy!

Next, gradually add the 1 ½ cups of granulated sugar to the cream cheese mixture, beating on medium speed until well combined. Continue to scrape down the sides and bottom of the bowl to ensure everything is incorporated. The mixture should be smooth and creamy.
Sprinkle in the ¼ cup of all-purpose flour, ½ teaspoon of salt, and pour in the 1 tablespoon of vanilla extract. Mix on low speed until just combined. The flour helps to stabilize the cheesecake and prevent cracking, while the vanilla and salt enhance all those lovely flavors.
Add the 1 cup of room temperature sour cream to the mixture. Mix on low speed until it’s just incorporated. Sour cream adds a wonderful tang and extra richness, contributing to that signature creamy texture.

Now for the eggs! Add the 5 large eggs one at a time, mixing on low speed after each addition until just combined. The key here is to avoid overmixing once the eggs are in. Overmixing introduces too much air into the batter, which can cause your cheesecake to puff up too much during baking and then fall and crack as it cools. Gentle mixing is the way to go! Make sure to scrape down the sides of the bowl one last time to ensure everything is perfectly blended.

Assembling and Baking the Cheesecake:

Before we pour the filling, let’s prepare for the water bath. This method is incredibly important for achieving a creamy, perfectly cooked cheesecake that won’t crack. Boil a kettle full of water. You’ll need enough hot water to come halfway up the sides of your springform pan once it’s in a larger roasting pan.
Carefully pour the cheesecake filling over your cooled, pre-baked graham cracker crust in the foil-wrapped springform pan. Gently tap the pan on the counter a few times to release any large air bubbles. If you see any small bubbles, you can gently pop them with a toothpick.

Place the springform pan into a larger roasting pan. Carefully pour the hot water from your kettle into the roasting pan, around the springform pan, being careful not to splash any water into the cheesecake filling itself. The water should come about halfway up the sides of your springform pan.
Carefully transfer the entire roasting pan with the cheesecake and water bath into your 350°F (175°C) oven.
Bake for 60-75 minutes. The cheesecake is done when the edges are set, but the center (about a 2-inch circle) still jiggles slightly when you gently shake the pan. Don’t be tempted to overbake it! It will continue to cook as it cools.

Once baked, turn off the oven, but leave the cheesecake in the water bath inside the oven with the door propped open slightly (using a wooden spoon is a great trick for this) for 1 hour. This slow, gradual cooling process is another secret weapon against cracking.
After 1 hour, carefully remove the cheesecake from the oven and lift the springform pan out of the water bath. Remove the foil and place the pan on a wire rack to cool completely to room temperature. This typically takes another 2-3 hours.
Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate it for at least 6 hours, or preferably overnight. This chilling time is non-negotiable! It allows the cheesecake to firm up properly and fully develop its flavors and texture.

Preparing the Pecan Pie Topping:

Now that our cheesecake is chilling, let’s make that absolutely irresistible pecan pie topping that truly makes this a Pecan Pie Cheesecake Recipe! In a medium saucepan, combine the ½ cup of unsalted butter, ½ cup of packed light brown sugar, ½ cup of pure maple syrup, and ¼ teaspoon of salt.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once it reaches a boil, reduce the heat to low and let it simmer for about 3-5 minutes, or until the mixture thickens slightly and looks like a beautiful, amber-colored caramel sauce. You want it to be thick enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract and the 2 cups of pecan halves (or chopped pecans). Stir everything together until the pecans are completely coated in that luscious caramel sauce. The aroma alone is going to make your kitchen smell incredible!

Let the pecan topping cool for about 15-20 minutes in the saucepan, stirring occasionally. You want it to cool enough that it thickens further and isn’t scorching hot, but not so cool that it becomes too stiff to pour evenly. It should still be pourable and spreadable.

Finishing and Chilling:

Once your cheesecake has thoroughly chilled overnight (or for at least 6 hours) and is firm, carefully run a thin knife around the edge of the pan before releasing the springform ring. This helps prevent the edges from sticking and tearing your beautiful cheesecake. Remove the ring.
Evenly spread the slightly cooled pecan pie topping over the top of the chilled cheesecake. Take your time to arrange the pecans nicely – presentation matters!

At this point, you can serve the Pecan Pie Cheesecake immediately, but for the best experience and to allow the topping to set beautifully, I highly recommend refrigerating it for at least another 1-2 hours after adding the topping. This gives everything a chance to meld together perfectly.
When you’re ready to serve, slice the cheesecake with a sharp knife, wiping the knife clean between each slice for the cleanest cuts. This Pecan Pie Cheesecake is absolutely divine on its own, but a dollop of fresh whipped cream never hurt anyone! Enjoy every single decadent bite of your homemade masterpiece!

Conclusion

Well, my friends, we’ve reached the sweet finale of our journey, and I genuinely hope you’re as excited as I am about this masterpiece. This isn’t just another dessert; it’s an experience, a symphony of textures and flavors that will undoubtedly steal the show at any gathering. Imagine, if you will, the rich, buttery crunch of a classic pecan pie topping, perfectly caramelized and studded with wholesome pecans, all resting atop a lusciously smooth, incredibly creamy cheesecake. It’s the ingenious fusion you never knew you desperately needed, combining the comforting familiarity of a holiday staple with the sophisticated elegance of a gourmet cheesecake. Every single bite offers that delightful contrast – the snap of the nuts giving way to the velvet-like cheesecake filling, all balanced on a perfectly crumbly crust. I truly believe this Pecan Pie Cheesecake Recipe isn’t just a dessert; it’s a statement, a testament to culinary creativity that brings two beloved classics together in harmonious perfection. It’s rich without being overwhelming, sweet without being cloying, and utterly irresistible.

I understand that the idea of tackling a cheesecake, especially one with such an elaborate topping, might seem a little daunting to some. But trust me when I say, the effort you put into this creation will be rewarded tenfold. There’s a profound satisfaction that comes with pulling a beautifully golden-brown, glistening cheesecake out of the oven, knowing you’ve crafted something truly special from scratch. This dessert is designed to impress, to elicit gasps of delight and requests for second (and third!) slices. It’s the kind of dessert that creates lasting memories, sparking conversations and brightening even the gloomiest of days.

It’s More Than Just Dessert; It’s a Celebration of Flavor

And honestly, experiencing that moment of pure bliss as your guests (or just you!) savor each bite makes every step of the process absolutely worth it. It’s a dessert that speaks volumes about your care and dedication, delivering an unparalleled taste sensation that leaves everyone feeling utterly pampered.

Now, let’s talk about how to truly elevate your pecan pie cheesecake experience. While it’s absolutely divine on its own, a few simple additions can take it to the next level. I love serving it slightly chilled, allowing the flavors to fully meld and the cheesecake to firm up perfectly. A generous dollop of freshly whipped cream, perhaps lightly sweetened with a hint of vanilla or even a dash of cinnamon, adds a cloud-like contrast to the richness. For those with an extra sweet tooth, a delicate drizzle of warm caramel sauce or a rich chocolate ganache can be utterly decadent. And if you’re feeling truly indulgent, pair a slice with a scoop of premium vanilla bean ice cream – the way it slowly melts into the cheesecake creates an ethereal texture. Don’t forget about the perfect beverage pairing; a strong cup of coffee, a robust black tea, or even a glass of a sweet dessert wine like a late-harvest Riesling or a port can beautifully complement its complex flavors, making each mouthful an even richer experience.

But the beauty of baking lies in its endless possibilities for personalization! While the classic pecan topping is undeniably spectacular, don’t hesitate to explore your own creative twists. You could experiment with different nuts in the topping, perhaps a mix of walnuts and pecans for a slightly different flavor profile, or even candied almonds for an unexpected crunch. For the crust, a simple graham cracker base is wonderful, but imagine the possibilities with a crushed shortbread cookie crust or even a spiced ginger snap crust for an extra layer of warmth. You could also infuse the cheesecake batter itself with a touch of bourbon or maple syrup for a deeper, more nuanced flavor that harmonizes beautifully with the pecan topping. Or, for a more individual serving option, bake this delight in mini cheesecake pans or even muffin tins with paper liners – perfect for parties or when you want to control portions.

Unleash Your Inner Baker and Personalize Your Dessert

Each small alteration can lead to a surprisingly delightful new discovery, allowing you to truly make this recipe your own signature creation.

So, what are you waiting for? This is your official invitation to dive headfirst into the wonderful world of this exquisite dessert. Gather your ingredients, clear your schedule for a blissful afternoon of baking, and prepare to be amazed by the delicious outcome. I genuinely encourage you to give this recipe a try; it’s not just about following instructions, it’s about creating joy, sharing warmth, and indulging in something truly spectacular. And once you’ve experienced the magic, I absolutely can’t wait to hear all about it! Please, share your baking adventures with me – tell me about your triumphs, your favorite variations, and especially the reactions of your lucky taste-testers. Your feedback and creativity are what make this culinary community so vibrant and inspiring. Let’s spread the sweetness far and wide, one glorious slice of pecan pie cheesecake at a time!

Pecan Pie Cheesecake Recipe

Prepare to embark on a culinary journey that brings together two of America’s most cherished desserts into one unforgettable creation: a decadent Pecan Pie Cheesecake. No longer choose between the comforting, nutty sweetness of a classic pecan pie and the creamy, tangy indulgence of a rich cheesecake. This recipe offers the ultimate dessert fusion that will captivate your taste buds and impress any guest.

Prep Time
50 Minutes

Cook Time
20 Minutes

Total Time
10 Minutes

Servings
12 servings

Ingredients

2 cups speculoos cookie crumbs
1/2 cup pecans (for crust)
1/2 cup melted butter
1/4 cup brown sugar (for crust)
1/4 tsp salt (for crust)
4 (8-ounce) packages full-fat cream cheese, softened to room temperature
1 cup full-fat sour cream, at room temperature

1 1/4 cups granulated sugar (for filling)
2 tablespoons all-purpose flour
1/2 teaspoon salt (for filling)
4 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract (for filling)
1 1/2 cups pecan halves (for topping)
6 tablespoons unsalted butter (for topping)
3/4 cup packed light brown sugar (for topping)
1/4 teaspoon salt (for topping)
1/2 cup heavy cream
1 teaspoon vanilla extract (for topping)

Instructions

Step 1
Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Combine speculoos cookie crumbs, 1/2 cup pecans, 1/4 cup brown sugar, and 1/4 tsp salt in a medium bowl. Pour in 1/2 cup melted butter and mix until crumbs are thoroughly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Remove from oven and let cool completely on a wire rack.
Step 2
Ensure all cold ingredients (cream cheese, sour cream, eggs, egg yolk) are at room temperature. In the bowl of a stand mixer with the paddle attachment, beat the 4 (8-oz.) blocks of softened cream cheese on medium speed for 2-3 minutes until smooth and fluffy, scraping down the sides frequently. Gradually add 1 1/4 cups granulated sugar, beating until well combined and smooth. Sprinkle in 2 tablespoons all-purpose flour and 1/2 teaspoon salt, then pour in 1 tablespoon vanilla extract. Mix on low speed until just combined. Add 1 cup room temperature sour cream and mix on low speed until just incorporated. Add the 4 large eggs and 1 large egg yolk one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Step 3
Boil a kettle of water for the water bath. Carefully pour the cheesecake filling over the cooled crust in the foil-wrapped springform pan. Gently tap the pan on the counter to release air bubbles. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, around the springform pan, until it comes halfway up the sides of the springform pan. Transfer to the 350°F (175°C) oven and bake for 60-75 minutes, until edges are set but the center (about a 2-inch circle) still jiggles slightly. Turn off the oven, prop the door open slightly, and leave the cheesecake in the water bath for 1 hour. Remove from oven, lift from water bath, remove foil, and cool completely on a wire rack to room temperature (2-3 hours). Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Step 4
In a medium saucepan, combine 6 tablespoons unsalted butter, 3/4 cup packed light brown sugar, 1/4 teaspoon salt, and 1/2 cup heavy cream. Place over medium heat and bring to a gentle boil, stirring occasionally. Reduce heat to low and simmer for 3-5 minutes, until thickened and amber-colored. Remove from heat and stir in 1 teaspoon vanilla extract and 1 1/2 cups pecan halves until completely coated. Let the topping cool for 15-20 minutes in the saucepan, stirring occasionally, until it thickens further but is still pourable.
Step 5
Once cheesecake is thoroughly chilled and firm, carefully run a thin knife around the edge of the pan before releasing the springform ring. Evenly spread the slightly cooled pecan pie topping over the top of the chilled cheesecake. For best results, refrigerate for at least another 1-2 hours after adding the topping to allow it to set. Slice with a sharp knife, wiping clean between each slice. Serve chilled, optionally with a dollop of fresh whipped cream. Enjoy your homemade masterpiece!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

November 21, 2025 by Melissa