Pecan Pie Cheesecake Recipe

If you’re a fan of rich, creamy desserts with a nutty twist, you’re going to absolutely fall in love with this Pecan Pie Cheesecake Recipe. It’s the perfect marriage between the gooey, caramel-y pecan pie and a smooth, buttery cheesecake that just melts in your mouth. I promise, once you try it, you’ll be sharing this recipe at every holiday and family gathering because trust me, this fan-freaking-tastic dessert steals the show every single time.

this Recipe

Ingredients You’ll Need

These ingredients come together to create a spectacularly rich and nutty dessert. Grab quality cream cheese and fresh pecans for the best experience, and make sure your dairy items are at room temperature to achieve that silky smooth batter.

• Graham cracker crumbs: Look for finely ground crumbs or blitz your own for a crisp, buttery base that holds together perfectly.
• Brown sugar: I prefer light brown sugar for a milder molasses flavor, but dark brown sugar amps up the richness wonderfully.
• Unsalted butter: Melted butter is key for binding the crust and the pecan filling—unsalted lets you control the saltiness.
• Ground cinnamon: Adds a warm, cozy spice that complements the nuts and sweetness beautifully.
• Heavy cream: Used twice—in the filling and cheesecake—for ultra richness and a smooth texture.
• Pecans: Chop into larger pieces for that perfect crunch throughout the filling and topping.
• Cream cheese: The star of the cheesecake, softened to room temp so it blends perfectly with the sugar and cream.
• Sour cream: This gives the cheesecake a subtle tang and helps create that melt-in-your-mouth creaminess.
• Vanilla extract: Pure vanilla adds depth and rounds out the flavors nicely.
• Eggs and egg yolk: Ensure they’re room temperature for even mixing and a creamy custard texture.

Variations

One of the things I love about this pecan pie cheesecake recipe is how easy it is to customize. Feel free to tweak it to suit your taste buds or dietary needs — it’s definitely a versatile base that welcomes your creativity.

• Nut-Free Version: Swap pecans for toasted sunflower or pumpkin seeds; my nephew with nut allergies adored this alternative.
• Spiced Up: Add a pinch of ground nutmeg or allspice to the filling for an extra layer of cozy spice during fall or winter.
• Mini cheesecakes: I like baking this pecan pie cheesecake recipe in smaller ramekins for easy individual servings — perfect for parties.
• Gluten-Free Crust: Substitute graham crackers with gluten-free cookies or crushed nuts for a safe and tasty crust.

How to Make Pecan Pie Cheesecake Recipe

Step 1: Prepare the Graham Cracker Crust

First things first, preheat your oven to 325°F and get your 9-inch springform pan ready—spray it well and line the bottom with a parchment circle to avoid any sticking. Then, blitz the graham crackers in a food processor until you have fine crumbs. Mix in brown sugar and melted butter until the crumbs are fully coated and look glossy. Press this mixture firmly into the bottom and halfway up the sides of your pan using your fingers and the base of a measuring cup for even compaction. Bake the crust for about 13 minutes until it smells toasty and golden. Let it cool completely—this step is key to getting that perfect, firm base that won’t crumble when you cut into your cheesecake.

Step 2: Make the Cinnamon Pecan Pie Filling

While your crust is baking, start the filling. Melt butter in a saucepan over medium heat, then add brown sugar, cinnamon, heavy cream, and chopped pecans. Cook this mixture until it bubbles gently, about 4-5 minutes—watch closely so it doesn’t burn. Pour the filling into a bowl and pop it in the freezer for a quick chill; this helps it thicken up and swirl beautifully into the cheesecake later on.

Step 3: Whip Up the Brown Sugar Cheesecake Batter

Use a mixer to beat room temperature cream cheese and brown sugar on high speed for about 2 minutes until fluffy. Scrape the sides with a rubber spatula, then add in sour cream, heavy cream, and vanilla, mixing on medium until smooth and creamy. Finally, add eggs and egg yolk one at a time on low speed, mixing just until incorporated—overmixing can lead to cracks, so take it slow. Scrape down the bowl one last time so everything is well combined.

Step 4: Assemble and Bake Your Pecan Pie Cheesecake

Pour half the cheesecake batter into the cooled crust, then dollop a third of the pecan pie filling on top. Use a butter knife to gently swirl the filling into the cheesecake—don’t overmix! Pour the remaining batter on top and smooth it out. Now, here’s a trick I discovered to keep the cheesecake moist and crack-free: a water bath. You can either place the springform pan inside a 10-inch cake pan, then set that in a large roasting pan and pour hot boiling water until it reaches two-thirds up the cake pan’s side, or wrap the springform pan tightly in double layers of foil and place it directly in a roasting pan filled about halfway with hot water. Bake for 65-85 minutes until the edges are set but the center still jiggles slightly. Don’t rush this—underbaking will make it runny, overbaking dry.

Once baked, turn off the oven and prop the door open slightly. Let the cheesecake sit inside for 30 minutes to cool gradually. This slow cooling prevents cracking—a mistake I often made before learning this tip! Then remove from the water bath and cool completely on a rack. Wrap tightly in foil and refrigerate for at least 6 hours or overnight to let the flavors settle and the texture firm up.

Step 5: Add the Final Pecan Pie Touch

After the cheesecake is fully chilled, carefully remove it from the pan and peel off the parchment paper. Spread the remaining pecan pie filling generously over the top—it adds a gorgeous glossy finish and that signature gooey pecan crunch. I love doing this step just before serving to keep the topping fresh and perfectly textured.

How to Serve Pecan Pie Cheesecake Recipe

Garnishes

I like to keep it simple and let the pecan topping shine, but a dollop of freshly whipped cream with a sprinkle of cinnamon or a few toasted pecan halves on top adds that extra wow factor. Sometimes, I drizzle a bit of warm caramel sauce around the slices for a decadent touch that my family can’t resist.

Side Dishes

This cheesecake pairs beautifully with a cup of strong coffee or a smooth dessert wine. I’ve found that a fresh berry compote or even simple fresh sliced fruit like pears balances the richness perfectly, especially after a big meal.

Creative Ways to Present

For holidays, I’ve decorated the top with candy canes crushed and sprinkled around the edges or piped little rosettes of whipped cream with candied pecans on each slice. Mini pecan pie cheesecakes in mason jars have also been a hit at potlucks — they’re charming and perfect for grab-and-go treats.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped in plastic wrap and stored in the refrigerator. This pecan pie cheesecake recipe stays moist and fresh for up to 4 days—it’s perfect for savoring slice by slice without worrying about it drying out.

Freezing

I’ve frozen the cheesecake (minus the topping) by wrapping it well in plastic and foil. When thawed overnight in the fridge, it’s almost as good as freshly baked. Add the pecan topping fresh after thawing for the best texture and flavor.

Reheating

This cheesecake is best served cold or at room temperature, so I don’t recommend reheating. Just take it out of the fridge 30 minutes before serving and it’ll soften slightly, showing off its creamy texture beautifully.

FAQs

Final Thoughts

This Pecan Pie Cheesecake Recipe has become a true favorite of mine—not just because it tastes incredible, but because it brings everyone together around the table. It’s a recipe that calls for a bit of patience and love, but the result is absolutely worth it. If you’re looking for a dessert that feels special yet feels surprisingly doable, give this one a try. I’d bet you’ll be baking it over and over, just like I do!

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