This pecan pie cheesecake is a creamy brown sugar cheesecake topped with a rich and decadent pecan sauce. A fun and festive dessert to serve during the holidays that looks super impressive, yet is easy to make!
When I’m entertaining around the holidays, I serve a total crowd pleaser for dessert such as eggnog cake, pumpkin meringue pie, molasses cookies or this fabulous pecan pie cheesecake.
Sometimes I like to whip up a fancy dessert recipe for a special occasion, and this pecan pie cheesecake is one of my go-to recipes. It’s got a layer of crispy graham cracker crust, a creamy brown sugar filling and a gooey pecan topping. It always gets rave reviews from family and friends!
This is a perfect pie for the holidays. Make this pie with amazing Thanksgiving recipes like sausage stuffing, zucchini casserole and slow roasted prime rib.
Table of Contents
Pecan Pie Cheesecake Ingredients
To make this creamy pumpkin pie cheesecake make sure you have graham cracker crumbs, brown sugar and melted butter for the crust. You will need cream cheese, brown sugar, eggs, flour, cream and vanilla extract for the filling. Finally, you need butter, brown sugar, corn syrup, cinnamon, nutmeg, cream and pecans for the topping.
How Do You Make Pecan Pie Cheesecake?
This recipe starts with a graham cracker crust made of graham cracker crumbs, brown sugar and melted butter mixed together. Press the graham cracker mixture into the bottom and sides of a springform pan. Bake your crust until it is golden brown. While the crust bakes, prepare the cheesecake filling. Beat cream cheese and brown sugar together until they turn light and fluffy. Add eggs, heavy cream and vanilla to the cream cheese mixture and mix it all together. Pour the filling into the crust and bake it until the filling sets. Chill the cheesecake.
Prepare the pecan topping by heating brown sugar and corn syrup in a pan. Stir in cinnamon, nutmeg, cream and pecans. Let the topping cool a bit, then pour it over the cheesecake. Slice, serve and enjoy!
Tips For The Perfect Dish
- When making your graham cracker crust, press firmly to get the graham crackers and butter to form a solid crust.
- You can coarsely chop your pecans, or leave them in halves. I find that it’s easier to eat the cheesecake when the pecans are chopped into pieces.
- You can serve this cheesecake as-is, or add rosettes of whipped cream on top of each piece.
- You can make the cheesecake up to 3 days in advance. Add the pecan topping right before serving as it will become hard if chilled in the fridge.
Quick Tip
Run your graham crackers through a food processor for fine, evenly sized crumbs.
Recipe FAQs
The difference between a cheesecake and a cheesecake pie is the size of the cheesecake and the pan that it cooks in. You cook a cheesecake in a tall springform pan and it will stand on its own when released from the springform pan. A cheesecake pie cooks in a pie plate or dish, is smaller than a cheesecake and is served from the pie plate.
For the best cheesecake you want to use softened cream cheese for a smooth filling. You also want to let the cheesecake rest in a warm oven that has been turned off so the filling can have the best texture.
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How Do You Keep Cheesecake From Cracking?
There’s nothing worse than pulling your pecan pie cheesecake out of the oven and finding a giant crack in the middle. Sometimes cracking does happen with cheesecakes, but there are measures you can take to avoid cracks. In this case, the top of the cheesecake will be covered with pecan topping, so any cracks will be hidden from public view.
- Mix your cheesecake as little as possible once you add the eggs to avoid incorporating extra air into the batter.
- Do not open the oven door while your cheesecake is baking. Large temperature fluctuations can cause cracking.
- Do not over bake your cheesecake. The cheesecake is done once the edges are lightly browned and puffy and the center is just set. It’s fine if the center is a bit jiggly, it will firm up as it cools.
Flavor Variations
This recipe is absolutely delicious as written, but you can substitute in other ingredients to customize the flavors to your tastes.
- Topping: Try using almonds or walnuts instead of pecans for a different flavor profile.
- Crust: You can substitute crushed vanilla wafers or gingersnaps instead of graham crackers.
- Spices: I sometimes add a pinch of warm spices to the cheesecake filling. You can use up to 1/2 teaspoon of pumpkin pie spice, or a mixture of cinnamon and nutmeg with a pinch of cloves.
In my opinion, this is the ultimate dessert. You’ve got all the great flavors of both pecan pie and cheesecake in one package!
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Pecan Pie Cheesecake Video
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Pecan Pie Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 7 tablespoons butter melted
- cooking spray
For the filling
- 24 ounces cream cheese softened
- 1 cup brown sugar
- 4 eggs
- 2 tablespoons all purpose flour
- 2/3 cup heavy cream
- 1 1/2 teaspoons vanilla extract
For the topping
- 1/4 cup butter cut into slices
- 1/2 cup brown sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon cinnamon
- 1 pinch nutmeg
- 1/4 cup heavy cream
- 2 cups coarsely chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Coat a 9″ springform pan with cooking spray.
- Place the graham cracker crumbs, brown sugar and butter in a bowl; stir to combine.
- Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
- Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
For the filling
- Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 3-4 minutes.
- Add the eggs, one at a time, beating after each addition.
- Add the flour, heavy cream and vanilla extract. Beat until just combined.
- Pour the cheesecake mixture into the baked crust and smooth the top with a spatula.
- Reduce the oven temperature to 325 degrees F. Bake for 60 minutes or until top is lightly browned and cheesecake is just set. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
- Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
For the topping
- Place the butter, brown sugar and corn syrup in a pan over medium heat on the stove. Cook for 3-4 minutes, stirring occasionally, until mixture is bubbly.
- Stir in the cinnamon, nutmeg, heavy cream and pecans, then cook for one more minute, stirring often.
- Remove the pan from the heat. Let the pecan mixture cool for 5 minutes or until slightly thickened.
- Pour the pecan topping over the cheesecake. Remove the springform pan from the cheesecake. Slice and serve.
Notes
- When making your graham cracker crust, press firmly to get the graham crackers and butter to form a solid crust.
- Run your graham crackers through a food processor for fine, evenly sized crumbs.
- You can coarsely chop your pecans, or leave them in halves. I find that it’s easier to eat the cheesecake when the pecans are chopped into pieces.
Such a wonderful combination. The recipe came out so good.
Can this be frozen? I made it for thanksgiving but they ended up canceling it so I wondered if I could freeze it till Christmas.
Yes you can freeze it!
My favorite must have cheesecake recipe! Better than a pecan pie!
This deserves to be center stage this holiday season on the dessert table! So delicious!
Totally hits the spot! We’ll defintely make this for Thanksgiving this year.
There’s nothing better on a cheesecake than pecans! Such a delicious recipe!
Absolutely fantastic! There’s nothing better on cheesecake than pecans!
this cheesecake is so dang delicious! it’s the perfect holiday dessert!
This cheesecake sounds so good! I have to try this!
I am so excited to try this pecan pie cheesecake! It looks and sounds amazing!!
I would love a piece of this amazing pecan pie cheesecake!! My two favorite desserts in one! YUM!
Has anyone tried this with gluten free flour?
I think it would probably work although I haven’t tested it that way!
Since there is only 2 tablespoons of flour in the batter, you can easily substitute cornstarch. I have done that on many occasions and it works perfectly.
This is the best dessert mashup! Love the pecan sauce on top of the cheesecake! So good!
Two of my favorite desserts combined into one! Thank you so much for sharing!