This Pecan Pie Cheesecake is the ultimate dessert fusion: the creamy richness of classic cheesecake meets the buttery crunch of a pecan pie topping. It’s a show-stopping dessert that delivers layer after layer of texture and flavor—from the nutty graham cracker crust to the velvety cheesecake and finally, the glossy, caramelized pecan topping.

Perfect for holiday tables, potlucks, or any time you’re craving a decadent treat, this cheesecake brings Southern charm and indulgent elegance together in one bite. It looks impressive but is easier to pull off than you might expect, making it a go-to for both special occasions and weekend baking therapy.

Preparation Phase & Tools to Use

Before diving into layers of deliciousness, make sure your kitchen is stocked with the right tools. Here’s what you need and why each item is essential:

Springform Pan: This is a must for cheesecake. Its removable sides allow for easy release without damaging the delicate structure.
Food Processor or Rolling Pin + Ziplock Bag: To crush graham crackers evenly and finely for the crust. A consistent crumb makes for a more solid, less crumbly base.
Stand Mixer or Hand Mixer: Crucial for achieving that ultra-smooth, lump-free cheesecake filling.

Mixing Bowls: Multiple bowls help you keep crust, filling, and topping prep organized and separate.
Saucepan: Used to make the gooey pecan topping, which needs to be heated gently for best texture.
Spatula & Measuring Cups: Accurate measurements ensure balanced flavor and texture, while a good spatula helps avoid air bubbles.

Cooling Rack & Oven Thermometer: Cheesecakes need a slow, even bake and thorough cooling to avoid cracks.

With these tools ready, you’re set to craft a cheesecake that’s as beautiful as it is delicious.

Ingredients for the Pecan Pie Cheesecake

Graham Crackers – Crushed to form a buttery, crunchy base that contrasts the creamy filling.

Unsalted Butter – Helps bind the crust and adds a rich flavor to every bite.
Cream Cheese – The star of the show. Use full-fat for the creamiest texture.
Granulated Sugar – Balances the tang of the cream cheese.

Eggs – Essential for setting the cheesecake and giving it a smooth texture.
Sour Cream – Adds a subtle tang and velvety finish.
Vanilla Extract – Enhances all the flavors and adds warmth.

Brown Sugar – Key for the pecan topping’s deep, molasses-like sweetness.
Heavy Cream – Creates the luscious caramel texture in the topping.
Pecans – Rough chopped or halved, they add crunch and nutty richness.

Corn Syrup – Keeps the topping glossy and sticky, just like classic pecan pie.
Cinnamon + Salt – Balances the sweetness with warmth and depth.

How To Make the Pecan Pie Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Combine crushed graham crackers and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Mix the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix well. Beat in the eggs one at a time, followed by sour cream and vanilla extract until silky.

Step 3: Bake the Cheesecake

Pour the cheesecake batter over the crust. Place the pan in a water bath and bake for 55–65 minutes until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Chill in the fridge for at least 4 hours or overnight.

Step 4: Make the Pecan Pie Topping

In a saucepan, combine brown sugar, corn syrup, heavy cream, butter, cinnamon, and salt. Bring to a simmer, stirring constantly. Once slightly thickened, stir in the pecans and cook for 2 more minutes.

Step 5: Assemble & Chill

Pour the pecan topping over the chilled cheesecake. Let it set for another hour in the fridge so the topping firms slightly. Slice, serve, and enjoy!

Serving and Storing Your Pecan Pie Cheesecake

This decadent cheesecake is best served chilled. Slice with a warm, sharp knife for the cleanest cut—just wipe between slices. Pair with a dollop of whipped cream or a drizzle of caramel for extra indulgence.

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Use a water bath and avoid overbaking. Let the cheesecake cool slowly in the oven before chilling.

Can I make this cheesecake ahead of time?

Yes! It actually tastes better after chilling overnight, making it perfect for prep-ahead entertaining.

Can I use store-bought crust?

You can, but homemade graham cracker crust tastes fresher and holds up better under the filling.

Is corn syrup necessary?

Yes, for that glossy, sticky finish. You can substitute with maple syrup for a different flavor profile.

What if I don’t have a springform pan?

A deep pie dish can work in a pinch, but it’ll be harder to remove the cheesecake cleanly.

Can I use pecan halves instead of chopped?

Definitely—halves give a beautiful presentation. Chopped pecans make it easier to slice.

Want More Cheesecake Ideas with a Twist?

If you love this Pecan Pie Cheesecake, you’ll want to try these other irresistible options:

Heavenly Raspberry Cheesecake Cupcakes with bright berry notes.
Strawberry Cheesecake Dump Cake for a lazy-day dessert.

Mini Cinnamon Roll Cheesecakes that bring cozy breakfast vibes.
Grape Crush Cupcakes if you love fruit-forward flavors.
Tiramisu Cupcakes for a creamy-coffee delight.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick to the classic pecan topping or switch things up? Maybe added chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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Pecan Pie Cheesecake

Author: Olivia McKenney
Total Time: 6 hours 30 minutes

Yield: 12 slices

Print Recipe

Description

A luscious and creamy cheesecake layered with a buttery graham cracker crust and topped with a glossy, caramelized pecan pie topping. This dessert brings together the best of two Southern favorites—rich cheesecake and classic pecan pie—into one unforgettable treat.

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.

2. Mix graham cracker crumbs and melted butter. Press mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.

3. In a large bowl, beat cream cheese until smooth. Add granulated sugar and blend well. Mix in eggs one at a time. Add sour cream and vanilla; beat until silky.

4. Pour batter into the cooled crust. Place the springform pan into a larger pan and fill the outer pan with hot water (water bath method).

5. Bake for 55–65 minutes until the center is set but slightly jiggly. Turn off oven, crack the door, and let it rest for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.

6. For the topping, combine brown sugar, corn syrup, heavy cream, butter, cinnamon, and salt in a saucepan. Bring to a simmer, stirring until smooth. Stir in pecans and simmer for 2 more minutes.

7. Pour topping over chilled cheesecake and refrigerate for another hour until set.