Decadent Pecan Pie Cheesecake: The Ultimate Holiday Dessert Hybrid

Indulge in the best of both worlds with this incredible Pecan Pie Cheesecake, a magnificent dessert that effortlessly combines two beloved classics into one show-stopping creation. This isn’t just a dessert; it’s an experience, featuring rich, buttery pecans infused into both the irresistible crust and the luscious topping, delivering an explosion of authentic pecan pie flavor in every single bite. Prepare to captivate your guests and satisfy every sweet tooth with this extraordinary treat that consistently receives rave reviews!

This pecan pie cheesecake truly marries the quintessential elements of both classic desserts in a harmonious and utterly delicious way. From the very first forkful, you’ll discover layers of thoughtfully crafted flavors and textures that make this recipe a standout.

The foundation of this masterpiece is a unique graham cracker crust, meticulously infused with finely chopped pecans. This not only enhances the nutty flavor profile but also adds a delightful textural crunch that perfectly complements the creamy filling. The cheesecake itself is a luxurious adaptation of my signature homemade cheesecake recipe. To capture that distinctive pecan pie essence, the creamy filling is enriched with notes of brown sugar and a hint of warm cinnamon, adding depth and a comforting sweetness that is simply irresistible. To top it all off, the pecan pie topping is a rich, gooey caramel-pecan concoction that tastes exactly like a classic pecan pie filling, yet it’s surprisingly straightforward to prepare on the stovetop in just a few minutes. This trifecta of textures and flavors creates a dessert that is both familiar and exciting.

This dessert is an absolute game-changer, especially for holiday gatherings. Imagine presenting this fabulous Thanksgiving cheesecake; it’s an unexpected twist on traditional holiday fare that will undoubtedly become the star of your dessert table. One of its many advantages is the convenience factor: it can be prepared a day or two in advance, allowing you to focus on other festivities. When it’s time to serve, simply remove it from the pan, slice, and enjoy the accolades from your delighted guests!

Essential Ingredients for Your Pecan Pie Cheesecake

Achieving the perfect creamy texture and rich flavor of this pecan pie cheesecake starts with selecting the right ingredients and preparing them properly. For optimal results, ensure all dairy products and eggs are at room temperature before you begin. This is a critical step for a smooth, lump-free cheesecake filling. Furthermore, full-fat ingredients are non-negotiable for the creamiest, most decadent, and truly rich pecan cheesecake experience!

While a complete list of ingredients with precise measurements can be found in the comprehensive recipe card at the conclusion of this article, here’s a closer look at the key components you’ll need and why they are so important:

• Sugar: Our recipe cleverly utilizes a blend of granulated sugar and brown sugar. Granulated sugar provides foundational sweetness, while brown sugar adds a deep, molasses-rich flavor and moisture that enhances the overall complexity of both the cheesecake filling and the pecan topping. You can confidently use either light or dark brown sugar; both varieties contribute beautifully to the recipe’s profile.
• Cinnamon: This warm spice is a secret weapon, adding a delightful depth of flavor to both the creamy filling and the gooey topping. While some might consider it optional, its inclusion is highly recommended as it perfectly complements the nutty pecans and rich caramel notes, truly elevating the “pecan pie” aspect of this cheesecake.
• Pecans: Pecans are, of course, the star! I suggest purchasing a bag of pecan halves. You’ll be finely chopping a portion of these for incorporation into the graham cracker crust, providing both flavor and a pleasant crunch. The remaining pecan halves will be beautifully showcased in the topping, ensuring that every slice delivers that signature nutty taste and texture. Toasting them briefly (as detailed in the instructions) will intensify their natural flavors.
• Sour Cream: This ingredient is essential for achieving that characteristic silky-smooth cheesecake texture. Sour cream works by breaking up the heaviness of the cream cheese, adding a slight tang that balances the sweetness, and contributing to an incredibly smooth and creamy cheesecake filling. If sour cream isn’t readily available or if you prefer an alternative, an equal amount of plain full-fat Greek yogurt can be substituted, offering a similar tang and richness.
• Heavy Cream: For the pecan topping to achieve its ideal, luscious consistency and set up properly, heavy cream with at least 36% fat content is absolutely crucial. Do not substitute with lighter creams or milk, as they lack the fat necessary to emulsify and thicken the topping, which could result in a runny or less flavorful caramel.
• **Cream Cheese:** The backbone of any great cheesecake! Opt for full-fat, brick-style cream cheese. Ensure it’s softened to room temperature for smooth, lump-free mixing. Low-fat varieties contain more water and less fat, which can compromise the cheesecake’s texture and richness, leading to a less stable and often grainier result.
• **Vanilla Extract:** Pure vanilla extract is a must. Its aromatic qualities enhance all the other flavors, adding a comforting warmth and depth that brings everything together.

How to Craft Your Decadent Pecan Pie Cheesecake

This utterly decadent pecan pie cheesecake is a labor of love, structured into three distinct and equally delicious layers: the crunchy crust, the velvety filling, and the rich, gooey topping. While it does require a little more tender loving care and patience than your average cheesecake, each individual step is designed to be straightforward and easy to follow. Don’t be intimidated by the multi-layered process; the final result is absolutely worth the effort!

Crafting the Perfect Pecan Graham Cracker Crust

The base of our cheesecake is a flavorful and sturdy pecan-infused graham cracker crust. This layer provides a delightful texture contrast and a foundational nutty flavor.

1. Begin by combining the crushed graham cracker crumbs, finely chopped pecans, granulated sugar, and melted unsalted butter in a medium-sized mixing bowl. Stir these ingredients thoroughly until they are uniformly combined. The goal is for all the dry crumbs to be fully moistened by the butter, resembling wet sand. This ensures a cohesive crust that holds its shape.
2. Next, spoon the prepared crust mixture into a 9-inch springform pan. For easy release and to prevent sticking, I highly recommend lining the bottom of the pan with a parchment paper circle. Once the mixture is in the pan, press it down very firmly and evenly. A simple trick is to use the flat bottom of a measuring cup or a glass to really pack the crumbs tightly into the pan. This compaction is crucial for a stable crust that won’t crumble when sliced.
3. Bake the pressed crust in a preheated oven at 325ºF (163°C) for approximately 10 minutes. This pre-baking step helps to set the crust, making it less prone to becoming soggy once the cheesecake filling is added. After baking, remove the crust from the oven and set it aside to cool completely while you prepare the creamy cheesecake filling.

Preparing the Velvety Cheesecake Filling

The heart of our dessert is the rich, creamy cheesecake filling. Follow these steps carefully to ensure a smooth, crack-free masterpiece.

4. Before you even begin mixing the filling, it’s essential to prepare for the water bath. Place a large pot of water on the stove and bring it to a rolling boil. A water bath is critical for cheesecake baking because it creates a moist, even heat environment in the oven, preventing the cheesecake from cracking, drying out, or browning too quickly. Keep this boiling water ready, as it will be used shortly.
5. To make the cheesecake filling, place the softened cream cheese and room temperature sour cream into the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl with a handheld mixer). Beat on low-medium speed until the mixture is perfectly smooth, light, and free of any lumps. This step is crucial for an even texture in your final cheesecake.
6. Pause the mixer and use a rubber spatula to thoroughly scrape down the sides and bottom of your mixing bowl. This ensures all ingredients are fully incorporated. Then, add the granulated sugar, brown sugar, cinnamon, and pure vanilla extract to the cream cheese mixture. Continue mixing on low speed until all these ingredients are just combined and the mixture is smooth. Avoid overmixing at this stage to prevent incorporating too much air.

7. In a separate small bowl, gently crack the eggs and lightly beat them with a fork until just scrambled. This breaks up the yolks and whites without incorporating too much air. Add these lightly beaten eggs to the cheesecake filling and mix on the lowest speed until they are *just* combined. This step is vitally important: **do not overmix the eggs at this point!** Overmixing incorporates excessive air into your filling, which can cause the cheesecake to puff up too much during baking and then dramatically sink or crack as it cools.
8. To prepare the springform pan for the water bath, carefully wrap the exterior of the pan (containing the pre-baked crust) with several layers of heavy-duty aluminum foil. This creates a barrier against water leakage. For an extra layer of protection and reassurance, place the foil-wrapped springform pan into a large oven bag. You’ll need to fold down the sides of the oven bag so that the pan rests comfortably and the top edge of the bag is below the rim of your springform. Once the pan is securely prepared, pour the creamy cheesecake filling evenly on top of the crust. Gently tap the pan on the counter a few times to release any trapped large air bubbles, and use a toothpick or skewer to pop any visible bubbles on the surface, ensuring a perfectly smooth top.
9. Place the prepared and wrapped springform pan into a larger roasting pan. Carefully pour the boiling water you started earlier into the roasting pan, ensuring it surrounds the springform pan and reaches approximately 1 inch up the sides of the springform. Be cautious not to get any water into the cheesecake itself. For a detailed visual guide on setting up the water bath correctly, I highly recommend watching the accompanying recipe video.
10. Transfer the roasting pan, with the cheesecake nestled inside, to the preheated oven. Bake until the edges of the cheesecake appear set and slightly puffed, while the very center still retains a slight, gentle jiggle when the pan is lightly tapped. This indicates it’s perfectly cooked. Once done, turn off the oven, crack the oven door open slightly (about 1-2 inches), and allow the cheesecake to cool slowly inside the warm oven for 1 full hour. This gradual cooling process is essential as it prevents drastic temperature changes that can cause the cheesecake to sink in the middle or crack across the surface.
11. After the hour of cooling in the oven, carefully remove the cheesecake from the oven and transfer it to a wire rack to cool completely to room temperature. This might take several hours. Once it has fully cooled, cover the cheesecake tightly with plastic wrap and transfer it to the refrigerator. It needs to chill overnight, or for a minimum of 6-8 hours, to properly set, firm up, and develop its full flavor profile. Patience is key for a flawless cheesecake!

Crafting the Irresistible Pecan Pie Topping

The crowning glory of this dessert is the rich, buttery pecan pie topping that ties all the flavors together.

12. First, prepare your pecans. Spread the pecan halves evenly in a single layer on a baking sheet. Toast them in a preheated oven at 350ºF (180°C) for about 8-10 minutes, or until they become beautifully fragrant and slightly darker in color. Toasting significantly enhances their nutty flavor. Once toasted, remove them from the oven and set aside to cool completely.
13. Next, begin the caramel base for the topping. Slice the unsalted butter into tablespoon-sized pieces for quicker melting and place them into a large, heavy-bottomed saucepan. Heat the butter over medium heat until it is fully melted. Once melted, stir in the brown sugar, cinnamon, and salt. Bring this mixture to a gentle boil, stirring continuously to prevent sticking and ensure the sugar fully dissolves.
14. Once the mixture is boiling, reduce the heat to a low simmer. Allow it to simmer for precisely one minute, stirring occasionally. This brief simmering helps to thicken the caramel and deepen its flavor. After one minute, stir in the heavy cream. Immediately remove the saucepan from the heat, then stir in the vanilla extract and the cooled, toasted pecans. The topping is now ready.
15. Transfer the hot pecan pie topping to a heat-safe bowl and allow it to cool for approximately 20 to 30 minutes. This cooling period is important because it allows the topping to thicken slightly to a pourable consistency and prevents it from melting the surface of your chilled cheesecake. Once cooled to the right consistency, pour it evenly over your thoroughly chilled cheesecake.

Storage Instructions for Your Pecan Pie Cheesecake

Proper storage is key to enjoying your delicious pecan pie cheesecake for as long as possible while maintaining its exquisite taste and texture.

Once assembled with the pecan topping, the cheesecake should be covered tightly with plastic wrap or stored in an airtight container to prevent it from drying out or absorbing refrigerator odors. It will keep beautifully in the fridge for up to four days, making it an excellent make-ahead dessert for entertaining. For the best presentation and taste, it’s ideal to store it wrapped and chilled.

If you’re looking to extend its life even further, you can absolutely freeze the cheesecake – but **without** the pecan topping. To freeze, ensure the baked and chilled cheesecake (without the topping) is wrapped tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It will maintain its quality in the freezer for up to three months. When you’re ready to enjoy the frozen cheesecake, simply thaw it in the refrigerator overnight. Prepare the pecan topping fresh on the day you plan on serving it to ensure it’s as gooey and delicious as possible.

When planning for a significant event, such as a Thanksgiving feast or a large gathering, I highly recommend preparing the cheesecake base one or two days in advance. This approach drastically reduces stress on the day of the event. On serving day, you’ll only need to whip up the pecan topping in about 20 minutes and spoon it over the chilled cheesecake. This ensures the topping is at its freshest, with the perfect consistency, and makes for the prettiest and most impressive presentation, leaving you more time to enjoy your guests.

More Delicious Cheesecake Recipes To Try!

If you loved this Pecan Pie Cheesecake, explore these other fantastic cheesecake creations:

• No-Bake Pumpkin Cheesecake
• Mini Cheesecakes
• Banana Pudding Cheesecake
• Basque Cheesecake
• Classic No-Bake Cheesecake

Recipe Video

Watch this helpful video for a step-by-step visual guide to making your perfect Pecan Pie Cheesecake:

Pecan Pie Cheesecake

5 from 1 rating

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 1 hour hr 25 minutes mins

Cooling & Chilling Time: 9 hours hrs

Total Time: 11 hours hrs 40 minutes mins

Pecan pie cheesecake is a two-for-one dessert that everyone goes crazy for. Buttery pecans are incorporated in both the crust and topping for maximum pecan pie flavor!

Print Recipe
Pin Recipe
SaveSaved!
Leave a Review

Ingredients

Servings: 12 slices

Pecan Graham Cracker Crust

• ▢ 1 cup crushed graham cracker crumbs (120 grams)
• ▢ ½ cup finely chopped pecans (60 grams)
• ▢ ⅓ cup granulated sugar (65 grams)
• ▢ 5 tablespoons unsalted butter melted (70 grams)

Cheesecake Filling

• ▢ 32 ounces brick-style cream cheese softened to room temperature
• ▢ 1 cup full-fat sour cream room temperature (230 grams)
• ▢ ½ cup granulated sugar (100 grams)
• ▢ ½ cup packed light or dark brown sugar (100 grams)
• ▢ ½ teaspoon ground cinnamon optional
• ▢ 2 teaspoons pure vanilla extract
• ▢ 4 large eggs room temperature

Pecan Pie Topping

• ▢ 2 cups pecan halves
• ▢ 6 tablespoons unsalted butter (85 grams)
• ▢ ⅔ cup packed light or dark brown sugar (135 grams)
• ▢ ¼ teaspoon ground cinnamon
• ▢ ⅛ teaspoon salt
• ▢ ½ cup heavy whipping cream
• ▢ 1 teaspoon pure vanilla extract

Cook ModePrevent your screen from going dark

Instructions

 

• To make the crust: Preheat the oven to 325°F (163°C).
• Combine the crushed graham cracker crumbs, chopped pecans, and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
• Scoop the mixture into a 9-inch springform pan and firmly press it down into one even layer. Bake for 10 minutes, then remove from the oven and set aside to cool completely while you make the filling.
• To make the filling: Set a large pot of water on the stove to boil for the water bath before getting started with the filling. Keep the oven temperature at 325°F (163°C).
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Then add the granulated sugar, brown sugar, cinnamon, and pure vanilla extract and mix until well combined.
• In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
• Wrap the springform pan with the pre-baked graham cracker crust in aluminum foil, then place it into a large oven bag. Fold the oven bag down the sides of the springform pan.
• Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
• Carefully place the wrapped springform pan into the roasting pan. Add the boiling water you started before the filling to the roasting pan until it is about 1-inch deep.
• Transfer the roasting pan with the cheesecake to the oven and bake for 65 to 75 minutes or until the edges of the cheesecake are set and the center is still very slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
• After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill overnight (or at least 6 hours).
• To make the pecan pie topping: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Spread the pecans evenly onto the baking sheet and bake for 8 to 10 minutes or until fragrant. Set aside to cool completely.
• Slice the butter into tablespoon-sized pieces and place it in a large saucepan over medium heat. Once the butter is melted, stir in the brown sugar, cinnamon, and salt and bring the mixture to a boil. Reduce the heat to a simmer and allow to simmer for one minute.
• Quickly stir in the heavy cream, then remove the saucepan from the heat and stir in the vanilla extract and toasted pecans.
• Transfer to a heat-safe bowl and allow to cool for 20 to 30 minutes before topping the cheesecake.

Notes

Storage Instructions: Cheesecake may be covered tightly or stored in an airtight container in the fridge for up to 4 days.

Freezing Instructions: Cheesecake without the topping will freeze well for up to 3 months. Thaw overnight in the fridge, then make and add the topping right before serving.

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.