Pecan Pie Cheesecake
This Pecan Pie Cheesecake brings together two of our all time favorites for the ultimate holiday dessert. A buttery graham cracker crust, classic cheesecake filling, and sweet pecan topping make this dessert absolutely delicious.
If you love classic cheesecake but want something extra special for the holidays, our pecan pie cheesecake is the perfect solution. The creamy, tangy cheesecake layer is topped with a sweet, caramel pecan topping that tastes just like pecan pie.
Whether you’re entertaining family for Thanksgiving or want a decadent dessert to keep in the fridge, this cheesecake delivers big on flavor and texture.
Looking for more holiday dessert ideas? Try our cranberry cheesecake, apple butter pie, or candied pecans.
How Pecan Pie Cheesecake
Prepare the Crust:
Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides lightly, then wrap the outside of the pan with 2-3 layers of aluminum foil.
Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture into the bottom of the springform pan, then bake for 8-10 minutes until fragrant. Let the crust cool for 10-15 minutes.
Optional: Once the pan cools, you can wrap it in an oven-safe bag to protect it from moisture during the water bath.
Make the Cheesecake Layer:
Preheat the oven to 325°F (160°C). Meanwhile, heat a kettle or pan of water to use for the water bath.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream and mix on low speed. Gradually pour in the sugar and mix until combined.
Add the vanilla extract and eggs, one at a time, mixing between each addition. Avoid overmixing to prevent air bubbles.
Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger roasting pan, then carefully pour the hot water into the larger pan to create a water bath. Make sure the water reaches halfway up the sides of the springform pan.
Bake the cheesecake for 65-75 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour to prevent cracks.
After 1 hour, move the cheesecake to a wire rack to cool at room temperature for another hour. Finally, transfer it to the refrigerator to chill uncovered for 4-6 hours, or until fully set.
Prepare the Pecan Topping:
Toast the pecans in a small skillet over low heat until they become fragrant and lightly browned. Set aside.
In a small saucepan, melt the butter over medium heat, then stir in the brown sugar, heavy cream, vanilla extract, salt, and bourbon (if using). Bring the mixture to a gentle boil, stirring constantly, until it thickens to a syrupy consistency (about 3-4 minutes).
Remove from heat and stir in the toasted pecans. Let the topping cool slightly before serving.
Assemble and Serve:
Once the cheesecake has fully chilled, spoon or pour the pecan topping over the top. If preferred, you can reheat the topping over low heat until pourable before serving.
Slice the cheesecake and enjoy each creamy bite with the crunchy, caramelized pecan pie topping!
Tips for the Best Cheesecake
Texture: Use well softened cream cheese and beat each block completely before adding another block. This gives your cheesecake a creamy, lump-free texture every time!
Crust: Ensure that the bottom of the springform pan is properly seated into the pan’s ring to prevent any leaks. Wrapping the outside of pan tightly in aluminum foil also keeps water from seeping into the crust. If water gets into the crust, it will be soggy instead of crunchy.
Topping: Since the pecan topping uses butter instead of corn syrup, it will firm up considerably when refrigerated. We recommend storing the topping separate from the cheesecake allowing it to be warmed as needed. Spoon the topping over individual servings anytime you cut a fresh slice.
Storage
Refrigerator: Once your pecan pie cheesecake has completely cooled, store it in the refrigerator for up to 4-5 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.
Reheating: We recommend storing the cheesecake and pecan topping separately. When ready to serve, gently reheat the topping over low heat in a small pan until it’s pourable, then spoon it over individual slices.
Freezing: For longer storage, you can freeze the cheesecake without the pecan topping for up to 2 months. Simply wrap it tightly in plastic wrap and aluminum foil before freezing, and thaw it overnight in the fridge when ready to enjoy.
More Holiday Desserts
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Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Layer:
- 32 ounces cream cheese, (4 blocks) well softened
- 1 ¼ cups granulated sugar
- ¾ cup sour cream, room temperature
- 1 ½ teaspoons vanilla extract
- 5 large eggs, room temperature
For the Pecan Topping:
- 1 ½ cups pecan halves
- 6 tablespoons unsalted butter
- ½ cup light brown sugar
- ½ cup heavy cream
- 1 ½ teaspoons vanilla extract
- 1 to 2 teaspoons bourbon, optional
- Pinch of salt
Instructions
To Make the Crust:
- Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in 2-3 layers of aluminum foil, and set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the springform pan.1 ½ cups graham cracker crumbs7 tablespoons unsalted butter¼ cup granulated sugar
- Bake for 8-10 minutes until fragrant and lightly golden.
- Let the crust cool for 10-15 minutes before adding the cheesecake filling.
- Optional: After the pan cools, carefully cover the outside of the pan in an oven bag for extra protection against moisture during the water bath.
To Make the Cheesecake Layer:
- Before starting the cheesecake filling, place a kettle or large pan of water on the stove to heat for the water bath. Preheat the oven to 325°F (160°C).
- In the bowl of a stand mixer, beat the softened cream cheese, one block at a time, until smooth and creamy. Add the sour cream, and beat on low speed until combined.32 ounces cream cheese¾ cup sour cream
- Pour in the sugar, and continue mixing until fully incorporated.1 ¼ cups granulated sugar
- Add the vanilla extract along with the eggs, one at a time, mixing between each addition.1 ½ teaspoons vanilla extract5 large eggs
- Pour the cheesecake batter over the prepared crust.
- Set the springform pan into a larger, oven-safe pan (such as a roasting pan). Carefully pour the hot water into the larger pan to create a water bath, taking care not to splash any water onto the cheesecake.
- Bake for 65-75 minutes or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- After 1 hour, move the cheesecake to a wire rack, and allow it to cool at room temperature for another hour.
- Once cooled at room temperature, transfer the cheesecake to the refrigerator, uncovered, to chill for 4-6 hours, or until fully set.
To Make the Pecan Topping:
- Toast the pecans in a small skillet over low heat for 3-5 minutes, until fragrant. Remove from heat, and set aside.1 ½ cups pecan halves
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, salt, and bourbon (if using).6 tablespoons unsalted butter½ cup light brown sugar½ cup heavy cream1 ½ teaspoons vanilla extract1 to 2 teaspoons bourbonPinch of salt
- Bring the mixture to a gentle boil, stirring constantly for 3-4 minutes, until it thickens to a syrupy consistency. Remove from heat and stir in the toasted pecans.
- Let the mixture cool slightly before serving. For best results, spoon the topping over individual slices just before serving.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cheesecake with topping. This assumes the cheesecake and topping are divided into 16 equal portions. Actual calories will vary.
- Water Bath Tip: A water bath helps ensure a smooth, crack-free cheesecake by maintaining a consistent baking temperature. If you prefer not to use a water bath, you can bake the cheesecake without one, but note that this increases the likelihood of cracking. To minimize cracking without a water bath, make sure the cheesecake cools slowly in the oven.
- Make Ahead: You can prepare the cheesecake ahead of time and refrigerate it without the topping. Store the pecan topping separately and reheat it over low heat until pourable before serving. See more details in the post above.
- Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 4-5 days. If you want to freeze it, wrap the cheesecake (without the topping) tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.