The Best Pecan Pie Cheesecake Recipe

Why You’ll Love This Recipe

The Best Pecan Pie Cheesecake combines two beloved classics—rich, creamy cheesecake and gooey pecan pie—in one decadent dessert. With a buttery graham cracker crust, smooth vanilla cheesecake layer, and a sweet, nutty pecan topping, it’s the ultimate holiday showstopper. Perfect for Thanksgiving, special occasions, or whenever you’re craving an unforgettable indulgence.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham cracker crumbsgranulated sugarmelted unsalted butter

For the cheesecake filling:
cream cheesegranulated sugareggsvanilla extractheavy cream

For the pecan pie topping:
brown sugarcorn syrupunsalted buttervanilla extractheavy creamchopped pecanspinch of salt

directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil for a water bath.

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.

In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.

Mix in eggs one at a time, followed by vanilla extract and heavy cream. Blend until smooth.

Pour the filling over the cooled crust. Place the pan in a larger baking dish and add hot water halfway up the sides.

Bake for 60–70 minutes, or until the center is set but still slightly jiggly.

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Remove and let cool to room temperature, then chill in the fridge for at least 6 hours or overnight.

For the topping, combine brown sugar, corn syrup, butter, vanilla, and cream in a saucepan. Heat until bubbling.

Stir in chopped pecans and a pinch of salt. Let cool slightly, then spoon over chilled cheesecake before serving.

Servings and timing

This recipe yields 12 slices.Preparation time: 30 minutesBaking time: 60–70 minutesCooling and chilling time: 7–8 hoursTotal time: approximately 9 hours

Variations

Use a shortbread or gingersnap crust for added flavor.

Add a splash of bourbon to the pecan topping for a Southern twist.

Swirl caramel into the cheesecake batter for extra richness.

Top with whole pecans for a beautiful presentation.

Make mini versions using a muffin tin and liners.

storage/reheating

Store cheesecake covered in the refrigerator for up to 5 days.Freeze individual slices for up to 2 months. Thaw in the fridge overnight.Serve chilled or bring to room temperature before serving.

FAQs

Can I use store-bought crust?

Yes, but homemade offers a firmer base for the rich filling.

Do I need a water bath?

It helps prevent cracks and ensures even baking—highly recommended.

Can I make this ahead?

Absolutely—this cheesecake is perfect made the day before.

What kind of pecans work best?

Use fresh, chopped pecans for the topping; toast them for extra flavor.

Why is my cheesecake cracking?

Overbaking or skipping the water bath may cause cracks—cover with topping and enjoy!

Can I use light cream cheese?

Full-fat cream cheese gives the creamiest texture, but light can be used in a pinch.

Do I need corn syrup?

It gives the topping its signature glossy, gooey texture, but maple syrup can be substituted.

How do I cut clean slices?

Use a warm, sharp knife and wipe between cuts for neat slices.

Can I skip the topping?

The cheesecake is delicious on its own, but the pecan topping adds wow factor.

Is this super sweet?

It’s rich and sweet, but balanced by the creamy cheesecake base.

Conclusion

The Best Pecan Pie Cheesecake is a luxurious, crowd-pleasing dessert that brings together the comforting flavors of pecan pie and the velvety richness of cheesecake. Whether for a festive feast or an indulgent treat, this recipe delivers pure decadence in every slice—sure to become a new favorite on your dessert table.

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