Pecan Pie Cheesecake
on Sep 21, 2019, Updated Feb 26, 2021
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Extra creamy cheesecake with a delicious pecan pie topping, and cinnamon pecan graham cracker crust! This pecan pie cheesecake is a seriously next-level dessert! 
This pecan pie cheesecake combines two classic desserts: New York cheesecake and pecan pie. It has the crunchy graham cracker crust, tangy flavor, and velvety smooth texture that you know and love from cheesecake. Then we’re adding pecans to the crust, and a delicious brown sugar pecan topping to give it the buttery, caramel, nutty flavor of classic pecan pie. It takes a little extra effort than making a plain cheesecake – but it’s 100% worth it.
It’s the perfect twist on cheesecake, and the perfect way to take your pecan pie up a notch. I also love to serve it for Thanksgiving as an alternative to all the pumpkin desserts.
Ingredients & Process for Pecan Pie Cheesecake
There’s 3 parts to making this cheesecake: the crust, the cheesecake filling, and the pecan topping. When making cheesecake, each ingredient has an important role. So unless otherwise stated – I do not recommend any substitutions. I’ve gone into lots of detail as to why each ingredient is important, with the full recipe in the card below if you scroll down.
Pecan Graham Cracker Crust
- Graham crumbs. You can either buy the crackers and crush them in a food processor, or buy the crumbs from the baking aisle. Digestive biscuits can be substituted if needed too.
- Pecans. These get pulsed into a fine meal in the food processor and add a delicious nutty flavor to the crust. They’re what make the crust so incredibly delicious.
- Brown sugar for sweetness and a little caramel flavor.
- A hint of cinnamon. Because what could go better with toasted nuts and brown sugar?
- And melted butter to hold it all together.
The ingredients for the crust get mixed together, and then pressed into the bottom and up the sides of the pan. Because this crust is so delicious – I decided to make enough of it to go up the sides of the cheesecake too.
Cheesecake Filling
- Cream cheese – it’s imperative here that you use full-fat, brick-style cream cheese. Other varieties are too thin and can leave your cheesecake with a weird consistency.
- Brown sugar and white sugar. In New York cheesecake, I use just white (caster) sugar. But because pecan pie has a caramel flavor, we’re adding brown sugar to the cheesecake filling as well.
- Cornstarch. Adding a little cornstarch to your cheesecake helps bind it together and minimizes the chance of cracks. If you don’t have cornstarch, you can use 2 tablespoons all-purpose flour instead.
- A little cinnamon. Because it’s pecan pie cheesecake after all. The spices really make the pecans shine.
- Vanilla extract. For more flavor.
- Sour cream. I love adding sour cream in addition to cream cheese because it makes the consistency smoother, creamier, and not quite as heavy.
- Eggs. I only use 3 eggs in my cheesecake recipe because it reduces the chances of your cheesecake cracking. Eggs introduce air into the batter when you mix them in. More air in the batter = a greater likelihood of your cheesecake cracking.
You’ll beat the cream cheese until soft, then mix in the sugars, corstarch and flavorings. Once smooth, the sour cream is mixed in, followed by the eggs. You’ll want the cream cheese, sour cream and eggs room temperature before getting started for easier mixing. 
The cheesecake is baked in a water bath for about 60 minutes (more on that below). Then after it’s done baking and cooling, will need to chill in the fridge for at least 6 hours before serving.
Pecan Pie Topping
- Butter
- Brown sugar for a delicious, rich butterscotch flavor.
- Heavy cream – at least 33% MF for the topping to work.
- Vanilla extract. It’s key for for any butterscotch or caramel flavor.
- Corn syrup to thicken the sauce.
- Cinnamon to pair with the nuts.
- Pean halves. Make sure to use the freshest pecans you can find for the most flavor.
Essentially, we’re making a butterscotch sauce. You’ll melt together the butter and brown sugar in a saucepan until the sugar is no longer grainy, and then whisk in the cream, vanilla, cinnamon and pecans. The mixture will bubble, the pecans will start to toast, and the sauce will thicken.
Then the warm mixture gets poured over the cheesecake before serving.
Baking & Cooling the Cheesecake – Tips & Tricks
I always recommend baking a cheesecake in a water bath. This keeps in moisture, minimizes changes in temperature, and reduces the chance of the cheesecake cracking. In the recipe card below, I’ve written out the instructions of how to do this. Or the photo below also shows what the water bath looks like for reference. 
After the cheesecake is done baking, it needs to cool to room temperature, and then chilled in the fridge for at least 6 hours (or overnight). Chilling the cheesecake is imperative because it:
- allows the cheesecake to properly set
- lets the flavor improve
- makes the texture even creamier.
So to Recap Why You’ll Love this Pecan Pie Cheesecake
- Crunchy graham crust infused with cinnamon and pecans
- Extra creamy, velvety smooth cheesecake filling
- Brown sugar pecan pie topping
- Perfect for fall or Thanksgiving
Or if you want a pumpkin pecan pie cheesecake – why not make my pumpkin cheesecake recipe, along with the pecan pie topping listed below.
Or for mall fall desserts, be sure to try:
- Pumpkin Dump Cake – it has pecans on top too
- Pecan Pie Bars
- Pumpkin Bundt Cake
Pecan Pie Cheesecake
Equipment
- 9-inch springform pan
- large roasting pan (big enough for the springform pan to fit inside)
Ingredients
Pecan Graham Crumb Crust
- 1 cup pecans
- 2 cups graham crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter
Cheesecake Filling
- 24 ounces cream cheese*, full fat, brick-style
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch*
- 1 cup sour cream*
- 1 teaspoon vanilla extract
- 3 large eggs*
Pecan Pie Topping
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
- 1/2 teaspoon cinnamon
- 2 cups pecan halves
Instructions
- Preheat the oven to 350F degrees.
- Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.
Pecan Graham Crumb Crust
- Pulse the pecans in a food processor until crushed.
- In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
- Mix in the melted butter. The consistency will be like damp sand.
- Press into the bottom and up the sides of the springform pan.
- Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).
Cheesecake Filling
- In a very large bowl, beat the cream cheese until soft.
- Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
- Beat in the sour cream and vanilla extract.
- With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
- Pour the filling over top of the crust, and smooth the top.
Baking and Cooling
- Place the cheesecake in the middle of a large roasting pan.
- Pour about 1/2 - 1 inch of hot water into the roasting pan to make the water bath.
- Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
- Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
- Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.
Pecan Pie Topping
- Before serving, make the pecan pie topping.
- Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. Bring to a gentle simmer for 2-3 minutes.
- Add in the cream, vanilla, corn syrup, cinnamon and pecans.
- The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
- Remove from the heat.
Serving
- Remove the cheesecake from the fridge.
- With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
- Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
- Slice using a thin, sharp knife and pie lifter to remove from the pan.
Notes
Nutrition
I made this cheesecake for Mother’s Day and it was amazing! Everyone who tried it loved it. Even a guy who isn’t too fond of pecan pie and his wife who isn’t too fond of cheesecake. Two people who tried it (one being a grown man) were giggling like little girls they loved it so much. I’ve since been asked if $50 would cover the cost of making one for someone including a tip.
This will be my cheesecake base from here on.
Can the topping be left out so it doesn’t harden and used when needed?
Can the topping be made ahead if time and briefly reheated for it to be gooey again (assuming that the topping is not already on top of the chessecake)
The topping will start to harden/thicken as it’s stored (you’ll need to store it in the fridge). You can reheat it in a saucepan over low heat and it will soften/become a liquid again. If needed, add in a little more cream (1-2 tablespoons) as you warm it up in a saucepan.
I’ve used your topping recipe with my own cheesecake recipe, the topping was amazing and very delicious along with the smell OMG
🤤, your recipe reach Kuwait 😊
Omg! This is thee best cheesecake ever!! Even if you put a different topping on it, it’s awesome! I will never make another cheesecake! This is the one!
Fir the corn syrup is it light or dark? I’m assuming dark. But want to be sure.
Sorry for the confusion – you’ll want to use dark
This was such an easy awesome recipe I followed every direction and it turned out great. I made a strawberry cheesecake instead and decided to still add the cinnamon and brown sugar in the filling and it was still delicious
I only have a glass pie pan, will that work to cook the cheesecake in?
Unfortunately, this recipe would definitely overflow in a pie plate because there’s too much filling. You could half the filling recipe, and it would be about the right amount for a pie plate – I think the bake time would be about 30 minutes at 325F. For the crust, you likely wouldn’t quite need all of it to fill the pie plate.
This was amazing… I followed the recipe exactly and it was next level delicious… do yourself a favour and make this! Thanks so much!!!
Awesome recipe!!! I omitted the brown sugar and cinnamon from the cheesecake filling because I made a blueberry topping instead. Nevertheless, this recipe was very easy to follow and everyone that tasted it loved it. My favorite part was the crust which I made with the Digestive Biscuits rather than Graham Crackers.