Name: Pecan Pie Cheesecake Recipe: Creamy, Nutty
Prep time: 45 min
Cook time: 120 min
Total time: 525 min
Ingredients: 2 cups graham cracker crumbs; 24 oz cream cheese; 1 cup sugar; 3 eggs; Sour cream + heavy cream; Pecan topping: corn syrup (brown sugar, eggs, butter, 2½ cups pecans)

Introduction

Table of Contents

Pecan Pie Cheesecake is the ultimate holiday dessert mash-up: silky vanilla cheesecake on a graham cracker crust, topped with a gooey, buttery pecan pie layer that bakes into caramelized perfection. Rich, decadent, and surprisingly easy—this is the cheesecake that earns gasps when sliced. Presented on a white ceramic cake stand with a ring of whole pecans, optionally garnished with whipped cream rosettes, this Pecan Pie Cheesecake offers stunning layers and pure Southern indulgence that makes Thanksgiving or Christmas feel legendary.

Ingredients

Graham Cracker Crust: • 2 cups graham cracker crumbs (about 16 full sheets)
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup granulated sugar
• ¼ tsp kosher salt

Cheesecake Layer: • 24 oz (3 blocks) full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ¾ cup sour cream
• ¼ cup heavy cream
• 2 tsp vanilla extract
• ¼ tsp kosher salt

Pecan Pie Topping: • 1 cup light corn syrup
• ¾ cup brown sugar, packed
• 3 large eggs
• ¼ cup unsalted butter, melted
• 2 tsp vanilla extract
• ½ tsp kosher salt
• 2½ cups chopped pecans (toasted for extra flavor)

Serving: • Whipped cream, extra pecans

Step-by-Step Process

Preheat & prep
Preheat oven to 325°F. Wrap the 9-inch springform pan bottom tightly in foil (for water bath).
Make crust
Mix graham crumbs, melted butter, sugar, and salt until a wet sand texture. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes. Cool.
Beat cheesecake filling
Beat softened cream cheese and sugar until smooth (no lumps). Add eggs one at a time on low speed. Add sour cream, heavy cream, vanilla, and salt. Mix just until combined—don’t overbeat.
Pour filling
Pour cheesecake batter over cooled crust. Tap pan gently to release air bubbles.
Water bath
Place the springform in a large roasting pan. Pour hot water halfway up the sides.
Bake cheesecake
Bake 60–70 minutes until edges set, but center jiggles slightly. Turn oven off, crack door, cool 1 hour in oven.
Cool completely
Remove from the water bath. Cool to room temp, then chill at least 6 hours (overnight best).
Make pecan topping
Whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt. Stir in chopped pecans.
Top & bake again
Preheat oven to 350°F. Pour pecan mixture over chilled cheesecake. Bake 40–45 minutes until topping sets and bubbles.
Cool & serve
Cool completely. Run the knife around the edge before releasing the springform. Chill until serving.

Tips for Perfect Pecan Pie Cheesecake

• Room temp cream cheese—prevents lumps
• Don’t overbeat after eggs—prevents cracking
• Water bath = silky texture
• Chill cheesecake fully before topping—prevents sinking
• Toast pecans 8 minutes at 350°F—unlocks flavor
• Run the knife under hot water for clean slices

Variations and Customization

• Bourbon Pecan: add 2 tbsp bourbon to the topping
• Chocolate Crust: Use chocolate graham crackers
• Mini Cheesecakes: Use a muffin tin for individual
• Gluten-Free: GF graham crackers
• Maple Pecan: maple syrup instead of corn syrup
• Spiced: add cinnamon to the topping

Storage and Serving Tips

• Keeps 5–7 days in fridge—flavor improves
• Freezes beautifully up to 2 months (wrap tightly)
• Thaw in fridge overnight
• Quick refresh: warm a slice for 10 seconds microwave
• Serve chilled or room temp
• Perfect with coffee or bourbon

Nutritional Information

Based on 12 servings:
• Calories: 720 kcal
• Total Fat: 48g (Saturated 20g)
• Carbohydrates: 68g (Sugars 54g)

FAQ

1. My cheesecake cracked—what happened?
Overbeaten or temperature change. Water bath + gentle mixing next time.

2. Can I skip the water bath?
Yes, but the risk of cracking is higher.

3. No springform pan?
Use a 9-inch cake pan lined with parchment overhang.

4. Make-ahead?
Yes—up to 3 days ahead (add topping day-of).

5. Less sweet version?
Reduce sugar in topping by ¼ cup.

Conclusion

This Pecan Pie Cheesecake is pure holiday decadence—creamy vanilla cheesecake meets gooey pecan pie in one stunning slice that tastes like two desserts became best friends. One reveal at the table and suddenly Thanksgiving feels complete, Christmas feels magical, and everyone’s asking for the recipe while sneaking extra bites. Make it once, and it becomes your signature “I brought dessert” that earns standing ovations and empty platters every time.