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This Pecan Pie Cheesecake is the ultimate holiday dessert, a rich, creamy cheesecake on a buttery pecan graham crust, crowned with a gooey caramel pecan pie topping. I make it every Thanksgiving and it always wins the dessert table. If you love a showstopper, our pumpkin cheesecake is another must-make.
A water bath keeps the cheesecake silky and crack-free, while the homemade topping tastes just like real pecan pie.
Pecan Pie Cheesecake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour 30 minutes
- ⏳ Total Time: 9 hours 45 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 744kcal
- 🌶️ Flavor Profile: Rich, creamy, sweet, and nutty
- ✋ Difficulty: Worth the effort, easier than it looks, like our pecan pie brownies
Quick Answer
To make pecan pie cheesecake, mix graham cracker crumbs, chopped pecans, sugar, and melted butter and press it into a springform pan for the crust. Whip the cream cheese smooth, beat in the sugar and eggs one at a time, then mix in sour cream, vanilla, and spices. Wrap the pan in foil, pour in the filling, and bake in a water bath at 300 degrees until set, then chill at least 8 hours. Just before serving, make a quick caramel pecan topping on the stove, cool it slightly, and spoon it over the chilled cheesecake.
Jump to:
- Pecan Pie Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pecan Pie Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pecan Pie Cheesecake FAQs
- Other Recommended Holiday Dessert Recipes
- Pecan Pie Cheesecake
Why This Recipe Works
Click to see the technique science
- Two desserts in one. It combines creamy cheesecake with gooey pecan pie topping for the ultimate holiday dessert.
- Silky, crack-free texture. A water bath bakes the cheesecake gently and evenly so it stays smooth and creamy.
- Buttery pecan crust. Graham cracker crumbs and chopped pecans make a rich, nutty base that holds up to the topping.
- Homemade pecan topping. A quick stovetop caramel loaded with pecans tastes just like the filling of a pecan pie.
- Make-ahead showstopper. It needs to chill overnight, so it is perfect to make a day before your gathering.
- Holiday table star. This impressive dessert always steals the show at Thanksgiving and Christmas.
Why You’ll Love This Recipe
- It layers creamy cheesecake, a buttery pecan crust, and a gooey caramel pecan topping.
- A simple water bath gives it a perfectly smooth, crack-free, ultra-creamy texture.
- It is a true holiday showstopper, right alongside our turtle cake.
Key Ingredients
A few rich ingredients come together for this stunning holiday cheesecake.
- Cream cheese: Four blocks whipped smooth make the rich, creamy cheesecake filling.
- Graham cracker crumbs and pecans: Combined with butter for a buttery, nutty crust base.
- Sour cream: Adds tang and extra creaminess for a silky, smooth filling.
- Pecans: A full cup of chopped pecans loads up the gooey caramel pie topping.
- Brown sugar, corn syrup, and heavy cream: They cook into a rich caramel for that classic pecan pie topping.
See recipe card for exact quantities.
Variations and Substitutions
Make this pecan pie cheesecake your own with a few easy twists.
- Add chocolate: Drizzle melted chocolate over the top or stir mini chips into the filling.
- Add bourbon: A splash of bourbon in the pecan topping adds warm, boozy depth.
- Use a different crust: Swap the graham crackers for crushed vanilla wafers or gingersnaps.
- Make it pumpkin: For another fall favorite, try our pumpkin cheesecake bars.
- Go no-bake: Short on time? Make a no-bake dessert like our coconut icebox cake instead.
How to Make Pecan Pie Cheesecake
- Mix the graham cracker crumbs, chopped pecans, sugar, and melted butter, then press it firmly into a 9-inch springform pan and chill.
- Whip the cream cheese until smooth, slowly add the sugar, then beat in the eggs one at a time until fully incorporated.
- Mix in the sour cream, vanilla, cinnamon, and nutmeg until smooth.
- Wrap the pan in heavy-duty foil, pour in the filling, set it in a roasting pan filled halfway with hot water, and bake at 300 degrees until set, then chill at least 8 hours.
- Just before serving, cook the butter, cream, sugars, corn syrup, and spices into a caramel, then stir in the pecans and vanilla and cool slightly.
- Release the chilled cheesecake from the pan, spoon the pecan topping evenly over the top, and serve.
Recipe Tips & Tricks
- Use room temperature cream cheese so the filling whips up perfectly smooth with no lumps.
- Do not overmix after adding the eggs since too much air can cause cracks while baking.
- Wrap the pan well in foil so no water from the bath seeps into the crust during baking.
- Chill it fully for at least 8 hours or overnight so the cheesecake sets up firm and sliceable.
- Add the topping just before serving so the caramel pecans stay glossy and do not soak in.
- Wipe your knife between slices for clean cuts, the same trick we use on our turtle cake.
Serving Ideas and Suggestions
This pecan pie cheesecake is the grand finale of any holiday meal. Serve generous slices chilled, with an extra drizzle of caramel and a dollop of whipped cream if you like. It is the perfect ending to a Thanksgiving or Christmas feast, right alongside other showstoppers like our pumpkin cheesecake.
Build a dessert spread by pairing it with a few smaller treats so guests can sample. Add our pecan pie brownies and warm pecan sticky buns for a pecan lovers dream, or a slice of eggnog cake for festive variety. A cup of coffee on the side is the perfect finishing touch.
Store leftover pecan pie cheesecake covered in the fridge for up to 5 days, or freeze slices without the topping for up to 2 months. Add the caramel pecan topping fresh after thawing for the best texture. Make it a day ahead so it has plenty of time to chill before your gathering.
Pecan Pie Cheesecake FAQs
A water bath is highly recommended for this pecan pie cheesecake. It surrounds the pan with gentle, even heat and steam, which keeps the cheesecake creamy and helps prevent cracks and a dry, overcooked texture. Wrap your springform pan tightly in heavy-duty foil so no water seeps in, set it in a roasting pan, and fill the pan halfway up the sides with hot water. It is the secret to a perfectly smooth, bakery-quality cheesecake.
To prevent cracks, use room temperature cream cheese, do not overmix after adding the eggs, and bake in a water bath. Cracks usually come from too much air in the batter or baking too hot and fast. This recipe also turns off the oven and lets the cheesecake rest inside for an hour, which cools it gradually and helps prevent cracks. And remember, the pecan topping covers the whole top, so a small crack will never show.
Yes, pecan pie cheesecake is the perfect make-ahead dessert. The cheesecake needs to chill for at least 8 hours or overnight anyway, so plan to bake it a day before serving. Keep it covered in the fridge and add the caramel pecan topping just before serving so it stays glossy and gooey. Making it ahead actually improves the texture and frees you up on the day of your gathering.
Stored covered in the refrigerator, pecan pie cheesecake will keep for up to 5 days, though the crust softens slightly over time. For longer storage, freeze the plain cheesecake without the topping for up to 2 months, wrapped well, and add fresh topping after thawing in the fridge overnight. Always keep it refrigerated, since the cream cheese filling needs to stay cold.
Make and add the caramel pecan topping just before serving for the best results. If you add it too far ahead, the warm caramel can soak into the cheesecake and the topping loses its glossy, gooey look. Cook the topping on the stove, let it cool for about 10 minutes so it is spoonable but not runny, then spoon it evenly over the chilled cheesecake right before it goes to the table.
Yes, the cheesecake portion freezes beautifully. Bake and chill it completely, then freeze it whole or in slices, wrapped tightly in plastic and foil, for up to 2 months. Freeze it without the pecan topping, since the caramel is best made fresh. Thaw the cheesecake overnight in the fridge, then make and add the warm topping before serving. This makes it easy to prep well ahead of a busy holiday.
Love a holiday showstopper? Try our creamy pumpkin cheesecake next for another stunning dessert centerpiece.
For a showstopper, our pecan pie cheesecake is worth every bite.
For a showstopper, our pecan pie cheesecake is worth every bite.
Pecan Pie Cheesecake
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the filling:
- 4 8 ounce blocks cream cheese softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the topping:
- 4 tablespoons unsalted butter cut into slices
- 6 tablespoons heavy cream
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- pinch of ground nutmeg
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F.
- In a medium-sized bowl mix together the graham cracker crumbs, finely chopped pecans, sugar, and melted butter until fully combined.
- Press this mixture into a 9-inch springform pan on the bottom and up the sides. I like to use the bottom of a flat measuring cup to pack it in. Place in the fridge until ready to use.
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, whip the cream cheese until smooth with no lumps. Slowly add in the sugar until combined.
- Add the eggs one at a time until fully incorporated, making sure the first one is mixed in before adding the next.
- Mix in the sour cream, vanilla, cinnamon, and nutmeg until smooth.
- Wrap your springform pan that has the crust in it well with heavy-duty foil. Pour the cheesecake mixture into the crust. Place the cheesecake into a large roasting pan. Fill the pan halfway up the side of the cheesecake pan with hot water.
- Reduce the oven temperature to 300°F. Bake for 1 hour and 30 minutes, turn off the heat, and let the cheesecake sit in the oven for an additional hour, until the center is set. It will still be a little bit jiggly.
- Remove the cheesecake from the oven and place it on the counter. Let it cool to room temperature, then place in the fridge for at least 8 hours, up to overnight.
- Just before serving, make the pecan pie topping. In a small saucepan place the butter, heavy cream, sugar, brown sugar, corn syrup, baking soda, cinnamon, salt, and nutmeg. Place over medium heat, stirring constantly until everything is melted.
- Bring to a boil, reduce heat to low, and simmer, stirring occasionally for 8 minutes. The mixture will darken and thicken.
- After 8 minutes take off the heat, add the pecans and vanilla, stir them in to combine. Let the mixture cool for 10 minutes.
- Take your cheesecake out of the springform pan and place it on your serving platter. Spoon the pecan mixture evenly on top. Serve immediately.
Notes
- Make sure your cheesecake is completely cool before chilling, this is an essential step.
- I highly recommend using a water bath so your cheesecake doesn’t crack.
- Make sure your cream cheese is at room temperature so you do not end up with lumps in your cheesecake.
- This can be frozen, see my tips above.
- If you are serving at once, pour pecan topping over the whole cheesecake and slice, if serving one slice at a time pour over individual slices.
- You can rewarm your pecan topping on the stovetop because once it gets cool it will get hard.
Nutrition
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