Pecan Pie Cheesecake
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This Pecan Pie Cheesecake is where Southern charm meets creamy delight, melding two classic desserts into an irresistible masterpiece. With its buttery pecan-studded crust and lusciously smooth cheesecake, it’s a dessert that promises to steal the show at any gathering.
Two Of My Favorite Desserts In One
Merging two of my all-time favorites, this Pecan Pie Cheesecake is an absolute revelation. As you bite in, the creamy cheesecake harmoniously meets the buttery pecan topping, creating a symphony of textures and flavors. It’s not just a dessert; it’s an experience, beckoning you to indulge in its rich, layered goodness.
Why You’ll Love My Pecan Pie Cheesecake
- Two-in-one treat: Combining the creaminess of cheesecake with the sweet crunch of pecan pie, it’s like getting two favorite desserts in one bite.
- No-fuss, big flavor: Even with its gourmet taste, this recipe is straightforward and quick, perfect for busy cooks looking for impressive results.
- Ultimate comfort food: This dessert hits all the right comforting notes, warming the heart and satisfying the soul with each delicious slice.
- Graham crackers form the crust’s base. You can substitute with digestive biscuits or vanilla wafers for a similar texture.
- Pecans bring a nutty crunch to the crust and the topping. Walnuts can step in if you’re out of pecans.
- Granulated sugar sweetens both the crust and cheesecake. Substitute with coconut sugar or raw cane sugar can do the trick.
- Salt enhances the dessert’s flavors. No real substitution here, but it’s optional based on preference.
- Unsalted butter binds the crust together. Melted coconut oil is a great dairy-free alternative.
- Cream cheese is the heart of the cheesecake layer, offering that rich and creamy texture we all love. I love using Philadelphia cream cheese which I think it’s best for cheesecake.
- Brown sugar adds depth and a molasses note to the cheesecake and topping. You can replace with muscovado sugar or granulated sugar with a touch of molasses.
- Vanilla extract introduces a fragrant aroma and classic flavor. You can substitute with vanilla bean paste.
- Eggs bind and set the cheesecake and pecan pie topping.
- Light corn syrup gives the pecan pie topping its signature gloss and sweetness. You can use golden syrup or maple syrup instead.
- Heavy cream enriches the pecan pie topping. Feel free to subsituull-fat coconut milk for a dairy-free option.
Trust me, this dish is a breeze to make, and you’ll be amazed by the results. Let’s dive in!
So, first things first – let’s tackle that crust. Toss your graham crackers and pecans into a food processor. We’re aiming for a nice, crumbly mix. Drizzle in the melted butter to get everything to stick together. Press this delicious mixture onto the bottom of our springform pan, and you’re set!
Now, onto the cheesecake layer. Take your cream cheese and beat it until it’s silky smooth. Gradually add in the sugars, eggs, vanilla, and a hint of salt. Pour this creamy goodness over our crust and into the oven it goes. Half an hour at 300℉ should do the trick!
While that’s baking, let’s whip up the pecan pie topping. Mix together your brown sugar, salt, vanilla, eggs, corn syrup, and cream. Stir in those chopped pecans – the star of the show. Once the cheesecake has had its time, pour over this nutty layer and back in the oven it goes. We’re looking for a beautiful golden brown finish, which should take about 40-50 minutes.
After all that baking, our cheesecake needs a little relaxation time. Let it cool, cover it up, and pop it in the fridge. Give it a good 4 hours (or overnight if you can resist) to chill out before diving in.
Frequently Asked Questions
Can I make this Pecan Pie Cheesecake a day ahead?
Absolutely! In fact, I’d recommend it. Making it a day in advance allows the flavors to meld beautifully and ensures the cheesecake is perfectly chilled and set before serving.
I’m out of graham crackers. Any alternatives for the crust?
No worries at all. You can substitute the graham crackers with digestive biscuits, vanilla wafers, or even Oreo cookies (minus the filling). Just remember to adjust the sugar if you’re using a sweeter biscuit.
My cheesecake tends to crack on top. How can I prevent that?
To avoid those pesky cracks, make sure all your ingredients are at room temperature before mixing. Also, try not to overmix. Once the cheesecake is done baking, let it cool in the oven with the door slightly ajar. This gentle cooling helps a ton.
Can I skip the corn syrup in the Pecan Pie topping?
You bet! If you’re not a fan of corn syrup or don’t have it on hand, you can substitute it with maple syrup or honey. It’ll still give you that lovely sweetness and stickiness that’s iconic to pecan pie.
Is there a dairy-free option for this cheesecake?
Certainly! For the cream cheese, there are several dairy-free alternatives available in most grocery stores. As for the heavy cream, you can use coconut cream as a substitute. Just keep in mind that the flavor might be slightly different, but equally delicious!
Expert Tips
- Room Temperature Ingredients: Always ensure your cream cheese and eggs are at room temperature. It makes for a smoother batter and reduces the risk of overmixing, which can lead to cracks.
- Toast Those Pecans: For an added depth of flavor, toast the pecans briefly in the oven or on a skillet before adding them to the topping. It amplifies their nuttiness and makes a world of difference.
- Water Bath Magic: If you’re keen on getting that perfectly smooth cheesecake without any cracks, consider baking it in a water bath. Just wrap your springform pan in foil and place it in a larger pan filled with hot water. It provides even heating and a moist environment.
- Cooling Patience: Resist the urge to speed up the cooling process. Letting the cheesecake cool slowly in the oven, and then further in the fridge, ensures it sets properly and maintains its texture.
- Slice with a Warm Knife: When you’re ready to dive in, dip your knife in hot water before slicing. This ensures clean, beautiful slices every time!
Storage
This sweet treat will keep in the fridge for up to 5 days. Just store in an airtight container or wrap it up tightly before popping them in.
Baked cheesecake also freezes really well, just place the cake fully cooled and wrapped fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
Discover More Delicious Desserts
- Hawaiian Cheesecake Bites
- Goat Cheese Cheesecake with Figs
- Pumpkin Cheesecake
- Creme Brûlée Cheesecake Bars
- Chocolate Peanut Butter Cheesecake Pops
- Tiramisu
- Chocolate Fudge
- Chocolate Swiss Roll Cake
- Sticky Toffee Pudding
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Pecan Pie Cheesecake
Video
Ingredients
Crust
- 1 cup graham crackers
- 1 cup pecans
- ¼ cup granulated sugar
- 1 pinch salt
- ½ cup butter (unsalted, melted)
Cheesecake
- 24 ounce cream cheese (at room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 pinch salt
Pecan Pie Topping
- ½ cup brown sugar (packed)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup light corn syrup
- ¼ cup heavy cream
- 1½ cups pecans (roughly chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 300℉. Spray the inside of a 9 inch springform pan with cooking spray.
Crust
- In a food processor, pulse together the graham crackers, pecans, sugar and salt until coarse crumbs form. Add the melted butter. Pulse until combined.
- Press onto the bottom of the prepared pan and set aside.
Cheesecake
- Using the paddle attachment on your mixer, beat the cream cheese until smooth. Add the sugars, eggs, vanilla, and salt to the bowl of your mixer. Mix on medium speed until completely combined and smooth. About 5 minutes.
- Pour the mixture over the graham cracker crust. Smooth out as much as possible with a spatula. Bake for 30 minutes.
Pecan Pie Topping
- To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well combined. Add the pecans and mix with a spatula.
- Pour the mixture over the partially cooked cheesecake, and cook for another 40-50 minutes, or until golden brown.
- Cool completely, and then cover with plastic wrap. Refrigerate for at least 4 hours before serving.
Equipment
Notes
- For this recipe you’ll need a 9xinch springform pan.
- The best way to prevent the cheesecake from cracking is by using a waterbath. However, I did not find this to be necessary since I covered the top of the cheesecake with the pecan pie topping.
- Make sure you wait until the cheesecake has cooled before running a knife around the rim of the pan to loosen the cake.
- Drizzle the cheesecake with caramel sauce if desired.
- This cheesecake will keep about 1 week in the fridge covered loosely with aluminum foil or plastic wrap. You can also freeze it, just make sure you wrap it tightly with plastic freezer wrap, or place it in freezer bags.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
It looks delicious, but with 30 grams of sugar per serving it is extremely unhealthy!
I totally understand your concern about the sugar content. Pecan pie and cheesecake are indeed indulgent desserts. For a lighter version, you could try reducing the sugar in the cheesecake layer and see if it suits your taste. Also, using a sugar substitute that measures like sugar could be an option. It’s all about balance and moderation. Thanks for your input, and I hope you find a way to enjoy this treat that works for you!
Made this for first time for a family birthday party. The patriarch of family said it reminded him of when he was younger and was best thing he’d had in a long time! Everybody loved it! Will definitely make again.
FYI- I didn’t have graham crackers so I used animal crackers. Was still awesome!
I’m having a little bit of and issue, this is my first time following this recipe and when I added the topping to my cheesecake it all completely fell through…..was I doing something wrong??
The cheesecake might have not been cooked enough to hold the topping! Every oven is different so if it was too soft, that is probably the reason it sunk.
Mine did the same exact thing. So disappointed. Is there any way to save this or do I chunk it and start over?
It’s imperative to have the cheesecake firm enough that it will hold the topping. If you want to continue with the recipe, finish baking. You might not have a “topping” but all that deliciousness will be in the center of the cheesecake.
I think this recipe is missing the step of cooking the cheesecake for a while before adding the pecan topping.
Not missing, it’s in step 2 under the Cheesecake heading in the recipe card.
My mistake. The missing step is on the pecan cheesecake bars.
No mistake there either, not needed for the bars, they’re much thinner than the cake, so not needed. 🙂
Hello, I plan to make this for Thanksgiving. I have a 10 inch pan, how should I adjust the recipe?
I would keep the amounts as is, or you could adjust the number of servings in the recipe to say 18 or 20, and the amounts will adjust accordingly.
Made this for a friends birthday – huge hit! Perfectly delicious!!!
Happy to hear you enjoyed it! 🙂
Hi Jo. I’m planning to make this for Christmas, but I’m wondering if there’s a measurement missing. How much butter goes into the pecan pie topping?
No butter in the topping, the post was wrong, so I fixed it. 🙂
I am planning to make this for Christmas dessert. My son has told me if its not on the table he’s not coming to eat. LAUGHING…. I have a question though, can I make this the day before, will it still be as good?
Yes! Just refrigerate it.
Making this for the first time today. Almost ready for the topping and back into the oven. So far, super easy to put together. Came across the recipe and decided to make it for Thanksgiving (hubs loves cheesecake and pecan pie so how can it not be a hit)…..can’t wait to taste it.
This recipe looks absolutley delicious. I will have to give it a try. In the past, whenever I have made a cheesecake I’ve always had trouble with the graham cracker crust pulling away from the filling after it has cooked. I use a water bath to prevent cracking and other than this they turn out just fine. Any suggestions?
Weird, I’ve never had this happen before. Sorry I can’t be of help.
If there were more stars I’d give it more. This is absolutely the best cheesecake! Im not a big sweet eater but I love pecan pie, and can usually get down a small piece of cheesecake ( it’s so rich to me) so I thought I’d give it a try and part it out to friends. It is every bit worrh the homemade made from scratch work. Updates from friends coming soon
Ha! I’m so glad you like it!
Made 2 of these because the first one, the pecan topping pooled into the cheesecake. The first one I also used a smaller springform pan, and the cheesecake mixer was liquidy. The 2nd I used a wider springform pan and my mixer was firm. Not sure what I did differently but delicious anyways.
Us a spoon to carefully disperse the pecan pie filling rather than pouring it if you have trouble with pooling. That should help you out a lot!
Just made this for a party tomorrow. 1 suggestion on the instructions is to “spoon” the pecan mixture on to the cheese cake. Pouring can be dangerous and cause “puddling” of the pecans and dips in the cheesecake (like mine did). Also, have a question, how soon can I refrigerate since its going to a party tomorrow? Can’t wait to taste! Giving it a 5 based on all the comments and the wonderful ingredients! Thanks!
I would pop it in the fridge once it’s room temp so that the heat from the cake doesn’t warm up your fridge too much. Enjoy!
Greatest recipe ever! Big hit with all relatives and friends. Don’t change a thing. have my 3rd one in the oven, 5 star recipe!
in process of baking my third . followed receipt to the tee. it was such a hit, everyone
wants me to bake them one. Don’t change a thing! Most wonderful dessert I have ever made.
I changed the crust recipe to using 2 cups graham crackers and only 2 Tbl spoons sugar, but left everything else as listed above. This turned out AWESOME and will make it again, if a dessert is requested. People at work loved it!