Pecan Pie Cheesecake started as one of my kitchen experiments—half holiday tradition, half craving for something new. I remember scraping pecans into the pot while my mom beat cream cheese nearby.
That night, our family tried the first slice of what became our signature homemade cheesecake. Now it’s the only cheesecake recipe I trust for fall. Rich, nutty, and nostalgic—it’s dessert with a memory baked in.
Table of Contents
Table of Contents
Pecan Pie Cheesecake Recipe Guide
Ingredients Pecan Pie Cheesecake
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
For the Pecan Topping
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1½ cups chopped pecans
Instructions Pecan Pie Cheesecake
Step 1: Preheat and prep the pan
Set your oven to 325°F (163°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides. A properly prepped pan makes your homemade cheesecake easier to release and keeps the crust intact.
Step 2: Build and bake the crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the pan firmly and evenly. Bake for 10 minutes. Let it cool while you prep the filling.
This base is why it ranks among my go-to homemade cheesecake layers—rich, balanced, and never too sweet.
Step 3: Make the cheesecake filling
Beat softened cream cheese until completely smooth. Add granulated sugar and mix again. Beat in eggs one at a time, scraping the sides after each. Blend in sour cream and vanilla until your batter is silky.
For gatherings, this recipe easily joins your list of holiday cheesecake recipes—a stunning addition that’s make-ahead friendly.
Step 4: Pour and bake the cheesecake
Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 50–60 minutes—look for a center that’s set but still slightly jiggly.
This is the kind of slow-bake that makes holiday cheesecake recipes feel special and never rushed.
Step 5: Cool it right
Turn the oven off and crack the door. Let the cheesecake cool inside for 1 hour. Then transfer it to the counter to cool to room temp. Once cooled, cover and refrigerate at least 4 hours—or overnight for best results.
Step 6: Make the pecan topping
In a saucepan over medium heat, stir together brown sugar, cream, and butter. Let it simmer 3–4 minutes until thickened. Remove from heat, then stir in vanilla and chopped pecans.
This caramel topping is what pushes it into the best cheesecake recipes for Christmas zone.
Step 7: Spoon and serve
Let the topping cool slightly, then spoon it over your chilled cheesecake. Spread it gently so it flows but doesn’t sink. Slice and serve.
For an unforgettable finish, serve it after banana berry parfaits or alongside southern-style apple pie biscuits.
Why You’ll Crave This Cheesecake
Creamy center, pecan-pie crown
Pecan Pie Cheesecake:
- The tangy homemade cheesecake base melts in your mouth.
- Toasted pecans and caramel sauce form a gooey-sweet topping.
- The graham crust holds it all together with a buttery crunch.
Holiday-ready, but all-year loved
Pecan Pie Cheesecake:
- It’s rich like pie, smooth like cheesecake—no need to choose.
- Stays perfect in the fridge, making it a go-to in holiday cheesecake recipes.
- Make-ahead friendly, and even better the next day.
Skip the oven with tweaks
- Love no-bake cheesecake alternatives? Swap the baked base for a chilled one.
- You can even use a low-sugar caramel and cut back on crust sweetness for low sugar cheesecake recipes.
It’s that magical middle ground—half pie, half cheesecake, all comfort. We love serving this after oatmeal fruit breakfast or next to banana berry parfait sundaes when dessert needs to shine without stress.
Smart Swaps & Variations
Quick Ingredient Swaps
Pecan Pie Cheesecake:
- No sour cream? Use plain Greek yogurt for a protein-rich base.
- No graham crackers? Crushed vanilla wafers or Biscoff cookies work great.
- Don’t have pecans? Walnuts or almonds add crunch with a twist.
- Make it a low-sugar homemade cheesecake by using monk fruit sweetener and unsweetened cream.
Simple Add-Ons
Pecan Pie Cheesecake:
- Add a splash of bourbon to the pecan topping for depth.
- Swirl in maple syrup or caramel sauce before baking for layered flavor.
- Craving more crunch? Use whole pecans for a bolder bite.
- Want to go full Southern desserts? Serve it with a dollop of whipped cream and sweet tea.
This recipe is just as flexible as our easy chocolate swirl cheesecake bars or cheesy garlic chicken wraps—it’s one of those cheesecake recipes that adapts beautifully to any table, especially in your lineup of holiday cheesecake recipes.
Serving and Storing Pecan Pie Cheesecake
How to Serve It
Pecan Pie Cheesecake:
- Serve chilled with extra pecan topping or a drizzle of caramel.
- Add whipped cream or vanilla bean ice cream for a classic Southern desserts touch.
- Garnish with whole pecans or a dusting of cinnamon for holiday flair.
- Pairs beautifully with chocolate swirl cheesecake bars or simple oatmeal fruit bowls for brunch-style dessert spreads.
How to Store It
Pecan Pie Cheesecake:
- Let it cool completely before covering with foil or transferring to a container.
- Store in the refrigerator for up to 5 days—it actually tastes better after day one.
- You can freeze it (without the pecan topping) for up to 2 months.
- Thaw in the fridge overnight, then add fresh topping before serving your next homemade cheesecake masterpiece.
This is one of those cheesecake recipes that keeps its texture and flavor beautifully, making it ideal for your list of holiday cheesecake recipes to prep ahead and enjoy later.
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FAQs About Pecan Pie Cheesecake
Can I make Pecan Pie Cheesecake ahead of time?
Yes! This is a great holiday cheesecake recipe to make a day or two ahead. It firms up and tastes even better after chilling overnight.
What if I don’t have a springform pan?
You can use a deep 9-inch cake pan lined with parchment, but unmolding will be trickier. A springform gives the cleanest finish for any homemade cheesecake.
How do I prevent cracks in my cheesecake?
Don’t overbeat the eggs, bake low and slow, and cool gradually with the oven door cracked. These simple steps protect the texture of your cheesecake recipe.
Can I use store-bought pie crust instead of graham cracker crust?
You can, but it changes the texture. Graham cracker crust holds better under the weight of the filling and keeps that signature crunch of Southern desserts.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped between each slice. You’ll get neat cuts every time—especially helpful when serving this at special gatherings.
Conclusion
There’s something timeless about a dessert that blends the comfort of pie with the elegance of cheesecake. This pecan pie cheesecake delivers both—rich, creamy, and topped with that nutty, buttery layer everyone loves. It’s our go-to for holidays, but we’ve also pulled it out on random Wednesdays when we just needed a slice of something special.
If you’re building your collection of holiday cheesecake recipes, this one deserves a front-row spot. Because sometimes, dessert isn’t just the end of the meal—it’s the part everyone remembers.
Print
Pecan Pie Cheesecake Recipe That’s Gooey, Creamy & Easy
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy pecan pie cheesecake made with a buttery graham crust, a silky vanilla cheesecake filling, and a gooey brown sugar pecan topping. A perfect dessert for holidays or any cozy gathering.
Ingredients
Crust
2 cups Graham cracker crumbs
1/2 cup Unsalted butter, melted
1/4 cup Granulated sugar
Cheesecake Filling
24 oz Cream cheese, softened
1 cup Granulated sugar
3 large Eggs
1/4 cup Sour cream
1 tsp Vanilla extract
Pecan Topping
1 cup Brown sugar
1/2 cup Heavy cream
4 tbsp Unsalted butter
1 tsp Vanilla extract
1 1/2 cups Pecans, chopped
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease sides.
2. Mix graham cracker crumbs, melted butter, and sugar. Press into pan and bake for 10 minutes. Cool.
3. Beat cream cheese until smooth. Add sugar and mix. Beat in eggs one at a time. Add sour cream and vanilla.
4. Pour batter into crust and smooth the top. Bake 50–60 minutes until center is just set.
5. Turn oven off, crack door, and cool for 1 hour. Bring to room temp, then refrigerate 4 hours or overnight.
6. In a saucepan, combine brown sugar, heavy cream, and butter. Simmer 3–4 minutes, stirring.
7. Remove from heat. Stir in vanilla and chopped pecans. Cool slightly.
8. Spoon pecan topping over chilled cheesecake. Slice and serve.
Notes
Chill overnight for best texture.
Use parchment paper for easy release.
Freeze without topping for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 180mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: Pecan Pie Cheesecake, Holiday Cheesecake Recipes, Homemade Cheesecake, Southern Desserts
