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This pecan pie cheesecake is thick, creamy and full of brown sugar flavor and pecans! It’s filled with a layer of pecan pie filling and creamy cinnamon cheesecake, then topped with an amazing pecan pie-like sauce. The combination is amazing and might just beat out the classic pecan pie for a spot on your Thanksgiving table.
Why You’ll Love This Pecan Pie Cheesecake Recipe
If you love cheesecake and pecan pie, this recipe is for you. It marries both things together beautifully. There’s no lack of flavor, texture or festive flair here. Here are some of the things that make this cheesecake stand out.
- Texture. The smooth, creamy, thick cheesecake filling sandwiched between the gooey, crunchy, buttery pecan pie filling and topping is a textural combination that’s not to be missed.
- Flavor. There are so many warm flavors in this cheesecake. The combination of brown sugar, toasted pecans and cinnamon is heavenly.
- Festive dessert mashup. While pecan pie is a classic, sometimes you want to mix it up and sometimes you want something that feels a little fancier. This cheesecake hits both notes by mashing two amazing things together and turning them into a special festive treat.
- Make ahead. Cheesecakes are one of the best desserts for making ahead. They hold up beautifully in the fridge for several days, making prep on Thanksgiving day much easier.
Looking for more fun takes on this timeless dessert? Try my Caramel Pecan Pie or my Chocolate Pecan Pie. I also have Pecan Pie Cookies, Pecan Pie Layer Cake, Pecan Pie Cupcakes and Pecan Tassies. So many amazing options!
What You’ll Need
Here’s what you’ll need to make this pecan pie cheesecake recipe. There are 4 main components that are simple to put together. For precise measurements, scroll to the recipe card below.
- Graham cracker crumbs – I went with classic graham cracker crumbs, but nilla wafers, biscoff cookies or gingersnaps could be fun.
- Dark brown sugar – You can use light brown sugar but you won’t get the same deep, molassesy flavor that dark brown sugar brings to the table.
- Unsalted butter – To hold all the ingredients together.
Pecan Pie Filling
- Eggs – Be sure to use large, not medium or extra large.
- Dark corn syrup – Light corn syrup will also work. Just note that the flavor won’t be as rich.
- Packed dark brown sugar – I highly recommend dark brown sugar, as it gives you better flavor. But in a pinch, light brown sugar will work.
- Vanilla extract, butter and salt – To aid in and compliment the other flavors in the pie filling.
- Chopped pecans – What would a pecan pie cheesecake be without pecans?! I recommend toasted them for best flavor.
- Cream cheese – Allow your cream cheese to come to room temperature before you use it. It will mix more smoothly and easily with the other ingredients. Also be sure to use brick-style cream cheese, not tub-style, which is softer.
- Dark brown sugar – You can use light brown sugar but the flavor will be a little less complex.
- All-purpose flour – This helps give you a creamier texture and helps to prevent cracks.
- Sour cream – The sour cream should be at room temperature. Otherwise, it won’t mix as smoothly and easily with the other ingredients.
- Vanilla extract – For flavor.
- Ground cinnamon – The cinnamon is optional but I think it brings such a warm, festive flare to the filling.
- Eggs – The eggs should be at room temperature so that they mix as easily into the batter as possible. Also be sure to use large eggs, not medium or extra large.
- Dark brown sugar – Again, light brown sugar will work but the flavor won’t be quite as rich.
- Heavy whipping cream and unsalted butter – This forms the base of the topping and gives the ideal texture and flavor.
- Light corn syrup – You can leave out the corn syrup if you want, but it does help with the texture.
- Toasted pecans
- Salt and vanilla extract – For flavor.
How to Make Pecan Pie Cheesecake
Let’s get started! Here’s how to make pecan pie cheesecake. Be sure to scroll to the recipe card below for more detailed instructions.
Make the Crust
- Prep. Preheat oven to 325°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
- Make the crust. Combine the crust ingredients and press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes.
- Leakproof your springform. Cover the outside of the pan with aluminum foil.
Make the Pecan Pie Filling
- Adjust the temperature. Reduce oven temperature to 300°F.
- Make the pecan pie filling. Combine all of the ingredients for the pecan pie filling in a saucepan. Bring the mixture to a boil, stirring constantly. Reduce to a simmer, and cook for 5-7 minutes until thickened, stirring constantly. Pour it into the prepared crust.
Make the Cheesecake Filling
- Make the batter. Beat together the cream cheese, dark brown sugar, and flour on low speed until smooth. Stir in the sour cream and vanilla extract.
- Add Eggs. Add the eggs, one at a time, mixing until just combined after each.
- Assemble. Pour the batter over the pecan pie filling.
- Bake. Place the loaded pan in a water bath and bake for 1 hour and 10-15 minutes.
- Cool slowly. Turn off the oven and allow the cheesecake to cool inside for 30 minutes before cracking the door and allowing it to cool for an additional 30 minutes.
- Chill. Remove the cheesecake from the oven and water bath wrapping and refrigerate for 5-6 hours.
- Make the topping. Heat the sugar, whipping cream, butter, and corn syrup over medium-low heat until the butter and brown sugar are melted. Turn up the heat and bring it to a boil. Cook, stirring constantly, for 1-2 minutes. Remove it from the heat and stir in the pecans, salt and vanilla extract.
- Chill. Chill in the fridge until a little cooler than room temperature.
- Assemble. Spread the topping evenly over the cheesecake.
Tips for Success
Cheesecake is amazing and isn’t really hard to make. Here are some important tips and tricks that will help you succeed. Want more? Check out my post on How to Make the Perfect Cheesecake.
- Don’t overcook the filling (or the topping). When making the pecan pie filling and the pecan topping, it is important not to overcook as this can cause them to become too firm. So follow the instructions closely, folks.
- Room temperature ingredients. You will want to allow the cream cheese, sour cream, and eggs to come to room temperature before using. If cold, they won’t blend smoothly into the batter, which can lead to over-mixing (see my next point).
- Avoid over-mixing. Over-mixing your cheesecake batter (or mixing at too high a speed) will incorporate excess air into the batter which can cause the cheesecake to crack as it bakes. So mix on low speed and just until everything is incorporated.
- Use a springform pan. Do yourself a favor and invest in a nice springform pan. The removable sides make it a million times easier to free the cheesecake from the pan.
- Use a water bath. Don’t skip the water bath. It will help your cheesecake cook evenly and prevent cracks from forming on the surface. Check out my post on How to Bake Cheesecake in a Water Bath.
- Drizzle carefully. When topping the pecan pie filling with cheesecake filling, drizzle it carefully and evenly so as not to displace the pecan pie layer.
- Topping consistency. You’ll want to chill the topping in the fridge just until it is a tad below room temperature. This will get it to the optimal consistency for spreading. Any colder and you will need to reheat it a bit because it will be too firm to spread. Any warmer and it won’t stay in place on top of the cheesecake.
Hopefully you won’t have leftovers, but if you do, here’s how to store them. This cheesecake also works great for making ahead. You can store it in the fridge or freeze it.
- Refrigerator. If you find yourself with leftovers, seal the cake in an airtight cake carrier or wrap it in a double layer of plastic wrap. If you use plastic wrap, I suggest using toothpicks to prop it away from the sticky pecan topping. You could also arrange slices in a single layer in an airtight container and store it that way. This cheesecake will keep in the fridge for up to 5 days.
- Freezer. Pop the cheesecake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Sliced it? Arrange the slices in a single layer in a freezer-safe airtight container. You can store the pecan pie cheesecake in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.
More Cheesecake Recipes To Try
I have a problem. I’m obsessed with cheesecake. Luckily, I have channeled that obsession into developing some seriously splendid recipes for you to try. Here are a few of my other favorites.
- Best New York Style Cheesecake
- Pumpkin Cheesecake
- Cinnamon Roll Cheesecake
- Perfect No-Bake Cheesecake Recipe
- Pumpkin Pie Cheesecake
- Pecan Praline Cheesecake
- Chunkin’ Chocolate Pumpkin Cheesecake
- Caramel Apple Blondie Cheesecake
- Salted Caramel Cheesecake
- Turtle Cheesecake
- Nutella Cheesecake
This glorious pecan pie cheesecake is made up of layers of pecan pie filling, cinnamon cheesecake filling, and a crunchy, gooey pecan topping all in a classic graham cracker crust.
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (42g) packed dark brown sugar
- 10 tbsp (140g) unsalted butter, melted
Pecan Pie Filling
- 3 large eggs
- 1 cup (240ml) dark corn syrup
- 3/4 cup (168g) packed dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup (56g) butter, melted
- 1/2 tsp salt
- 1 1/2 cups (160g) chopped pecans
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (224g) dark brown sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream
- 1 1/2 tbsp vanilla extract
- 3/4 tsp ground cinnamon, optional
- 3 large eggs, room temperature
- 1 cup (224g) packed dark brown sugar
- 1/2 cup (ml) heavy whipping cream
- ½ cup (112g) unsalted butter, cut into cubes
- 1 tbsp dark corn syrup, optional
- 1 1/2 cups (160g) chopped pecans, toasted
- 1/2 tsp salt
- 1 tsp vanilla extract
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set the prepared pan aside.
Make the Pecan Pie Filling
- Reduce oven temperature to 300°F (148°C).
- In a medium saucepan, combine all the ingredients for the pecan pie filling and bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and simmer, stirring constantly, until thickened, 5-7 minutes. Don’t overcook it or it will be too firm. Pour into the prepared crust and set aside.
Make the Cheesecake Filling
- To make the cheesecake filling, add the cream cheese, dark brown sugar and flour to a large mixer bowl and beat on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the cheesecake batter into the crust, over the pecan pie filling, drizzling evenly over the pecan filling so that you don’t displace it.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 10-15 minutes. The center should be set, but still (how to tell when your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
Add the Topping
- When you’re ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium saucepan and heat over medium-low heat until the butter and brown sugar are melted.
- When the sugar has melted, turn the heat up to medium and bring to a full boil. Stir constantly for 1-2 minutes. Don’t cook it too long or the topping may end up too firm.
- Remove from heat and stir in the pecans, salt and vanilla extract.
- Allow it to cool in the fridge until it’s a little cooler than room temperature. You want it to still be spreadable, but not too warm, so that it’ll stay in place on top of the cheesecake. You could refrigerate it until completely cold, but it will be fairly firm and you may need to reheat it in the microwave for a few seconds to make it spreadable again.
- Remove the cheesecake from the pan and place on a serving platter. Pour the topping onto the cheesecake and spread evenly.
- Cover and refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 4-5 days.
- Serving Size: 1 Slice
- Calories: 904
- Sugar: 75.1 g
- Sodium: 513.4 mg
- Fat: 58.3 g
- Carbohydrates: 92.5 g
- Protein: 10.4 g
- Cholesterol: 185.9 mg
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